2 November 2015 by Cheryl Tiu
The Hairy Crab Phenomenon -- And Where To Have It In Hong Kong, Shanghai and Singapore
Read Full Article on Forbes
“I like it for the creamy, luxurious texture and flavors but part of me loves the tradition behind it as well,” shares Singapore-based food writer Victoria Cheng. “It’s a precious tradition to sit with my dad at the dinner table, carefully and correctly peeling the crab for each other and savoring every morsel. Likewise with friends, it’s a good bonding experience. We usually end up spending a good three hours over dinner because of the process. It’s nice to do this especially in a culture (Hong Kong and Singapore) notorious for rushed dinners.” Read Full Article on Forbes
