April 12, 2017

Ah Hoi's Kitchen Launches the Festival of Crab | Sri Lankan Crabs Prepared in 10 Different Styles



Ah Hoi’s Kitchen at Hotel Jen Tanglin Singapore by Shangri-La presents the Festival of Crab, a dining promotion to celebrate the crabbing season showcasing the famous Singapore seafood. Ah Hoi’s Kitchen has been delighting guests, both locals and tourists, with its signature Singapore Chilli Crab for over 20 years now. The restaurant uses only the best quality Sri Lankan Giant Crabs which guests can personally pick from the restaurant's “live” display-tank.

The chefs at Ah Hoi’s Kitchen, lead by Head Chef, Tiger, are excited to delight you with the Crab-10-Ways during the “Festival of Crab”. Be amazed to try the Sri Lankan Giant Crabs cooked in 10 different styles:


1


Singapore Chili Crab
Cooked with a thick and fragrant sauce. The sauce is the hero of the dish, with its sambal cooked painstakingly over many hours to build the perfect base, flavoured with egg white ribbons; perfect companion with steamed or deep-friend ‘’mantous” (Chinese buns) for mopping luscious sauce

2


Claypot Crab Beehoon
Silky Vermicelli noodle strands and Crab slow-cooked in an authentic clay pot allowing the noodles soaking in all the delightful flavours from the crab and broth

3


Sarawakian Black Pepper Crab
This style oozes the rich flavour of the Sarawakian Pepper blending in with the sweetness of the crab, producing a unique winning combination with a little bit of ‘pepper-heat’

4


Creamy White Pepper Crab
The crab cooked in thick cream sauce dabbled with the subtle white pepper, producing an eccentric myriad of flavour

5


Salted Egg and Crispy Yam Crab
A combination of salted egg and strands of crispy yam sticks tossed with crab giving you a magical burst of taste that must be simply experienced

6


Butter and Garlic Crab
Tempering cloves of garlic in butter with crab over high heat allowing the nutty flavours to linger and tantalize your taste buds

7


Stir-fried Ginger and Onion Crab
The crab is steamed, then tossed in a high heat wok with ginger and onion to render the sweetness of the crab and ginger. The authentic way of cooking a live crab

8


Glass Noodles and Chinese Wine Crab
A messy tasty dish. The springy texture of the glass noodles absorbed in the sweet combination of natural crab juice and wine creates a delightful comfort

9


Indonesia Claypot Curry Crab
Its curry crab, Indonesian style cooked in 20 different spices creating a wonderful aroma and zest for all curry lovers

10


Kam Heong Crab
An all-time Malaysian favourite renowned for its combination of Malay, Chinese and Indian influences with dried shrimps, curry leave, birds eye chilli creating an aromatic and mouth-watering sensation


The Festival of Crab Promotion will run till July 31, 2017 and is priced at SGD75.00 per kilogram of Sri Lankan Crab. Ah Hoi’s Kitchen is open for lunch from 12:00 noon to 2:30 pm and for dinner from 6:30 pm to 10:00 pm daily. The last order is taken 30 minutes before the closing time. It is recommended to reserve a table to avoid disappointment. Call 6831 4374 to book a table.

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