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THE tastiest part of a hairy crab has to be its roe – yellow and creamy in males and a compact mass of bright orange in the females.
In the set menus to celebrate the 20th anniversary of JW Marriott Kuala Lumpur’s Shanghai Restaurant, it is the bright orange hue of the female roe that stands out in the dishes created by Chinese chef Wong Wing Yeuk.
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One of the combination starters — scallop atop a cube of deep-fried egg tofu lathered with roe sauce, baked crab with mozzarella cheese served in a shell and beancurd roll of crab stick with roe.
Roe soup with julienned tofu, crab meat and slivers of roasted West Lake green tea leaves and fried cod with brandy. — Photos: SAMUEL ONG/The Star
Steamed soup dumpling filled with minced pork, crab roe .
Black sesame glutinous rice balls in hot, spicy ginger syrup is the sweet ending to the meal.
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