Kowloon Shangri-La, Hong Kong's Shang Palace presents seasonal hairy crab dishes, artistically manifested by Chef Ip, from 16 October to 30 November 2008.

Priced at HKD 1,600 for two persons, the enticing six-course menu features Braised Shark’s Fin with Hairy Crab Roe and Crab Meat, Steamed Fresh Hairy Crab, Braised Snow Pea Sprouts with Minced Air-Dried Duck Liver Sausage, Sautéed Crystal Noodles with Hairy Crab Roe and Crab Meat, Glutinous Rice Dumplings Served in Hot Sweetened Ginger Tea and a perfect complement of Chinese yellow wine. In addition, guests can enjoy the meticulously prepared nourishing snake cuisine, such as Braised Snake and Wu Shan Chicken Soup, and Braised Snake with Shark’s Fin Soup. A selection of fine yellow wines is available to match the creamy and flavourful hairy crab dishes.

* All prices are subject to 10% service charge.