It’s that time of year again when fans of the small crustacean delicacies known as hairy crabs have a feast. Several Hong Kong restaurants have created some mouth-watering hairy crab dishes – and the best thing about them is the chefs have done the hard work of extracting the meat and roe so you don’t have to do it.
Probably the most decadent is what InterContinental Hong Kong’s Yan Toh Heen has billed as its “authentic hairy crab feast”.
Master chef Wang Hao from Shanghai’s Wang Bao He Crab Banquet has come to Hong Kong to prepare an eight-course set menu. Beautifully presented, highlights include hairy crabmeat roe and bird’s nest soup with lobster and vegetables, braised sea cucumber with hairy crabmeat roe, and baked rice with hairy crabmeat and hairy crab roe. The set menu will be available from October 14 to December 10.
Yan Toh Heen, Lower Level, InterContinental Hong Kong, 18 Salisbury Road, Tsim Sha Tsui. Tel: 2313 2323.
Shang Palace in the Kowloon Shangri-La also has a set menu of six courses available until the end of November. The highlights include braised hairy crab roe and diced bean curd with pan-fried spring onion cake, and steamed whole Taihu Lake hairy crab paired with Pagoda Brand Superior 10-year-old Shao Hsing Chiew.
Shang Palace, Lower Level, Kowloon Shangri-La, 64 Mody Road, Tsim Sha Tsui East. Tel: 2733 8754.
At Greater China Club in Lai Chi Kok, chef Chan Wai-teng presents dim sum dishes such as steamed hairy crab roe dumpling in Shanghainese style, and pan-fried hairy crab roe buns with vegetables and minced pork. Mains include sautéed lobster fillet with hairy crab roe, and braised bean curd with hairy crab roe.
Greater China Club, Unit A, 10/F, D2 Place, 9 Cheung Yee Street, Lai Chi Kok. Tel: 2743 8055.
The famed Yangcheng Lake hairy crabs have made their way to One Harbour Road in the Grand Hyatt Hong Kong, where chef Yuen Kwok-hing presents dishes such as baked bean curd filled pork with hairy crab meat, steamed hairy crab claw with egg white and ginger, braised fish maw with hairy crab meat, and hairy crab meat wonton in soup.
One Harbour Road, 7-8/F, Grand Hyatt Hong Kong, 1 Harbour Road, Wan Chai. Tel: 2584 7722.
At Regal Palace at the Regal Hongkong Hotel and its counterparts in other Regal hotels, there’s an array of dishes to choose from. One of the more popular ones is braised bean curd sheet with hairy crab roe, and crispy pearl oyster with hairy crab roe, that simultaneously brings out the delicate flavours of both bivalve and crustacean together.
Regal Palace, 3/F, Regal Hongkong Hotel, 88 Yee Wo Street, Causeway Bay. Tel: 2837 1773.
Hairy crabs from Tai Wu Lake are on the menu at Mott 32 in Central. Executive chef Lee Man-sing has some creative dishes, such as hairy crab roe soufflé that has a creamy flavour, and two other new creations are crispy rice with hairy crab roe, and braised asparagus with hairy crab roe.
Mott 32, B/F, Standard Chartered Building, 4-4A, Des Voeux Road, Central. Tel: 2885 8688.
Jayson Tang, executive Chinese chef of Man Ho Chinese Restaurant in the JW Marriott Hong Kong has some interesting a la carte dishes this year, such as deep-fried chicken wings stuffed with hairy crab roe and crab meat, and sautéed egg white with hairy crab roe and crab meat. A more decadent item is the baked foie gras, minced pork and bean curd with hairy crab roe and crab meat.
Man Ho Chinese Restaurant, 3/F, JW Marriott Hong Kong, Pacific Place, 88 Queensway, Admiralty. Tel: 2810 8366