As summer ends and the waters cool, the crab season begins. Along with the autumn festival, it is also the official start of the hairy crab season, and hairy crabs will be featured amongst the other crab varieties served at the ultimate crab fest!
Noteworthy appetisers include signature dishes such as crab meat hand roll, flame-seared salmon nigiri and wagyu beef with crab meat at the Japanese station, supplementing our extensive sushi-and-sashimi theatre kitchen and salad bar.
With more than a dozen crab dishes, including whole crabs prepared in different styles, on top of everyone’s favourite seafood station list, chefs have prepared their speciality dishes, which include the most popular cooked drunken hairy crab; seafood baked using natural clay crockery for 20 minutes; stir-fried crab with chilli and Chinese herbs; wok-fried hairy crab with rice cake in brown sauce; and Yangzhou-style crab meat ball. When the bell is rung, the star dishes come, and this year, the culinary team has
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