AUTUMN SIGNALS the start of the hairy-crab season. Check out some of the restaurants dishing up the seasonal delicacy and where the kitchen-savvy can go to whip up a feast.


Dennis Lee

Cuisine Cuisine

The Taihu Lake hairy crab, with its sweet, creamy roe, takes the spotlight at Cuisine Cuisine, which has been awarded one star in the Michelin Guide Hong Kong and Macau 2012. The restaurant offers 10 Shanghai hairy crab specialities, of which the dim sum dishes – such as the puff pastries filled with turnip and hairy-crab coral, and the crispy taro topped with hairy-crab coral – are particularly pleasing to the eye and palate.


Shop 3101-3107, Podium Level 3, IFC Mall, 1 Harbour View Street, Central


+852 2393 3933

yè shanghai

With a branch on Hong Kong Island and Kowloon-side, yè shanghai is offering seasonal crab dishes and set menus until the end of December. Dishes such as braised fish maw with fresh-water-crab meat and the sautéed fresh-water-crab meat, pair up particularly well with a glass or two of eight- and 20-year-aged Taidiao wine.


Shop 332, Level 3, Pacific Place, 88 Queensway, Admiralty


+852 2918 9833

Man Wah

Man Wah has created a variety of mouth-watering dishes using Taihu Lake hairy crabs sourced from Shing Lung Hong, a renowned local supplier of hairy crabs. The delicacies include stir-fried crab meat with osmanthus and steamed rice with crab jus, and the restaurant also offers a six-course set lunch menu. Shanghai’s Cheng Long Hang Crab Palace restaurant supervisors will be on hand to display their impressive de-shelling technique, which can crack open a hairy crab within three minutes.

Liu Yuan Pavilion

Be prepared to pay a little more for the seasonal hairy-crab banquet menu at this popular restaurant, but rest assured that you’re getting authentic Shanghainese cooking at its best. The hairy crabs they use originate from Yangcheng Lake in Shanghai, known for producing fresh, delicious crustaceans. The set menu needs to be ordered at least a day in advance. 


3/F, The Broadway, 54-62 Lockhart Road, Wan Chai


+852 2804 2000

Hoi King Heen

Chef Leung Fai Hung, of the one-Michelin-star-rated Chinese restaurant in the InterContinental Grand Stanford Hong Kong, is noted for his prowess in turning healthy ingredients into wholesome delicacies. Flavourful dishes, such as the steamed minced pork with crab roe and pumpkin, and the braised hairy-crab meat and roe with homemade squid balls, will leave a rich and creamy aftertaste long after you’ve finished the meal.


B2/F, InterContinental Grand Stanford Hong Kong, 70 Mody Road, Tsim Sha Tsui


+852 2731 2883

Shanghai New Sam Yung Market

Shanghai New Sam Yung Market is the ideal place for anyone looking to cook their own hairy crabs this season. Crustaceans come from farms in Jiangsu Province’s Yangcheng Lake, in China, in addition to the shop’s very own hairy-crab farm in Taihu Lake, Jiangsu. The New Sam Yung name is synonymous with quality and value, and hairy crabs are graded and priced accordingly.


49-51 Hau Wong Road, Kowloon City


+852 2382 3780

Jia Inc. Seafood Cutlery Set

Keep the mess of eating hairy crabs to a minimum with this beautifully designed cutlery set that includes a seafood cracker to break your crustacean’s shell, a pair of scissors, and an elegant pick to scoop out the tender meat. Fashioned from stainless steel, the design takes its inspiration from Chinese calligraphy, making these implements elegant and durable, and with heat resistant handles, no crab will be too hot to handle.

The set can be purchased onboard from Discover the Shop and online.

Shaoxing wine

The perfect complement to hairy crabs, which also acts to neutralise the crab’s “yin” effect. According to traditional Chinese beliefs, crabs have a “cooling” nature, and eating too much can cause imbalances in your body’s qi energy. The quality of the various types of Shaoxing wine, such as Huadiao, Nu Er Hong (or Daughter’s wine) and the traditional Jiafanjiu variety, depends on their vintages. If wine’s not your tipple, ginger tea also helps to neutralise the “cold" nature of the crabs.

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11/29/2014 11:56:06 AM