Rating: 4/5 | Price: S$268++ per person | Period: 20 Oct – 30 Nov 2025
As autumn settles over Singapore, Shang Palace at Shangri-La Singapore presents its annual tribute to one of Chinese gastronomy’s most treasured seasonal ingredients: the hairy crab from Taihu Lake. Under the masterful direction of Executive Chinese Chef Daniel Cheung, this six-course menu transforms the golden-hued crustacean into a sophisticated Cantonese celebration that honors both tradition and innovation.
The Setting and Experience
Located at the elegant Shangri-La Singapore, Shang Palace provides the refined backdrop befitting such a luxurious dining experience. The restaurant’s commitment to showcasing premium ingredients shines through in this autumn menu, which runs daily for both lunch and dinner until November 30, 2025. With a minimum requirement of two diners, the experience is designed for sharing and savoring together.
The Menu: A Six-Course Journey
Appetiser Quartet (3/5)
The meal opens with an ambitious quartet of appetizers, each offering a distinct interpretation of hairy crab:
- Pan-fried Eggplant with Hairy Crab Roe – A clever pairing of silky eggplant with the briny richness of crab roe
- Chilled Cucumber Roll with Hairy Crab and Chicken Oil – A refreshing start with delicate flavors
- Hairy Crab Roe Sushi Roll – An East-meets-East fusion that unfortunately misses the mark
- Sautéed Prawn with Hairy Crab Roe and Black Truffle Sauce in Golden Nest – The standout of the quartet
Chef Daniel’s technical skill is evident across these opening bites, particularly in the Sautéed Prawn served in its crispy golden nest. The marriage of briny crab roe with aromatic black truffle creates a luxurious harmony that sets high expectations for the courses ahead. However, the Hairy Crab Roe Sushi Roll disappoints significantly. The rice texture—dry and tough—falls short of the standards one would expect at this level of fine dining. When incorporating Japanese techniques into Chinese cuisine, execution must be flawless, and here the fundamental element of properly prepared sushi rice is lacking.
The Soups: Nourishing Warmth (4.2/5)
Diners face a pleasant dilemma with two exceptional soup options:
Braised Bird’s Nest Broth with Hairy Crab Roe and Beancurd offers luxurious, silky textures that epitomize comfort and indulgence. The bird’s nest adds a gelatinous, nurturing quality that pairs beautifully with the creamy crab roe.
Braised Dried Scallop Broth with Bamboo Fungus and Hairy Crab Roe takes a more savory direction, with the umami depth of dried scallops providing an oceanic foundation for the sweet crab roe.
Both soups demonstrate Chef Daniel’s understanding of Chinese culinary philosophy, where soups serve not just as courses but as nourishing elixirs. The warmth and depth achieved in both versions showcase proper technique and premium ingredients working in harmony.
Baked Lobster and Hairy Crab Meat in Shell with Puff Pastry (4.2/5)
This dish stands as the evening’s triumph—a masterclass in textural contrast and flavor composition. Beneath a flaky, golden puff pastry crust lies an indulgent treasure: sweet lobster meat mingling with the creamy, luxurious hairy crab meat. Each forkful delivers a satisfying interplay between the crisp, buttery pastry and the succulent seafood beneath.
The dish exemplifies why Cantonese cuisine has long been celebrated for its ability to elevate premium ingredients without overwhelming their natural qualities. The lobster’s sweetness provides a beautiful counterpoint to the more complex, mineral-rich notes of the hairy crab. It’s a dish that lingers in memory long after the last bite.
Steamed Hairy Crab (4/5)
No hairy crab menu would be complete without the ingredient in its purest, most celebrated form. Served simply steamed and accompanied by warming ginger tea, this course is the philosophical and culinary centerpiece of the meal.
The hairy crabs from Taihu Lake are renowned for good reason. Their natural sweetness is delicate yet pronounced, while the luscious, creamy roe delivers that distinctive umami richness that makes this seasonal delicacy so coveted. The accompanying ginger tea serves both as palate cleanser and digestive aid, its warming properties balancing the cooling nature of crab in traditional Chinese medicine principles.
This course requires patience and engagement—cracking the shell, extracting the meat, savoring the roe. It’s a meditative experience that connects diners directly to the ingredient and the season.
The Finale: Noodles or Rice
Braised Ee Fu Noodles with Egg White, Hua Tiao Wine and Hairy Crab Roe (4/5) emerges as the superior choice for the penultimate course. The springy ee fu noodles provide the perfect vehicle for the rich crab roe, while the addition of fluffy egg white adds lightness to what could otherwise be an overly heavy dish. The subtle fragrance of Hua Tiao wine weaves through each bite, adding depth and sophistication.
Braised Fried Rice with Shredded Fish Maw and Hairy Crab Roe (3.8/5) offers comfort but lacks the complexity of its noodle counterpart. While perfectly competent, it feels more like a backdrop for the crab roe rather than a fully realized composition. The fish maw adds textural interest, but the dish ultimately reads as one-dimensional.
Dessert: A Gentle Close
The meal concludes with a traditional Chinese dessert duo:
Sweetened Mixed Bean Soup with Coconut Milk (4/5) provides warm, comforting sweetness with the richness of coconut milk softening the earthy beans.
Chilled Osmanthus Cake with Fermented Glutinous Rice Wine (3.5/5) brings floral elegance and the mellow complexity of rice wine, offering a refined ending to the autumn feast.
The Beverage Pairings
The set menu includes thoughtful beverage selections that enhance the dining experience. Each couple receives a complimentary 375ml bottle of eight-year Chinese yellow wine and a glass of Veuve Clicquot Brut NV. The yellow wine’s mellow sweetness and slightly nutty character proves an inspired pairing with the creamy crab roe throughout the meal.
For those seeking elevated indulgence, the Veuve Clicquot Champagne Flight (S$158++ per person) presents three expressions: Veuve Clicquot Rosé NV, La Grande Dame 2018, and RICH NV. The effervescence of champagne cuts through the richness of the crab preparations, cleansing the palate between courses.
Value Proposition
At S$268++ per person, this menu positions itself firmly in the fine dining category. Given the premium nature of Taihu Lake hairy crabs—a seasonal delicacy with limited availability—and the inclusion of other luxury ingredients like lobster, bird’s nest, and truffle, the pricing aligns with market expectations for this caliber of dining.
The inclusion of complimentary yellow wine and champagne adds value, as does the technical execution across most courses. However, the missteps with the sushi roll and the somewhat underwhelming fried rice option suggest room for refinement.
Final Verdict
Chef Daniel Cheung’s autumn hairy crab menu at Shang Palace succeeds in celebrating this prized seasonal ingredient through refined Cantonese techniques. The menu thoughtfully balances innovation—as seen in the spectacular baked lobster and crab pastry—with tradition, embodied by the simply steamed hairy crab centerpiece.
While not every dish achieves perfection, the overall experience delivers the luxury, craftsmanship, and seasonal celebration that diners seek when investing in a hairy crab feast. The standout dishes are genuinely memorable, and the opportunity to savor Taihu Lake hairy crabs prepared by skilled Cantonese chefs makes this a worthy autumn indulgence.
For devotees of hairy crab and those seeking an elegant expression of Cantonese fine dining, Shang Palace’s autumn menu offers a refined celebration of the season’s golden harvest.
Practical Information
Shang Palace
22 Orange Grove Road, Singapore 258350
Tel: +65 6213 4473
Hours:
Monday-Friday: 12pm – 2:30pm, 6pm – 10pm
Saturday-Sunday: 11am – 3pm, 6pm – 10pm
Nearest MRT: Orchard (NS, TE Line) – approximately 23 minutes walking distance
Reservations: Highly recommended, especially as the hairy crab season is limited and popular
Note: This review is based on an invited tasting experience.
- Limited Information: Most establishments appear to be dine-in focused
- Takeaway Available: Several hawker stalls and coffee shops
- No Delivery Mentioned: For most locations
Tourist Accessibility:
- Highest Value: Maxwell Food Centre, Tong Ah Eating House, Original Katong Laksa, Atlas Bar
- Moderate Accessibility: Most hawker centres and established restaurants
- Advance Planning Required: The Ampang Kitchen, Burnt Ends reservations
Cultural Significance:
- Historical: Tong Ah (1939), Singapore Zam Zam (1908), Song Fa (1969)
- Heritage Preservation : Kim Choo Kueh Chang, Tan’s Tu Tu Coconut Cake
- Modern Innovation: Burnt Ends, Cloudstreet, % Arabica
Cooking Techniques Highlighted:
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