It is crab season🦀. We’re in Shanghai🇨🇳. It was a no brainer that day two of our Shanghai market visit was at Michelin starred Cheng Long Hang🌟. As always, our Ruby Red family spoilt us with a wonderful wine selection featuring Salon (🍾yay!), Stonecroft (🇳🇿🍷double yay!!) and 2012 grand crus from Domaine Michel Niellon and Château Cheval Blanc🙏🏻. The entire meal was divine — the Shanghai crab (picked and plated by an army of staff) is now my benchmark and the standout pairings were (in my unbiased opinion🤣) Juyondai Red Label and N by Hidetoshi Nakata NV✨🍶.

Menu details listed below 👇🏻

Cold Appetisers
Cod in Shanghainese Sweet Soya Sauce
Shiso Crab Meat Jelly
Pork stewed with Old Shanghainese Style
Cod in Shanghainese Sweet Soya Sauce
Salty Chicken with Crispy Skin
Tom Yum Kung Prawns
Pork Loin covered with Crab Roe Sauce
Sweet Lotus Root in Osmanthus Sauce

Soup
Fish Maw and Crab Claw Meat Wonton

Speciality
Crab Roe Lard Sauce on Rice

Hot Dishes
Steamed Chinese Hairy Crab
Rice Fettuccine braised with Crab Paste Sauce
Crab Leg Meat Stir Fried with Yellow Wine Vinaigrette
Braised Pork Belly in Brown Sauce - Sautéed Lily with Asparagus
Mapo Tofu with Crab Roe Sauce

Desserts
Stewed Autumn Pear with Almonds

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