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Autumn Crab Festival at Shanghai Pavilion

October 6, 2014 Food & Beverage No Comments Email Email

When it comes to autumn, how can we not eat crabs! From October 3rd to November 30th, Chef Tai Chung-lin will be presenting a selection of beautifuland delicious crab delicacies, including Shanghai hairy crabs, mud crabs andWanli crabs (blue crabs, three-spots crabs and stone crabs) in Shanghai Pavilion (39F). Using various techniques such as steaming, braising, stir-frying and deep frying, Chef Tai displays his creative crab dishes with exceptional culinary skills,filling your mouths with a diversity of flavors. For reservations please book via or reservation hotline: (02)2376-3245

In addition to the unforgettable richness of crab roe of the must-eat Shanghai hairy crabs and mud crabs, Chef Tai has selected Wanli crabs, the most popular wild-bred sea crabs in Taiwan, including the blue crab, three-spots crab and stone crab to perfect his menu this year. The Wanli District in New Taipei City is the best-known area for capturing these fleshy and juicy crabs with over 80% of live caught sea crabs coming from the Northwestern Fishing Ground each year. Different from imported crabs like King crabs, Shanghai hairy crabs, Dungeness crabs and farm raised crabs like mud crabs, Wanli crabs are domestic sea-ranched crabs known for their “wild and non-polluted” and “naturally rich sea flavor” qualities. Taking reference from the European and American system of “Appellation of Food Origin,” the “Wanli Crab” brand was officially launched by the New Taipei City Government in 2012. This brand unites the three wild-bred sea crab species in Taiwan sea waters hoping to promote locally caught seafood both nationwide and worldwide. As a Taiwanese we should definitely have a taste of these delicious crab dishes!

Each year Shangri-La’s Far Eastern Plaza Hotel Taipei creates premium crab delicacies adored by gourmands. This year Shanghai Pavilion (39F) presents a special crab cuisine menu starting from October giving you a true taste of seafood at its finest, including water steamed or Hua Teow Wine steamed crabs and a variety of grand dishes or refined snacks as follows:

Steamed Shanghai Hairy Crabs (from NT$1,200, actual price based on weight)
Chef Tai selects certified hairy crabs imported from Taihu Lake for its high quality, unique vanilla aroma and balanced creamy texture. The meat of the male crabs is firm and sweet while the female crab is filled with richly fragrant roe. The crabs are placed on perilla leaves known for its warming and food flavoring qualities and then steamed shell side down to keep the luscious roe inside. The steamed crab with overflowing golden roe is served with a special sauce made ofZhenjiang black rice vinegar and minced ginger to enhance the flavors and richness of this luxurious dish. Last but not least a cup of satisfying hot ginger tea to warm your stomach.

Fresh crab meat with foie gras (NT$900) 
This creative and cool plate appetizer beautifully blends the sweetness of crab meat with rich creamy foie gras. Chef Tai removes meat from the crabs with meticulous skills and prepare the foie gras by steaming in Brandy. The two ingredients are joined with chicken broth and shaped into rectangular form. This soft velvety jelly melts on your tongue leaving your mouth filled with sensational flavors.

Crab meat with egg and curry sauce (NT$900) 
Curry and crab is one of the most amazing flavor combinations. The meat is first removed from three spot crabs. In a wok, ginger slices are stir fried until aromatic and removed before adding dry curry powder. Then curry paste is slowly added to enhance fragrance. The egg mixture and crab meat follows to complete this heavenly dish filled with exotic flavors.

Pan-fried crab meat with shrimp paste (NT$900)
Blending Thai and Taiwanese cuisine, the scrumptious flavors of the sea are displayed perfectly under Chef Tai’s creative dish. First the crab meat is mixed with shrimp paste and seasoned with salt and Hong Lu Jiu. This unique stuffing is then evenly spread between two slices of lotus root previously marinated in lemon juice. Finally the round lotus root sandwiches are then pan fried until golden and crispy.In addition to the above, this autumn Shanghai Pavilion invites you to enjoy a grand feast of crab delicacies including Crab with vegetable rice in casserole, Steamed crab with Hua Teow Wine, Steamed soft-shell crab, Fresh crab with abalone congee, Double boiled bean curd soup with crab meat and shrimp paste stuffing, Steamed crabmeat dumplings and Pan-fried dumpling with crabmeat and mushroom.Prices are subject to 10% service charge.

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