It’s hairy crab season! Dear Wolls knowing that I had not had hairy crab before decided to take me chomping at Wan Hao Marriott. Having heard much of hairy crabs, I couldn’t wait!
The starter was a trio of hairy crab dishes in different styles, steamed, fried, soupy wrap. Since the theme for the day was hairy crab, naturally the best of the three was the steamed hairy crab xiao long bao. The xiao long bao kept much of the rich crab taste in its juicy interior, as compared to the other styles which do not deal with crab as delicately. Noms.
While the fried starter may not have won out in taste over the xiao long bao, the crunchiness provided by the almonds here did give a nice crunchy exterior to the soft inner crab cake.
The broth wasn’t really much to shout about. While it was coloured enough to show that there was crab roe in it, there was much less of the taste of crab. In the end, it tasted much like other similar thickened broths.
And… of course, the main dish. NOMS. We watched expectantly as the server opened up the crab (and peskily took many photos), preparing them to be better handled by us. *drool*.
The crab roe that was on the shell itself, while being softer than your run-of-the-mill mud crabs, didn’t pack as much taste as I had expected it to have. I quickly changed my mind on sucking on the roe from the crab body. Oh my. It was buttery smooth, rich, and full of crab goodness. Slurps. Wolls said that Wan Hao’s prices were on the lower end of the spectrum for hairy crabs, and one just wonders how much better it gets.
A most apt finisher to the hairy crab main dish was this most potent ginger tea. Ahhh. So soothing, leaving a nice warm sensation in the belly. We asked for seconds.
This egg white & shrimp roe hairy crab dish was most delicate, the egg white being most complementary with the crab.
At the start of the meal, Wolls said that she saw rave reviews on the fried rice, how people were already exceedingly full, yet had to chomp down every morsel of this dish. It had wok hei, but the dish wasn’t that exceptional.
Wolls was most disturbed by the colour of the sago of this dish (hehe…). I’m quite the fan of Japanese sweet potatoes, and so was expecting a nice round off to the whole meal. The sweet potato was not bad, but the coconut milk and sago was weak. I can’t say the sago was even necessary in this dish.
Overall my first hairy crab experience was quite good (especially since we were given most private booth seats)! I would certainly have hairy crabs once again and look forward to a whole bucket of them (or have one really huge hairy crab 🙂 ). OM NOM NOM NOM for Wan Hao.