Tam Nga-wai is a fan of hairy crabs. She loves the intense flavour of the roe and the sweetness of the meat.
Recently, she tried the delicacy at Wu Kong Shanghai Restaurant. 'I started early this year - people said it's the best quality for the past 10 years. The price is high but they are quite fat,' says the occupational therapist, who plans to have at least three hairy crab meals this year.
One of her birthday treats two years ago was a trip to Shanghai, where she had hairy crabs three nights in a row.
'Like any seafood, hairy crab is seasonal. You have to eat it in autumn after it has fed on plankton all summer,' Tam says. She says dishes made from crab roe paste can be tasty, too - but processing it always means adding seasonings and other ingredients, which affect its unique flavour, and she prefers getting her hands dirty.
In fact, the reason Tam likes it so much is because it is so much fun dismembering and eating the crab. 'It makes a nice social gathering, although I'll become very focused as I'll eat every bit clean, including all those legs,' she says.