May 03 (CNN) Crabs caught in Sri Lankan waters are so prized in Singapore’s fine dining establishments that a single one can sell for hundreds of dollars. But there was one place where these crabs weren’t the hottest dish on the menu -- Sri Lanka.
That’s when chef Dharshan Munidasa, who grew up in Colombo, began thinking about how he could return one of Sri Lanka’s most iconic exports back to the people who made it famous.
Munidasa doesn’t necessarily have the same resume as your typical celebrity chef.
He didn’t grow up being interested in food, he didn’t go to culinary school, and he wasn’t raised in an accepted foodie capital. But that’s exactly what made him the right person to single-handedly change the way the wider world viewed Sri Lankan cooking.