Shang Palace offers a six-course menu ($138) to satisfy your craving for these Chinese mitten crabs. Master chef Steven Ng presents the crustaceans in Stewed Green Bean Noodles with Crab Meat, Minced Pork and Preserved Cabbage. There’s also Steamed Hairy Crab along with other dishes such as Barbecued Kurobuta Pork with Shredded Lobster Roll, and Claypot Braised Bird’s Nest Dumpling. These delectables can be paired with a complimentary bottle of eight-year-old Chinese yellow wine with every four set menus ordered. An à la carte menu featuring nine items (from $24) includes a reinterpretation of Pan- Fried Hairy Crab Meat Stuffed Shell with Shrimp Paste and Pork. Till 30 November. Shangri-La Hotel Singapore, 22 Orange Grove Road. Tel: 6213 4473
Excerpt from the November 2016 issue of epicure
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