Min Jiang at Goodwood Park Hotel starts serving its 2026 hairy crab menu on Monday 12 October, with two set menus at S$168++ and S$198++ a person. It is the first of four Chinese restaurants in Singapore with hairy crab menus dated for this autumn, and the cheapest of the four works out to S$104++ a head.
The windows are short and they do not line up. Min Jiang and TungLok Signatures run to 30 November, Jia Wei starts on 20 October, and Cassia serves hairy crab for just 18 days in November.
Min Jiang, from 12 October
Min Jiang’s season runs from 12 October to 30 November. Both set menus need a minimum of two diners.
Hairy Crab Bliss, at S$168++ a person, opens with a trio of crabmeat and roe xiao long bao, a steamed pork patty with crabmeat and roe, and a deep-fried yam pastry with crabmeat, chicken and Portuguese curry sauce. A hot and sour soup with prawn dumpling and steamed sea perch with homemade chilli and black bean sauce come before the steamed hairy crab itself. Char siew and shrimp fried rice and a black sesame dumpling in ginger tea close the meal.
Hairy Crab Indulgence, at S$198++, keeps the same trio but changes the rest. It has a hairy crab roe bisque with crabmeat and potato, pan-seared scallops with cauliflower and truffle sauce, a souffle spring roll with sea perch and Australian spinach, and a rice noodle roll in a dried shrimp and crab roe gravy, before the same dessert. The Indulgence menu does not list a whole steamed crab, so pick Bliss if the crab on the plate is the point.
The a la carte list is short. The trio platter is S$42 a person. A steamed hairy crab is S$108, and so are the rice noodle roll with crab roe gravy and the steamed crab on glutinous rice in a bamboo basket. Hotel Gourmet cardmembers get 10 per cent off the a la carte menu, not the sets. Prices are before the 10 per cent service charge and GST.
TungLok Signatures, until 30 November
TungLok Signatures has the cheapest set sold by the head. Its Hairy Crab Set Menu is S$148++ a person, down from S$199++, and runs until 30 November.
The set is built around a steamed whole hairy crab of 220g, with seasonal courses around it. Two add-ons are offered on top: a golden stuffed crab shell with hairy crab meat and roe, and crispy hairy crab roe dumplings.
TungLok Signatures has outlets at Clarke Quay Central (#02-88, 6 Eu Tong Sen Street) and Orchard Rendezvous Hotel (#02-18, 1 Tanglin Road). Advance reservations are required, the set is for dine-in only, and it cannot be combined with TungLok membership privileges or other vouchers.
Jia Wei, 20 October to 20 November
Jia Wei, the Chinese restaurant at Grand Mercure Singapore Roxy on East Coast Road, runs its Golden Autumn Set Menu from 20 October to 20 November.
It is a six-course menu built around Yang Cheng Lake hairy crab, priced at S$208++ for two. That is S$104++ a person, the lowest of the four menus here, though it is sold for two. Yang Cheng Lake hairy crab is also on Jia Wei’s a la carte menu for the same period. The set cannot be used with other promotions, discounts or vouchers.
Cassia, 1 to 18 November
Cassia at Capella Singapore on Sentosa has the shortest window, from 1 to 18 November, and no set menu. Its hairy crab list prices every dish separately.
A 250g steamed female hairy crab is S$98 a piece and a 250g male crab is S$88, both served with traditional crab vinegar. Crab powder xiao long bao are S$48 for two pieces.
The rest of the list runs from S$38 a person for hairy crab meat fried rice with salted duck egg yolk to S$52 a person for braised hairy crab meat soup with bird’s nest and wax gourd, and the same for pan-fried yellow croaker topped with hairy crab meat. Braised scallion tofu with hairy crab meat is S$44 a person, and deep-fried golden buns with hairy crab meat are S$54 for two.
