Wan Hao to serve Sri Lankan crab menu

New crab dishes include the Braised Crab with Green Chilli Sauce & Superior Stock.

From 4 November to 27 December 2019, Wan Hao Chinese restaurant will offer eight à la carte creations of the Sri Lankan crab.

The menu will include Deep-Fried Singapore Style White Pepper Crab Bun, Poached Crab Dumpling with Crab Roe Superior Stock, Deep-Fried Crab with Chicken Floss & Salted Egg, Braised Crab with Green Chilli Sauce & Superior Stock, Braised Crab with Vermicelli & Superior Stock and Steamed Crab with Glutinous Rice & Minced.

The Braised Crab with Green Chilli Sauce & Superior Stock makes its debut this year, which consists of a whole chicken boiled for four to six hours with stock made of old fowl, chicken feet and other ingredients.

The Deep-Fried Crab with Chicken Floss & Salted Egg on other hand is a comeback, where the crab is coated by a mixture of curry powder, deep-fried garlic, chicken floss and salted egg.

Meals are priced by portions ranging from $8-$58.