What: Head Chef Tiger of local dining institution Ah Hoi’s Kitchen at Hotel Jen Tanglin Singapore presents ‘Festival of Crab‘, celebrating the best of this crabbing season with a finger-licking feast of high quality Sri Lankan crabs.
What to expect: Available till 31 July 2017, crab-lovers are in for a definite treat as Chef Tiger showcases a masterful repertoire of different cooking styles featuring the sweet, fresh meat of Sri Lankan Giant Crabs.
‘Festival of Crab’ – Crab 10-Ways by Chef Tiger:
- Butter and Garlic Crab
- Claypot Crab Beehoon
- Creamy White Pepper Crab
- Glass Noodles and Chinese Wine Crab
- Indonesia Claypot Curry Crab
- ‘Kam Heong’ Crab
- Salted Egg and Crispy Yam Crab
- Sarawakian Black Pepper Crab
- Singapore Chilli Crab
- Stir-fried Ginger and Onion Crab
Highlights includes the homely Claypot Crab Beehoon,where silky vermicelli noodle have soaked up all that delicious, crabby goodness, the Indonesia Claypot Curry Crab—the curry gravy looks light, but packs both flavour and spice—as well as the classic Stir-fried Ginger and Onion Crab.
The Festival of Crab Promotion is available till 31 July 2017, and is priced at $75/kilogram of Sri Lankan Crab.
This was an invited media tasting session, though all views expressed are my own.
Singapore Chilli Crab
Kam Heong Crab
Indonesia Claypot Curry Crab
Glass Noodles and Chinese Wine Crab
Creamy White Pepper Crab
Claypot Crab Beehoon
Butter and Garlic Crab