And just like that, hairy crab season is upon us once more. Also known as mitten crab, the adored sea critter is named after its fuzzy claws and loved for its delicate, sweet flesh and creamy orange roe. The hairy crab’s limited availability – typically just a brief 1-2 month stint – only heightens its allure. In its purest form, hairy crab is best enjoyed steamed and served with black vinegar and ginger to help enhance the sweetness of the meat, while also traditionally served with ginger tea to counteract the inherent ‘cooling’ nature of the crab.
The Merchants
As leading culinary experts in Shanghainese cuisine, The Merchants does not disappoint with their seasonal hairy crab menu. Only available till December 30, the distinguished Hairy Crab Journey menu is for crab-obsessed patrons only: it reveals the complexity and understated richness in Taihu hairy crabs across nine courses. They first present the hairy crabs at their purest form by steaming it, and then pairing their roe with everything from silken tofu broth to stir-fried shrimp to xiaolongbaos, showcasing the delicious versatility of hairy crabs and The Merchants’ refined craftsmanship. Their celebration of hairy crabs doesn’t stop there, with new items on the menu like drunken hairy crab and sweet potato glass noodles with hairy crab, so be sure to add them to your order.
45/F, Gloucester Tower, Landmark, 15 Queen’s Road Central, Central; themerchantshk.com
China Tang
For this year’s hairy crab season, China Tang is elevating beloved classic crab dishes. The brains of the operation, Executive Chef Menex Cheung, has created a list of innovative courses that will certainly impress even the most seasoned crab experts. This includes rice congee with crab coral and meat enriched by silky rice milk and crowned with premium blood nest, deep fried taro cake with crab meat and cheese, and crab coral rice in casserole and seasonal truffle. Besides incorporating new elements in beloved traditional crab dishes, Cheung has also made it a point to use the crab shell to decorate his dishes, honouring the tastes and elegance that comes with Chinese cuisine. Pair these spectacular dishes with their collection of aged Shaoxing fine wines to bring out the best of fine Chinese dining.
Shop 411-413, 4/F, Landmark Atrium, 15 Queen’s Road Central, Central; chinatang.hk
Duddell’s
Hong Kong’s most beloved Chinese fine dining house has reopened just in time for hairy crab season. To celebrate their return, Duddell’s chef Chan Yau Leung is presenting a series of new dishes to spotlight the Jiangsu hairy crab, renowned for its golden roe and delicate sweetness. If you want to experience Duddell’s finest culinary skills, then the tasting menu is the one to order. Other than whole Jiangsu hairy crabs steamed to a succulent finish, the menu offers a journey of balance and texture, with showstoppers like steamed garoupa with egg and hairy crab roe and sautéed prawn with hairy crab roe. You can also choose to elevate your experience with a six-glass wine and sake pairing to complement each course. Book your spot now before the crabs run out, because this menu is only available till December 19.
Level 3 & 4, 1 Duddell Street, Central; duddells.co
Aroma Wine Bistro
Aroma Wine Bistro is the place you need to try if you’re up for something more than a steamed hairy crab. They are presenting a five-course menu that infuses Chinese cuisine’s penchant for freshness and delicacy with the elegance of French cuisine. The Hairy Crab Bourgogne Wine Dinner features Jiangsu hairy crab with ponzu jelly and Siberian caviar, along with French classics like bouillabaisse with homemade focaccia and roasted pork loin, before finishing with hairy crab with Toyama rice. Each course is paired with an exquisite 2023 vintage white wine from their family-owned vineyard in France. But if you want to experience this masterful crossover, you better secure a table, because this menu is only available on November 19 after 7pm.
Shop 206-210, Lee Garden 3, 1 Sunning Road, Causeway Bay; aromawinebistro.com
Harbourside
As part of their two-year anniversary, Regent Hong Kong is introducing an exquisite hairy crab buffet at Harbourside. Until November 30, guests can indulge in unlimited freshly steamed hairy crab for dinner next to a breathtaking view of Victoria Harbour. The dinner buffet also includes poached foie gras and fragrant Huadiao wine, while their famous poached lobster will be changed to a stir-fry with ginger and scallion for a full Cantonese culinary experience. But if you can’t make it to dinner, it’s still available at lunchtime as well. Each guest can enjoy one steamed hairy crab, crab roe udon with salmon roe and Peking duck rolls with crab roe sauce, creative renditions on crowd-favourite dishes.
Ground Floor, Regent Hong Kong, 18 Salisbury Road, Tsim Sha Tsui; hongkong.regenthotels.com
Ming Pavilion
Ming Pavilion at Island Shangri-La knows that hairy crab is one of the most anticipated seasonal delicacies in Chinese cuisine, so this year, they’ve decided to go all out. From now till November 30, Executive Chef Jack Lam is presenting a feast for diners who have been waiting all year for hairy crab season. The seasonal hairy crab set menu is an ode to the restaurant’s Fujian roots, and contains seven courses. It begins with the refreshing Yongchun aged vinegar hairy crab terrine and fresh crab meat thick soup, followed by braised tofu with hairy crab meat and scallop, as well as Fuzhou-style stir-fried “Shan Su” vegetable with hairy crab roe. And a hairy crab dinner is never complete without steamed whole crabs. You can also order from their à la carte selection, which includes Xiamen-style “Popiah” with hairy crab meat and wok-fried hairy crab roe with crispy rice noodles.
Level 8, Pacific Place, Supreme Court Road, Admiralty; shangri-la.com
Editor
Carina FischerCredit
Lead image: courtesy of The Merchants
