Monday, October 31, 2016

Szechuan Court @ Fairmont Hotel Singapore - A Seasonal Crustacean Affair At Szechuan Court


The annual hairy crab season is back at Szechuan Court, Fairmont Hotel Singapore. The much anticipated Shanghai delicacy will be available at the restaurant from 24 October to 24 November 2016. Gourmands can indulge in the finest hairy crabs dishes specially created by Master Mok Wan Lok, ranging from dim sum to main dishes.

Hong Kong Style Traditional Roast 4.2/5

Dinner at Szechuan Court started with a trio of Hong Kong Style Traditional Roasted Duck, Pan Fried Pi Pa Tofu and Hairy Crabmeat Broth & Honey Glazed BBQ Pork. All three items on the plate were well executed and I have a hard time deciding which was my favourite. For something different, I would go for the Fried Pi Pa Tofu which is slightly crispy on the exterior with a smooth and silky interior. It is then topped with luxurious hairy crabmeat, giving it a fuller flavour.

Chef's Signature Superior Crabmeat Consomme 4/5

Next we have the Chef's Signature Superior Crabmeat Consomme. In the comforting and lavish bowl of soup, there are zucchini, cod fish, crab meat, carrot and scallop. There are so many ingredients in it that it can be a meal by itself.

Steamed Twin Hairy Crabs, Shiso Leaf Served with Hot Ginger Tea 4.2/5

The highlight of the night has to be the Hairy Crab itself. The Steamed Twin Hairy Crabs, Shiso Leaf Served with Hot Ginger Tea comes with both a male and female hairy crab. The prized crabs are sourced from the pristine freshwaters of Yangcheng Lake in Jiangsu province, China. I felt that the female crustacean is sweeter compared to the male one. But the utmost enjoyment was the rich and decadent roe.

Hairy Crab Roe Scrambled Egg White Tart 4/5

A new creation this year is the Hairy Crab Roe Scrambled Egg White Tart. This dim sum creation has incorporated a DIY element. Customers can squeeze from the plastic tube to add the amount of vinegar they like onto the pastry. Besides the flaky pastry, the vinegar plays an important element to make the scrambled egg whit glow.

Homemade Crispy Crabmeat Beancurd Skin Roll 4.5/5

Another new creation that I enjoyed a lot was the Homemade Crispy Crabmeat Beancurd Skin Roll. Besides the thin and slightly crispy beancurd skin, what I enjoyed most is the flavoursome stuffing of mushroom and crabmeat. It felt that the chef has wrapped a whole luo han zhai dish into the parcel.

Handmade Ramen, Hairy Crab Roe, Golden Pumpkin Soup 4.2/5

Progressing from the usual hairy crab fried rice, Chef Mok created the Handmade Ramen with Hairy Crab Roe in Golden Pumpkin Soup. The rich and sweet pumpkin soup complemented the silky ramen beautifully. This is further crowned by the hairy crab roe, giving it an unami finishing.

Black Glutinous Rice Cream with Lotus Paste in Filo Pastry 3.5/5

Wrapping up the sumptuous meal, I had the Black Glutinous Rice Cream with Lotus Paste in Filo Pastry. I enjoyed the modern interpretation of the traditional pulut hitam. This will delight both the young and old. Shaped like a flower, the lotus paste in filo pastry felt like Chinese Mid-Autumn festival again.


Set Menu (minimum 2 pax)
5-course set - $138++ per person
6-course set - $188++ per person
Complement your meal with a bottle of Shao Hsing Hua Tiao wine or house wine at a special price of $50++

For a truly decadent experience, dine in a minimum party of two and opt for the set menu from $138++  per person, and stand to win a weekend stay at Fairmont Yangcheng Lake. Seasonal a la items from $18++; a selection of premium Chinese teas and wines is also available.

Note: This is an invited tasting.

Szechuan Court
Fairmont Hotel Singapore
80 Bras Basah Road
Level 3
Singapore 189560
Tel: +65 64316156
Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Daily: 12pm - 230pm, 630pm - 1030pm

1) Alight at City Hall MRT station. Take Exit A and C. Walk to destination. Journey time about 3 minutes. [Map]

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