The last time I had hairy crab was almost a decade ago. Now I remember why I have not touched hairy crab after recently having hairy crab at Hai Tien Lo at Pan Pacific Singapore. It is just too much work for so little meat. But the stir fried hairy crab was absolutely enjoyable even though it took probably longer to finish sucking out the meat from its shell than eating a Sri Lankan crab.
But you have to agree that these little creatures are cute to look at and quite delicious. Available from 17 October till 27 November, these seasonal crustaceans are available through a specially crafted six-course prix fixe menu priced at S$168 per person as well as nine a la carte items. Executive Chef Lai Tong Ping has successfully brought out the flavours of the sweet hairy crab in his dishes. The ala carte menu features Steamed Whole Hairy Crab with Perilla Leaves, Braised Pork Shoulder with Hairy Crab Meat and Roe in Oyster Sauce, 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, Poached Dumplings with Fresh Prawns, Hairy Crab Meat and Roe in Chilli Oil and the Steamed Minced Dumplings with Hairy Crab Meat and Roe.
Available as an ala carte item at S$68 per piece, the Sautéed Hairy Crab with Ginger Spring Onion is cooked in Chinese Black Vinegar Sauce.
Decadent Hairy Crab Promotional Set Menu
The Decadent Hairy Crab Promotional Set Menu is great if you want to really enjoy Hairy Crab cooked in different ways. The six course set is quite a fill. The set features:
- Japanese Style Sea Perch Fillet in Sake Sauce served with Fresh Scallops in Pepper and Salt
- Double Boiled Chicken Soup with Abalone, Sea Conch and Chinese Herbs
- Steamed Whole Hairy Crab with Perilla Leaves
- Fresh Ginger Tea
- Braised Hong Kong Kai Lan with Wild Mushrooms in Hairy Crab Meat and Roe
- Stewed Udon Noodles with Fresh Prawns, Hairy Crab Meat and Roe
- Chilled Bean Curd Pudding with Bird’s Nest and Avocado Cream
Start off with a hearty double boiled chicken soup. Whole chunks of Abalone and Sea Conch are double boiled with chicken and Chinese herbs. Perfect with some red cut chilli and light sauce, if you know what I mean.
This dish features crunchy Hong kong Kai Lan complimented with Wild Mushrooms drenched in a sauce of Hairy Crab meat and roe.
The Stewed Udon Noodles is my favourite dish in the set menu. I usually avoid udon because it is very thick and filling. But this time round, the noodles are prepared with succulent prawns and hairy crab meat and roe. I am actually craving for more. This dish is also available on the ala carte menu for S$32 per serving for two to four people.
End off the meal with a very refreshing chilled bean curd pudding with bird’s nest and avocado cream. It takes away the strong flavours of the meal.
How to Eat A Hairy Crab
You will be provided with the tools to help you enjoy your hairy crab. A scissors helps you to cut the shell or push out the meat from the legs. Gloves to keep your hands clean but no guarantees that you won’t squirt on yourself.
Start off by picking up the shell and peel off the rich roe and slowly savour and enjoy the taste. This stir fried hairy crab’s roe has some flour added to eat so that when the chefs cook it the roe stays intact within the shell.
And if you are the dainty diner, then perhaps you can try eating your hairy crab with your fork and spoon but good luck on that! Whichever way you choose, do it slowly and savour the flavours of the crab meat.
Photographing a Hairy Crab
We are pretty sure this will be happening before you enjoy your hairy crab dish. And we think it is absolutely okay! But do it before you start eating. It can get messy when you start.
Hai Tien Lo Pan Pacific Singapore Level 3, 7 Raffles Boulevard Singapore 039595
