Singapore might not exactly experience autumn but it doesn’t mean we don’t get to enjoy the traditional Shanghai delicacy of hairy crabs. Oh yes, hairy crab season is upon us again and Shangri-La Group has specially flown in their Corporate Chinese Executive Chef Gordon Leung from Hong Kong to take over the kitchen at Shang Social at Jewel Changi Airport for a seasonal Hairy Crab Feast lunch and dinner menu.
The dining event at Shang Social runs for a limited time only on 14 and 15 October 2019. The menu encompasses seven courses at S$138++ per person or S$158++ per person with a bottle of eight-year-old Chinese Yellow Wine (Calabash Shao Xing Wine).
Apart from the kitchen takeover at Shang Social, Chef Leung will also present a four-hands dinner at Shang Palace, Shangri-La Hotel Singapore with Chef Mok Kit Keung, Executive Chinese Chef and resident head chef at Shang Palace. The four-hands dinner will feature an eight-course meal at S$198++ per person, inclusive of a glass of Veuve Clicquot Ponsardin Brut Champagne and a glass of 20-year-old Gu Yue Long Shan Shao Hsing Hua Diao.
Known for his specialty Cantonese cuisine, Chef Leung is an award-winning chef and has earned Michelin stars during his tenures as head chef at two Hong-Kong-based Cantonese restaurants.
The two limited-run dining events are part of a world tour Chef Leung is on. It started in Beijing in September 2019. Chef Leung will travel to Paris, Singapore, Hong Kong and Guangzhou for the tour. During the tour, he will partner with resident head chefs to deliver a “best-of” menu that showcases signature dishes curated from different Shang Palace and Summer Palace restaurants.