Previewing the Ultimate Crab Feast at the PARKROYAL at Beach Road

WorkSmart Asia attended a media tasting session ahead of the launch of Ultimate Crab Feast at the PARKROYAL at Beach Road, Singapore. The hotel is the first PARKROYAL hotel to feature crabs as the star of a buffet, and will offer the Ultimate Crab Feast on selected evenings for dinner.

A number of items on the media tasting menu, put together by Chef Ken Ang, will be available at the Ultimate Crab Feast.

Focal display for crab dishes that will be available at the Crab Feast.

Focal display for crab dishes that will be available at the Crab Feast.
Focal display for crab dishes that will be available at the Crab Feast.

Media tasting place settings. Note the crab cracker and the finger bowl. You have to use your fingers when eating crabs -  there's no way around that.
Media tasting place settings. Note the crab cracker and the finger bowl. You have to use your fingers when eating crabs -  there's no way around that.

Flaked curried crabmeat in pie tee shells. The fragrant and lemak curry was strong and went well with the crabmeat and crisp pie tee shell.

Cereal crab, sharing a plate with salted egg yolk crab. The crispy rich cereal coating typically seen for prawns is used in this crab dish. The cereal is definitely finger-licking good, and literally coats the crab shells.

This is salted egg yolk crab, sharing the plate with cereal crab. The sweet sauce is satisfyingly gooey and extremely rich.

Expect generous amounts of chewy crabmeat lending a subtle flavour to the smooth, steamed egg.
Crabmeat chawanmushi (Japanese-style steamed egg, served in a teacup). Expect generous amounts of chewy crabmeat lending a subtle flavour to the smooth, steamed egg.

The chilli crab, a Singaporean favourite,  came with a spicy sweet sauce that was just the right consistency to be eaten with a crisp and warm deep-fried mantou.

Pepper crab is usually prepared with black pepper, so a white pepper crab is a bit of a novelty. The sauce was suitably fragrant and spicy, and went very well with the crab.
Pepper crab is usually prepared with black pepper, so a white pepper crab is a bit of a novelty. The sauce was suitably fragrant and spicy, and went very well with the crab.

Sambal petai crab. Crunchy, pungent and bitter petai beans offer a complementary foil to the sweet sambal sauce for this crab dish.

Interested?

Read the WorkSmart Asia blog post on the Ultimate Crab Feast, which begins April 9. The buffet stars crab dishes but also includes complementary dishes which will appear on a rotational basis.

posted from Bloggeroid

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