Fans of Azur's distinctive East meets West approch will love the delectable crab and crepe creations by Executive Chef Kiang Siang Heng and the restaurant's culinary team at just $ 75 ++ per pax.
From 17 October to 29 November 2015 the Crab and Crepes dinner promotion is available on Saturday and Sunday only.
Seafood Bar, Sashimi and Sushi
From the seafood bar, patrons can have their pick of Spanner Rock Crabs paired with fragrant coriander dressing, Cold Alaska Crab Claws, Cold Stone Crabs best eaten with a mandarin orange compote, Poached Tiger Prawns and Freshly Shucked Oysters.
They can have fresh slices of Snapper, Tuna, Salmon and Tako sashimi or just help themselves to Ikura Salmon Roe Sushi Rolled with Crêpe, assorted Nigiri Sushi and Maki and Cha Soba with Mud Crab Roe and Unagi.
Appetisers and Soups
Guests can put together their very own Thai-style “Krathong Tong” which are crispy cups filled with minced crab meat stuffing or head straight for the appetisers which feature three outstanding tasty additions, the Oriental Roasted Duck Crepes and Mud Crab Claw Salad with Fresh Fig, Avocado and Onion Confit. Two tasty hot soups from Chef’s personal repertoire of recipes grace the Crowne Soup Kettle, the Asian-style Hot and Sour Crabmeat Soup and the Western King Crab Bisque with Lemon Cream both accompanied by a choice of whole meal bread and baguette.
Hot Asian and Western Crab Dishes
Chef Kiang introduces a varied selection of crab and seafood themed Asian and Western dishes from the two show kitchens.
The Hawker Stall features a different popular local crab dish rotated every thirty minutes. Crab fans can return to find Wok Fried Cereal Crab, Salted Egg Crab, Black Peppercorn Crab, Singapore Chilli Crab and Curry Crab.
An array of hot dishes such as Deep-fried Crab Meat Tofu with Leek and Oyster Sauce, Deep-Fried Softshell Crab with Thai Coriander Chilli and Crayfish and Blue Sea Prawn and Minced Chicken in “Rendang style” will go perfectly with a bowl or two of fragrant white rice.
The “Bamee Poo” another Thai inspired dish, is an egg vermicelli noodle dish is mixed with a rich sauce made of garlic, fish sauce and light sauce, topped with sweet steamed crab meat, fried ikan bilis and tangy green mustard. Diners will have the opportunity to order a bowl and have it whipped up à la minute.
For diners who are looking for western options, some of the highlights from the Western show kitchen are the Saffron Rice with Tomato Crab, Baked Whole Barramundi Fish with Crab Meat Herbs Crust, BBQ Sri Lanka Crab, Crispy Dungeness Crab Cakes with Chestnuts in Mango-Pineapple Salsa and Steamed Stone Claw with Zesty Orange Horseradish Sauce.
Available during the Crab and Crêpe Buffet are two Crêpe Stations: The Homemade Crab in Crêpes allows patrons to choose from several savoury crab fillings like Curry Mayonnaise Crab, Sambal Dry Shrimps Crab, Crab Meat Goulash, Honey Pineapple Chicken and Crab and Snow Crab Wasabi and the Crêpe Suzette where diners can pick up a hot dessert of delicious French pancake in orange butter sauce.
Diners can also enjoy a sweet ending to their rich meal of crab and seafood with a selection of beloved desserts like Jackfruit Sago in Coconut, Durian Pancakes, Chocolate Fountain with mixed berries, melons and marshmallows and other chilled miniature desserts.
Crab and Crepes (25 September - 29 November 2015)
The promotion is only available for dinner on Friday, Saturday, Sunday till 11 October 2015.
Make your reservation online today!+
*Prices subject to service charge and GST.
+ Please note that online reservation 15% off is not applicable to this promotion