Autumn marks the triumphant return of freshwater hairy crabs from China. Regarded as prized delicacy in Shanghainese cuisine, these fresh crustaceans are celebrated not only of its sweet meat, but also its rich, cream coral. This autumn, chef Man-sing Lee of Mott 32 is creating a new seasonal menu of hairy crab dishes, available throughout the peak of harvest season.

From October 16 to November 30, chef Lee is presenting dishes that accentuate the mild sweetness of the hairy crab meat in a variety of ways, starting with the simple traditional steamed whole hairy crab, steamed in ginger and a herb-rich broth. Other hairy crab dishes include: 

- Hairy crab Shanghainese soup dumpling
- Hairy crab roe soufflé
- Baked tofu with hairy crab roe
- Wok- turned egg white with hairy crab roe
- Shanghainese hairy crab noodles

Mott 32, Basement, Standard Chartered Building, 4-4A Des Voeux Road, Central; +852 2885 8688