Crab season is back and it is a hairy one…
Ok I’m sorry that was an awful joke.
But yes, it is crab season again, so prep your arteries because your cholesterol level is going to skyrocket after this.
Royal Pavilion introduces their inaugural hairy crab seasonal menu with contemporary approaches to a classic dish. Other than the typical Steamed Hairy Crab with Perilla Leaf, Royal Pavilion has created 4 different hairy crab dishes that are simple, creative yet delicious.
An alternate option to the classic Steamed Hairy Crab with Perilla Leaf would be the Steamed Hairy Crab with Egg White & Chinese Wine. This simple yet aromatic dish is steamed on a bed of silky egg white with Chinese wine. You still get to enjoy the natural sweetness of the crab without the wine overpowering it.
I liked their Baked Hairy Crab with Wild Mushroom and Sakae in Japanese Style. Combining the earthy aromas and flavours of enoki and shiitake with a kick of spiciness from ginger slices and bright sweetness of teriyaki sauce and sweet sakae, this dish delivers a luscious tasting crab that will leave you wanting more.
Look out (literally!) for the Flambé Hairy Crab with Sea Salt served in Claypot. Buried under a bed of sea salt rocks with rose essence wine flambéed at the end to accentuate the flavours, the crab’s flavours are gently balanced between its own sweetness, the saltiness and the wine’s aroma.
The other creation that you should try is the Flambé Drunken Hairy Crab served with Superior Herbal Soup. Unlike the other dishes, it features a lightly flavoured herbal broth made from a combination of . dang gui (Chinese Angelica Root), chuan xiong (Szechuan Lovage Root), dang shen (Codonopsis Root), red dates, and bei qi (Astragalus Root).
The seasonal hairy crab promotion is available from now to mid-November 2014. Prices start from S$60++ for a la carte items and S$98++ per pax for set menu.
Royal Pavilion is located at
Level 1, Park Regis Singapore
23 Merchant Road
Tel: +65 6818 8851
Images courtesy of Royal Pavilion