Monsoon is noted in local discussions for serving a whole live Dungeness crab in a dish referred to as a Saigon-style preparation.[24] This approach typically involves Vietnamese seasonings and sauces that build on the crab’s sweetness with aromatic herbs, fish sauce, and possibly chile.[24] The experience centers on working through a whole crab at the table, with the meat picking up layered savory and slightly spicy notes from the sauce while remaining tender. People who seek out this dish often describe it as a more flavor-forward alternative to plain steamed Dungeness, suited to sharing alongside other Vietnamese plates.[24]