2 November 2015 by Cheryl Tiu
The Hairy Crab Phenomenon -- And Where To Have It In Hong Kong, Shanghai and Singapore
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“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