‘Best of Hairy Crabs’ Promotion @ Paradise Pavilion

An Exquisite Taste Of Hairy Crabs
At Paradise Pavilion, Taste Paradise and Canton Paradise
From 1 October to 30 November 2012

Hairy crab season is back again! And this time, it is bigger and better. The Paradise Group has imported 3X more of these tufted crustaceans from the Yangcheng Lake in Suzhou as compared to last year just for you! And together with the team led by Executive Chef Fung Chi Keung, three of the eight brands belonging to The Paradise Group will be featuring dishes that have been specially created to allow you to thoroughly enjoy the fresh sweet crab meat and the richness of its roe.

Customers wanting to enjoy the whole Hairy Crab experience have a choice between 2 set menus at both Paradise Pavilion and Taste Paradise and 1 set menu at Canton Paradise. These set menus include six courses that have been chosen from the Hairy Crab A La Carte menu, put together to showcase this Shanghainese delicacy.

Paradise Pavilion Hairy Crabs | Set Menu A
$98++ per person without wines
$158 ++ per person with wine pairings

Steamed Xiao Long Bao with Hairy Crab Roe 生拆大闸蟹粉小笼包 | $10++ for 4 pcs A La Carte

While I pride myself at skillfully eating a Xiao Long Bao by first biting a tiny hole at the corner and sipping up the soup before popping the whole dumpling into my mouth with sliced ginger, this version was bursting with the orange-tinged flavoursome broth that was simply overflowing once I bit my signature hole. I do however have to comment that despite the amount of broth in the dumpling, the delicate skin did not break when I picked it up while the consistency remained thin and not starchy. The broth was amazingly sweet and delicious due to the copious amount of crab roe in it that gave the minced pork a lot more texture too!

Braised Shark’s Fin Soup with Hairy Crab Roe 红烧生拆蟹粉鱼翅 | $68++ A La Carte

The bright orange colour of this shark’s fin soup is one to pop out when this bowl first reaches you. Thick broth with a silken smooth texture, the shark’s fin-hairy crab roe combination was a luscious one. Aficionados will love how the addition of the crab roe brings out the richness and flavours of the broth. And with chunky cuts of shark’s fins found in the soup, the Chinese will love this one.

Sautéed Prawns with “Dragon Well” Tea Leaves 龙井虾球 | $28++ A La Carte

Taking a refreshing recess from the intense richness of the crab roe used in the first two dishes, we were served a very fresh and seemingly uncomplicated prawn dish. Loved the touch of infusion of ‘Dragon Well’ tea leaves while sauteeing the prawns though a stronger flavour of the tea would have been appreciated. Apart from that, the shredded potatoes together with those juicy shelled prawns was a lovely intermission.

Steamed Shanghai Hairy Crab 清蒸大闸蟹 | $68++ A La Carte

And of course the star of the day finally arrived. This famed medium-sized burrowing crab has a notable number of soft hairs on each leg with both pincers covered in dense patches of dark hair which has them looking like mittens, which explains its other name- the Chinese Mitten Crab.

Eating this crab is an exciting and a whole new experience especially if you are one who is used to having your crabs cleaned, chopped up into pieces for you and served in salted egg yolk sauce or fried in black pepper. Well, for the hairy crab, it is entirely hands on from the moment you pick up the crab and remove the top shell till you break the body into quarters (it sounds a lot more barbaric than it actually is). And not to worry, the friendly trained waitresses are all nearby to demonstrate the whole process, especially the parts where you have to remove all the inedible gills.

Of course, do not forget to pick up a spoon to scrape out all that crab roe from the top shell which this breed of crabs is especially prized for. And after you are done picking out the bits of meat from all the hidden parts of the shell, legs and claws, with leftover crab-smelling hands as your trophy, the waitress will serve you a cup of ginger tea to ‘warm’ you up as the Chinese believe that the meat of the hairy crab has a “cooling” (yin) effect on the body.

Japanese Vermicelli Soup topped with Hairy Crab Crab Roe 大闸蟹粉日本面线 | $12++ A La Carte

A lovely comforting bowl of vermicelli made indulgent with the addition of the crab roe. I have begun to fully appreciate the richness and creaminess of this roe that seems to accentuate every dish it is matched with and it is no different with the soft woven thin noodles. I slurped this up in no time and was really delighted that despite how the noodles had been cooked through and soaked in the soup, it was absolutely not soggy at all.

Lime Lemonade with Lemongrass Jelly and Sour Plum 酸柑野梅香茅冻

Ending off with cooling palate cleanser. This was a simple refresher drink with chopped Lemongrass infused jelly pieces and bits of sour plum in the mix to complete an enjoyable meal.

Hairy Crab season is certainly not to be missed and as these celebrated crustaceans can only be enjoyed in the Autumn season of China, between the months of September to November, it is a gustatory affair worth getting your hands dirty for. Dont forget to make your reservations if you wish to dine at any of the three Paradise restaurants this season!

Thank you Carlyn for the invitation and your warm hospitality!

8A Marina Boulevard
#02-01 Marina Bay Link Mall
Tel: 65099308

Opening hrs
Mon – Fri: 11:30 – 15:00
Sat, Sun & PH: 11:00 – 16:00
Daily: 18:00 – 23:00

Singapore

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