Ketam Viral provides myriad flavours of crabs together with Ketam Masak Iban (left) and Ketam Berlado (proper).
BANGI, Nov 15 — The sauce is thick and unctuous, golden hued from the liberal use of turmeric and wealthy from the santan (coconut cream). It’s a fantastic coat for the glossy, crimson shells ready to be cracked to disclose snowy-white flesh inside.
When you have tried Negri Sembilan’s well-known masak lemak dish — the celebrated Ketam Masak Lemak Cili Api — then this rendition, renamed as Ketam Masak Lomak Nogori in light homage, would possibly nicely delight you.
This and different variations, akin to Ketam Masak Iban and Ketam Kam Heong, are among the crustacean delicacies on the menu at Ketam Viral (extra on its catchy identify later).
Situated in Bandar Baru Bangi, Ketam Viral’s kitchen is headed by Chef Wan Rathnor. Previously an engineer, Chef Rathnor has labored at varied F&B (meals and beverage) institutions, together with a stint as Head of Operations at The Meals Purveyor, a bunch that owns manufacturers akin to Village Grocer, Ben’s Impartial Grocers and BSC Tremendous Meals in Bangsar.
Chef Rathnor explains that the restaurant started with the concept of how Malaysians love good meals particularly crab and seafood dishes.
Ketam Viral’s Chef Wan Rathnor (left) and his signature Flower Tofu, filled with savoury prawns (proper).
He says, “So why not deliver it ahead in a very Malaysian type — multicultural and serving all Malaysians alike? With this in thoughts, we constructed the muse of Ketam Viral. To make it actually distinctive, the menu highlights 10 signature crab dishes from all corners of the nation.”
From Borneo comes the Ketam Masak Iban the place the deep fried crabs are cooked within the chef’s particular soy ginger garlic gravy.
Distinction this with the Ketam Berlado, which is tremendous spicy and served dry to higher respect its candy and savoury punch.
Malaccans would possibly recognise the candy and bitter style of the restaurant’s model of Ketam Portuguese; a profusion of lime leaves, galangal, chillies, herbs and spices assist fragrance the dish with an unmistakable aroma.
It’s not solely Malaysian flavours that get the highlight right here. Chef Rathnor crosses borders with the Korean-influenced Ketam Juseyo. He shares, “In recent times, we’ve seen Korean popular culture explode and turn into an enormous a part of the Malaysian scene. Juseyo means ‘please’, so when translated, you’d be saying ‘Crab, please!’”
Nasi Lemak Alai (left). Otak-Otak Isketambola (proper).
For a lot of the crab dishes at Ketam Viral, the variability used are Indonesian ketam nipah (big mud crabs). There are three sizes: common, medium and XXL.
For his or her Ketam Manickam (Chef Rathnor’s tackle the favored Sri Lankan type crabs), 1 kilogram ketam bunga (sea crabs) are most well-liked.
Influences for these classics and modern revisions come from Chef Rathnor’s culinary journey all through the years. He shares, “Throughout my govt chef years, I used to be launched to Chinese language delicacies and the Chinese language type of cooking; thus the concept of making Ketam Buttermilk Lurpak, Chilli Crabs and Salted Egg Crabs.”
Such versatility has helped Chef Rathnor stand out from his friends. At present he’s the Vice President of the Kedah Chef Affiliation and had been recognised with a Medal of Honour from the affiliation in 2019 for contribution to state culinary programmes and types.
Chef Rathnor continues to hunt out inspiration wherever he goes. He remembers, “It wasn’t till my very own journey to Borneo the place I obtained a chance to strive Ketam Masak Iban, that I obtained to deliver the sort of delicacies ahead.”
The well-equipped kitchen (left). Recent, ‘dwell’ crabs (proper).
One other instance is Ketam Viral’s Siakap Laksa Siam (sure, not all of the dishes on the restaurant’s menu are crab-related!). Chef Rathnor says, “This dish, which is beloved by our prospects, was impressed by my journey to Thailand however I made it with a twist, enjoying round with substances and complementing it with laksa noodles.”
Moreover this barramundi dish, different non-crab favourites at Ketam Viral embrace Chef Rathnor’s Flower Tofu, filled with savoury prawns, and Nasi Lemak Alai wrapped individually in banana leaves and topped with Melaka type sambal.
Naturally the menu is essentially dominated by seafood, with dishes such because the Otak-Otak Isketambola, the place crab meat is used as a substitute of the standard fish paste, and Kari Belangkas or grilled horseshoe crab roe drenched in a thick curry.
Nonetheless, the crab specials are the primary draw. In truth, this lends credence to the restaurant’s advertising and marketing technique and why the identify Ketam Viral.
Chef Rathnor explains, “It began after we visited a restaurant, the place as a substitute of utilizing ‘‘Finest’ or ‘Really useful’ to suggest meals on their menu, they simply put ‘Viral.’ There are lots of stalls named after ‘viral’ too, like your neighbourhood stall Pisang Goreng Viral, Nasi Lemak Viral, Roti Canai Viral, and many others. Enterprise is definitely higher when you discover the identify!”
Wealthy and creamy: Salted Egg Crabs (left) and Ketam Buttermilk Lurpak (proper).
Enterprise is actually ok judging by the readiness of the restaurant to welcome prospects. Ketam Viral’s kitchen has a number of custom-built crab aquariums to deal with “dwell” mud crabs and 12 “wok stations” to fulfill the fast-paced wants of a 150-pax venue.
And their ambitions don’t finish there.
Chef Rathnor shares, “Sooner or later, we need to deliver this model to Penang and Johor as a result of we consider our model is an efficient match because the ambassador for Malaysian delicacies within the seafood class. So we’ll take a look at tourism centric states akin to Penang and Johor for this function.”
For now although, Ketam Viral will not be proof against market forces. The affable chef observes, “Challenges are available many types in enterprise, particularly with the fluctuating value of uncooked supplies available in the market at present that have an effect on each F&B participant. Nonetheless we have to keep… high quality style and repair. To do that, the crew performs an necessary position — from the kitchen brigade as much as the service traces.”
It’s not all critical stratagems and rigid processes although. Chef Rathnor desires to inculcate a cheerful working tradition that may pay dividends ahead to everybody, from the workers to the diners: “Every little thing must be at its finest whereas we’re nonetheless having enjoyable in giving the very best service to our beloved prospects.”
Ketam Viral’s Siakap Laksa Siam was impressed by Chef Rathnor’s journey to Thailand.
Certainly, a chef’s perfectionism paired with a uncommon sense of ebullience would possibly catch on greater than a viral advertising and marketing marketing campaign any day.
Ketam Viral
1-11, Sunway Gandaria, Jalan Pusat Bandar, Part 9, Bandar Baru Bangi, Selangor
Open every day from 11am to 11pm
Internet: ketamviral.restaurant
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