Available only for an extremely limited period every year, the delicate autumn delicacy of Chinese mitten crabs, or better known as ‘hairy crabs’, on has made its return to Shang Palace, Shangri-La Hotel Singapore where you’ll be able to pamper yourself with an indulgent 6-course Hairy Crab Menu ($138 per person, complimentary bottle of 8-year-old Chinese yellow wine with every order of four sets) featuring Barbequed Kurobuta Pork with Shredded Lobster Roll and Claypot Braised Bird’s Nest Dumpling.
Besides steamed hairy crabs, there are a number of noteworthy a la carte options. Try the Braised Bird’s Nest, Hairy Crab Meat & Roe ($56 per person) that’s studded with a generous amount of hairy crab roe, lending a distinct rich and flavourful creaminess to the dish—add a dash of vinegar, as the staff recommends, to bring out the sweetness.
Braised Tofu, Meatball, Hairy Crab Meat & Roe ($42 per portion)
Also delicious is Master Chef Steven Ng‘s Pan-fried Hairy Crab Meat Stuffed Shell ($28 per piece)—meant to be savoured in small spoonfuls—where the crustacean’s natural succulence and sweetness is interestingly accentuated with the addition of shrimp paste and pork.
A definite highlight, and also my personal pick, is chef’s Crispy Noodles with Sea Caracol, Hairy Crab Meat & Roe ($24 per person). The tasty noodles sop up the goodness from that luscious hairy crab sauce—not all, but enough, so part of the noodles remain crisp, adding extra texture to the dish.
This was an invited media tasting session, though all views expressed are my own.
Address: Lobby Level, Shangri-La Hotel Singapore, 22 Orange Grove Road, Singapore 258350
Tel: +65 6213 4398
Operating hours: Mon-Fri 12pm-2.30pm, 6pm-10.30pm, Sat, Sun & PH 10.30am-3pm, 6pm-10.30pm