The hairy crab season has arrived and sends its fan into a frenzy
looking for the best deal and for the most creative menu. However there
are still many who cannot understand what the fuss is over these tiny
little crabs with so little meat (obviously they are not fans of roes
and milt). To them, the crab has to be meaty, strong flavored and
satisfying, however they also want more than the national favourite and
iconic chilli and black pepper style of preparing crab.
Chao Shan Cuisine Garlic Crab
1. Garlic Crab
Kimly Live Seafood Salted Egg Crab
2. Salted egg crab with yam fries
Wo Peng Restaurant Steamed Crab with Glutinous Rice (Image courtesy of Ivan Ng)
3. Steamed crab with glutinous rice
No. 3 Crab Delicacy Curry Crab (Image Courtesy of Catherine Ling)
4. Curry Crab
Steamed wine crabs at Tonny Restaurant
5. Steamed Crab with Hua Diao Wine
Text by Tiantianchi @ Makansutra
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Kopi Crab. Get used to saying that, because this dish is already causing
a stir in the local seafood arena. Chef Yong Bing Ngen rolled out this
innovative signature at his new seafood eatery Majestic Bay Restaurant
just below the Flower Dome at Gardens by the Bay.
Majestic Bay Restaurant's Kopi Crabs
Kopi Crab
Text and images by Catherine Ling @ Makansutra
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