Hairy Crab Grandeur @ Wan Hao Chinese Restaurant, Singapore Marriott Tang Plaza Hotel

Hairy Crab season is back again and the team at Wan Hao is here to introduce up to four different ways to savour and enjoy this popular Autumn delicacy. Well-loved and hankered after for their sweet succulent meat and rich creamy roe, hairy crabs are only available for two months of the year- October and November. Needless to say, fans of these bristly guys will be rushing to the nearest Chinese restaurant to get their crustacean fix during this limited time period before the season ends.

Here’s why Wan Hao might just be the restaurant of your choice for this delectable experience:


This year, Wan Hao is offering two Hairy Crab set menus, priced at $98 for six courses and $108 for seven courses. We tried their six course set meal and started with a trio of hot appetisers- Steam Hairy Crab Xiao Long BaoDeep Fried Hairy Crab Ball and Steamed Crab Meat Dumpling. It was difficult picking a favourite among the three because they were each individually textually interesting. The former had a lovely sweet milky broth snugly held by the thin dumpling skin while the deep fried crab ball was a crunchy sphere of crab meat chunks with an almond crusted exterior. The last dumpling too was an exquisite masterpiece and taste wise, just as satisfying.


Next up was the Hairy Crab Meat & Roe Broth with Bamboo Pith which unfortunately did not live up to our expectations. A tad bland and somewhat thin, the broth could have done with more intensity in flavour and perhaps a touch of creaminess.


Of course, the star of the evening had to be the Baked Whole Hairy Crab with Shao Xin Chinese Wine which greeted us with that characteristic and refreshing fragrance when the waitress first rolled in the trolley of steamers into the room.


Skill, precision and much patience is needed when cracking open a hairy crab and even though we were treated to a live demonstration on how to navigate through the exoskeleton to reach that flesh, many of us did not have an easy time to say the least. But everyone knows that with the hairy crab, it is all about the work you put into de-shelling your crustacean that makes the end reward of the meat tucked inside all the sweeter.


The Milk Stir-Fried Hairy Crab Meat with Egg White was homely, honestly enjoyable. Light with a smooth texture, this was best appreciated with a drop of vinegar or two to bring out its umami flavour.


Quite surprisingly, the showstopper of the set menu was the Wok Fried Rice with Hairy Crab Meat, Fish Roe and Diced Mushroom which literally blew the socks off of everyone at the table. Most people usually skip the rice dish but this one had everyone finishing right to the last grain. Fried to almost perfection and finished with a salty pop of fish roe in every bite, I would return to Wan Hao just for a full portion of this. Really good.


Finally ending off with an unconventional dessert, the Coconut Sago with Japanese Sweet Purple Potato was a lithe way to end our somewhat heavy six course meal. The trick is to stir the sweet potato ball into the broth until it is nicely amalgamated and then each spoonful will have just the right proportion of sago, coconut milk and sweet potato.

Hungry yet? These Hairy Crab creations will only be available till 30 November 15 so do not forget to make your reservations early!

All Marriott Club Members are entitled to a 20% discount off their set meals.


Singapore Marriott Tang Plaza Hotel
Level 3
320 Orchard Road
Singapore 238865
Tel: 6831 4605

Opening hrs:
Weekdays: 12pm – 3pm, 6.30pm – 10.30pm
Weekends & PH: 11.30am – 3pm, 6.30pm – 10.30pm


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