We're already halfway through autumn, but the hairy crab craze is nowhere near ending. Many restaurants are still offering the seasonal delicacy until mid-December.
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At The Drunken Pot's Hairy Crab Pot Feast (HK$568), you can savor the famous Yangcheng Lake crabs as well as roe-filled hot-pot ingredients.
The rich base is made with three whole yellow chickens simmered with hairy crab roe and fish maw. There are also hairy crab roe dishes as well, such as bean jelly noodles with hairy crab roe (HK$288) and sliced noodles with hairy crab roe (HK$288).
Greater China Club also celebrates the changing seasons with its Golden Autumn Hairy Crab Set Menu (HK$888). The highlight of the nine-course meal is the steamed Jiangsu hairy crab.
"We are thrilled to welcome the upcoming festive season of celebrations at Greater China Club with not-to-be-missed gastronomy, from premium hotpots to hairy crab with an epicurean twist and award-winning Cantonese cuisine," said Eric Ting, chief executive of Bird Kingdom Group, managing company of Greater China Club.
From the a la carte menu, guests can order dishes such as double boiled yellow croaker and minced pork ball with hairy crab roe (HK$158) and sauteed prawns with hairy crab roe and crispy rice (HK$268).
Huadiao is the traditional drink pairing for hairy crabs but Sing Yin Cantonese Dining is collaborating with Nikka Whisky to bring The Crabalicious Whisky Feast dinner from now until November 30.
The six-course dinner menu (HK$1,280) includes pairings such as Nikka Days blended whisky with sauteed king prawn with crab meat and hairy crab roe, Nikka Coffey gin or 12-year-old Nikka premium blended whisky with baked crab shell stuffed with crab meat, onion and hairy crab roe, and Nikka Coffey gin white Negroni with ginger soup, red dates and chrysanthemum.
The Legacy at Rosewood Hong Kong is also pairing its hairy crab menu with whisky. Chinese executive chef Li Chi-wai breathes new life into nostalgic recipes using crabs sourced from Lake Tai. Apart from the crustacean, the six-course set menu (HK$2,690) also features steamed egg white with lobster and hairy crab cream as well as steamed Shanghainese pork dumpling with hairy crab cream. From the a la carte menu are dishes such as traditional whole hairy crab steamed in ginger and delicate herb broth (HK$980), wok-fried lionfish (HK$880) and braised tofu with scallops (HK$320), all served with hairy crab cream.
To go with the crabs is a hand-picked trio of Hibiki Whisky. Guests can try the Intermediate Experience (HK$1,000) or order by the glass.
With his expertise in Kyushu-style omakase, Japanese culinary master Harada Makoto of Sushi Hakucho offers both hairy crab from Jiangsu and Alba white truffle for guests aiming for an autumn culinary experience.
"White truffle and hairy crab are no doubt autumn delights for gourmands in the city, and the pairing embracing both luxurious ingredients with Japanese cuisines will offer a unique omakase experience at Sushi Hakucho," said Harada.
He has created four specialties using Shanghai hairy crab: halibut and bafun sea urchin roll with crab roe; Kumamoto A5 wagyu with crab roe miso and Alba white truffle; Hokuriku snow crab and Shanghai hairy crab bean curd roll with Alba white truffle; and Kumamoto A5 wagyu carpaccio with hairy crab and white truffle oil-flavored vegetables.
There are three omakase menus to choose from: Nagomi (HK$1,080), Irodori (HK$1,480) and Shippo (HK$1,680). Shippo offers all four autumn specialties for an additional charge of HK$1,200.
