Crab Creative 蟹榭 is a Chinese restaurant specialises in Crab dishes at Shanghai. One of their restaurant is located at Wujiaochang, specifically in Hesheng International Plaza. My Shanghainese colleague was interested in this restaurant as such we decided to explore them since I love this crustacean, crab, too.
At most Chinese Restaurant in China, the look and feel was posh. It does make one think that it will be an expensive dinning experience.
When we flip through the thick menu, from Appetisers to Mains, we see lots of crab dishes. However this ingredient was totally missing in the dessert. I thought it might be interesting if they could create a dish or two.
Liquor-Soaked Crab Forceps 酒汁蟹钳 (RMB 42), a starter, was raw. These tiny crab claws were soaked in Chinese wine and soya sauce, sugar and sesame oil. The sweetish minute amount of raw crab meat hidden within the claw complemented perfectly with the sauce. However, it got too salty for those at the bottom since it was soaked entirely in the sauce. My Shanghainese colleague who have tried this dish at another restaurant felt the amount of liquor was too little.
We love our next dish, the Sauteed Shelled Shrimps with Crab Meat and Roe 蟹粉河虾仁 (RMB 158) The shrimps sat on a pool of crab meat and roe gravy which was the essence of the dish. However, I didn’t like the quality of the shrimp.
Steamed Bun Stuffed With Pork and Crab Meat 蟹粉小笼 (RMB 32 for 4) was another favourite at the table. Pork and crab always goes well and the skin wrap was at the perfect thickness. The soup in the dumpling was toothsome.
Steam Crab Covered Egg Custard with Scallion Oil 蛋羹葱油膏蟹 (RMB 258) was the disappointing dish. The egg custard was too dry so was the roe. The consolation was as that the crab was chunky enough to retain sufficient moisture though the surface was a little dry. The entire dish doesn’t has much seasoning, it tasted rather its natural flavours.
A spring vegetable was used in the Seasonal Vegetable with Bamboo Shoot 荠菜春笋 (RMB 48). It was rather bland for me. I thought it would taste better if more salt was added.
Lastly, which is my ultimate favourite, the Steamed Bun with Thick Purple Sweet Potato Filling 流沙紫薯 (RMB 18 for 3). I love this Dim Sum. The lightly crispy exterior sweet potato skin has the salted egg lava filled within it. It was such a surprising pairing, at the same time, an amazing one. I love it so much till I hope a restaurant in Singapore would create this item too.
There were hits and miss at Crab Creative 蟹榭 and I couldn’t deny that some dishes were indeed creative such as the last dish. However, the service level has yet to improve.
Crab Creative 蟹榭 (五角场合生汇广场店)
228 Huang Xing Road, #02-51, He Sheng Plaza, Wujiaochang
Tel: +86 021 5883 8788
Daily 1000 to 2130
Line 10 – Wujiaochang station