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The hairy crab season is back, and this year the offerings of these freshwater crustaceans are stronger than ever before. Check out our top 7 picks for the city’s best hairy crab meals. Let the feast begin!
Man Wah
The return of Cheng Long Hang Crab Palace Restaurant from Shanghai makes this a perennial favourite at Man Wah. From October 28 to November 30, guests can enjoy over 15 Shanghainese hairy crab dishes made famous by the restaurant. The selection includes steamed whole hairy crab (six taels), Chinese wine marinated crab, crabmeat wonton and chicken in casserole and stir-fried crystal prawn with crabmeat. A six-course lunch and a seven-course dinner menu are available and priced at HK$728 and HK$1,628 respectively.
Guests visiting the hotel’s Chinese restaurant between October 28 and November 8 can also enjoy a live demonstration by the Shanghainese restaurant’s representatives on de-shelling a whole hairy crab in less than three minutes – see our video showing exactly how it’s done, here
Man Wah, 25/F Mandarin Oriental Hong Kong, 5 Connaught Road, Central; +852 2825-4003
Dynasty
Dynasty at the Renaissance Harbour View Hotel is launching a seasonal six-course seasonal menu, showcasing hairy crabs that originate from Lake Taihu. The set menu starts with a signature steamed Taihu Lake hairy crab (seven taels). Other signature dishes from the menu include a Shanghai hairy crab roe dumpling, and braised bird’s nest with hairy crab roe and other specially designed dishes. The hairy crab set menu at Dynasty is priced at HK$1,180 per person, for a minimum for two.
Dynasty, 3/F, Renaissance Harbour View Hotel, 1 Harbour Road, Wan Chai, +852 2584-6971
Tin Lung Heen
Tin Lung Heen at the Ritz-Carlton Hong Kong is celebrating the arrival of the Shanghainese crustacean with a seasonal hairy crab menu. The seasonal menu begins with roasted goose with plum sauce, served with chilled white asparagus and hoisin sauce. Steamed hairy crab is next, best paired with Gu Yue Long Shan 10-year aged Huadiao wine as well as hot ginger tea to finish. Another seasonal dish of deep fried garoupa fillet with crab roe and red vinegar is also featured in the seasonal menu as well. The hairy crab menu is available now at Tin Lung Heen with minimum order for 2 people. The menu is priced at HK$1,888 per person includes one glass of Veuve Clicquot yellow label champagne, as well as wine-pairing option for an additional HK$1,200.
Tin Lung Heen, 102/F, The Ritz-Carlton Hong Kong, ICC, 1 Austin Road West, West Kowloon; +852 2263-2270
Mott 32
Mott 32 is adding hairy crabs to its seasonal promotions, offering some of the richest hairy crab delicacies in town. Maximal Concept’s group Chinese executive chef Man-sing Lee is launching an array of fine hairy crab dishes offered from October 19 to November 30. A la carte options start with individually portioned hairy crab Shanghainese soup dumpling. Other seasonal signatures include crispy rice with hairy crab roe, wok turned egg white with hairy crab roe, and braised asparagus and hairy crab, among others.
Mott 32, B/F, Standard Chartered Bank Building, 4-4A Des Voeux Road Central, Central; +852 2885-8688
Dong Lai Shun
Hailing from the Northern region of China is Dong Lai Shun, where hairy crabs are one of many annual favorites for crab lovers. The experienced kitchen team is creating new hairy crab dishes to celebrate the arrival and harvest of this beloved freshwater delicacy. Notable dishes include hairy crab with steamed sea snail, glass carp meat balls in 3-colour with hairy roe, among many.
Dong Lai Shun, Basement 2, The Royal Garden, 69 Mody Road, Tsim Sha Tsui; +852 2733-2020
Shanghai Lu Yang Cun Restaurant
Offering an authentic taste of Shanghainese cuisine, Shanghai Lu Yang Cun takes hairy crabs seriously, incorporating in signature dishes as well as creating specially designed dishes that highlight creamy hairy crab roes and hand-picked sweet crabmeat. Look out for dishes such as braised hairy crab roe with tofu, and hairy crab with homemade noodles, among others.
Shanghai Lu Yang Cun Restaurant, 11/F, World Trade Centre, 280 Gloucester Road, Causeway Bay; +852 2881-6669
Cuisine Cuisine
With a newly appointed chef Jayson Tang helming the kitchen at The Mira’s Cuisine Cuisine, there comes a festive celebration of the Shanghainese hairy crabs, featuring set menus and a handful of a la carte dishes featuring crabs from Tai Wu Lake in China. One of the notable dishes is the baked mushroom and onion stuffed with hairy crab’s roe in hairy crab shell, highlighting both the set menu as well as the a la carte menus. Other unique seasonal dishes include steamed minced pork dumping with hairy crab’s roe, steamed prawns with egg white, hairy crab roe and natural peach tree resin, and crispy Alaskan crabmeat with hairy crab’s roe. The seasonal dinner set menu is priced at HK$880 per person, with an additional wine pairing options where rare finds such as a 30 year old Kuaijishan huadiao wine is in the selection with other sommelier’s choices to pair with the seasonal crustacean.
Cuisine Cuisine, 3/F The Mira Hong Kong, 118 Nathan Road, Tsim Sha Tsui; +852 2315-5222
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Wilson Fok was formerly the Senior Dining Editor for Tatler Asia Hong Kong, overseeing Tatler Dining Hong Kong and the annual Hong Kong Tatler Best Restaurants guide. As well as penning the latest stories about the city's latest restaurant openings and food culture, he is passionate in the search for new directions and trends in food and drink. Follow his food journeys and jam-making adventures on Instagram @happyquince
