Hairy crabs from Taihu Lake steal the spotlight at Shang Palace, which is offering special hairy crab lunch and dinner menus from now till November 30. Choose from the à la carte selection or indulge in a sumptuous six-course menu, where you get to sample the sweet flesh of the hairy crab and its prized roe in nourishing dishes such as braised bird’s nest broth with hairy crab roe and bean curd, or even sautéed lobster with roe for double the crustacean goodness. 

A hairy crab feast awaits you at Yàn, where you will find both an à la carte menu and a six-course set menu to showcase the bounties of the season from now till November 30. Starting the set menu off strong is a braised hairy crab meat and roe broth, an intensely savoury creation complemented by the aroma of Shaoxing wine. Sometimes, the best creations are the simplest, and a steamed live hairy crab with minced ginger and vinegar allows you to savour every bit of the crab’s tender meat. For the full experience, order the 8-year-old Shaoxing wine, served hot to calm your stomach as you progress through the meal. 

Cantonese cuisine is at its finest at Yan Ting, which is offering a luxurious six-course hairy crab set menu alongside à la carte items from now till December 15. Besides a grand steamed hairy crab best shared with friends and family, you’ll also find delights like stir-fried scallops tossed with hairy crab meat roe and a generous serving of truffle. 

Experience decadence itself at Min Jiang, which is offering hairy crab set menus at both its Goodwood Park Hotel and Dempsey outlets from now till November 30. The highlight of the six-course “Hairy Crab Bliss” menu is the steamed hairy crab, but if you want more of this delicacy, opt instead for the more premium “Hairy Crab Indulgence” menu, which includes xiao long bao with hairy crab meat, braised fish maw soup with crab meat, and a steamed hairy crab, served with glutinous rice and bamboo basket.

Exquisite delicacies are in store for you at Madame Fan, which is offering an à la carte selection of hairy crab dishes from now till November 30. The showstopper is undoubtedly the salt-baked hairy crab, which boasts incredibly soft and succulent meat. If you prefer your hairy crabs traditionally steamed, however, you won’t be disappointed with the versions with perilla leaf and glutinous rice. Make sure to order other individual serving plates on the menu, including hairy crab roe and meat with Hokkaido scallop, and braised somen noodles with truffle and hairy crab roe.

Hairy crab roe shines in each of Imperial Treasure’s new à la carte items running until the end of the season, with silky treats such as braised thick noodles and steamed egg white. There are different menus available across Imperial Treasure’s outlets at Marina Bay Sands, Takashimaya, Asia Square, Paragon, Takashimaya and Great World, so make sure you look at each outlet’s menu promotions.

A staunch beacon of Chinese food in Singapore, Crystal Jade Golden Palace has released exquisite à la carte delights for the season’s bounty of hairy crabs from now till December 15. Here, you get to choose how your whole hairy crab is cooked in three ways: steamed with shiso leaf or 20-year aged Chinese hua diao wine, or baked with butter and salt. Don’t miss out on the hairy crab roe xiao long bao, or the indulgent la mian where thin wheat noodles are luxuriantly tossed with hairy crab roe and meat and sakura shrimp.

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