12 October 2021, Hong Kong – October marks the start of the hairy crab season. In celebration of the splendid fall, two MICHELIN Star Cantonese restaurant Ying Jee Club is introducing a special Hairy Crab Menu for the first time ever. Executive Chef Siu Hin-chi handcrafted the menu to allow crab lovers to indulge in this delectable delicacy of the season.
Available exclusively at the peak hairy crab season from 15 October till the end of November, centrepiece of the 7-course Hairy Crab Menu (HK$1,880 per person) is Steamed Whole Hairy Crab (approximately 300 gram each) from Yangcheng Lake, a traditional crowd favourite where hairy crab is steamed to preserve its pure flavor. It is served with a classic combination of dipping sauce made with Zhenjiang vinegar and brown sugar as condiment.
Filled with hairy crab roe, scallop and shrimp, Steamed Seafood Dumpling with Hairy Crab Meat and Caviar is a golden treat topped with caviar for extra extravagance.
There are more dishes to pamper diners’ tastebuds, including Braised Tianjin Cabbage with Hairy Crab Meat and Fish Maw and Braised Inaniwa Noodle with Hairy Crab Meat – two exquisite creations for crab lovers, as well as a selection of refreshing cold appetisers Crispy Eel with Yuzu Honey, Honey Glazed Barbecue Pork, Marinated Pigeon with “Hua Diao” and Marinated Jelly Fish with Sesame in Fish Sauce, and lastly Pan-fried Lamb Loin with Crispy Garlic in Premium Soy Sauce with juicy tenderness. To round off the meal, both warm and cold desserts such as Sweetened Ginger Tea with Sesame Glutinous Dumpling, and Chinese dessert Chilled Coconut Pudding with Osmanthus and Yuzu and Glutinous Dumpling with Mango and Egg Yolk Cream are delectable endings to the crab feast. The hairy crab set menu requires a pre-order notice of one day in advance.
À La Carte Seasonal Recommendation
Apart from hairy crab set menu, Steamed Whole Hairy Crab (HK$780 per crab) is also available in the seasonal à la carte menu. Other seasonal recommendations include Imperial Bird’s Nest Broth with Hairy Crab Meat and Egg White (HK$380 per person), inspired by one of the Ying Jee Club’s signature dish Steamed King Prawn with Egg White and Crab Coral, where hairy crab roe and egg white creates an elegant harmony with the imperial bird’s nest; Sautéed Leopard Coral Garoupa with Vegetables and Hairy Crab Meat (HK$780) features fresh local leopard coral garoupa braised with hairy crab roe which amplifies the flavour of the sea and enhances the complexity of the dish.