It’s Hairy Crabs season again and this year, Chinese culinary masters from 42 Shangri-La hotels in 36 destinations across mainland China,
Taiwan and Singapore have teamed up to present the annual Hairy Crab Festival. The festival will run from 11 October to 30 November 2018 and it will feature special versions of hairy crab dishes with seasonal flavours in different Chinese cuisines and styles – from Huaiyang to Cantonese, traditional to modern and fusion.
Together with food influencers (KOLs), Mr. SHEN Hongfei and Mr. Craig AU-YEUNG Ying Chai, nine of Shangri-La’s Chinese master chefs have created nine tantalising signature crab dishes featuring some of the most exquisite hairy crabs from primary crab farms, including Yangcheng Lake in Jiangsu and Panjin in Liaoning. These include Boiled Hairy Crab and Yellow Croaker Meatball in Superior Broth, Braised Vermicelli and Hairy Crab in Satay Sauce, Squid Ink Braised Fragrant Rice with Hairy Crab and Scallop and Yellow Wine Preserved Hairy Crab Flatbread.
Beyond the nine signature dishes, special set lunch and dinner menus, wine-pairing events and gift sets are also available for guests to celebrate the hairy crab season with family and friends. Golden Circle members can enjoy savings of up to 35 percent on orders from the Hairy Crab Festival menu.
