Ah Hoi’s Kitchen launches the Festival of Crab

Published on : Wednesday, April 12, 2017

image013Ah 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 Singapore 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.


  1. 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.


  1. 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.


  1. 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’.


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


  1. 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.


  1. 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.


  1. 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.


  1. 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.


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


  1. 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 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 operates for lunch from 12:00pm to 2:30pm and for dinner from 6:30pm to10:00pm daily. The last order is taken 30 minutes before the closing time. It is recommended to reserve a table to avoid disappointment.


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