2012-09-07 — /travelprnews.com/ — Come October this year, hairy crab lovers can look forward to feasting on their favourite crustaceans as they return to the dining tables in Jiang-Nan Chun at Four Seasons Hotel Singapore. Under the culinary stewardship of Chinese Chef Alan Chan, this seasonal specialty can be savoured either à la carte or in a six-course set menu October 1 to 31, 2012.
Originating from Yang Cheng Lake northeast of Suzhou in China, the individually portioned hairy crab can be enjoyed after having been steamed to a vibrant shade of orange. Aided by a range of accoutrements to meticulously enjoy every part of the crab, diners may wish to roll up their sleeves to tuck in with relish. Alternatively, they can order other à la carte items such as steamed minced porkxiao long bao with hairy crab meat and crab roe; braised fish noodles topped with hairy crab meat and crab roe; and sautéed beancurd with hairy crab meat and crab roe for a communal experience.
A six-course menu is indulgence of the highest order. Beginning with a selection of dim sum items replete with hairy crabmeat, highlights of the menu include braised superior bird’s nest with hairy crab meat, crab roe and egg white; and steamed hairy crab and ginger with shiso leaf. To restore the body’s yin and yang, hot ginger tea and cassia flower with glutinous rice dumplings counters the cooling effect of the hairy crabs, ending the meal with a flourish.
The six-course menu is SGD 168.00 per person, subject to ten percent service charge and prevailing government taxes.
The hairy crab à la carte and set menu is available Monday to Saturday at lunch from 11:30 am to 2:30 pm, and dinner from 6:00 to 10:30 pm, and on Sundays at dinner from 6:00 to 10:30 pm.
For reservations, contact Jiang-Nan Chun at (65) 6831 7220 or jnc.sin@fourseasons.com
Hotel Press Contact
Michelle D. Wan
Public Relations Director
190 Orchard Boulevard
Singapore, Singapore 248646
Email Michelle D. Wan
T. (65) 6831-7130
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