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[SG EATS] Hairy Crab Feast at Shang Palace, Shangri-La Singapore
You know it’s hairy crab season when restaurants start unveiling their seasonal menus. And this time, celebrate the arrival of autumn with the Hairy Crab Feast at Shang Palace, Shangri-La Singapore. Executive Chinese Chef Daniel Cheung presents an elegant showcase of this prized delicacy from Taihu Lake, renowned for its creamy golden roe and delicate sweetness.
Read more: [SG EATS] Hairy Crab Feast at Shang Palace, Shangri-La Singapore
Available from 20 October to 30 November 2025, diners can indulge in a six-course set menu or pick from an à la carte selection, each dish thoughtfully crafted to highlight the natural richness of the crab while embodying the artistry and refinement of Cantonese cuisine.
The journey begins with a trio of refined appetisers . Pan-fried Eggplant Stuffed with Hairy Crab Roe, Chilled Cucumber Rolls Wrapped with Hairy Crab and Chicken Oil, and Sushi Rolls with Hairy Crab Roe. Each dish offers a play of textures and temperatures, gently awakening the palate. The indulgence continues with Sautéed Prawn with Hairy Crab Roe and Black Truffle Sauce, where the sweetness of the prawn meets the earthy aroma of truffle.
To warm the senses, diners can enjoy a choice between Braised Dried Scallop Broth with Bamboo Fungus and Hairy Crab Roe or the luxurious Braised Bird’s Nest Broth with Hairy Crab Roe and Bean Curd, both showcasing comforting Cantonese flavours elevated with delicate crab richness.
Seafood enthusiasts will find delight in the Baked Lobster and Hairy Crab Meat in Shell with Puff Pastry, a decadent creation that marries buttery pastry with oceanic sweetness.
The centrepiece of the feast is the Steamed Hairy Crab. It is served in its purest form, allowing diners to savour the clean, natural flavours of the premium Taihu Lake crab.
For the final savoury course, guests may choose between Braised Ee Fu Noodles with Egg White, Hua Tiao Wine and Hairy Crab Roe, or Braised Fried Rice with Shredded Fish Maw and Hairy Crab Roe. Both offering a comforting conclusion to the main courses. Personally, I preferred the Ee Fu noodles. It is layered textures and subtle sweetness made it especially satisfying.
To conclude the meal, diners are treated to a comforting Sweetened Mixed Bean Soup with Coconut Milk, accompanied by a Chilled Osmanthus Cake with Fermented Glutinous Rice Wine, delicately crafted in the shape of a crab .A charming finale that offers a fragrant and lingering sweetness.
Chef Daniel Cheung’s Hairy Crab Feast is a true reflection of his finesse and dedication to preserving the essence of traditional Cantonese flavours while elevating them with modern touches. Each dish captures the fleeting beauty of the autumn harvest, honouring the prized hairy crab in every course. From the intricate presentation to the final sweet note. even the dessert is artfully shaped to resemble a crab, a nod to the theme’s meticulous craftsmanship.
Address: Shang Palace
Shangri-La Singapore
22 Orange Grove Road
Singapore 258350
Website: https://www.shangri-la.com/singapore/shangrila/dining/restaurants/shang-palace/