There’s a new specialty restaurant that prides itself on serving up the freshest crawfish and hairy crabs, Hubei-style. Xia Mi Hao Liao in Little India offers live crawfish flown in weekly from China, served in five different ways.
The restaurant’s founders aren’t from Hubei, though – they are Singaporean.
"We happened to have some friends from China who introduced us to the concept,” said Donovan Look, who opened the eatery with a few other local partners. Xia Mi Hao Liao, a pun on “What’s good to eat?” in Hokkien, is the first restaurant venture for the 27-year-old, who has a background in food science and nutrition.
Appreciating fresh crawfish is a Chinese trend he hopes will take off in Singapore.
During visits to China, he found that “from March or April onwards, all the way until October, people eat crawfish. They say, ‘In summer, we have crayfish; in winter, we have barbecue.’ In Singapore, since it’s summer all year round, I thought this was a doable idea.”
Source: www.channelnewsasia.com
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