It is hairy crab season once again and Shang Palace at Shangri-La Singapore has launched their anticipated hairy crab menu for 2016. Valid from now til 30th November, the restaurant has rolled out a series of dishes which guests may order as a set menu or in ala carte style. I recently dropped by Shang Palace to check out a selection of the hairy crab menu.
While it is not uncommon to have an entire hairy crab during the season, the items I had at Shang Palace featured various interpretations of the prized crab meat sans the shell. I did not have to worry about having my fingers dirty this time.
We began with the Braised Bird’s Nest, Hairy Crab Meat and Roe ($56++). Served as a soup, it was a highly nourishing start to the meal. The soup came with a rich gooey texture and I glanced through generous strands of crab meat alternating with the bird’s nest. The soup in itself was very mild and we were recommended to soak it with a little black vinegar for an added punch.
The Braised Tofu, Meatball, Hairy Crab Meat and Roe (S$42 per portion) came next. The tofu was practically drowning in a thick sauce filled with some hairy crab meat and roe. Like the soup that came before, this dish came with a mild flavor that would suit those on a low-sodium diet. If you prefer it heavier, you can always soak it in the various sauces made available to every diner.
My favorite dish during the preview was the Pan-Fried Hairy Crab Meat Stuffed Shell with Shrimp Paste and Pork (S$28 per piece). As delicious as it was visually captivating, I enjoyed digging through the minced meat that was just waiting to be devoured from the shell. The dish in itself reminded me of the classic stuffed crab that’s prevalent in Spain’s Basque region.
The Crispy Noodles with Sea Caracol, Hairy Crab Meat and Roe ($24 per portion) was a wonderful play of textures. The sea caracol was fleshy and chewy, a great complement to the crunchy noodles while the broth was thick and gave a lovely flavor to the overall dish.
Shangri-La Hotel, Singapore
22 Orange Grove Road
This was an invited media tasting. As always, views expressed are my own