Executive chef Leung Fai-hung creates fresh dishes with the beloved crustaceans from Lake Taihu

Hairy Crab season is well and truly upon us, as more restaurants are now serving the beloved freshwater crustaceans, coming up with creative ways to prepare the creamy coral and fresh meats for different seasonal dishes. Hoi King Heen of Intercontinental Grand Stanford is joining the ranks, where executive chef Leung Fai-hung will be preparing an exclusive array of hairy crab dishes with crabs harvested from Lake Taihu in China. Best known to be one of the best habitats for wild hairy crabs, the crustaceans are prepared in ways that go beyond steaming. Chef Leung’s new hairy crab dish collection include notable courses such as:

- Deep fried shrimp mousse with hairy crab roe
- Baked crab shell with hairy crab roe and dried winter melon
- Baked aubergine with hairy crab roe and cheese
- Deep fried toast rolls with hairy crab roe
- Braised crab roe with fish maws
- Steamed tofu with hairy crab roe

The creative dishes featuring golden spreads of hairy crab meat and roe are available in forms of a la carte as well as prix-fixe set menus, the latter also includes an option to pair with vin de Jura, the French yellow wine. The limited edition hairy crab and vin de Jura menu is priced at HK$1,088 per person. The seasonal hairy crab dishes are available until end of November.

Hoi King Heen, B2/F Intercontinental Grand Stanford Hong Kong, 70 Mody Road, Tsim Sha Tsui; +852 2731 2883