One thing I like about living alone is having 100% control over what I eat and how the food is being cooked. Grocery shopping is fun but if you’re an impulsive buyer like me, and do not want to waste food, you must learn to plan what you want to cook for the week, how much food do you actually need and what you need to buy. Because all food comes with an expiry date. They. Will. Rot.
I had my first hairy crab experience at Akane, Japanese Association last year. It was a Hokkaido hairy crab then. So this year, I was thrilled when I saw Shanghainese hairy crab on The China Club‘s private invite.
The initial menu done by chef Yim was rearranged by Clinton Ang; hence the food came in a different order on the day itself. I personally like the rearranged flow. The food with wine pairings, goes from light to heavy, and back to light. The experience was simply gastronomic.
Every dish was made with Shanghainese hairy crab meat in it. I was delighted with how delicious and different each course tasted. Every bite was savoured and writing about this makes me want to have it again! Gawd no, this is not a paid post as much as I wish it is! All meals shared on my blog are paid out of pocket unless stated otherwise.
Wine pairing was done by Clinton Ang from Cornerstone Wines. My wine knowledge is only good enough for me to differentiate between red and white wine, swirl the glass, let it breathe, and take a deep breathe before sipping. I just enjoy the pairing done by the expert and take down the wine details if I liked it very much. Subsequently, the details will be lost the next day – it’s kinda like getting telephone numbers when you’re drunk. You will forget about it the next day.
I definitely need to expand my wine knowledge some day. But for now, let me find out where should I have my next hairy crab experience!
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