This hairy crab season, the chefs at Royal Pavilion not not just presenting diners with timeless renditions but also their interpretation of new-world modern creations with these very limited seasonal crabs.
So if you like to try something new for hairy crabs, head on down to Park Regis’ Royal Pavilion from now to mid-November 2014 and indulge on this seasonal treat. Prices start from S$60++ for Ala Carte items and 6 course set menu starts from S$138++.
The all-time-favourite Steamed Hairy Crab with Perilla Leaf (S$60++ per crab) is sure to satisfy. The steamed-to-perfection style showcases the luscious golden goodness of the roe and the sweet flavour of the crabmeat thanks to the peppery note of the perilla leaves. This Chinese herb is known to be “warm” in nature and aids to neutralise the “cool” effects of these autumn crabs.
The Steamed Hairy Crab with Egg White & Chinese Wine (S$68++ per crab) is another classic way to enjoy the fresh crab roes. This simple yet intoxically aromatic dish presents the steamed de-shelled crustacean atop a bed of silky steamed egg white with Chinese wine, heightening the full-bodied flavour of the pungent wine without overshadowing the natural fragrance and taste of the egg and most importantly, the roe.
A modern new contender in the debut menu is the Baked Hairy Crab with Wild Mushroom and Sakae in Japanese Style (S$68++ per crab). The brand’s innovative baked hairy crab lends its unique slightly earthy sweet taste and scent from the delicious enoki mushrooms, shiitake mushrooms, ginger slices and egg white, Kikkoman’s teriyaki sauce and last but not least, Mirin’s sweet sake. When the embracing foil is lifted, the unparallel aroma perfumes the air and exudes the succulence of the roe with hints of the sweet sauce and choice sake.
The next feisty creation, Flambé Hairy Crab with Sea Salt served in Claypot (S$68++ per crab). Embedded within a hot pot of sea salt rocks, the Golden Flower’s rose essence wine-flambéed crab not only cranks up the temperate and perks up the appetite, it also stimulates the taste buds as the sea salt accentuates the freshness and sweetness of the salt-roasted crab while the wine balances with a slight dry barbequed twist.
For the soup lovers, no dining experience is complete without a nutritious bowl of piping hot brew in the likes of Royal Pavilion’s Flambé Drunken Hairy Crab served with Superior Herbal Soup (S$68++ per crab). Flambéed with Golden Flower’s rose essence wine by Royal Pavilion’s chefs at the table, the Great Chef’s Aged Hua Diao wine-drunken crab is then cooked fastidiously in a pot of superior herbal soup 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). This nutritious yet lightly flavoured medicinal soup is brought to a notable new height with the natural goodness of the seasonal crustacean and its rich, buttery roes.
For enquiries and reservations, please call the restaurant at +65 6818 8851.
