This autumn, Summer Palace’s executive chef King Leung showcases hairy crab dishes with a balance of creativity and a traditional touch from October 7, 2024. Leung King takes ingredient sourcing seriously, selecting only the finest hairy crabs, delivered fresh from Jiangsu to Hong Kong. His commitment to quality shines through in the classic steamed hairy crab, paired with vintage Hua Diao wine. Weighing in at an impressive seven taels, each crab captures the delicate sweetness and unmistakable freshness that makes this seasonal delicacy a true indulgence.
Leung’s special recommendation menu features 10 dishes, including four new additions, all designed to showcase the rich, indulgent flavours of hairy crab. As King notes, “hairy crab roe is thick and creamy, which can sometimes feel quite heavy.” To balance this, the poached fresh clam with baby cabbage in hairy crab roe sauce offers a lighter touch. With a delicate broth, the fresh clam enhances the umami of the roe. Another standout is the steamed fresh egg white with Boston lobster, where a mix of egg white, broth, and milk is steamed with the lobster, then topped with a decadent hairy crab roe sauce for a refined finish.
Poached fresh clam and baby cabbage in hairy crab’s roe sauce (Photo: courtesy of Summer Palace)
Braised stuffed bird’s nest with bamboo fungus in hairy crab's roe (Photo: courtesy of Summer Palace)
For a touch of luxury, the braised stuffed bird’s nest with bamboo fungus in hairy crab roe offers an elevated take on a traditional dish. Lavishly topped with rich crab roe, the bamboo fungus is filled with bird’s nest and braised in a deeply flavoured broth. Equally indulgent are the baked Hokkaido scallops, served in the crab shell with a generous helping of hairy crab roe sauce, making each bite a decadent affair.
Leung’s dedication to preserving Hong Kong’s culinary heritage shines through in the braised fresh shrimp wonton and bamboo noodles with hairy crab roe sauce. The noodles, sourced from the last remaining bamboo noodle maker in the city, are crafted using the rare ‘jook-sing min’ technique. As Chef King explains, “It’s a precious tradition, and I hope Summer Palace can help keep it alive.”
For the ultimate experience, the eight-course Hairy Crab Roe Special Set is a must. Highlights include steamed Shanghainese pork dumplings, crispy spring rolls, and a velvety bird’s nest and egg white soup—all enhanced with hairy crab roe. The meal concludes with sweetened sesame dumplings in ginger juice and a soothing cup of traditional Pu Er tea, perfectly balancing the richness of the feast.