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]

Wild Supper Club Private Dining, Focusing on Pescatarian and Vegetarian Menu

Nestled in the Newton area, Wild Supper Club is a home private dining helmed by Chef Kyle Henderson, a Singapore-born chef with over two decades of experience, having honed his craft at Lolla and Esquina. The restaurant’s philosophy is refreshingly unpretentious — a celebration of fresh seafood, vibrant vegetarian plates, and the occasional market treasure — resulting in a menu that is ever-changing and full of surprises.

Aged Hamachi & Apple Tart 4/5

We kick-started our pescatarian dinner with the Aged Hamachi & Apple Tart. The aged hamachi is delicately paired with apple, roasted tomato, and Ipoh pomelo, dressed in a light vinaigrette and topped with fresh chives. Served in a crispy tart shell, each bite bursts with flavour, balancing the clean-tasting fish with bright acidity and crunch.

Artichoke & Spinach Dip, Baked Pita Chips 4.2/5

Next came the Artichoke & Spinach Dip, accompanied by baked pita chips. Creamy, luscious, and downright addictive, the dip was a crowd favourite. It is rich in flavour yet not overly heavy, and the warm pita chips make the perfect vessel for scooping up every bit of that goodness.

Pickled Mushroom Croquettes, Basil & Parsley Coulis 3.8/5

The Pickled Mushroom Croquettes were deep-fried to a perfect golden brown. It is crispy on the outside, packed with umami on the inside, and beautifully complemented by a fragrant basil and parsley coulis. A simple but expertly executed dish that hits all the right notes.

Baked Pear Empanadas, Parsnip Foam, Rosemary Oil 4.5/5

A surprise standout of the evening was the Baked Pear Empanadas served with parsnip foam and rosemary oil. The sweetness of the pear, encased in a buttery, flaky pastry, was unexpectedly delightful. While empanadas are often savoury, this sweet interpretation worked beautifully and charmed everyone at the table.

Hokkaido Scallop & Ikura Ceviche, Squid Ink Creme Brulee 4/5

The Hokkaido Scallop & Ikura Ceviche atop Squid Ink Crème Brûlée is an inventive creation that impressed both visually and texturally. The contrast between the fresh, briny ceviche and the smooth, slightly savoury crème brûlée made for a playful and memorable dish.

Halibut, Green Nam Jim, Coconut, Saffron Pilaf, Fennel, Herbs 4.2/5

For our main, we had the Halibut, pan-seared to perfection with a lightly crisped exterior and tender, moist flesh. It was served atop a fragrant Saffron Pilaf, complemented by Green Nam Jim, Coconut Cream, Fennel, and Herbs. It is a wholesome, well-balanced dish that seamlessly combines Southeast Asian and Mediterranean influences.

Broccolini, Shaved Grey Mullet Roe, Persian Feta Cheese, Chilli Jam 3.5/5

Heirloom Carrots, Smoked Eggplant Dhal, Coriander Chutney 4/5

To accompany the main, we had two vegetable sides: Broccolini dressed with shaved grey mullet roe, Persian feta cheese, and chilli jam. It is a perfect blend of saltiness and heat. The Heirloom Carrots served atop smoked eggplant dhal with coriander chutney, showcasing layers of earthy and smoky flavours.

Yoghurt Cheesecake, Lemon & Thyme Curd, Black Sesame Cone 3.8/5

Dessert began on a light note with a Yoghurt Cheesecake topped with Lemon & Thyme Curd, served in a Black Sesame Cone. Tangy, refreshing, and not too sweet, it provided a smooth transition from the savoury dishes.

Pistachio Cake, Raspberry Relish, Vanilla Chantilly 4.2/5

We ended our meal with the Pistachio Cake crowned with Raspberry Relish and Vanilla Chantilly. Moist, nutty, and well-balanced, the pistachio flavour shone through beautifully without being overshadowed by the sweetness. It is a fitting finale to a delightful evening.

Note: This is an invited tasting.


Wild Supper Club
Cavenagh House
(Cairnhill/Newton)
Singapore 229491
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Nearest MRT: Newton (NS Line)