5 must-tries from Kopi Tiam’s All Star Crab Feast

Your favourite crustacean — cooked in a delightful variety of ways

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The popular crustacean will be prepared in a a variety of eight mouth-watering creations.

How do I love thee? Let me count the ways — steamed, fried, battered and best of all, drenched in a sweet-spicy sauce.

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From now till Feb 22, Kopi Tiam at Swissotel the Stamford looks set to indulge the appetites of crab lovers with an All Star Crab Feast. The popular crustacean will be prepared in a a variety of eight mouth-watering creations, with well-loved local ingredients for an unmistakable Singaporean flavour.

Apart from the usual suspects like chili crab, you’ll also find other exciting creations. We tried them all and here are our favourites.

1. Egg White Steamed Crab ($55)

Egg White Steamed Crab

Lightly steamed with ginger, wine and egg white sauce, the Egg White Steamed Crab bursts with natural sweetness. Be sure to savour the bed of steamed egg white, which has a melt-in-your-mouth texture and is full of fragrance from hua diao wine.

2. Thai Crab Cakes ($25)

Thai Crab Cakes

These Thai Crab Cakes may be simply executed but they pack a punch. Fresh and chunky crabmeat is mixed with perfumed spices, minced prawns, onions and chilli to create flavourful patties. Dip them into the accompanying chili sauce and you’ll have a snack worth every crab-lover’s while.

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3. Deep-Fried Soft Shell Crab with Wasabi Mayonnaise ($28)

Deep Fried Soft Shell Crab with Wasabi Mayonnaise

Tender and moist within, the Deep-Fried Soft Shell Crab is moreish, though on the greasy side. The highlight is the accompanying Wasabi Mayonnaise, which had a nice kick to it.

4. ‘Foo Yong’ Egg with Crab Meat ($20)

'Foo Yong' Egg with Crab Meat

At first glance, the Foo Yong Egg with Crab Meat resembled a mold of fried rice. Turns out, it was full of eggy goodness. Fluffy, light as soufflé and filled with sliced barbeque pork and crabmeat, the dish was comfort food at its best.

5. Curry Flower Crab ($42)

Curry Flower Crab

My favourite dish of the lot was the Curry Flower Crab. Compared to the Sri Lankan crabs used in the other dishes, the Flower Crab was a lot easier to de-shell thanks to its soft shell. Its sweet flesh paired wonderfully with the rich and eggy curry.

Kopi Tiam, Level 2, Swissôtel The Stamford, 2 Stamford Rd, Singapore 178882, Tel: 6431 6156

by Samantha Francis 

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