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Far Eastern features crab feast

Far Eastern features crab feast

Shanghai Pavilion at Shangri-La's Far Eastern Plaza Hotel, Taipei introduces a new way of eating fresh crabs: "Crabs with Fruit Vinegar." From now until August 31, green crabs, golden crabs, mud crabs, and more will be available along with imported natural fruit vinegar drinks which highlight and complement the crab's natural flavor.
An example of the tempting dishes on offer is Crab with Fruit Vinegar: golden crab served with a slightly sour, yet smooth fruit vinegar drink made up of fresh fruit flavors, including black currant, peach, apple, plum, and lemon grass. Both the golden crab and the vinegar offered in the Crab with Fruit Vinegar are imported from Canada. The drinks are priced at NT$ 190 per glass and provide the perfect flavors to complement a crab meal.
The other fresh crabs available throughout the "Crabs with Fruit Vinegar" promotion are flown in from the West Pacific Ocean daily. Their descriptions are as follows:
* Male green crabs weigh approximately 300 to 450 grams and are known for their subtle, sweet taste.
* Mud crabs weigh approximately 300 to 400 grams and are known for their solid, sweet taste: similar to the well-known hairy crab.
* Female green crabs are high in nutritional value, and have long been recognized as rare gourmet seafood. They weigh approximately 300 to 400 grams and provide wholesome meat and a fresh taste with their rich eggs.
* Golden crabs weigh between 750 and 900 grams and are filled with silky meat that has a light, buttery taste: similar to the famous king crab.
"The rich, aromatic flavors of the vinegar bring out the crab's fresh, sweet taste: a combination that has always been known to be complementary," said the hotel's food and beverage assistant director, Eddie Liu. "While most gourmets are familiar with the traditional vinegar sauce, healthy fruit vinegar is another worthwhile option for crab lovers."
Eddie Liu and the Chinese culinary team have prepared a variety of crab dishes using simple cooking methods, in order to highlight the original freshness of each crab. The following a la carte menu also allows guests the option of selecting the alternative cooking methods for their selected crabs:
* Steamed Mud Crab - NT$980
* Sauteed Male Green Crab with Ginger and Onion - NT$980
* Deep-fried Female Green Crab with Salt and Garlic - NT$980
* Baked Female Green Crab with Black Pepper and Onion - NT$980
* Curry Crab with Bean Vermicelli - NT$980
* Steamed Fresh Abalone with Egg and Crab Meat - NT$980
* Baked Golden Crab with Cream Sauce - NT$1,280
The set menu includes King Prawn Salad with Fresh Fruit, Braised Bird's Nest Soup with Crab Meat, Pan-fried Crab Dumplings, Steamed Fresh Abalone with Egg and Crab Meat, Steamed Mud Crab, Sweet Red Bean Paste Pancake, and Seasonal Fresh Fruit Platter. The meal is priced at NT$2,500 per person and includes a free glass of fruit vinegar of the guest's choice.
Shanghai Pavilion is located on the 39th floor at Shangri-La's Far Eastern Plaza Hotel, Taipei. For reservations and enquiries please call (02) 2376 3245.
Hong Kong-based Shangri-La Hotels and Resorts currently manages 50 hotels under the Shangri-La and Traders brands with a rooms inventory of over 24,000. Shangri-La hotels are five-star deluxe properties featuring extensive luxury facilities and services. Shangri-La hotels are located in Australia, mainland China, Fiji, Hong Kong, India, Indonesia, Malaysia, Philippines, Singapore, Sultanate of Oman, Taiwan, Thailand and the United Arab Emirates. The group has over 45 projects under development in Austria, Canada, mainland China, France, India, Japan, Macau, Malaysia, Maldives, Philippines, Qatar, Seychelles, Thailand, United Arab Emirates, United Kingdom and the United States. For more information or reservations, please contact a travel professional or access the website at www.shangri-la.com.


Updated : 2021-08-02 04:02 GMT+08:00