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
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!
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!
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.
(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 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!
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.
(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 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!
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.
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