Where to savour Hong Kong’s finest hairy crab this autumn
Autumn might mean many things to many people; it might mean approaching Halloween for the thrill hunters among us, or it might mean the start of fall fashion for fashionistas, but for the true-blue Hong Kong gourmands, it means one thing only: the start of hairy crab season. Until November, these prized crustaceans, also known as Chinese mitten crab, make their annual appearance on the city’s most distinguished tables, drawing diners with their promise of buttery roe and sweet, tender meat.
This year’s offerings span the spectrum from Ming Pavilion’s steamed whole crab to Pici’s unexpected pasta creations, proving that hairy crab’s versatility knows no bounds. Here’s where to indulge in Hong Kong's most memorable hairy crab experiences before the season draws to a close.
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Ming Pavilion, Island Shangri-La
Hairy crab meat soup with tofu at Ming Pavilion
Chef Jack Lam honours Ming Pavilion’s Fujian heritage through a seasonal menu that celebrates the hairy crab’s natural sweetness. His approach emphasises balance and authenticity, beginning with the refreshing Yongchun aged vinegar hairy crab terrine and progressing through comforting crab meat soup with tofu. The centrepiece—a perfectly steamed whole hairy crab—showcases the ingredient’s inherent delicacy, while wok-fried hairy crab roe with crispy rice noodles makes for a hearty dish finished with that aromatic “wok hei”.
Whole steamed hairy crab at Ming Court
Expect Cantonese culinary refinement at its finest at executive chef Li Yuet Faat’s A Touch of Gold: The Hairy Crab Feast. The set menu pairs premium Jiangsu hairy crabs with luxurious ingredients, including lobster and fish maw. Standout dishes include steamed Shanghainese dumplings with crab roe, whole steamed hairy crab weighing five taels served with aged Zhejiang black vinegar, and braised homemade tofu enriched with silky crab roe sauce. The seasonal à la carte offerings feature hairy crab braised with Shanghainese rice cakes in a claypot for those who want to merge two of the season’s must-haves: claypot and hairy crab.
Hairy crab buffet at PlayT, The Park Lane Hong Kong
Chef Matt Chan transforms the buffet concept into a hairy crab showcase through PlayT’s “Autumn Hairy Crab Delights” offering. Each guest receives two steamed Shanghai hairy crabs weighing approximately four taels, complemented by an array of sophisticated crab roe preparations. The kitchen’s creativity shines through steamed silken tofu with hairy crab roe and bird’s nest, Huadiao wine-marinated soft-boiled eggs crowned with crab roe, and creamy spaghetti topped with hairy crab roe. Beyond the crab-focused dishes, the buffet section also has fresh seafood selections and carved US prime roast beef.
PlayTAddress: 1F, The Park Lane Hong Kong, 310 Gloucester Road, Causeway Bay, Hong Kong
Cruise Restaurant & Bar
The Hairy Crab Feed Me! tasting menu at Cruise Restaurant & Bar
The rooftop setting at Cruise provides the perfect backdrop for its returning Hairy Crab Feed Me! tasting menu. The menu progresses from blue swimming crab salad dressed in peanut and calamansi sauce to yellow curry and hairy crab soup, before arriving at the traditional steamed hairy crab served with Zhenjiang vinegar and ginger. Innovation appears in the crab wu gok—crispy deep-fried taro puffs generously filled with buttery hairy crab and blue swimming crab roe. Yum!
Hairy crab pasta at Pici
Pici, everyone’s beloved neighbourhood pasta bar, reimagines hairy crab through an Italian lens. The signature Pici hairy crab features hand-rolled pasta enveloped in crab-enriched sauce with hints of saffron, while a splash of Shaoxing wine and ginger pays homage to traditional Chinese preparations. The tropical crab salad combines succulent crab meat with mango, papaya and melon dressed in white balsamic for a refreshing contrast. The drowning crab starter—crispy soft-shell crab immersed in warm saffron cream and lobster bisque—once again shows that the kitchen team is not shy to innovate.
Available across all nine Hong Kong locations.
Pizza topped with hairy crab meat at The Pizza Project
Hairy crab on pizza is any food lover’s dream and The Pizza Project has made it a reality at its Central and Star Street locations. The main attraction—a decadent hairy crab pizza topped with rich, buttery roe on a creamy fior di latte base—transforms this Chinese delicacy into an Italian-Asian sensation that you just can’t refuse. The crab montanara offers a sophisticated take on pizzeta fritta, combining crab and burrata with fresh basil and tomato on perfectly fried dough. To finish, the ginger lemon cup features soothing ginger gelato with candied ginger and lemon cream, providing the ideal palate cleanser after indulging in pizza’s richness.
The Pizza ProjectAddress: G/F, 26 Peel Street, Central, Hong Kong; G/F, 5 Star Street, Wan Chai, Hong Kong
Aroma Wine Bistro
Jiangsu hairy crab
Aroma Wine Bistro elevates hairy crab through a wine pairing dinner featuring 2023 Burgundy vintages from Domaine Albert Joly. The five-course menu showcases Jiangsu hairy crab in refined preparations, beginning with a dish featuring hairy crab topped with ponzu jelly and Siberian caviar, paired with Bourgogne Côte d’Or. The evening’s star attraction arrives in the form of hairy crab served alongside Toyama rice, complemented by Puligny-Montrachet Les Charmes, whose bright acidity and refined oak nuances create harmonious balance with the crab’s inherent sweetness. What’s not to like?
Aroma Wine BistroAddress: Shop 206-210, Lee Garden 3, 1 Sunning Road, Causeway Bay, Hong Kong
Shang Palace
Pork and hairy crab dumpling at Shang Palace
Shang Palace presents an exquisite, limited-time menu celebrating the season’s most coveted delicacy—the Jiangsu hairy crab. At the heart of the menu is a seven-tael fresh hairy crab, sourced from the pristine lakes of Jiangsu. Expertly steamed to perfection, each crab reveals sweet, delicate meat and a generous golden roe, a true expression of the autumn harvest at its peak.To elevate the experience, the chefs at Shang Palace have created signature dishes that highlight the opulent richness of hairy crab roe. This golden ingredient takes centre stage in creations such as the steamed pork dumpling (xiao long bao)—where the crab roe’s umami depth enhances the savoury pork filling—and the braised bird’s nest thick soup—whose silken texture is enriched by the roe’s subtle intensity.
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