The annual hairy crab season is here again. If you are a fan of hairy crab and its prized golden roe, you will not want to miss out on this seasonal autumn delicacy. We suss out four Chinese restuarants where you can satisfy your hairy crab fix!

*******

Hai Tien Lo, Pan Pacific Singapore

From 12 October to 29 November 2015, indulge in the Hairy Crab season at Hai Tien Lo at Pan Pacific Singapore, specially crafted by Executive Chef Lai Tong Ping. The seasonal hairy crab menu showcases eight a la carte items and a six-course prix fixe menu with varying techniques of preparing the hairy crab.

We started light with the Steamed Minced Pork Dumpling with Hairy Crab Meat and Roe ($6.80 for 3 pieces), which was a delightful burst of flavours in the mouth. For something spicier to kick off the palate, the Poached Dumplings with Fresh Prawns, Hairy Crab Meat and Roe in Chilli Oil ($6.80 for 3 pieces) was another satisfying start before the real feast began.

The traditional way of having hairy crab is the steamed version, where we had the Steamed Whole Hairy Crab with Perilla Leaves ($78 per piece). Personally, I think this is the best way of fully savoring the prized golden roe of the hairy crab, as well as appreciate its natural sweetness in its meat. Kudos also to the dexterous service crew who helped us peel off most of the crab to save us the trouble.
One of the signature dishes of Chef Lai is the beancurd, so there is no better way to enjoy it in the form of handcrafted Braised Beancurd with Prawns, Hairy Crab Meat and Roe ($36, serves two to four). The silky beancurd texture blended seamlessly with the smooth hairy crab meat, easily one of my favourite dishes for this meal.
For something heavier, the Stewed Fragrant Rice with Hairy Crab and Pearl Mushrooms ($78, serves two to four) was like a comforting bowl of porridge packed with the full flavours of the hairy crab.

Available during lunch and dinner, the six-course menu is priced at $188 per person, with a minimum of two diners required and a la carte items start from $6.80 per serving.

Hai Tien Lo
7 Raffles Boulevard, Pan Pacific Singapore
Singapore 039595
Tel: +65 6826 8240

Opening hours
Lunch – 11:30am to 2:30pm
Dinner – 6:30pm to 10:30pm

*******

Shang Palace, Shangri-La Hotel Singapore

From now till November 2015, Shang Palace is showcasing its Hairy Crab a la carte menu and set menu, specially crafted by Master Chef Steven Ng using steaming or braising techniques to best bring out the rich flavours of the crab. Some of the highlights we tried include the Glass Noodles with Braised Hairy Crab Roe with Shiso Leaves ($96 per portion) and the Braised Tofu with Hairy Crab meat and Roe ($36 per portion).
The six-course set menu is priced at S$138++ per person and features steamed hairy crab and hairy crab served with crispy noodles.  Guests enjoy a complimentary bottle of 8-year-old Chinese yellow wine with every four set menus ordered.

Shang Palace
22 Orange Grove Road, Shangri-La Hotel
Singapore 258350
Tel: +65 6213 4473

Opening Hours
Monday to Friday: Lunch (12noon – 2.30pm),  Dinner 6pm – 10.30pm
Saturday, Sunday and Public Holidays: Lunch (10.30am – 3pm),  Dinner 6pm – 10.30pm

*******

Summer Palace, Regent Singapore

From 17 November to 28 November 2015, Executive Chef Liu Ching Hai and team has put together a hairy crab à la carte menu for lunch and dinner. Expect the classics such as the Steamed hairy crab ($78 per piece), Deep-fried hairy crab roll ($38) and Braised pea shoots with hairy crab meat ($38) and new highlights such as the Stir-fried rice noodles with hairy crab meat and preserved vegetables ($38). If you are in the mood for something luxurious for the palate, go for the Braised royal bird’s nest with hairy crab meat ($108).

Summer Palace
1 Cuscaden Road, Regent Singapore
Singapore 249715
Tel: +65 6725 3288

Opening hours
Lunch – 12pm to 2:30pm (Monday – Saturday), 11.30am to 2:30pm (Sunday)
Dinner – 6:30pm to 10:30pm

*******

Yan Ting, The St. Regis Singapore

From now till 15 December, Yan Ting brings back its Hairy Crab menu, specially crafted by Executive Chinese Chef Tony Wun Shun Kong and his team. Choose from the a la carte menu with highlights such as the Chilled Green Papaya with Fresh Crab Meat ($37 per portion) and Stir-fried Crab Meat served with Steamed Bun ($48 per portion). There are also two 8-course set menus – Hairy Crab Exclusive Set Menu ($148++) and hairy Crab Luxury Set Menu ($180++). Highlights include the Steamed Hairy Crab, Stir-fried Crab Claw with Asparagus, Grapefruit with Cram meat Salad. End off the delectable meal with Giner Tea with Glutinous Rice Ball or Fragrant Homemade Almond Tea.

Yan Ting
29 Tanglin Road, The St. Regis Singapore
Singapore 247911
Tel: +65 6506 6887

Opening hours
Lunch (Daily): 12pm to 2:30pm
Dinner (Daily): 6:30pm to 10:30pm
Weekend Dim Sum Brunch (Saturday, Sunday & Public Holidays):
First Seating at 10:30am to 12:30pm & Second Seating at 1pm to 3pm