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Shangri-La Tainan Launches Seasonal 'Crab Hunting' Menu at Zui Yue Lou
Consumer Services · Restaurants · economic_daily · 2026-10-30
Zui Yue Lou at Shangri-La Tainan is celebrating the autumn season with a special crab-focused menu featuring premium mud crabs and red crabs until November 30.
What Happened
Seasonal Crab Celebration: Zui Yue Lou, the Chinese restaurant located on the 38th floor of Shangri-La Tainan, has launched its seasonal 'Crab Hunting' event running through November 30. Executive Chef Hsu Chung-hsien has curated a menu featuring premium red crabs and mud crabs, blending traditional Shanghainese techniques with local Tainan ingredients to highlight the season's finest flavors.
Signature Dishes: The menu features standout creations such as the 'Nansi Plum Sauce Drunken Crab,' which uses local plum juice to balance the richness of the crab roe, and the 'Shanghainese Spicy Crab in Clay Pot,' known for its bold, aromatic, and spicy flavor profile. These dishes showcase the chef's ability to elevate classic recipes with a local twist.
Fan Favorites: Returning by popular demand is the 'Crab Roe and Sausage Sticky Rice,' a signature dish where the essence of the crab roe infuses the sticky rice, complemented by the savory notes of Chinese sausage and mushrooms. This dish remains a staple of the restaurant's autumn offerings due to its rich texture and depth of flavor.
Diverse Culinary Techniques: The restaurant offers a variety of preparation methods, including steaming, braising, and stir-frying, to cater to different palates. From the delicate 'Perilla Steamed Mud Crab' to the hearty 'Crab Roe and Vermicelli Pot,' the menu provides a comprehensive dining experience that celebrates the versatility and freshness of autumn crabs.