What: The Crabe à Mitaine du Bifteck is a five-course menu that features hairy crab in less traditional ways. Starting with hairy crab meat and ginger ponzu jelly with Otokomae tofu puree and Hokkaido uni, the menu continues to surprise with hairy crab meat chawanmushi and hairy crab soup udon, followed by the main course of hairy crab risotto with French pigeon or grouper. The menu finishes with a heat-reducing ginger-poached pear dessert. A four-glass wine pairing is also available. 

When: From October 1 onwards

How much: HK$880 per person; Wine pairing HK$380 per person 

Bifteck, 23/F, QRE Plaza, 202 Queen's Road East, Wan Chai, Hong Kong; +852 2246 8805

What: For the first time, Yong Fu is extending its Ningbo cuisine to include a series of seasonal hairy crab dishes. The dishes will give hairy crab lovers something a little different to try this year with the likes of sorghum liquor marinated raw hairy crab, baked minced pork with hairy crab, grilled hairy crab with taro with cured pork, and a large sharing dish of dry fish noodles with hairy crab.

When: From mid-October onwards

How much: Dish prices range from HK$298 to HK$3,980

Yong Fu, Shop 2, G/F&1/F, Golden Star Building, 20-24 Lockhart Road, Wan Chai, Hong Kong; +852 2881 7899

What: Hong Kong Cuisine has sourced hairy crabs from Suzhou, making use of the prized seafood in dishes such as deep-fried tofu puff stuffed with hairy crab roe; steamed Shanghainese pork dumplings with hairy crab roe; baked crab shell stuffed with crab meat and hairy crab roe; and a larger dish of braised deboned carp head with hairy crab roe made for sharing.

When: From October onwards

How much: Price ranges from HK$160 to HK$580

Hong Kong Cuisine, 1/F, Elegance Court, 2-4 Tsoi Tak Street, Happy Valley, Hong Kong; +852 2893 3788

What: Sourcing from Lake Tai (Taihu) in Mainland China, The Legacy House utilises the hairy crabs in a selection of Cantonese dishes as well as a six-course set menu. The dishes include the classic hairy crab steamed in ginger and herb broth as well as Shanghainese pork dumplings with hairy crab cream; braised rice with fish maw and hairy crab cream; tofu with scallops with hairy crab cream; green bean noodles with hairy crab paste and more. For an extra dose of extravagance, the restaurant is also offering the option to add Alba white truffles to all hairy crab dishes for an additional fee.

When: From October onwards

How much: Set menu HK$2,680 per person; Dish prices range from HK$160 to HK$2,880

What: For hairy crab season, One Harbour Road is offering a set menu option as well as a range of dishes. Sample dishes such as deep-fried cuttlefish and shrimp mousse toast with pork, water chestnuts, and hairy crab sauce along with yam noodles in fish broth and hairy crab sauce, before cooling off with a perilla leaf and ginger tea jelly. Guests may also choose to pair the set menu with a four-glass beverage pairing, with an option for Champagne.

When: From October 5 to December 20

How much: HK$1,088 per person; Beverage pairing HK$488 (with Champagne HK$598); Dish prices range from HK$80 to HK$888

What: Chinesology has launched a ten-course tasting menu featuring four different types of seasonal crabs including the prized hairy crab along with Alaskan, blue and mud crabs. The menu also showcases multiple cooking methods to enjoy the crab including chilled, marinated, stewed, baked and stir-fried. Highlights include seasonal hairy crab marinated in a 15-year Hua Diao wine; furong crab claws which make use of mud and hairy crabs; and a creative Alaskan crab meat jelly, among other dishes. Guests may also wish to upgrade to a premium pairing of Hua Diao cocktails.

When: September 5 to October 31 (minimum two people with 48-hours advance booking required)

How much: Autumn seasonal crab menu HK$1,888 per person; Hua Diao cocktail pairing HK$328 per person

Chinesology, Shop 3101-3107, One International Finance Centre, Harbour View Street, Central, Hong Kong; +852 6809 2299

What: The Niccolo Room at The Murray, Hong Kong is pairing an eight-course Shanghainese hairy crab dinner menu with Shanghai-style live jazz performances. Available for four nights only, guests can enjoy seasonal delights including steamed fresh hairy crab, deep-fried crab shell stuffed with hairy crab roe, braised hairy crab roe with bamboo pith and seasonal vegetables. A Chinese Hua Diao wine pairing option is also available with four wines such as Nuer Hong and Hua Diao wine as well as unlimited servings of house wine, beer and soft drinks.

When: October 14, 16, 21 and 30 at 7pm to 10pm

How much: HK$888 per person; Beverage package HK$388 per person

Niccolo Room, 25/F, The Murray, Hong Kong, a Niccolo Hotel, 22 Cotton Tree Drive, Central, Hong Kong; +852 3141 8888

What: This season, Ying Jee Club is offering an eight-course hairy crab set menu as well as a seasonal menu with hairy crab-inspired recommendations. The degustation menu features steamed whole hairy crab from Yangcheng Lake, along with other delicacies such as hairy crab coral with bean curd stuffed with imperial bird’s nest, sautéed lobster with hairy crab coral and vegetables, and noodles with hairy crab coral in bouillon.

Guests can choose from male and female crabs based on their preference, though advance pre-order (at least half a day) is required. Meanwhile, a la carte seasonal options include sautéed leopard coral garoupa with vegetables and hairy crab coral and steamed seafood dumplings with hairy crab coral and caviar.

When: October 1 to November 30

How much: Hairy crab degustation menu HK$2,080 per person; A la carte dish prices range from HK$320 to HK$1,080

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