Crab season is around the corner. Combining innovation with traditional cooking methods and techniques, as well as inspiration from the Southeast Asian flavours, Specialty Chef Kelvin Lee, Chef de Partie Jack Pinkkang and Demi Chef Datta Shankar present an array of mouthwatering crab delights at its best using the fresh seasonal crabs.
- Bowtie Pasta with Crab Meat Salad with Caviar on Toast
- Curry Crab Masala Curry
- Tom Yum Crab Soup
- Spicy Thai Chilli Crab
- Soft Shell Crab with Salted Egg Yolks
- Crab Bee Hoon
- Clay pot Crab Congee
*All served on a daily rotating basis.
AVAILABLE FROM 26 SEP TO 31 OCT
*All prices are subject to 10% service charge