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Susan Jung

3 Thomson Road, Wan Chai 
 Tel: 2866 1618  
Open: noon-2.30pm, 6pm-10pm    
Cuisine: Japanese crabs. 
Price: about HK$800 without drinks and the service charge. 
Ambience: at the entrance, just past the sliding door,  you'll see your dinner - crabs crawling around in bubbling tanks of water. The restaurant (right) has a U-shaped counter, which remained unoccupied on the night of our visit, plus comfortable booths. The serenity of the place was shattered by a bratty child, but that was the fault of her inattentive parents, not the patient staff who managed to avoid tripping over her. 
Pros: the crabs are beautifully showcased in many preparations. 
Cons: the price means we can't eat here as frequently as we'd like to. 
Recommended dishes: for dinner, there's a choice of four set menus - three showcasing different crabs, plus one featuring beef, as well as an a la carte selection. The waiter recommended skipping the matsuba crab because it's frozen - the kegani (horsehair) and taraba crabs were the ones we saw  out front. He said three sets would suffice for four of us, and that if we wanted the taraba crab, we needed to order two sets (HK$1,080 each) because the crabs were so large. We took his advice and ordered two taraba and one kegani (HK$780) sets. The waiter soon came back to show us the crabs destined to be our dinner.  Which crab we liked better depended on what we were eating at the time - both were amazingly sweet, tender and succulent, with the meat of the kegani (right) slightly softer. Some dishes were prepared in the kitchen, others were cooked at the table on induction stovetops. Highlights were the steamed kegani, especially the creamy roe and innards cooked in the shell; the grilled taraba legs; tempura taraba legs (probably our favourite dish); and the shabu shabu of the remaining pieces of both crabs, which we cooked at the table along with a generous selection of vegetables and mushrooms. After we finished with the shabu shabu, the waiter spooned the taraba crab roe into the crab-infused broth, added bowls of cooked rice and simmered everything before drizzling in beaten egg. It was the richest, most decadent congee we've ever tasted. Unfortunately we were so full by that point we couldn't appreciate it, but the final course of yuzu sorbet revived us. 
What else? The restaurant offers more moderately priced set meals for lunch. At dinner, there's a HK$500 minimum per person. 




Kanizen