Shangri-La Hotel, Kuala Lumpur
As China welcomes Autumn, the traditional Shanghai delicacy makes a return to Shang Palace. Available during lunch and dinner, savour any 6 hairy crab dishes such as, Baked Crab Shell with Hairy Crab Roe, Meat and Tofu and Steamed Whole Hairy Crab Traditional Style, especially prepared by Chinese Executive Chef John Chu.
Lunch: 12noon – 2.30pm (Monday – Saturday); 10.30am – 2.30pm (Sunday an public holidays)
Dinner: 6.30pm – 10.30pm (Monday – Sunday)