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There is a new takeaway seafood stall in the Thai supermarket at Golden Mile Complex that’s attracting attention for both its affordable crabs and photogenic cook. Two mid-sized salted egg mud crabs (around 400g) go for a promotional price of $38 (most zi char versions cost double the price, around $80-$100 per kg), while the signature Thai milk crabs are $48 a pair. And they’re served up by Ng Su Shan, 36, who her business partner Kenny Ong says has had guys, some “old enough to be her father”, coming to chat her up and even ask her out.

Simply named Thai Milk Crab, the stall, which opened in March this year, also sells boiled seafood like cockles, gong gong, as well as live oysters. To set themselves apart from their competitors, they initially just sold steamed milk crabs. According to co-owner Kenny, also 36, who is half-Thai, the “new generation street food” has been rapidly gaining popularity in Thailand in the past five to 10 years, and the duo make theirs the traditional way. Crabs are simply steamed with milk and served with nam jim, a zesty Thai chilli dip.

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