Royal Pavilion’s Hairy Crab Seasonal Menu (5 October to mid-November 2014)

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Unlike the usual crabs we have in Singapore all year round (think: the likes of chilli crab, black pepper crab, salted egg crab, … you get the drift) that are loved for the juicy and succulent crabmeat (that are also often painstaking to crack and pry open to obtain), the seasonal hairy crabs are loved for a different reason altogether. The furry claws make it easy to distinguish the hairy crab from the rest. These miniature-sized crabs, as small as the size of a human palm, are highly prized for the rich golden roe that you scoop off the shell with ease.

With the hairy crabs in season (or rather, the best time of the year to consume, when the quality of the crab roe is at its peak), restaurants are taking the opportunity to include this delicacy in their seasonal menus. Royal Pavilion, a relatively new but increasingly reputable Chinese restaurant at Park Regis Singapore, is no exception. (Hint: the dim sum items are superb, some of which inventive.) The dynamic team of chefs at Royal Pavilion are set to revolutionise the way of serving hairy crabs, with complementing ingredients and compelling cooking methods.
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SeafoodFest and International Buffet at The Square restaurant of Novotel Singapore Clarke Quay (July to September 2014)

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Singapore Chilli Crab

Calling the attention of seafood lovers! Every Friday and Saturday night from July to September 2014, “SeafoodFest” meets International Buffet at The Square restaurant of Novotel Singapore Clarke Quay.

Work your way from the Seafood on Ice section that features white clams, tiger prawns, baby lobsters and plump juicy oysters. Continue reading

“Crab it your way” at Ah Hoi’s Kitchen

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Prickly Piquant Crab

Poolside dining, barbecued seafood, meats, and fresh, succulent crabs –this, amidst lush greenery in the premises of Traders Hotel Singapore, smacked in the Orchard Road precinct.

The ambience of Ah Hoi’s Kitchen is deliberately casual, minus the sloppy and rowdy aspects, open-air – meaning no air-conditioning – with both indoors seating and outdoors at the patio.


Steamed Sri Lankan Crab – crab steamed with old ginger and ‘hua diao jiu’ (Chinese wine)

Ah Hoi’s Kitchen rolls out a “crab it your way” promotion offering Sri Lankan crabs prepared in 12 different ways, featuring four crab dishes a week, rotating every three weeks:

Menu one: Crab Congee (crab and congee cooked in superior stock and topped with crab roe), Crab Beehoon (beehoon or vermicelli wok-fried with crab, sun-dried shrimps and Tianjin cabbage in a superior stock), Mumtaz Crab (crab curry of mild cashew nut and tomato coulis, served with local baguette), and Udang Geragau Crab (crab wok-fried with dried shrimps, Thai basil and chilli.

Menu two: Crab Noodle (crab and rice noodles in a creamy superior broth), Crab Almondine (crab wok-fried with crispy almond and cereal crumb), Crab Tau Cheo (crab cooked in a tangy yellow fermented bean sauce) and Crab in Coconut Juice (crab cooked in young coconut juice with hints of kaffir lime and chilli padi).

Menu three: Crab Salted Egg (crab cooked in salted egg yolk sauce), Steamed Crab (crab steamed with old ginger and ‘hua diao jiu’), Crab Kaffir Lime (crab dusted with kaffir lime soil and slow cooked over charcoal embers), and Prickly Piquant Crab (crab wok-fried with Sichuan pepper, pickled garlic and citrus salt).


Sri Lankan Crab Beehoon

The Sri Lankan Crab Beehoon earns my vote. Beehoon (vermicelli), originally a poor man’s food, has been elevated to a point of no return in the flavour department. In case you were wondering where the vermicelli got its flavour from, it’s been tossed with crab, sun-dried shrimps and Tianjin cabbage and stepped in superior stock till the flavours are well absorbed. The degree of wok-hei fragrance reaches its peak in this dish –tremendously well executed. Continue reading