Shahril (left) says the key to making crab dishes is to ensure that the meat is not overcooked. At right is Vasco’s executive sous chef Brett Muller. — Photos: AZLINA ABDULLAH/The Star
IF YOU salivate at the thought of cracking a hard shell to enjoy the juicy and tender meat inside, head to Hilton Kuala Lumpur.
The hotel has prepared a variety of dishes at its Vasco’s restaurant Crab Chowdown promotion especially for those who love eating crustaceans.
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