Hairy Crab season! *Screams*
Chinese mitten crabs, commonly known as Hairy Crabs, are traditionally enjoyed in autumn for their golden roe. From 12 October to 29 November 2015, indulge in a selection of premium delicacies at Hai Tien Lo (海天楼) featuring these delectable seasonal crustaceans. Look forward to eight a la carte items and a six-course prix fixe menu crafted by Executive Chef Lai Tong Ping (黎东平).
The seasonal Hairy Crabs are best paired with fresh ginger tea or wine to complement its natural flavours. Savour Steamed Whole Hairy Crab with Perilla Leaves or relish the handcrafted Braised Beancurd with Prawns, Hairy Crab Meat and Roe as each bite of the smooth and delicate homemade beancurd melts and blends flawlessly. Guests can also delight in the refined creation of premium Stewed Boston Lobster with Egg White, Crab Meat and Roe. For a lighter option, indulge in the Steamed Minced Pork Dumpling with Hairy Crab Meat and Roe. Each dumpling’s delicate skin encased a rich and flavourful filling of aromatic soup and silky crab meat, complemented by luscious golden crab roe that provides an extra texture to the dish.
Chef Lai skillfully preserved the rich and natural sweetness of the meat while attaining a fine balance of flavours with other elements of the dishes. Highlights of the set menu include Seafood with Bamboo Pith, Hairy Crab Meat and Roe in Thick Broth and Braised Sea Cucumber stuffed with Prawn Paste and Minced Pork in Crab Meat and Roe.
Available during lunch and dinner, the six-course menu is priced at $188 per person, with a minimum of two diners required and a la carte items start from $6.80 per serving.