Would you shell out S$30 for a 'chilli crab' dessert by Dominique Ansel?
Have you ever wondered what chilli crab would look like as a dessert? Well, wonder no more, because famous pastry chef Dominique Ansel has co-created such a dish.
You’ll have to go all the way to the Frenchman’s bakery in Omotesando, Tokyo, to taste it though, as the chocolate-covered crustacean is only available there until 10 September.
The dessert, priced at ¥2,400 (S$30), has a shell that you crack with a hammer, and is filled with coconut panna cotta, pandan jelly, and mango mousse. It also comes with “crab roe” made from mango tapioca.
The dish is a collaboration between Ansel and Malcolm Lee of Singapore’s Michelin-starred restaurant Candlenut. It is part of Singapore: Inside Out, a travelling showcase of the country’s creative talents supported by the Singapore Tourism Board.
Ansel is best known as the creator of the cronut, a hybrid of the croissant and donut.
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