It is almost hairy crab season again and this year, Wan Hao at Singapore Marriott Tang Plaza is doing something different by offering Sri Lankan crabs instead. Known for their huge size and juicy meat, it’s a good year-round alternative to the seasonal and oftentimes, harder to eat hairy crabs that diners tend to prize.
Wan Hao’s crab promotion runs from now until 30th November 2018 and range from starters to mains. I headed down to the restaurant recently to check it out.
I started off with a trio of desserts – Steamed Four-Season Crab Meat Dumpling (S$8.00 for 2 pieces), Pan-fried Crab Meat and Pork Bun (S$8.00 for 2 pieces) and Deep-fried Netted Rice Roll with Crab Meat and Prawn (S$10.00 for 2 pieces). Of these, I particularly liked the steamed dumpling as the crab flavor was most apparent there. In contrast, I thought the pan-fried dumpling could use a slightly thinner crust.
Next came the soup – Conch & Codonopsis Pilosula (root) Chicken Soup with Double-boiled Fish Maw (available in the set menu). Wan Hao never disappoints when it comes to its nourishing soups and this chicken-based soup was no exception. Packing with dense flavors, I also loved the chewy Codonopsis Pilosula (root) that came with it.
One of the more complicated dishes to prepare was the Sauteed Asparagus and Bamboo pith stuffed with Crab Meat in Crab Roe Sauce (available in the set menu). Thin slices of bamboo pith are embedded unto juicy pieces of crab flesh. It’s best eaten together when you can taste the juxtaposition between the soft and sweet crab meat and the webby texture of the bamboo pith.
My favorite dish that evening has got to be the Deep-fried Sri-Lankan Crab with Spiced Chicken Floss (S$50 per portion of 500 to 600g). While there’s nothing new about deep-fried crab in itself, I thought adding the spiced chicken floss was ingenious. Copiously slathered all over the crab shell, I loved how it added a crispy and robust flavor to what is already a tasty dish. Heavily recommended!
For something soupier, try the Braised Crab Claw with White Pepper Heng Hua Vermicelli (availble in the set menu). You get the best of both worlds here – a peppery and soupy dish that has crab at the same time. There’s also an added benefit in the sense that the crab here already comes de-shelled.
Singapore Marriott Tang Plaza
320 Orchard Road
Tel: +65 6831 4605