Previewing the Ultimate Crab Feast at the PARKROYAL at Beach Road

WorkSmart Asia attended a media tasting session ahead of the launch of Ultimate Crab Feast at the PARKROYAL at Beach Road, Singapore. The hotel is the first PARKROYAL hotel to feature crabs as the star of a buffet, and will offer the Ultimate Crab Feast on selected evenings for dinner.

A number of items on the media tasting menu, put together by Chef Ken Ang, will be available at the Ultimate Crab Feast.

Focal display for crab dishes that will be available at the Crab Feast.

Focal display for crab dishes that will be available at the Crab Feast.

Media tasting place settings. Note the crab cracker and the finger bowl. You have to use your fingers when eating crabs -  there's no way around that.

Flaked curried crabmeat in pie tee shells. The fragrant and lemak curry was strong and went well with the crabmeat and crisp pie tee shell.

Cereal crab, sharing a plate with salted egg yolk crab. The crispy rich cereal coating typically seen for prawns is used in this crab dish. The cereal is definitely finger-licking good, and literally coats the crab shells.

This is salted egg yolk crab, sharing the plate with cereal crab. The sweet sauce is satisfyingly gooey and extremely rich.

Crabmeat chawanmushi (Japanese-style steamed egg, served in a teacup). Expect generous amounts of chewy crabmeat lending a subtle flavour to the smooth, steamed egg.

The chilli crab, a Singaporean favourite,  came with a spicy sweet sauce that was just the right consistency to be eaten with a crisp and warm deep-fried mantou.

Pepper crab is usually prepared with black pepper, so a white pepper crab is a bit of a novelty. The sauce was suitably fragrant and spicy, and went very well with the crab.

Sambal petai crab. Crunchy, pungent and bitter petai beans offer a complementary foil to the sweet sambal sauce for this crab dish.

Interested?

Read the WorkSmart Asia blog post on the Ultimate Crab Feast, which begins April 9. The buffet stars crab dishes but also includes complementary dishes which will appear on a rotational basis.

posted from Bloggeroid

Hairy crabs arrive at the Marina Mandarin Singapore

Peach Blossoms restaurant (鸿桃轩) at the Marina Mandarin Singapore now has air-flown hairy crabs, an autumn delicacy from Shanghai, China.

At level 5 of the Marina Mandarin, Peach Blossoms is a well known Chinese restaurant serving authentic Cantonese fare.

Seafood is also a focus at the AquaMarine buffet restaurant at level 4 of the Marina Mandarin Singapore. Till October 29, AquaMarine has a focus on seafood.

Source: Meritus Hotels & Resorts.

Savour Asian delights including Vietnamese Braised Fish in Clay Pot, Thai Curry Mud Crab, authentic Beef Adobo from Philippines, fresh Cambodia Fish Curry, and more at the buffet restaurant. There are also Asian and International cuisines on offer. A newly renovated dining area - Terrace@AquaMarine with clear glass panels offers a complete view to the natural skyline, along with the option of private dining areas.

Interested?

Steamed hairy crabs at Peach Blossoms start from S$68++* per crab

Prices* at AquaMarine are:

Daily Buffet Lunch
S$60++ per adult/S$30++ per child (5-12 years old)

Weekday Buffet Dinner (Sundays to Thursdays)
S$70++ per adult/S$35++ per child (5-12 years old)

Weekend Buffet Dinner (Fridays, Saturdays and eves of public holiday)
S$80++ per adult/S$40++ per child (5-12 years old)

Make reservations and enquiries 

*Prices are subjected to prevailing government taxes and service charge.

posted from Bloggeroid