Crab connoisseurs are in for a treat as the highly-prized crustaceans – Hairy Crabs, make an elaborate return to Szechuan Court from 20 October to 30 November 2015. Master Chef Mok Wan Lok and his culinary team will present an à la carte menu featuring both classic takes and modern interpretations of this seasonal delicacy to enthral palates.

I was invited to a delicious media lunch where we were served with the signature Steamed Whole Hairy Crab with Shiso Leaf, done in classic style to preserve the natural sweetness, aroma and freshness of the crabmeat and roe. You can also indulge in the Stewed Hairy Crab with Aged Chinese Wine to discover the juiciness of meat and roe bursting with umami flavours. Both dishes are complemented with a serving of hot ginger tea to help offset the cooling properties of the hairy crabs.

The best crabs was said to come from Yangcheng Lake in Jiangsu Province, China. Also known as Chinese Mitten Crabs for their furry pincers, the palm-sized hairy crabs are prized for their creamy roe and oil, which turns a brilliant orange hue when cooked and is exceptionally rich. The season starts in September, when female crabs are best, and continues through the end of the year, with male crabs offering the most succulent roe from mid-October on. Served with vinegar, each piece of white flesh was succulent.

At Szechuan Court, the brilliant flavours of this well-loved gourmet treats are showcased in a series of 10 delicious specialities, ranging from dim sum to main dishes. One of the highlights is the thick and nourishing Scallop Crab Roe Supreme Broth, simmered using luxurious ingredients including fresh scallops and velvety crab roe. A more creamy version is the Hairy Crab Shell Stuffed with Milky Crabmeat Cream. It was baked till a beautiful golden brown. But you can’t really taste the freshness of the meat here, it felt more like eating cheese that’s all.

For something different, the crabmeat chicken roll with chef’s BBQ sauce is an option. Discerning diners will delight in a beancurd dish elevated to culinary indulgence with crabmeat, prawn and edamame. Other delicacies not to be missed include the Steamed Shanghai Xiao Long Bao with Hairy Crabmeat and Fried Rice with Crabmeat and Assorted Vegetables. Don’t forget to end your meal with baked pine nuts lotus paste pastry or chilled coconut jelly cake with black glutinous rice cream toppings.

Szechuan Court & Kitchen

Address: 80 Bras Basah Road, Level 3 Fairmont Singapore
Tel: +65 6431 6156
Opening hours: 12pm – 2.30pm, 6.30pm – 10.30pm daily