As September ends, October signifies the start of autumn, and nothing represents autumn in Shanghai than a delicious Hairy Crab dish.
Autumn is the season for Hairy Crabs, as it is during this season that the crabs are at their ripest, penning the phrase “A hairy crab is a meal made in heaven” as the creamy roe pairs delightfully with the meaty interior.
Hairy crabs are differentiated into six different grades, with lake crabs being the top grade. It is no surprise Gui Hua Lou’s Hairy Crab Autumn Feast uses top grade lake crabs sourced from the legendary Yang Cheng Lake; a top grade lake crab is specified by its green shell, white belly, golden claws and yellow hair. However a perfect Hairy Crab Feast will not be complete without a skillful and experienced chef at the helm, that’s where Chef Sam Gao of Gui Hua Lou comes in.
Chef Sam Gao’s Hairy Crab dishes at Gui Hua Lou is a feast of splendor, for example, the Hairy Crab Meat Soup is made with Braised Chicken Soup, the finest Hairy Crab meat, egg whites and spices, filling the stomach with warmth with thick succulent broth.
The Sauteed Egg White with Hairy Crab Meat and Roe is a dish that truly tests the skill of a chef, as the roe has to remain supple even after frying and the egg whites has to maintain a soufflé like exterior, wrapping the Hairy Crab Meat in one fine omelet.
The Egg White Caviar Crab Pot is a new addition to the Hairy Crab lineup by Chef Gao; this creative dish first steams egg white and crab roe within a steam pot, while garnishing the caviar with spices and adding them to the steaming process, creating a mesmerizing dish.
Bird’s Nest with Hairy Crab is a staple of Hairy Crab feasts, chicken soup, bird’s nests, hairy crab roe and ginger complete a must have dish. Besides the signature dishes above, Chef Sam Gao will also prepare meaty Hairy Crabs, Hairy Crab and Roe dumplings and steamed buns, for a complete Hairy Crab Feast.
The Gui Hua Lou Chinese restaurant at Pudong Shangri-La, Shanghai offers authentic Huaiyang, Cantonese, Shanghainese and Sichuanese cuisines. Opened in January 2006, the restaurant has been a popular choice amongst locals, and have been named the “Best Chinese Restaurant” by influential media Modern Weekly, Food and Wine China, and Shanghai Tatler Magazine just to name a few.
Gui Hua Lou restaurant is helmed by Executive Chef Gao Xiao Sheng, also referred to fondly by his English name Sam. Chef Gao, who is 44 years old, has 27 years of Huaiyangnese culinary experience. He is fond of blending culinary influences with his own recipes and he takes great pleasure in creating dishes with the new ingredients he discovers. Recently, Chef Gao was also voted one of the “Top 50 Chefs in China” by Food & Wine China magazine.
Gui Hua Lou is open daily for lunch and dinner. For enquiries and reservations, please call food and beverage reservations at 2828 6888.