For an extremely limited time only (17-28 November 2015), savour the succulent meat and heavenly crab roe from the prized crustaceans of the season - the hairy crab. Chinese Executive Chef Liu Ching Hai and team has brought together a menu of à la carte items that will feature this delicious delight. The lunch and dinner à la carte menu will showcase the versatility of the hairy crab across a number of dishes such as the traditional steamed hairy crab and classic favourites of deep-fried hairy crab roll, and braised pea shoots with hairy crab meat.

Hairy Crab at Summer Palace | Photo Credit: Regent Singapore

New highlights include stir-fried noodles with hairy crab meat and preserved vegetables; and Chef’s exclusive premium braised royal bird’s nest with hairy crab meat for a pampering treat for the palate.

Chef's Specials (available for lunch and dinner from November 17 to 28, 2015)

Steamed hairy crab (清蒸原只大闸蟹) - S$78++
Braised royal bird’s nest with hairy crab meat (蟹粉扒鲍翅) - S$108++
Deep-fried hairy crab roll (酥炸大闸蟹枣) - S$38++
Braised pea shoots with hairy crab meat (蟹粉扒豆苗) - S$38++
Stir-fried rice noodles with hairy crab meat and preserved vegetables (雪菜蟹肉炒肠粉) - S$38++

For orders or reservations, please call 6725 3288/9 or email summerpalace.rsn@fourseasons.com