PERCUMA 1 SET CRAB LOTUS BAO

Bernilai RM42.50

 

Jom ajak Abah atau Atuk untuk dapatkan PERCUMA 1 Set Crab Lotus Bao (3 keping) dengan perbelanjaan minimum RM300.

*1 Set Crab Lotus Bao terhad kepada 1 meja sahaja

*Tawaran Waktu Terhad

#MalaysianCrabDishes

 

Malaysia is a melting pot of diverse cultures and delicious food. And when it comes to crab & seafood, there’s just so many styles to be discovered! Ketam Viral brings an inclusive approach to the seafood dining experience, offering popular Malaysian flavours all under one roof

Customer Reviews 🔥

 

Our Chef

Chef Rathnor has worn many hats throughout his two-decade journey in the world of culinary arts and F&B management, and firmly believes that transparency is the best policy.

 

He served the Kedah Chef Association as Assistant Chairmen for Pastry Council in 2017 and was promoted to Director of Media and Digital Promotion in 2019. In 2020, he was once again promoted as Director-Elect of Marcomm for Kedah Chef Association, receiving a Medal of Honour from the Kedah Chef Association in 2019 for his contribution to state culinary program and brands.

 

Today, Chef Rathnor and his team bring a world of experience to Ketam Viral, for a taste of Malaysian Seafood cuisine you won’t stop talking about.

Ketam “Bae”

If you find cracking crabs messy work, don’t fret. Our appointed Ketam Valet literally gets cracking as soon as your freshly-cooked crabs are served, making dining-in even more convenient & memorable!

KetamViral_KetamBae
KetamViral_KetamBae

Ketam “Bae”

If you find cracking crabs messy work, don’t fret. Our appointed Ketam Valet literally gets cracking as soon as your freshly-cooked crabs are served, making dining-in even more convenient & memorable!

“Unforgettable Memories Are Made At Ketam Viral”

Ketam Viral is the place to be for your special occasions! From a large gathering for family & friends or corporate luncheon & dinner to private events like birthdays, anniversaries or even exclusive weddings, we’ve got everything that will make those memories last a lifetime. On top of our mouthwatering crabs and local seafood dishes, multiple Instagrammable corners also await you – who knows, it may even go Viral! Choose your spot by the window with a view or opt for our private dining rooms, exclusive for those who want more privacy.

 

Contact us to make a reservation now.

Our
Viral Menu

Berliner

Restaurant Choice

Awards 2017

Chefs news, july 12, 2017

World

Luxury Restaurant

Award 2017

Chefs news, july 12, 2017

National

Restaurant Choice

Awards 2017

Chefs news, july 12, 2017

Siakap Laksa Siam

(Award-Winning Dish)

Siakap Laksa Siam was born alongside the well-known Siamese Laksa. Our chef’s MAHA 2022 prize-winning spin on this Kelantanese favourite, sees seabass as it’s main protein, adding tuna and mint leaves to enhance its aroma, forming a perfect match with its torch ginger and turmeric based gravy.

Crab Lotus Bao

Crab Lotus Bao sees an inventive usage of crab meat by turning it into a patty, packed with asian seasoning and spices, coated in crumbs and then deep fried. Our Chef serves this patty in between a homemade Lotus-style mantao. Complementing it is a dressing of mango kerabu – made to mimic salsa and sandwiched in between the patty. Absolutely delicious!

Ketam Masak Iban

Ketam Masak Iban is a dish inspired by the Chef’s visit to the rural area of Sandakan in the early 2000’s. On the last day of the visit, the local Chief served us a good amount of chicken wings and other delicious dishes, yet one dish stood out. A crab dish cooked similarly to the Singaporean chilli crab, but drenched in soy garlic broth and full of wok hey and savoury taste.

Otak-Otak Ketam

Otak-Otak Ketam is our Chef’s version of a well known dish around South East Asia that blends seafood, starch and spices. Crab is blended with the Chef’s own spice mixes, and is then steamed, grilled and charred to perfection. Commonly, Otak-otak is served in leaves, however the natural crab aroma is elevated further when grilled and served in a crab shell. Combined with bamboo leaves, the taste and fragrance of this dish is savoured at it’s best.

Robert Patrick
Fierce food served with attitude and style