丽思卡尔顿美年酒店(The Ritz-Carlton)的米其林一星餐厅夏苑(Summer Pavilion)中餐行政总厨Cheung Siu Kong选用太湖大闸蟹采用蒸、炖等温和的烹饪手法,呈现最原汁原味的金秋大闸蟹,淳朴天然,不加过多修饰的蟹餐保留了大闸蟹最本真的鲜味。不容错过大闸蟹粉扒官燕盏(Braised Superior Bird’s Nest with Hairy Crab Roe)、大闸蟹公(Steamed Hairy Crab)与蟹粉小笼包(Steamed Crab Meat Dumpling with Chicken and Hairy Crab Roe)。
Also read: What to do this weekend: 5 top fashion, gourmet and art events that you shouldn’t miss / 五大不容错过的周末活动
夏苑的蟹宴从11月1日起至11月30日。
网址:http://www.ritzcarlton.com/zh-cn/hotels/singapore/dining/summer-pavilion0