A gustatory treat

Comebacks are always exciting. Such is the feeling of the restaurant industry and the eating-out public over the month-old ClawDaddy Crabhouse and American Grill. Located at the sixth level of Shangri-La Mall (or The Ledge), Clawdaddy is a power merger of iconic restaurants that popped up in the ’80s and ’90s. Respectively, these are Red Crab that specializes in crustacean fares, and New Orleans that introduced the fall-off-the-bone baby back ribs and Cajun cuisine. Both have spawned copycats but have remained unrivaled. Both are celebrated on their own especially now that they have come together.

According to Raymund Magdaluyo of the Red Crab group, the team-up came about serendipitously. Red Crab, a tenant of Shangri-La Mall since 2002, was asked to move to The Ledge from its original ground floor location a few months back. Not wanting to just transfer, Raymund was toying with the idea of sprucing up the concept of Red Crab when he bumped into American expat Murray Hertz, owner of New Orleans restaurant. Murray is the best friend of Raymund’s grandfather, Carlos. Hence, the menu of ClawDaddy Crabhouse offering more choices than typical restaurants. Because though it focuses on serving crabs, lobsters, oysters, ribs and prawns, the winning items from Red Crabs and New Orleans menus are at Clawdaddy.

From the Red Crab tradition, ClawDaddy offers Crab Maritess, Crab Singapura, Butter-Ginger Crab, Fidel’s Pepper Crab, New Orleans Barbecue Crab, Crab Casino, and more. From New Orleans, we have these classics brought back to life: Cajun Shrimp Popcorn, Cajun Calamari, Navy Bean Soup, New Orleans Clam Chowder, Shrimp Etoufee, Riverboat Shrimps and even more baby back ribs dishes.

Making the tandem even more unbeatable is ClawDaddy’s executive chef, Peter Ayson.

A former sous chef of the award-winning gourmet breakfast restaurant Orange in Chicago, USA, chef Pete is the best in the country bar none when it comes to breakfast and American food. It is said that chef is so renowned in Chicago that people would wait in line and book weeks in advance to savor his wonderful cooking.

Among his creations that people should sample in ClawDaddy are Jambalaya and Ribs skillet, Vietnamese-styled Grilled Lobster, Lemon Cream Mussels (mussels in light lemon cream soup) and Riverboat Shrimps (shrimps sautéed in Creole spices). He insists on using only imported Cajun spices. Chef Pete also introduces fresh perspective on flavoring baby back ribs. If before, ribs are almost always just marinated in barbecue sauce, ClawDaddy offers one flavored in coffee, watermelon, and even root beer! Sounds crazy? Well, you have to try it out for yourself to know just what it is we’ve all been missing out on all these years when it comes to baby back ribs by international standards.

When asked about the name of the restaurant, Raymund explains that it was inspired by the term "crawdaddy" that many from Louisiana use to refer to crawfish, crayfish or baby lobsters. "Besides, almost everything offered in the restaurant can be ‘clawed’ or eaten by hand," he says.

Here’s the usual scenario in ClawDaddy: Diners collect at the table and are given bibs they put on to protect their clothes from flying shells. Before that, however, they are given corn on the cobs smothered with Cajun butter that goes inside a tin pail in the middle of every table. The more is eaten, the more is "contributed" to the pail; like a communal thing, really.

"The concept, no matter how simple, easily promotes more intimate dining experience," says Raymund. "Cracking shells and using hands to eat is informal practice that serves as icebreakers." He adds: "And it even works outside the family-friend outing. Next time you have a date or you want to close a business deal, go to ClawDaddy. You’d be amazed how much closer you and your co-diner would feel towards each other in the disarming set-up."

If on a diet or vegetarian, then you might want to try any of the array of salads being offered in ClawDaddy. These, Raymund says, are so big in serving that they could qualify as main meals by themselves. Three of the most popular are the Santa Fe Salad, Seared Tuna and Calamari Salad and the Creamy Ceasar Salad. Pair this with their soups and chowders (Clam Chowder, Classic Boston Chowder, Manhattan Chowder, Lobster and Prawn Bisque, French and Onion Soup, etc.) and you’re up for a joyful start.

Clawdaddy’s interiors is appropriately relaxed since people would be using their hands anyway when dining. "Classy and creative but never intimidating," quips Raymund. "It’s the perfect setting for any gathering."

ClawDaddy Crab House and American Grill is managed and run by the same group heading Red Crab Seafood and Steaks, Seafood Club by Red Crab, Blackbeard’s Seafood Island, Crustasia Asian Crab and Seafood House, Hula Hula Seafood and Barbecue House, Heaven N’ Eggs, and Cocorama.