Advertisements

Snippets: Hairy Crab Season 2016 | 4 worthy restaurants to savour that golden roe this year

Autumn has already started and other than the impending Christmas festive goodies to watch out for this year (which we will be sharing soon), let’s take some moments to savour the Hairy Crabs first. If you love the luscious golden roe of this seasonal crustacean, here are four worthy restaurants where you can enjoy this highly prized delicacy.

*******

Hai Tien Lo, Pan Pacific Singapore

The Hairy Crab season is back at Hai Tien Lo this year from 17 October to 27 November 2016 (read our full review here), with a specially crafted six-course prix fixe menu and nine a la carte items to savour these seasonal crustaceans either during lunch or dinner. One of the highlights for us is the Sautéed Hairy Crab with Ginger Spring Onion in Chinese Black Vinegar Sauce, stir-fried to a nice aroma. Other savoury highlights include the Steamed Minced Pork Dumplings with Hairy Crab Meat and Roe, Braised Hong Kong Kai Lan with Wild Mushrooms in Hairy Crab Meat and Roe, Stewed Udon Noodles with Fresh Prawns, Hairy Crab Meat and Roe and the Japanese Style Sea Perch Fillet in Sake Sauce served with Fresh Scallops in Pepper and Salt.  The seasonal Hairy Crabs are best paired with fresh ginger tea or wine to enhance its natural flavours, and also to negate the ‘cooling’ effect of the crabs.

img_7241-jpge

The six-course menu is priced at S$168++ per person, with a minimum of two diners required and a la carte items start from S$6.80++ per serving.

img_7288-jpge
Make your reservation instantly at Hai Tien Lo here.

Where: Hai Tien Lo, Pan Pacific Singapore, 7 Raffles Boulevard, Level 3, Singapore 039595
Tel: +65 6826 8240

 


*******

Li Bai Cantonese Restaurant, Sheraton Towers Singapore

At Li Bai Cantonese Restaurant, Executive Chef Chung Yiu Ming has curated an enticing menu of a la carte hairy crab dishes from 17 October to 30 November 2016. One of the three new dishes is the Steamed Egg White Topped with Hairy Crabmeat and Crab Roe which showcases the succulent hairy crab flesh and luscious roe with smooth and silky egg white custard. The Deep-fried Soft Shell Crab with Hairy Crabmeat and Crab Roe is a crispy softshell crab that complements viscous hairy crab, while the Braised Scallop with Beancurd topped with Hairy Crabmeat and Crab Roe features fresh seafood accentuated by the fragrant hairy crabmeat and crab roe. Other highlights include the Stewed Crystal Hor Fun with Hairy Crabmeat and Crab Roe or the luxurious Braised Bird’s Nest wrapped in Egg with Hairy Crabmeat and Crab Roe.

deep-fried-soft-shell-crab-topped-with-hairy-crabmeat-and-crab-roe

Image Credit: Sheraton Towers Singapore

The a la carte hairy crab dishes are priced from S$26++ per person.

Where: Li Bai Cantonese Restaurant, Sheraton Towers Singapore, 39 Scotts Road, Singapore 228230
Tel: +65 6839 5623

*******

Shang Palace, Shangri-la Hotel Singapore

At Shang Palace, Master Chef Steven Ng presents the Hairy Crab delicacies from 17 October to 30 November 2016 on the lunch and dinner menu. Get to choose from the six-course hairy crab menu or select from a choice of nine a la carte items. The six-course Hairy Crab menu includes Steamed Hairy Crab alongside other unique creations such as Barbequed Kurobuta Pork with Shredded Lobster Roll and Claypot Braised Bird’s Nest Dumpling. Priced at S$138++ per person, guests will enjoy a complimentary bottle of 8-year-old Chinese yellow wine with every four set menus ordered.

img_8384-jpge
The a la carte selection starts from S$24++ and includes classic hairy crab dishes such as traditional Steamed Hairy Crab served with Ginger Tea (from S$82 per piece). Alternatively, other highlights from the a la carte menu include the  Braised Bird’s Nest, Hairy Crab Meat and Roe (S$56 per person), Braised Tofu, Meatball, Hairy Crab Meat and Roe (S$42 per portion)  or Pan-Fried Hairy Crab Meat Stuffed Shell with Shrimp Paste and Pork (S$28 per piece).

img_8401-jpge

Make your reservation instantly at Shang Palace here.

Where: Shang Palace, Shangri-La Hotel Singapore, Lobby Level, Tower Wing, 22 Orange Grove Road, Singapore 258350
Tel: +65 6213 4473/4398
*******

Szechuan Court, Fairmont Singapore

From 24 October to 24 November 2016, Master Chef Mok Wan Lok from Szechuan Court will put together classic hairy crab recipes alongside modern creations, ranging from dim sum to main dishes, with hairy crabs sourced from one of the most famous harvest area, Yangcheng Lake in Jiangsu province, China.

img_9294

The classic dish will be the signature Steamed Whole Hairy Crab with Shiso Leaf, prepared in the classic style to retain the natural sweetness of the crabmeat and golden roe. Seasonal highlights include Chef’s Signature Superior Crabmeat Consommé and the Superior Bird’s Nest Crab Roe Broth. For a dim sum twist, go for the freshly baked Hairy Crab Roe Scrambled Egg White Tart. One interesting dish which caught my attention is the Handmade Ramen, Hairy Crab Roe, Golden Pumpkin Soup, imagine ramen with hairy crab which sounds very indulgent. Other highlights on this year’s menu include the Pan-Fried Pi-Pa Tofu in Hairy Crabmeat Broth and Homemade Crispy Crabmeat Beancurd Skin Roll.

img_9305-jpge

The Set Menu (minimum two persons) start from S$138++ per person; the seasonal a la carte options start from S$18++.

Make your reservation instantly at Szechuan Court here.

ChopeWhere: Szechuan Court, Fairmont Singapore, 80 Bras Basah Road, Level 3, Singapore 189560
Tel: +65 6431 6156

 
*******

Ranted by The Ranter

Advertisements
About theRantingPanda (963 Articles)
of blacks and whites and everything else | singapore | food reviews, lifestyle & travel

Rant here!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: