Crazy for Crab Feast at Tai Thong Restaurants

Crazy for Crab Feast at Tai Thong Restaurants

Recently Tai Thong Group has launch “Crazy for Crab” promotion featuring three crab dishes by Tai Thong Group Executive Chef Jacky Lim Bee Lin as seen on the latest TV food show “Simply Crab”. We were the lucky few to be invited to taste three dishes.

Crab lovers can savour three of Chef Jacky’s signature crab dishes namely, Braised Crab with Minced Meat, Mushroom, Eggplant and Glass Noodle, Steamed Crab with Bean Curd, Supreme Stock and Crisped Rice Cereal and Deep Fried Soft Shell Crab with Chef’s Signature Spice Sauce.

Deep Fried Soft Shell Crab with Chef’s Signature Spice Sauce, taken with Samsung Smart Camera NX-20, Manual Mode: ISO 800, f/5.6- 1/50, Ext Flash: + 1/8.
The Deep Fried Soft Shell Crab with Chef’s Signature Spice Sauce was the first we got to try. The origin of the soft shell crab is from local town Ipoh. Chef told us, Ipoh has one of the better local produced soft shell crabs. What makes this dish special was not depending on the crispiness and delectable the crabs were but the Chef’s Signature Spice Sauce. The main ingredient of the sauce was peanuts and it taste like peanuts porridge, smooth texture not nutty and topped with salad and chili sauce. The sauce was very unique and creative.

Braised Crab with Minced Meat, Mushroom, Eggplant and Glass Noodle, taken with Samsung Smart Camera NX-20, Manual Mode: ISO 800, f/5.6- 1/50, Ext Flash: + 1/8.

Braised Crab with Minced Meat, Mushroom, Eggplant and Glass Noodle was next. The glass noodle is made from sweet potato and mung bean (commonly known as “green bean” for Chinese) and it was smooth and delicious. The glass noodle is imported from Hong Kong and it is pricey according to the chef.

Braised Crab with Minced Meat, Mushroom, Eggplant and Glass Noodle , taken with Samsung Smart Camera NX-20, Manual Mode: ISO 800, f/5.6- 1/50, Ext Flash: + 1/8.

Celebrity Chef Jacky 威少 talks Braised Crab with Minced Meat, Mushroom, Eggplant and Glass Noodle

 
The crab itself was very fresh and it was imported from Philippines (seasonal). The difference of Philippines and Indonesian crabs is Philippines crabs are meatier and has bigger claw sizes. However, the crabs’ origins are seasonal and it all depends on the stock availability based on outlets.

 Steamed Crab with Bean Curd, Supreme Stock and Crisped Rice Cereal , taken with Samsung Smart Camera NX-20, Manual Mode: ISO 800, f/5.0- 1/50, Ext Flash: + 1/8.
Lastly, we had Steamed Crab with Bean Curd, Supreme Stock and Crisped Rice Cereal. We preferred this dish. The based is actually made from steam egg with soy (similar with bean curd) and topped with supreme stock and presented with crispy rice cereal.

Steamed Crab with Bean Curd, Supreme Stock and Crisped Rice Cereal , taken with Samsung Smart Camera NX-20, Manual Mode: ISO 800, f/5.6- 1/50, Ext Flash: + 1/8.

 Celebrity Chef Jacky 威少 talks about Steamed Crab with Bean Curd, Supreme Stock and Crisped Rice Cereal

The rice cereal were soaked in chicken broth before it dried up and deep fried. This dish can really taste the goodness and the sweetness of the crab.

Chef Jacky Lim and me, , taken with Samsung Smart Camera NX-20, Manual Mode: ISO 800, f/3.5- 1/50, Ext Flash: + 1/8.
There is no date mentioned on when is this promotion is going to end but like usual, why wait when you can try now. These three dishes are featured in the “Simply Crab” TV Series. Chef Jacky hinted that more variety of crab dishes will be coming soon at Tai Thong so we expect to try out more crab dishes in near future. Lastly, if you are a crab lover don’t missed this “Crazy for Crab Feast” at Tai Thong Restaurants!

Wilson Ng