Heard lots of good things about salted egg yolk crabs and so we ventured to Kampung Kong Kong to give it a try at Kong Kong Tai Son. It turned out to be a good find dining day – we are pleased with our good food find.
The salted egg yolk crab was delicious. The dish was quite dry – the savoury gravy made with salted egg yolk was paste-like and was addictive - it was not that drippy gravy found in other places. The gravy was made with mainly salted egg yolks, yet it was not too salty – just nice! The salted egg yolk paired especially well with the crab roe – a deadly combination extra rich in flavour and in cholesterol ☻
The meaty crab flesh was ocean fresh and had a naturally sweet, clean taste. It had a gentle bouncy bite that (admittedly I’m speculating here - experts please help me☻) can come only from “happy” crabs.
The live crabs at Tai Son are kept in large blue tanks bathe in a constant stream of clean sea water. This is unlike other places that keep their stressed out, half alive crabs in dry glass tanks/ Styrofoam boxes and stacked on top of each other. (Similar to comparing factory chicken with kampung chicken, I guess.) I speculate that the morale of the crabs ultimately gets reflected in the texture of the crab’s flesh. Those stressed out, half dead crabs have mushier, “watery” flesh.
However, on the day of our visit, Tai Son only had local crabs and not the larger Sri Lankan variety which is my favourite.
The salted egg yolk crab cost RM68 per kilo – love it ☻
Restaurant name: Kong Kong Tai Son Seafood Resort
Address: Lot 33, Kampung Kong Kong Laut, Masai, Johor
Hours: (Saturday)
Non Halal
Date visited: 1 Feb 2012
Date visited: 1 Feb 2012
Heard lots of good things about salted egg yolk crabs and so we ventured to Kampung Kong Kong to give it a try at Kong Kong Tai Son. It turned out to be a good find dining day – we are pleased with our good food find.
The salted egg yolk crab was delicious. The dish was quite dry – the savoury gravy made with salted egg yolk was paste-like and was addictive - it was not that drippy gravy found in other places. The gravy was made with mainly salted egg yolks, yet it was not too salty – just nice! The salted egg yolk paired especially well with the crab roe – a deadly combination extra rich in flavour and in cholesterol ☻
The meaty crab flesh was ocean fresh and had a naturally sweet, clean taste. It had a gentle bouncy bite that (admittedly I’m speculating here - experts please help me☻) can come only from “happy” crabs.
The live crabs at Tai Son are kept in large blue tanks bathe in a constant stream of clean sea water. This is unlike other places that keep their stressed out, half alive crabs in dry glass tanks/ Styrofoam boxes and stacked on top of each other. (Similar to comparing factory chicken with kampung chicken, I guess.) I speculate that the morale of the crabs ultimately gets reflected in the texture of the crab’s flesh. Those stressed out, half dead crabs have mushier, “watery” flesh.
However, on the day of our visit, Tai Son only had local crabs and not the larger Sri Lankan variety which is my favourite.
The salted egg yolk crab cost RM68 per kilo – love it ☻
Restaurant name: Kong Kong Tai Son Seafood Resort
Address: Lot 33, Kampung Kong Kong Laut, Masai, Johor
Hours: (Saturday)
Non Halal
Date visited: 1 Feb 2012
Date visited: 1 Feb 2012
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