I don't remember Putien (一, 二, 三, 四, 五, 六, 七, 八, 九, 十, 十一, 十二, 十三) serving hairy crabs in the past but they did this year and we came to see the touches they had on these seasonal crustaceans.
Warm corn juice.
While it wasn't visually apparent, there's crab roe in this bee hoon. This plate was pretty much their Heng Hwa bee hoon stir fried with just enough crab roe to get a discernible flavour. Flavour of the roe was not 'in your face' though. Not that I would mind but it would presumably make this plate cost a lot more.
Tried the male crab that's marinated in Chinese wine. Don't know what went into the wine but I tasted preserved fruits and something that reminded me of brown sugar.
We had the female crab steamed plain (清蒸).
Don't think we're great working on these small crabs and today was a reminder of that. 😅 The draw for these were the tomalley and roe which there wasn't a great deal of. There's a nice flavour from the meat but it was a lot of effort for little returns. My take is anything smaller than a decent sized mud/mangrove crab isn't worth the effort working for the meat.
Surprised to find theatrics involved in the serving of their deep fried yam with duck dish (芋泥香酥鸭). I'm hoping that the showiness is not a mask to distract from decline. Anyways, this dish was still good; the creamy yam and the braised savouriness from the duck transcended the effects of dry ice.
We were served some ginger tea which comes from...ordering those hairy crabs?
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