People around the world wait eagerly for autumn for many reasons, be it Halloween or pumpkin spice lattes, but people in Hong Kong have one extra reason to wait for this season. Yes, we are talking about Chinese mitten crabs, or as they are more commonly known, hairy crabs. These little guys get their name from the presence of fuzzy fur on their legs, and they are super-seasonal, which means they are only available from late September until December.
So, during this time of the year, several Hong Kong restaurants offer limited-time hairy crab menus, and we have rounded up the most delicious ones here.
Read more: Anh Sung-jae of Mosu and the world’s best bar Handshake Speakeasy will be in Hong Kong this November
Man Wah, Mandarin Oriental
Steamed hairy crab menu at Man Wah
Man Wah at Mandarin Oriental does Chinese cuisine like no other. This time, executive chef Wong Wing-Keung is wooing guests with two classic set lunch menus and a set dinner menu, all featuring the prized Chinese mitten crab. Think steamed Shanghainese hairy crab, braised red bird’s nest with hairy crab meat and Chinese yam. Yum!
Until November 30
Tender hairy crab dish at The Legacy House, inspired by traditional Cantonese recipes
Chinese executive chef Li Chi-Wai of The Legacy House draws upon age-old Cantonese recipes to celebrate hairy crab season. The best dishes start with the best ingredients, so the one Michelin-starred restaurant has sourced the king of crabs from Lake Tai (Taihu) in mainland China, which are renowned for their refreshingly sweet taste. The crustacean takes centre stage in eight premium Cantonese dishes such as steamed Shanghainese pork dumplings with hairy crab cream and steamed Chinese mitten crabs served with ginger and herb broth.
Until mid-December
Claypot rice with hairy crab at Mott 32
When it comes to hairy crab, nothing is too much for Hongkongers, so Mott 32 presents the city’s sought-after ingredient in 10 dishes, from the delicate fish maw and hairy crab roe soup to the hearty crispy golden mushroom rice with hairy crab roe sauce. Paired with these delectable dishes are Chinese yellow wines such as Guoniang 1959 20 Years. Cheers!
Until December 16
Braised tiger prawn, hairy crab roe, egg white, crispy rice at Cuisine Cuisine at The Mira
Helmed by Chinese Executive Chef Edwin Tang, Chinese restaurant Cuisine Cuisine at The Mira has sourced succulent, tender hairy crabs from the freshwater lakes of Jiangsu Province and curated them in an eight-course set menu. Standouts include braised hairy crab roe soup and steamed hairy crabs, served alongside all-time favourites such as roasted pigeon. It’s the perfect excuse to gather all the foodies in the family and have a good old feast.
Meanwhile, on November 7, Cuisine Cuisine at The Mira will also host a one-night-only hairy crab and whisky cocktails pairing dinner with mixologists of CMYK from Changsha, which is ranked 43 in Asia’s 50 Best Bars.
Until November 30
Ming court’s hairy crab dishes come with Hua Diao rice wine or Baijiu pairing
Ming Court Wan Chai’s crustacean-centred set menu is called The Autumnal Hairy Crab Symphony, and what a symphony it is! Not only does it feature premium ingredients such as lobster and Chinese mitten crab in dishes such as braised Boston lobster in crab roe sauce with fried milk, but the seasonal set menu also includes one glass of sommelier-recommended Hua Diao rice wine or Baijiu pairing (Kuaijishan Shaoxing Chiew 20 years or Kweichow Zhenjiu 15) per person.
Until November 30
Duddell’s is serving a hairy crab roe xiaolongbao that you can’t say no to
Hairy crab in dim sum? Yes, please! Duddell’s has cracked the code for ultimate deliciousness by offering a hairy crab tasting menu that includes unmissable items such as hairy crab roe xiaolongbao, pan-fried shrimp toast with hairy crab roe, steamed whole crab from Jiangsu, steamed grouper with egg and hairy crab roe and braised noodles with hairy crab roe in chicken soup. Guests who can’t get enough of hairy crab can also add a la carte items to this set menu, such as lobster spring roll with hairy crab roe, stir-fried milk and egg white with hairy crab roe and braised bean curd with hairy crab roe.
Until November 30
Chinesology’s Exquisite Autumn Crab Feast
Innovation is the name of the game at Chinesology, where the culinary team is reinterpreting Chinese dishes in its set menu called Exquisite Autumn Crab Feast. So the pan-fried eight-treasure glutinous rice has crabmeat in it, while a classic Chinese-style soup has been reimagined with hairy crab cream. Seafood lovers might also enjoy the merging of land and sea flavours in the steamed crab claw with young coconut in egg white custard, in which the sweet meat of the marine animal perfectly complements the earthy sweetness of the coconut.
Until mid-November
Pan-seared red seabream fillet with hairy crab paste and shrimp oil at Ammo (Photo: Suchetana Mukhopadhyay / Tatler Asia)
Beef carpaccio roll with hairy crab paste aioli and white asparagus at Ammo (Photo: courtesy of Ammo)
For hairy crabs with a Western twist, look towards Ammo’s limited-time hairy crab menu, which features international classics with a crustacean twist. We’re talking beef carpaccio roll with hairy crab paste aioli and white asparagus (the latter is another seasonal speciality), hairy crab roe tagliolini and pan-fried red seabream fillet with hairy crab butter paste. Chef Fung and his culinary team have sourced the premium crustacean from China’s Jiangsu province and crafted a western-inclined fusion menu highlighting Asian ingredients such as shimeji mushroom in traditional Western dishes like pasta. The menu is paired with drinks from local liqueur brand Magnolia Lab, which specialises in botanical liqueurs rooted in Chinese Traditional Medicine.
Until November 30
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