Revel in the succulent sweetness of crabs with exquisite creations curated by Chef Jereme Leung in a blend of provincial Chinese cooking styles and delectable innovative creations at 藝 yì by Jereme Leung, Raffles Hotel Singapore.
Available from now to 30 November, the menu presents freshly sourced crabs, featuring Japanese King Crab, Sri Lankan Yellow Crab, and the prized Hairy Crab from the great Taihu Lake, in a tantalising array of crab specialities.
An autumnal delicacy in China, the hairy crab is renowned for its luxuriously rich, creamy golden roe and lusciously sweet, tender flesh. The distinct sweetness of hairy crab is elevated further in this multi-sensory menu, which features refined dishes that awakens the appetite and the senses of guests. Enjoy these delightful crustaceans at the peak of their season beginning with the inventive Freshly Wrapped Marinated Hairy Crab Hand Roll with Kristal Caviar, Pickled Ginger & Radish, which pairs tender hairy crab flesh with delicate and smooth caviar. Other delectable appetisers include the 72-Hour Chilled Sri Lankan Yellow Crab in Vodka & Chinese Wine Brine, offering a refreshing start the gastronomic journey.
Continue to savour the seasonal delicacy and other crab highlights in dishes that capture the essence of Chinese provincial styles, while accentuating the natural sweetness from crabs. Enjoy the traditional Steamed Hairy Crab served with Yunnan Brown Sugar Ginger Tea or Huizhou Hakka Style Salt-baked Hairy Crab, as well as the intriguing Crispy Sesame Chicken Skin with Japanese King Crab Seafood Mousse & Balsamic Vinegar Pearls. Guests may also take their pick from Chef Jereme’s twist on seasonal Chinese rice and noodle dishes, such as the umami-packed La Mian served Japanese King Crab, Savoury Homemade “Dou Hua” Custard, Peanuts, Szechuan Mustard and Chilli Oil – a traditional Sichuan dish, savoury “dou hua” is typically enjoyed with soy sauce paired with an array of condiments.
Chef Jereme adds his flair by incorporating La Mian and delicate pieces of Japanese King Crab to create more textures while retaining the flavours of this popular dish from Northern China.
The culinary journey continues with artistic adaptations of dim sum that continue to spotlight the crabs. Delight in the Parmesan Cheese Custard Bun with Crab Meat & Roe or Suzhou Style Pork Pastries with Crab Meat & Roe. Complete the crab and seafood indulgence with desserts such as the airy Freshly Baked Custard Soufflé with Hairy Crab Meat & Roe, or soft and chewy Glutinous Rice Dumplings stuffed with Candied Winter Melon & Red Bean Paste in Brown Sugar Ginger Tea.
For guests looking to delight in these dishes from the comfort of their homes, selected items from the menu will be available for takeaway and delivery via http://www.RafflesGrabandGo.com.
Lunch: 11.30am – 2.00pm
Dinner: 6.00pm – 9.30pm
An Indulgent Crab Feast at 藝 yì by Jereme Leung:
11 October to 30 November 2021
#03-02 Raffles Arcade, 328 North Bridge Rd
Casual Chic (No slippers or flip-flops)
For reservations or enquiries, please call (65) 6412 1816, email firstname.lastname@example.org