The freshwater crustaceans are back, and this year they are better than ever

As the popularity and demand for Chinese hairy crabs are rise, so too does the quality of the crabs, as well as the variety of dishes showcasing their rich meat and roe. Traditionally, October to December are the three months crucial for the harvest of hairy crab, whether it’s the round-belly female crabs or pointy-belly male crabs, both of which have their fans. Hairy crab lovers favour these freshwater crustaceans for the magnificent quality of their roe and sweet flesh, best enjoyed on their own with a drizzle of sweet black vinegar and ginger, or adapted into a creative series of seasonal hairy crab dishes.

To celebrate the harvest of hairy crabs, these eight restaurants showcase the city’s best hairy crab menus this November. While some are more traditional than others, all promise fine quality crabs and impressive execution. Here are our picks of Hong Kong’s best hairy crab menus to enjoy right now.

China Tang

What: After a whirlwind of successful promotions including Peking Duck and off-menu Sichuan delicacies, Menex Cheung, executive chef of Landmark’s China Tang, crafts a range of hairy crab delicacies available at the luxury Chinese restaurant. Cheung revamps Shanghainese classics such as the lion’s head meatballs by incorporating fish maw and Iberico pork in the creation of meatballs, double-boiled and topped with hairy crab roe before serving. Other notable hairy crab dishes include pan-fried scallops with baby pea shoots and crab roe; crispy rice cake with crab roe sauce in casserole; and a seasonal steamed rice in casserole with crab roe and black truffles. Hairy crab set menus are also available at China Tang.

When: From now until November 30, 2020

Where: China Tang, Shop 411-413, 4/F, Landmark Atrium, 15 Queen’s Road Central, Central, Hong Kong; 852 2522 2148