Shang Palace @ Shangri-La Singapore - Savour the Autumn Harvest: An Exquisite Hairy Crab Feast

This autumn, Shang Palace at Shangri-La Singapore invites diners to savour one of the season's most prized delicacies — the Hairy Crab from Taihu Lake. From 20 October to 30 November 2025, Executive Chinese Chef Daniel Cheung presents a specially curated menu celebrating the golden richness of hairy crab through refined Cantonese creations. Diners can look forward to a Hairy Crab Six-Course Set Menu (S$268++ per person, minimum two diners) or a range of à la carte highlights.

Appetiser 3/5

The meal begins with a quad of appetisers, each offering its own take on the luxurious crustacean:
- Pan-fried Eggplant with Hairy Crab Roe
- Chilled Cucumber Roll wrapped with Hairy Crab and Chicken Oil
- Hairy Crab Roe Sushi Roll
- Sautéed Prawn with Hairy Crab Roe and Black Truffle Sauce served in a Golden Nest

Each item showcases Chef Daniel's delicate hand in balancing textures and flavours. The standout for me was the Sautéed Prawn in Golden Nest, where the briny roe meets the aroma of truffle for a delightful harmony. The Hairy Crab Roe Sushi Roll, however, fell short. The rice was dry and tough. If the kitchen wishes to incorporate sushi into Chinese fine dining, the rice texture could use more refinement to achieve the ideal softness and fluffiness.

Braised Bird's Nest Broth with Hairy Crab Roe and Beancurd 4.2/5

Braised Dried Scallop Broth with Bamboo Fungus and Hairy Crab Roe 4.2/5

Diners can choose between two soups — the Braised Bird's Nest Broth with Hairy Crab Roe and Beancurd, or the Braised Dried Scallop Broth with Bamboo Fungus and Hairy Crab Roe. Both options offer nourishing warmth and oceanic depth, depending on your preference. The bird's nest version leans towards a luxurious, silky texture, while the dried scallop broth adds a savoury profile.

Baked Lobster and Hairy Crab Meat in Shell with Puff Pastry 4.2/5

My favourite dish of the evening is the Baked Lobster and Hairy Crab Meat in Shell with Puff Pastry. Beneath the flaky golden crust lies a mix of sweet lobster and creamy hairy crab meat. Each bite is indulgent, buttery, and aromatic, with a satisfying contrast between the crisp pastry and the succulent seafood beneath. A truly memorable dish.

Steamed Hairy Crab 4/5

No hairy crab feast would be complete without the Steamed Hairy Crab itself. Served with a cup of warming ginger tea, this was the centrepiece of the evening. The natural sweetness of the Taihu Lake hairy crab and the luscious umami of its roe exemplify why this seasonal delicacy is so revered.

Braised Ee Fu Noodles with Egg White, Hua Tiao Wine and Hairy Crab Roe 4/5

Braised Fried Rice with Shredded Fish Maw and Hairy Crab Roe 3.8/5

The meal then rounds off with a choice of 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 showcase the roe's signature richness, but the noodles won my vote. The egg white adds a light, fluffy texture that complements the springy noodles, while the Hua Tiao wine lends a subtle fragrance. The fried rice, though comforting, felt a little one-dimensional in comparison, more of a canvas for the crab roe rather than a full expression of it.

Chilled Osmanthus Cake with Fermented Glutinous Rice Wine 3.5/5

Sweetened Mixed Bean Soup with Coconut Milk 4/5

Dessert features a comforting duo: Sweetened Mixed Bean Soup with Coconut Milk and Chilled Osmanthus Cake with Fermented Glutinous Rice Wine. The floral aroma of osmanthus and the mellow sweetness of rice wine bring a refined close to the autumn feast.

Guests enjoying the set menu will receive a complimentary 375ml bottle of eight-year Chinese Yellow Wine and a glass of Veuve Clicquot Brut NV. The mellow sweetness of the yellow wine pairs beautifully with the creamy crab roe, while the champagne adds a bright effervescence. For a touch of indulgence, diners can also opt for the Veuve Clicquot Champagne Flight (S$158++ per person), featuring Veuve Clicquot Rosé NV, La Grande Dame 2018, and RICH NV. The Hairy Crab Menus are available daily for lunch and dinner until 30 November 2025 — a celebration of Cantonese finesse and autumnal decadence not to be missed.

Note: This is an invited tasting.


Shang Palace
22 Orange Grove Road
Singapore 258350
Tel: +65 6213 4473
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Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Mon-Fri: 12pm - 2.30pm, 6pm - 10pm
Sat-Sun: 11am - 3pm, 6pm - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk towards Wheelock Place via ION. Exit Wheelock Place and turn left towards Liat Tower. Cross the road at the traffic light junction and turn left towards Royal Thai Embassy. Walk down to the end of Orchard Road. Turn right onto Orange Grove Road. Walk to destination. Journey time about 23 minutes.[Map]

Wan Hao Chinese Restaurant (萬豪軒) @ Marrott Tang Plaza Singapore - Indulge in New Seasonal Menu of Lobster & Sri Lankan Crab Delicacies Till 31 Dec 2025

Wan Hao Chinese Restaurant presents an exciting new seasonal menu that spotlights rock lobsters from Western Australia and prized Sri Lankan crabs.

Available now through 31 December 2025, the menu features eleven exquisite lobster and crab creations, all infused with refined Cantonese flair. Diners can look forward to both Dim Sum and À La Carte selections, with the Dim Sum items available exclusively during lunch.

Soup of the Day 4/5

We started with the Soup of the Day, a warm, soothing bowl of Pumpkin Pork Ribs Soup. The broth was flavourful and naturally sweet from the pumpkin and red dates.

Minced Lobster Dumpling with Gold Leaf 4/5

The first Dim Sum dish, Minced Lobster Dumpling with Gold Leaf ($18/2 pcs), featured plump lobster meat wrapped in a thin, slightly chewy skin.

Lobster Siew Mai with Crab Roe and Minced Pork 4/5

Next came the Lobster Siew Mai with Crab Roe and Minced Pork ($18/2 pcs), an indulgent mouthful of tender lobster and savoury minced pork.

Crispy Crab Meat Puff with Glass Noodles and Chinese Parsley 4.2/5

Our favourite among the three Dim Sum we had was the Crispy Crab Meat Puff with Glass Noodles and Chinese Parsley ($16/2 pcs). The golden, flaky pastry was wonderfully crisp, encasing moist crab meat and springy noodles for a satisfying textural contrast. Other Dim Sum highlights include the Deep-Fried Lobster with Century Egg Sesame Roll ($16/2 pcs) and the Crispy Vermicelli Lobster Roll wrapped with Beetroot Rice Noodle and Superior Light Soy Sauce ($28/2 pcs).

Sautéed Minced Lobster Meat with Shrimp Roe, Egg White and Diced Asparagus Lettuce 4.5/5

Moving to mains, I thoroughly enjoyed the Sautéed Minced Lobster Meat with Shrimp Roe, Egg White and Diced Asparagus Lettuce ($48/portion). Lightly seasoned to highlight the lobster’s natural sweetness, it was elevated by the briny aroma of shrimp roe and the crunch of asparagus lettuce.

Baked Crab in Foie Gras and White Pepper Sauce 4.2/5

The Baked Crab in Foie Gras and White Pepper Sauce ($18.80/100g) offered a bold yet balanced pairing. The lightly spiced, peppery sauce complemented the fresh crab’s sweetness, while the foie gras added richness and depth.

Wok-Fried Lobster with Onion in Green Peppercorn Sauce 4.5/5

Our top pick was the Wok-Fried Lobster with Onion in Green Peppercorn Sauce ($18.80/100g). Each lobster piece was fresh and succulent, wok-fried to perfection, and coated in a fragrant green peppercorn sauce that lent mild heat and herbaceous notes. Other dishes from the À La Carte menu include the Poached Sliced Pacific Top Shell with Asparagus Lettuce in Hairy Crab Meat and Roe Sauce ($48/portion), Stewed Lobster with Dried Hong Kong Cuttlefish, Thai Basil and Shallot in Claypot ($25/100g), and Wok-Fried Lobster with Japanese Glutinous Rice infused with Dried Squid and Dried Shrimp ($25/100g).

Double-Boiled Bird’s Nest with Red Date, Lotus Seed and White Fungus 4/5

We ended with the Double-Boiled Bird’s Nest with Red Date, Lotus Seed and White Fungus, a nourishing sweet dessert that rounded off the indulgent seafood feast.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


Wan Hao Chinese Restaurant (萬豪軒)
Singapore Marriott Tang Plaza Hotel
320 Orchard Road
Singapore 238865
Tel: +65 6831 4605
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Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Daily: 11.30am - 3pm, 6pm - 10pm

Direction:
Alight at Orchard MRT station. Take Exit 1. Walk to destination. Journey time about 5 minutes. [Map]

Man Fu Yuan @ InterContinental Singapore - A Refreshed Cantonese Journey by Chef Aaron Tan

Man Fu Yuan at InterContinental Singapore introduces a refreshed dining experience that honours the refined legacy of Cantonese cuisine while embracing modern expressions under the vision of Executive Chinese Chef Aaron Tan. Inspired by his travels across Asia, Chef Aaron presents reimagined dishes that celebrate the roots of Cantonese flavours while catering to the evolving tastes of today’s diners.

Classic Cantonese Roasted Iberico Pork Collar with Caviar 4.5/5

Chilled Crab Meat with Crab Roe 4.2/5

Spinach Prawn Dumpling with Black Truffle 4.5/5

Deep-fried Fanny Bay Oyster with Crispy Garlic and Dried Chilli 4.2/5

An elevated rendition of Man Fu Yuan's signature starter, the Chef Combination 2.0 ($38) brings together elements from dim sum, cold kitchen, hot kitchen and barbecue in one elegant presentation. Each component tells its own story. The Chilled Crab Meat with Crab Roe showcases the natural sweetness of fresh crab, complemented by the richness of the roe. Meanwhile, the Classic Cantonese Roasted Iberico Pork Collar with Caviar layers smoky, tender pork with the briny pop of caviar, adding a luxurious twist to a Cantonese favourite. The Deep-fried Fanny Bay Oyster with Crispy Garlic and Dried Chilli delivers a bold interplay of textures and spice, echoing the essence of wok hei with a refined finish. Completing the quartet, the Spinach Prawn Dumpling with Black Truffle reimagines the classic har gow, its silky wrapper encasing sweet prawn accented by earthy truffle. Together, the platter invites diners to rediscover the breadth of Cantonese cuisine, showcasing Chef Aaron's ability to honour tradition while presenting it through a modern, elevated lens.

Poached Red Grouper Fillet in Superior Fish Broth 4.8/5

The Poached Red Grouper Fillet in Superior Fish Broth (market price) is a comforting highlight of the new menu. The tender grouper is poached to perfection in a nourishing broth infused with dang gui and goji berries, then elevated with the aroma of 15-year aged Hua Tiao wine.

Oven-baked Rock Lobster 4.5/5

A modern homage to the nostalgic 1990s Cantonese banquet favourite, the Oven-baked Rock Lobster ($52) is lightly fried before being baked with salted egg yolk sauce, cheese and Thai honey pineapple. The result is a dish that balances sweetness, richness and creamy indulgence while staying rooted in Cantonese flavours.

Flambe Live Prawn with Ginger, Scallion and Singapore White Pepper Sauce 5/5

The Flambe Live Prawn with Ginger, Scallion and Singapore White Pepper Sauce is a showstopper. The sweet, firm prawn is complemented by a pungent, aromatic white pepper sauce, which is the soul of the dish, heightened by the theatrical flambé, which deepens its flavours and aroma.

Crispy Sea Cucumber, Preserved Leek, Minced Pork Sauce, Hong Kong Vegetables 4/5

The Crispy Sea Cucumber is given a crisp coating for contrast, paired with a savoury minced pork sauce reminiscent of mapo tofu. It is a clever play of textures that anchors the dish with bold flavours.

Yellow Chicken 4.5/5

Cooked in a claypot with a medley of aromatics, the Yellow Chicken is tender, juicy and infused with the fragrance of sand ginger, garlic and scallions. It is a comforting crowd-pleaser.

Flambe Roasted Angus Beef Tomahawk with Mongolian Sauce and Spices 4.2/5

Designed for sharing, the Flambe Roasted Angus Beef Tomahawk with Mongolian Sauce and Spices ($188) is first deep-fried to awaken its aroma before being flambéed tableside in a dramatic display. While Western in appearance, the preparation is rooted in Cantonese technique, tied together with a fragrant Mongolian sauce that enhances the celebratory spirit of the dish.

Chilled Soya Milk with Egg White, Bird's Nest, Lotus Seeds, Peach Collagen 4.8/5

The Chilled Soya Milk with Egg White, Bird's Nest, Lotus Seeds, and Peach Collagen brings the experience to a refreshing close. Smooth, silky soya milk is elevated with bird's nest, lotus seeds and peach collagen, offering both luxury and textural finesse.

Man Fu Yuan’s refreshed menu is a thoughtful marriage of heritage and innovation. Chef Aaron Tan honours the finesse of Cantonese cuisine while introducing reimagined expressions that captivate both palate and eye. From nourishing broths to flambéed showpieces, each dish reflects a respect for tradition, elevated with modern sophistication.

Note: This is an invited tasting


Man Fu Yuan
InterContinental Singapore
Level 2
80 Middle Road
Singapore 188966
Tel: +65 63387600
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Nearest MRT: Bugis (EW Line, DT Line)

Opening Hours:
Daily: 1145am - 330pm, 630pm - 1030pm

Direction:
1) Alight at Bugis MRT station. Take Exit C. Walk to destination. Journey time about 5 minutes. [Map]

Tong Le Private Dining @ OUE Tower - Singapore’s Only Revolving Restaurant Welcomes New Senior Executive Chef

Perched atop OUE Tower, Tóng Lè Private Dining remains Singapore’s only revolving restaurant, but the panoramic views are just the beginning of its appeal. Celebrating a new chapter in both culinary vision and leadership, the restaurant welcomes Senior Executive Chef Dicky, a maestro with 36 years of international experience across 5 countries and 8 cities. Supported by a dedicated team, he introduces a fresh collection of contemporary Chinese menus that revive treasured recipes with exquisite finesse and creative flair.

Chef Dicky’s approach is both respectful and bold – honouring tradition while embracing reinvention. Guests can experience his creations through thoughtfully curated menus:
- Executive Lunch Menu from $68++
- Cloud Brocade Dinner Menu from $138++
- Vegetarian Whispers of the Earth Menu at $88++

Caviar, Black Truffle, Golden Croaker and Tofu 5/5

The meal opens with a show-stopping quartet. A tin of Kaluga Caviar, paired with a mother-of-pearl spoon, reveals a layer of Homemade Tofu and Putian Fujian Premium Seaweed beneath, a rare seasonal ingredient harvested by hand and prized for its umami sweetness. Next, a jet-black orb that appears to be a whole truffle is in fact deep-fried Black Truffle Tofu. It is crisp on the outside, silky within. Completing the ensemble is a Longjing tea-smoked Wild Golden Croaker, delivering a delicate smokiness and a lingering fragrance of fine tea.

Double-boiled Sea Cucumber in Enriched Fish Broth, Pickled Plum, Tomato 4.8/5

The Double-boiled Sea Cucumber in a refined fish broth with Chaoshan pickled plum and tomato is a masterclass in restraint. It is light yet layered, with savoury, umami, and tangy notes dancing delicately on the palate.

Braised Fish Maw in Noble ‘Tanfu’ Broth, Fine Chopped Coriander 4.5/5

In contrast, the Braised Fish Maw in Noble 'Tanfu' Broth is bold and textural. The viscous, collagen-rich soup is packed with silky fish maw strips, beautifully rounded off with fresh coriander.

Braised Wild Golden Croaker, Fresh Bean Curd Sheet, Iceberg Lettuce 4.2/5

Chef Dicky transports diners to 1980s Hong Kong with this nostalgic Cantonese classic. Simmered in an intensely flavoured chicken consommé, the Braised Wild Golden Croaker is buttery and soft, nestled on fresh bean curd sheets and iceberg lettuce. The sauce alone deserves its own spotlight, perfect with a bowl of steamed white rice.

Sweet and Sour Lion's Mane Mushrooms 4.2/5

A delightful vegetarian take on the classic sweet and sour pork. Meaty Lion’s Mane Mushrooms are enveloped in a light batter, fried to perfection, and tossed in a well-balanced sweet and sour sauce that’s sticky, tangy, and deeply satisfying.

Claypot Foie Gras Fried Rice, Saga-gyu, Black Pepper, Cramelized Soy Sauce 4.2/5

The Claypot Foie Gras Fried Rice is a triumph of texture and flavour, smoky from caramelised soy sauce, buttery with Saga-gyu, and deeply savoury from cubes of foie gras. The pièce de résistance? Crispy scorched rice at the bottom of the pot.

Sauerkraut Consomme Braised Vermicelli 4.2/5

The humble-looking Sauerkraut Consomme Braised Vermicelli hides a powerhouse of flavour. Made with springy noodles from Hsinchu, Taiwan, and braised in a tangy, spicy sauerkraut consommé, this dish surprises with its rich infusion, complemented by sweet king prawns, scallops, and slivers of Chinese celery.

Pumpkin and Jasmine Pudding, Black Rice Syrup, Coconut Milk 4/5

Shaped like a golden peony, the Pumpkin and Jasmine Pudding is surrounded at the table with a moat of black rice syrup and coconut milk – reminiscent of bubur pulut hitam, reimagined with floral, delicate elegance.

Creamy Strawberry, Lychee, Raspberry Crisp, Rose Cookie 4.5/5

Inspired by Pierre Hermé’s Ispahan, this dreamy dessert layers Strawberry Cream, Lychee, Raspberry Crisps, and Rose Cookie crumble, a French-Asian hybrid that’s as intricate as it is indulgent.

Cave Bird's Nest in Tung Lok's Ruby Peach Tea Syrup, Kiwi Jelly, Fresh Fox Nuts 4.2/5

A visual marvel, the Cave Bird's Nest dessert features green kiwi jellies, fox nuts, and microgreens, bathed in ruby peach tea syrup. It’s like tasting a painting by Monet.

Double-boiled Egg Custard in Young Coconut, Cave Bird's Nest, Gula Apong 5/5

The Double-boiled Egg Custard in Young Coconut comprises of snow-white egg custard, steamed in a young coconut and topped with Cave Bird’s Nest and Gula Apong from Sarawak, is delicate, comforting, and luxuriously sweet with a hint of smokiness.

Chef Dicky’s menus at Tóng Lè Private Dining elevate Chinese cuisine to a new pinnacle – not just with premium ingredients, but through stories, textures, and deep respect for culinary heritage. Whether you're revisiting beloved classics or exploring novel flavour pairings, each course is a celebration of time-honoured tradition reinterpreted for the modern palate.

Note: This is an invited tasting.


Tong Le Private Dining
OUE Tower
Level 10
60 Collyer Quay
Singapore 049322
Tel: +65 6634 3233
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Nearest MRT: Raffles Place (EW, NS Line)

Opening Hours:
Mon-Sat: 1130am - 3pm, 6pm - 1030pm
(Closed on Sun)

Direction:
1) Alight at Raffles Place MRT station. Take Exit B. Walk to Clifford Centre. Cut across the building. Take the overhead bridge link across the road. Turn right at the base of the overhead bridge. Walk to destination. Journey time about 8 minutes. [Map]