The finest Sri Lankan lagoon crabs are air flown thrice a week to Maldives to uphold such high standards. -- PHOTO: SALWEEN ABDUL HAMEED | AVAS

Spicy Valhoamas Chahan - inspired by Maldivian dried tuna to rival any local dish. -- PHOTO: SALWEEN ABDUL HAMEED | AVAS

A creme brulee served in a coconut, underlining Munidasa's love for locally sourced ingredients. -- PHOTO: SALWEEN ABDUL HAMEED | AVAS

Chef Dharshan Munidasa describes the Ministry of Crab as the first proper ingredient based restaurant in the Maldives. -- PHOTO: SALWEEN ABDUL HAMEED | AVAS

Internationally acclaimed chef and restaurateur Dharshan Munidasa speaks to AVAS at the Ministry of Crab located at The Marina @ Crossroads Maldives. -- PHOTO: SALWEEN ABDUL HAMEED | AVAS

Ministry of Crab’s sixth outlet opened at The Marina @ Crossroads Maldives is housed at a colonial style building overlooking the stunning Emboodhoo lagoon. -- PHOTO: SALWEEN ABDUL HAMEED | AVAS

Ministry of Crab has a constitution of its own with a long list of Articles including its no freezer policy. -- PHOTO: SALWEEN ABDUL HAMEED | AVAS

The heliconia flower - popularly known as lobster or crab-claw is shipped every week from Sri Lanka that according to Munidasa exemplifies an honesty in the food it serves. -- PHOTO: SALWEEN ABDUL HAMEED | AVAS

Chef Dharshan Munidasa’s passion dictates that almost everything from lemons, to ginger to spices arrive fresh from Sri Lanka. -- PHOTO: SALWEEN ABDUL HAMEED | AVAS

Internationally acclaimed chef and restaurateur Dharshan Munidasa speaks to AVAS at the Ministry of Crab located at The Marina @ Crossroads Maldives. -- PHOTO: SALWEEN ABDUL HAMEED | AVAS

Ministry of Crab’s sixth outlet opened at The Marina @ Crossroads Maldives is housed at a colonial style building overlooking the stunning Emboodhoo lagoon. -- PHOTO: SALWEEN ABDUL HAMEED | AVAS