The Crab Fiesta is happening at Plaza Brasserie, PARKROYAL from now till 31 August 2012!
I know what you’re thinking. “How apt. Melicacy, who doesn’t fancy crabs, is at the Crab Fiesta.”
Mercifully I am not allergic to crustaceans; neither do I entirely abolish crabs from my diet due to health reasons.
“I just avoid it due to the hassle of eating it.” You are probably bored of this repeated statement (I have mentioned this at least 3 times in my blog recently!), but I am reciting this sedulously in hopes that chefs out there who come across my humble blog can come up with more dishes that don’t require the painstaking prying and cracking of crab shells.
Plaza Brasserie makes crab-eating slightly easier by dissecting the crabs and pre-cracking the shells before laying them out in the buffet spread. You still need to get your hands dirty, and spend a little effort dislodging the meat from the shell; but the amount of effort needed is trimmed tremendously.
Ready yourself with a napkin, and voracious enthusiasm, because the free-flow of crabs is no child’s play.
Alongside traditional favourites such as Chilli Crab, Black Pepper Crab, Butter Crab and Salted Egg Yolk Crab, Chef Jackson has come up with a variety of flavours and novel interpretations of crab such as Thai Green Curry Mud Crab in Sichuan Style, Stir fried Sri Lanka Crabs with XO Sauce and Crab Meat Le Mein with Miso Paste.
Stirred Fried Crab with Egg Yolk
Crab and salted egg yolk is a sure-win combination.
My love for salted egg yolk sauce is evident in my Irvin’s Live Seafood House post, where we indulged endlessly in the salted egg yolk feast. I even ordered 3 tubs of the salted egg yolk sauce on a separate occasion for a potluck party.
The Stir Fried Crab with Egg Yolk is a crowd pleaser. It is executed slightly differently from the one we had at Irvin’s. Here, the crab seemed to be battered and fried before stirring it up with salted egg yolk sauce in the wok –well coated with immense flavours.
Stir-fried Sri Lanka Crab with Spring Onions and Ginger
The aromatic blend of seasoning permeates through the succulent flesh of the crustacean –the Stir-fried Sri Lanka Crab with Spring Onions and Ginger packs a punch even without a rich sauce.
Stir Fried Flower Crab with Nonya Sauce
The Stir Fried Flower Crab, well coated in an invigorating Nonya Sauce, garnered the most raves across the table.
Flower crabs are highly favoured for its less-resistant shells –it is less tedious to crack. Although a bowl of lemon water is provided for you to wash your hands, you can easily eat this with a fork and knife with poise –with minimal skills.
Stir Fried Sri Lanka Crab with XO Sauce
The Stir Fried Sri Lanka Crab with XO Sauce conveys the simple freshness of the crustacean; it is light on the stomach, in absence of any thick, rich sauce. The subtle aroma of the seasoning allows the sweetness of the crabmeat to shine through. Oh what succulent, fleshy meat!
Chilli Crab
Remember to grab some deep-fried mantous (buns) from the buffet station and dip it in the delicious gravy!
I was delighted to see dinky nibbles presented canapé-style at the buffet spread. Here are some of the highlights:
Seared Tuna
Baked Crab
Potato Ball
Seafood on Toast
Click here to read about my first visit to Plaza Brasserie, where I fell in love with the Soft Shell Crab with Tobiko Mayo. I couldn’t stop with one serving. It is a permanent resident in the buffet spread, and I hope it stays that way!
Don’t forget to satisfy your sweet tooth with their Chocolate Truffle and Cheese Cake!
Crab lovers, the Crab Fiesta is not to be missed.
Sumptuous Crab Feast at PARKROYAL on Beach Road
Available from 5 July to 31 August 2012
Dinner (Mondays to Thursdays): Adult $52++ Child $31++
Dinner (Fridays to Sundays): Adult $55++ Child $33++
For more information about the Crab Fiesta, click here.
For enquiries or reservations, please call Plaza Brasserie at or email
Check out their website for more information about Plaza Brasserie.
Plaza Brasserie is located on Level 1 of Parkroyal.
PARKROYAL on Beach Road
Tel:
Fax: