Savour the highly anticipated roe-filled Hairy Crabs as the season for this premium crustacean returns. Chinese mitten crabs, commonly known as Hairy Crabs, are traditionally enjoyed in autumn for their golden roe. From 17 October to 27 November 2016, enjoy a delightful selection of Hairy Crab delicacies prepared by Executive Chef Lai Tong Ping of Hai Tien Lo, through a specially crafted six-course prix fixe menu and nine a la carte items.
Known for their luscious meat and rich creamy roe, the seasonal hairy crabs are best paired with fresh ginger tea or wine to enhance its natural flavours. Chef Lai has therefore based his menu on showcasing the meat and the roe of these premium crustaceans.
There is the signature Steamed Whole Hairy Crab with Perilla Leaves as well as the Braised Pork Shoulder with Hairy Crab Meat and Roe in Oyster Sauce, where each bite of tender pork shoulder blends impeccably with the succulent crab meat. Other refined creations are Sautéed Hairy Crab with Ginger Spring Onion in Chinese Black Vinegar Sauce, or Japanese Style Baked Sea Perch Fillet with Hairy Crab Meat and Roe Sauce where the sea perch simply melts in your mouth. Chef Lai has also create bite-sized enjoyments in the form of two types of dumplings – Poached Dumplings with Fresh Prawns, Hairy Crab Meat and Roe in Chilli Oil; and the Steamed Minced Pork Dumplings with Hairy Crab Meat and Roe.
Can’t decide which dish to eat? Then pamper yourself and your loved ones with the six-course meal that features unique ways of preparing the delicious hairy crabs that still retains the natural sweetness of the crabs while attaining a fine balance of flavours with the other elements of the dishes.
Available during lunch and dinner, the six-course meal is priced at SGD168 per person, with a minimum of two diners and a la carte items start from SGD6.80 per serving.
Hai Tien Lo is located at Pan Pacific Hotel, Singapore.