The hairy crab season is upon us. This autumn, Ken Yu, Chinese executive chef Kerry Hotel’s Hung Tong is launching  a new a la carte hairy crab menu featuring the freshwater specialty from Baoying Lake in Jiangsu province of China. The new hairy crab menu showcases signature steamed hairy crabs, together with Yu’s creations such as braised bird’s nests with hairy crab roe, and sautéed rice pudding with hairy crab roe and scallops. The new hairy crab dishes are available from now until December 15.