27 Nov '17, 4pm

Yan Restauant (宴) @ National Gallery Singapore - Hairy Crab Season Is Back https://t.co/oyWoTB7DW2

Autumn is the season to enjoy hairy crabs, and Yan at the National Gallery has crafted a Hairy Crabs fare just for this short period from 15 November to 15 December 2017 . What's interesting to know is that these hairy crabs are from the Netherlands, where waters are known to be much more untouched, hence producing meatier and bigger breeds. While steaming is probably the most ideal and common way to relish their flavours, Yan's culinary team has come out with other ways that you could possibly enjoy. Xiao Long Bao 4.2/5 Steamed Xiao Long Bao with Hairy Crab Meat 蟹粉小笼包 ($12/pc) is simply ingenious. I thought this would be similar to the common version - 80% pork, 20% crabmeat ratio but this is 100% hairy crab meat that is cooked with superior stock. Hairy crab roe is added when the meat is almost cooked. I took it all in, almost effortlessly in just one slurp. The superior...

Full article: http://www.sgfoodonfoot.com/2017/11/yan-restauant-nationa...

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