Hairy Crab Guide 2014 - Royal Pavilion
Foodies rejoice, the long-awaited hairy crab season returns and the battle of the sexes is on again. The Chinese mitten crab, better known as hairy crab because of its furry claws, is prized for their roe — but are male or female crabs better?
Female crabs (identified by a rounded underbelly) carry brilliantly rich roe and slightly sweeter meat, while the males (tending to be larger and with a V-shaped middle and hairier legs) presents that praised, orangey crab butter and slightly more ample meat.
Experts share early November is the best time to enjoy hairy crabs of both sexes, as the females ripen earlier in the season (October) with males usually only prime for feasting in November.
From 5 October to mid-November 2014, Royal Pavilion at Park Regis Singapore presents their inaugural hairy crab menu. Prices start at $60 for a la carte items and $98 per pax for set menu. For enquiries and reservations, please +65 68188851.
Here are some of the highlights:
My favourite dish from Royal Pavilion's menu is the deftly executed Steamed Hairy Crab thats arrives de-shelled on a delicate bed of steamed egg white made aromatic with Chinese wine ($68 per crab). The heady, full-bodied 'hua diao jiu' accentuates the natural sweetness of the hairy crab flesh and richness of the roe.
Other noteworthy and delicious dishes include the unique, umami-packed Baked Hairy Crab ($68 per crab, enjoyed with enoki mushrooms, shiitake mushrooms, Kikkoman teriyaki sauce and a generous dash of Mirin) and the Flambé Sea Salt Hairy Crab ($68 per crab).
Royal Pavilion Park Regis Singapore 23 Merchant Road, Singapore 058268
Opening hours: Open daily Lunch 11:30am to 2:30pm Dinner 6:30pm to 10:30pm