It's hairy crab season! Where to find the best ones

What is a hairy crab? What's the best way to enjoy it? We get top tips from Chinese executive chef Liu Ching Hai from Summer Palace at Regent Singapore, and also share where you can satisfy those crustacean cravings this season.

1. What exactly is a hairy crab?

Hairy crabs are fresh water crabs and distinguishable by their furry claws. They are fondly known as the "Chinese mitten crab" as well. These crabs are seasonal and more readily available between September and November. It's prized mostly for the succulently delicious meat and decadent richness of the female crab's roe.

2. Where are hairy crabs harvested from?

Yangcheng Lake in Jiangsu Province, China is known to produce the best harvest of hairy crabs. However, over the years there has been a migration of these crustaceans to waters outside of China - such as in Europe, where they have multiplied in the river systems and dams.

3. How do you spot a fresh hairy crab?

The five key things to look out for: a green shell, white belly, yellow hair, golden claw, and the reaction of the eye must be quick. The weight is also important, because a heavy-bodied crab is an indication that there is plenty of roe within.

4. What are the best ways to prepare the hairy crab?

The best way is to follow tradition, which is to steam it. This method allows the natural flavours and aroma of the crab to come through.

5. What should diners pair hairy crabs with?

Because the hairy crab is said to be "cooling" for the body, it is recommended to balance it with something that is "heaty". Ginger is known to be 'heaty', so hairy crab with ginger tea is a good combination.

Where to get your hairy crab fix this season

Min Jiang, Goodwood Park Hotel (Till Nov 15)

Making their hotly anticipated comeback are the coveted crabs expertly prepared by master chef Chan Hwan Kee, available in a la carte and set menu options. Highlights include steamed hairy crab with glutinous rice in bamboo basket (above), combination of steamed xiao long bao with crabmeat, deep-fried shelled prawns coated with salted egg yolk and sliced abalone tossed with spicy lime sauce, and baked hairy crab with ginger rice wine wrapped in lotus leaf. A variety of a la carte options and set menus courtesy of master chef Goh Chee Kong are also available at Min Jiang at One-North (5 Rochester Park, Tel: 65 6774 0122). www.goodwoodparkhotel.com

Hai Tien Lo, Pan Pacific Singapore (Till Nov 27)

Indulge in the signature steamed whole hairy crab with perilla leaves or try the stewed udon noodles with fresh prawns, hairy crab meat and roe - these dishes are part of the six-course prix fixe menu specially crafted by executive chef Lai Tong Ping. It's paired with fresh ginger tea and ends on a sweet note with chilled bean curd pudding with bird's nest and avocado cream. Other a la carte highlights include the braised pork shoulder with hairy crab meat and roe, as well as the sauteed hairy crab with ginger and spring onion in Chinese black vinegar sauce. www.panpacific.com/singapore

Shang Palace, Shangri-La Hotel Singapore (Till Nov 30)

Master chef Steven Ng presents this autumn delicacy steamed or braised to best present its rich, yet delicate flavours. A six-course set menu features steamed hairy crab, stewed green bean noodles with crab meat and claypot braised bird's nest dumpling. Guests enjoy a complimentary bottle of eight-year-old Chinese yellow wine with every four sets ordered. A la carte dishes include traditional steamed hairy crab with ginger tea (above), and master chef Steven's reinterpretation of braised tofu with meatball, hairy crab meat and roe, and pan-fried hairy crab meat stuffed shell with shrimp paste and pork. www.shangri-la.com/singapore

Crystal Jade Prestige (Till Nov 30)

Specially imported from Lake Taihu, China, savour the delicate flesh and creamy roe of the hairy crab in a variety of a la carte dishes, including steamed xiao long bao with hairy crab roe (above), each dumpling brimming with umami-rich crab stock. Follow that with steamed whole hairy crab, braised organic tofu with hairy crab roe in hot stone bowl, and poached crystal noodle with hairy crab roe and garden greens. A five-course set menu is also offered, with highlights including deep-fried coral trout fillet with hairy crab roe and egg white and glutinous rice dumpling in ginger soup dessert. www.crystaljade.com/prestige

Li Bai Cantonese Restaurant, Sheraton Towers Singapore (Till Nov 30)

Carefully handpicked by award-winning chef Chung Yiu Ming, these rare crustaceans are freshly flown in for diners' enjoyment. For those who prefer to enjoy the delicacy without the hassle of peeling the crabs, new on the menu are items like steamed egg white, deep-fried soft shell crab (above) or braised scallops, each topped with hairy crab meat and roe. Back by popular demand is the braised bird's nest wrapped in egg with hairy crab meat and roe, as well as stewed claypot crystal hor fun with hairy crab meat and roe. To savour its natural flavour, chef Chung recommends the traditional steamed hairy crab served with hot ginger tea. www.sheratonsingapore.com

Yan Ting, The St. Regis Singapore (Oct 24 - Dec 31)

Specially crafted by executive Chinese chef Tony Wun and his team at Yan Ting are a delightful assortment of a la carte dishes from the slow-cooked crab claw served in pumpkin to the braised three treasure duck roll with crab meat. In addition, two eight-course set menus feature dishes like cheese-baked crab shell filled with crab meat and heartwarming soups like braised dried seafood broth with crab meat. Round off the meal with fragrant homemade almond tea, served with pan-fried green tea Swiss roll. www.yantingrestaurant.com

Summer Palace, Regent Singapore (Nov 18-28)

Chinese executive chef Liu Ching Hai and team present a menu of a la carte items showcasing the classic steamed hairy crab (above) among other dishes such as braised hairy crab meat with royal bird's nest or homemade bean curd, as well as stir-fried rice noodles with hairy crab meat and preserved vegetables. Also on the menu are four new additions featuring bamboo clams cooked in different styles, using typical Cantonese ingredients like black garlic, black bean sauce, Shimeiji mushrooms and sweet bean in X.O. sauce. www.regenthotels.com/singapore

This article was first published in Singapore Airlines’ travel magazine, SilverKris. Go to silverkris.com for more travel stories.