Crab the opportunity

"I don't have a freezer in my restaurant," declares Dharshan Munidasa. That's how you know you're getting fresh seafood at his Sri Lanka restaurant, Ministry of Crab. Their seafood is caught early in the morning, transported to the restaurant within about 45 minutes, and served to guests that same day.

It's no wonder his five-year-old crab-centric restaurant in Colombo is one of only two restaurants in the country to appear on the Asia's 50 Best Restaurants list. The other is his 22-year-old Japanese restaurant Nihonbashi.

"All good food, for me, starts with ingredients," says the 46-year-old chef, who is half-Sri Lankan and half-Japanese.