Savour seasonal hairy crab creations at Summer Palace

This autumn, Tatler Best Spotlight honouree Summer Palace presents a curated Shanghai hairy crab chef recommendation selection, where the prized crustacean’s natural sweetness is elevated with classic preparation techniques and luxurious pairings. 

Highlights on the menu include the steamed Shanghainese pork dumpling with hairy crab roe sauce; steamed hairy crab with vintage Huadiao wine; and braised hairy crab leg soup with aged tangerine, olive seed and shredded lemon leaf. A selection of signature dishes showcase Summer Palace’s mastery of Chinese cooking techniques, including crispy sea cucumber stuffed with shrimp and diced pork in hairy crab roe; baked egg fried rice with fresh mushroom, onions and hairy crab sauce; sautéed hairy crab legs with sweet beans and air-dried ham in hairy crab oil; and scrambled egg white with lobster, olive seed and balsamic vinegar pearls in hairy crab roe sauce.

A selection of non-crab dishes also features, with standouts such as braised chicken wing stuffed with ham, mushrooms and vegetables; braised, deep-fried fresh bean curd sheets with mushrooms; and braised green bean sheets with shredded fish maw. An option to pair these dishes with a hairy crab roe sauce is also available.