Five restaurants in Hong Kong to get your fill of hairy crabs

The arrival of a cool autumn breeze means one thing to Hong Kong foodies: hairy crabs. Named for their trademark furry large pincers, hairy crabs – also know as  Chinese mitten crabs – are a speciality of Shanghai and Jiangsu province, and prized for their rich coral (curd-like roe from female crabs, a more liquid “essence” from males). To satisfy the city’s insatiable appetite for the crustacean, Hong Kong chefs have  become increasingly creative with their menus. Here are some worth checking out.

From October 28 to November 30, Michelin-starred  Man Wah at the Mandarin Oriental is serving up hairy crabs sourced from famous Shanghai distributor  Cheng Long Hang Crab Palace Restaurant.  The a la carte  selection  lists more than 15 hairy crab dishes, or you can  have the six-course lunch (HK$728) and a seven-course dinner menu (HK$1,628). Highlights include steamed whole hairy crab (six taels); Chinese wine-marinated crab; pan-fried scallop filled with shrimp paste and crab meat sauce; stir-fried crystal prawn with crabmeat; and crab meat wonton and chicken in casserole. Two representatives from Cheng Long Hang will be available between October 28 and November 8 to show guests how to de-shell a whole crab in less than three minutes.

Man Wah, 25F Mandarin Oriental, 5 Connaught Road Central, tel: 2825 4003