IT’S hairy crabs season again and this year, Chinese culinary masters from 42 Shangri-La hotels in 36 destinations across the Chinese mainland, China’s Taiwan and Singapore have teamed up to present the annual Hairy Crab Festival. The festival will run through Nov. 30 and will feature special versions of hairy crab dishes with seasonal flavors in different Chinese cuisines and styles – from Huaiyang to Cantonese, traditional to modern and fusion. Together with food influencers, Shen Hongfei and Craig Au-Yeung Ying Chai, nine of Shangri-La’s Chinese master chefs have created nine tantalizing signature crab dishes featuring some of the most exquisite hairy crabs from primary crab farms, including Yangcheng Lake in Jiangsu Province and Panjin in Liaoning Province. Andy Chan, senior director of food and beverage of Shangri-La Hotels and Resorts in China, said: “We are excited to collaborate with an inspiring and talented team in Chinese culinary cooking across our Shangri-La hotel network for this year’s Hairy Crab Festival. Guests can expect a spectacular showcase of Chinese culinary flavors and craftsmanship as our chefs work lovingly to prepare these crab delicacies in a way that respects the seasonality and emphasizes the unique taste of local ingredients.” Besides the nine signature dishes, special set lunch and dinner menus, wine-pairing events and gift sets are also available for guests to celebrate the hairy crab season with family and friends. Golden Circle members can enjoy savings of up to 35 percent on orders from the Hairy Crab Festival menu.(SD News) | 