With their irresistible umami and buttery flavours, hairy crabs have been curated into six delicate dishes by Ming Court's executive chef Li Yuet Faat and his team. The seasonal menu showcases the rich possibilities of the delectable hairy crab when paired with a vast selection of deluxe ingredients such as caviar, bird’s nest and lobster for diners to feast on. Guests can enjoy the complimentary tea pairing or top up the menu with a wine pairing to elevate the dining experience.

Highlights include:

• Steamed crab roe and crab meat Shanghainese dumpling: A signature Shanghainese hairy crab delight with tender and juicy fillings in a mouthful bite, served with the 500-year vintage Dian Hong red tea, cold brewed to awaken the taste buds for the meal ahead.
• Steamed (5-tael) whole hairy crab: The authentic flavour of hairy crab is showcased by steaming the crustacean and serving it with ginger and black vinegar.
• Braised crab roe, crab meat, bird’s nest and superior rich broth: A tasteful soup prepared with delicacy of bird’s nest, crab roe and crab meat for a myriad of tastes and textures.
• Stir-fried lobster, crab roe, egg white and rice crisp: A symphony of textures which combines creamy egg white and crab roe with refreshing lobster meat and crispy rice cracker.
• Wok-fried glutinous rice, air-dried cured meat, dried shrimp, egg and spring onion, paired with second brew 500-year vintage Dian Hong red tea: A hearty and traditional dish prepared with air-dried cured meat and dried shrimp.
• Sweet purple potato, glutinous rice dumpling, osmanthus and ginger soup: Traditionally, ginger tea is served after having hairy crab. Chef Li added the aromatic osmanthus and ginger, as well as sweet purple potato dumpling to provide extra flavours to complete the dining experience.