Wong Ah Yoke Food Critic recommends

Food Picks: Hairy crab at Shang Palace; Crystal Jade Kitchen at Holland Village and more

Hairy crab season is here again and Shang Palace's chef Mok Kit Keung has come up with a selection of dishes cooked with the delicacy (above).
Hairy crab season is here again and Shang Palace's chef Mok Kit Keung has come up with a selection of dishes cooked with the delicacy (above).PHOTOS: MANDARIN ORIENTAL SINGAPORE, SHANGRI-LA HOTEL SINGAPORE, THREE BUNS, WONG AH YOKE
Dried shrimp carrot dumpling ($5.30 for three)
Dried shrimp carrot dumpling ($5.30 for three)PHOTOS: MANDARIN ORIENTAL SINGAPORE, SHANGRI-LA HOTEL SINGAPORE, THREE BUNS, WONG AH YOKE
The Bun DMC ($16)
The Bun DMC ($16)PHOTOS: MANDARIN ORIENTAL SINGAPORE, SHANGRI-LA HOTEL SINGAPORE, THREE BUNS, WONG AH YOKE
Avocado ($16)
Avocado ($16)PHOTOS: MANDARIN ORIENTAL SINGAPORE, SHANGRI-LA HOTEL SINGAPORE, THREE BUNS, WONG AH YOKE

Hairy crab season is here again and Shang Palace's chef Mok Kit Keung has come up with a selection of dishes cooked with the delicacy.

The crabs this year come from China's Tai Hu (Tai Lake), one of the main producing areas known for the quality of the crustaceans. And the best way to savour them is to have them steamed whole.

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A version of this article appeared in the print edition of The Straits Times on October 26, 2018, with the headline 'Food Picks'. Print Edition | Subscribe