Holy Crab is a Cajun restaurant located in Hong Kong that was founded by Californian chef Mark Kerkstra. The dynamic dining concept is the first to introduce Cajun cuisine to the Hong Kong market and was given an authentic rustic interior that channeled the restaurant's inspirations.
Designed by interior architect Ivan Wong, the Holy Crab restaurant is an atmospheric space characterized by fish tanks and an overall theme of boat docks and fishing boats. The Cajun restaurant is dressed up with intricate details that lend themselves to the overall customer experience, like the portion of flooring made from reclaimed ship wood. Other restaurant features that add to the nautical mood include countless fish tanks and a three-meter-wide rock pool filled with fresh seafood flown in daily where patrons can select their meal.