A diner in a local seafood restaurant raised concerns after discovering that a crab, initially ordered based on an 800-gram charge, significantly reduced in weight to 350 grams after being cooked. The incident occurred at the Mellben Signature seafood restaurant in Tanjong Pagar, according to 8World News.
“Why my crab slimmed down”
The anonymous diner questioned the restaurant staff about the noticeable difference in crab size compared to another table’s order, pointing out the disparity even though both were supposedly in the 800-gram range.
The restaurant defended itself, stating that the weight loss after cooking was a normal occurrence and not an attempt to shortchange customers.
According to the diner, she specifically inquired about the weight before placing the order, and while the initial response indicated around 1000 grams, the reality was quite different when the cooked crab was served. The restaurant clarified that exact weights are not disclosed during ordering as the crabs need to be weighed before cooking.
Restaurant responds
The restaurant spokesperson emphasized that the customer misunderstood the crab’s weight, highlighting that the bill showed a range between 800 to 1100 grams.
Additionally, the spokesperson explained that the perceived difference in crab sizes between the two tables was due to one table ordering female crabs with roe, while the complainant opted for male crabs.
To address the controversy, the restaurant provided a video demonstration where a chef dismantled a 1219-gram crab. After removing inedible parts and bindings, the crab’s edible weight was 949 grams, reflecting a reduction of around 22%.
Crabs lose 250-350 grams after cooking
Huang Minlai, the founder of another seafood restaurant, Crab House, supported the explanation, noting that crabs generally lose between 250 to 350 grams in weight after cooking. He emphasized that the extent of weight loss varies based on the crab’s origin, with Vietnamese crabs experiencing the most significant reduction due to their thick and heavy shells.
Additionally, Huang explained that suppliers factor in the weight of crabs, bindings, and internal organs during purchase. He highlighted differences in binding weights among crabs from different regions, such as Vietnamese crabs having heavier bindings than those from the Philippines and Sri Lanka.
While the restaurant spokesperson identified the crab in question as Vietnamese, the diner expressed a desire for standardized quality control in seafood establishments to ensure consistency in crab dishes’ quality. Despite the clarification from the restaurant, the incident has sparked a conversation about transparency in communicating with customers about seafood weights and potential variations in cooked results.
Images source: 8World News