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Ah Hoi’s Kitchen launches the Festival of Crab

Ah Hoi’s Kitchen at Hotel Jen Tanglin Singapore by Shangri-La is celebrating crabbing season with “Festival of Crab” in a true spirit of honouring the famous Singaporean love of seafood.

Ah Hoi’s Kitchen with a 20-year history has delighted guests with its signature Singapore Chilli Crab, using only the high quality Sri Lankan Giant Crabs that you can pick from the “live” display-tank.

The chefs at Ah Hoi’s lead by Head Chef, Tiger, are excited to give your Crab-10-Ways at this “Festival of Crab” which offers an amazing treat of 10 different styles of crab-cooking for you to choose and keep coming back to try more.

They include the famed Singapore Chilli 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.

Also on the list is Claypot Crab Beehoon, featuring 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.

“The Sri Lankan Crabs are a favourite amongst dinners at Ah Hoi’s Kitchen. I’ve recommended different styles of cooking these crabs to my regular guests and they love it. This inspired my team and I to present the “Festival of Crab” with a minimum of ten different styles for my guests to choose from” says Chef Tiger, Head Chef at Ah Hoi’s Kitchen, adding “a great dish must always be fresh, authentic, attractive, cleverly presented and always delicious.”

The Festival of Crab Promotion will be available till 31 July 2017 and is priced at SGD75 per kilogram of Sri Lankan Crab.

Ah Hoi’s Kitchen
Hotel Jen Tanglin Singapore, Level 4
1A Cuscaden Road, Singapore 249716
Tel: (65) 6831 4373
Email: ahhoiskitchen.hjts@hoteljen.com

Lunch Hours:               12:00 pm – 2:30 pm
Dinner Hours:              6:30 pm – 10:00 pm

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