These prized roe in the hairy crab don’t come easy, as they’re only in season two months per year, and the season has just started.
🔸 
Pictured is the hairy crab from Shang Palace, prepared using one of the simplest cooking method, but meticulously done in order to preserve all the freshness and natural sweetness of the crab roe and flesh. This aromatic dish is served with a cup of ginger tea, but the six-course menu come with a complimentary 150ml bottle of 8-year-old Chinese yellow wine which pairs perfectly with this delicacy.
🔸
I’ll share more about the other dishes in the six-course menu another time. But as a preview, the set menu includes Foie Gras with Kumquat Jelly and Pomelo (柚子甘桔鹅干冻), Braised Partridge Bisque with Bird’s Nest and Chinese Yam (燕窝淮山鹧鸪羹), and Sautéed Garoupa with Seasonal Greens and Hairy Crab Roe（蟹粉碧绿斑球).
🔸
To make a reservation:
Call ‪(65) 6213 4398‬ or
Email ‪dining.sls@shangri-la.com‬
🔸
[Hosted]