Seasonal produce highlight: Shanghai hairy crab

Autumn is upon us and while many anticipate the changing colours of leaves or the cooling of the breeze, gourmands look forward to the seasonal Shanghai delicacy of hairy crabs as they make their way to our tables. Past their furry mitten-like claws that bestowed it its name, these crustaceans are prized for its sweet and delicate meat, and the rich orange roe of the female species. Crack open them shells and dig in at these fine establishments.

Min Jiang

Head to Min Jiang at Goodwood Park Hotel and Min Jiang at One-North from now till 23 October to savour a host of hairy crab delights. At the former, a la carte specials include steamed xiao long bao with chilli crabmeat, baked Japanese scallop paired with chilled angel hair noodles tossed with truffle oil and hairy crab meat, and steamed hairy crab with glutinous rice served in a bamboo basket. Diners at Min Jiang at One-North can relish in a luxurious hairy crab platter comprising baked hairy crab meat in tomato, soft shell crab with garlic and shallots, and steamed xiao long bao with hairy crab meat. Set menus are also offered at both restaurants.

Hai Tien Lo

From 1 October to 16 November, relish in a selection of six a la carte hairy crab items, specially created by executive chef Lai Tong Ping of Hai Tien Lo to showcase the crustacean’s meat and roe. Dishes include the meltingly smooth braised bean curd with pine mushrooms, hairy crab meat and crab roe; and the rich and comforting steamed minced pork dumpling with hairy crab meat and roe. For the really indulgent, a six-course prix fixe menu that features different preparations of the hairy crab is also available. Here, you’ll get to tuck into highlights such as lobster with hairy crab meat and crab roe in thick broth, and pan-fried sliced grouper fish with crab meat, crab roe and minced pork.

Yan Ting

For an exquisite hairy crab indulgence, make your way to Yan Ting between 15 October and 15 December. Two set menus with highlights such as braised bean curd broth with seafood and crab meat, steamed crab meat soup dumpling and steamed whole hairy crab with basil leaves will more than satisfy any hairy crab cravings. A la carte specials are also available. Be sure to try the steamed crab meat soup dumpling, deep-fried crab meat roll and braised bird’s nest with crab meat.

Tung Lok Group

Throughout the two months of October and November, the restaurants under the Tung Lok Group have pulled out all the stops when it comes to hairy crab offerings by presenting tantalising set menus and scrumptious new dishes. Drawing on the traditional hairy crab and ginger pairing, TungLok Signatures offers the baked hairy crab meat and roe wrapped in glass paper and served with ginger tea.

Tatler tip: Call ahead and reserve these dishes at Tóng Lè Private Dining: decadent braised cave bird’s nest with hairy crab roe topped with black truffle, and the umami-laden crystal prawn with hairy crab roe.

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