Restaurant chain Shanghai Min is paying tribute to the autumn delicacy hairy crab by offering special dishes at eight of its nine locations from October to mid-December. The theme of this year’s special dishes is "The Culinary Art of Hairy Crabs," and guests will get the chance to enjoy "the premium hairy crabs with rich golden crab cream and distinctive freshness, best paired with good vintage wine," according to the recent press release.
The hairy crab is a Hong Kong favorite, and during peak season from late September to early December it is offered at several restaurants across the city. Shanghai Min’s menus feature dishes such as steamed shrimp and fresh hairy crab cream and egg-white custard for an appetizer and main courses including Taichi-styled fresh hairy crab cream with clear noodles and egg white, and Sergestid (red cherry) shrimp and fresh hairy crab cream fried rice, wrapped with lotus leaf. The most decadent dish of all is wok-fried shark’s fin, fresh hairy crab cream, and scrambled egg with crispy rice, and comes at a price of HK$688 (about US$89).
The specialty hairy crab dishes will be served at Shanghai Min in Central, Causeway Bay, Mongkok, Kowloon Bay, Sha Tin, Kwai Fong and Tuen Mun, and the group’s flagship restaurant atop One Peking in Tsim Sha Tsui.