Singapore Marriott Tang Plaza Hotel – The Best of Sri Lankan Crabs with Creative Interpretations at Wan Hao Chinese Restaurant

If there is one thing that unites Singaporeans, it is our love for food. And of all the exciting smorgasbord of delicacies that we can choose from, crabs remain one of Singapore’s favourite crustaceans.

From 2 October to 30 November 2018, award-winning Wan Hao Chinese Restaurant will pique the appetites of traditionalists and gourmands with a scintillating menu of enticing crab creations that present both classic and creative interpretations. From dim sums to à la carte specialties to set menus, each dish will captivate the palate with the heavenly flavours of Sri Lankan Crabs, interplayed with carefully-selected ingredients as well as astute cooking techniques.

The Best of Sri Lankan Crabs

Wan Hao Chinese Restaurant

2 October to 30 November 2018

Dim Sums – from $8++ (for 2 pieces)

À la carte delicacies – from $22++ each

Set Menus – from $68++ per person

Also known as mud crabs, the famed Sri Lankan crabs are renowned for their snow white, succulent and fleshy meat that bursts with fresh, sweet flavours. Noteworthy Dim Sum highlights include Steamed Four-season Crab Meat Dumpling (四季蟹肉饺) ($8++ per 2 pieces); Pan-fried Crab Meat and Pork Bun (青葱蟹肉香煎包) ($8++ per 2 pieces); Deep-fried Netted Rice Roll with Crab Meat and Prawn (银网双鲜卷) ($10++ per 2 pieces). À la carte creations not to be missed encompass of Braised Sri Lankan Crab in White Pepper Superior Stock (白胡椒斯里兰卡蟹煲) ($50++ per portion); Deep-fried Sri-Lankan Crab with Spiced Chicken Floss (风味肉松斯里兰卡蟹) ($50++ per portion); Deep-fried Sri Lankan Crab with Salted Egg and Oatmeal (黄日麦香斯里兰卡蟹) ($50++ per portion); Braised Sri Lankan Crab in Szechuan Ma La Sauce (麻辣干烧斯里兰卡蟹) ($50++ per portion), and more.

Incorporating a twist on the traditional White Pepper Crab and elevating this delicacy to new heights is the Braised Sri Lankan Crab in White Pepper Superior Stock. The base of the stock comprising of old fowl, chicken feet, and more are boiled for four to six hours to enable the nutrients of these ingredients to seep through – resulting in a stock that is intensely rich, nutritious and flavourful. Add white pepper as well as the prized hard shelled crustacean, and the taste of this creation is elevated to new heights.

Another refreshing yet familiar and tasty dish is the Deep-fried Sri Lankan Crab with Spiced
Chicken Floss. Chicken floss is a popular local snack that holds a place in the hearts of many
Singaporeans. With this in mind, the Sri Lankan Crab is deep-fried to perfection so that the meat
stays firm and sweet, before it is sheathed with spiced Chicken Floss – tantalising the taste buds
with a harmony of salty and sweet flavours, accompanied with an addictive aroma.

If you can’t get enough of salted egg, satiate your cravings with Deep-fried Sri Lankan Crab with
Salted Egg & Oatmeal. Deep-fried at a very high temperature to give a delightfully crisp exterior
and doused with a generous amount of creamy golden Salted Egg goodness, this crustacean’s firm
meat is the perfect foil for the addictive concoction, along with crispy oatmeal for that satisfying
crunch. For lovers of “Mala”, go for the Braised Sri Lankan Crab in Szechuan Ma La Sauce.
Heralded by bold and unique Szechuan flavours, this bright orange crab boasts fleshy, juicy and
sweet crab meat bathed with an aromatic mix of Szechuan spices, egg and onion, complete with a
satisfying, spicy kick. Like Mala.

For dining reservations, please call 6831 4605 or visit

All prices stated above are subject to 10% service charge and 7% Goods & Services Tax (GST)
unless otherwise stated.

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