As autumn deepens, hairy crab reaches the peak of its season. Hung Tong presents the Hairy Crab Chef's Recommendation Menu and the Autumn Hairy Crab Set Lunch Menu. Centred on freshly handpicked crab roe, the Chinese culinary team pairs this autumn delicacy with bird's nest, lobster and scallop. Rooted in classic Cantonese tradition, each creation offers a refined expression of the season.
Hairy Crab Chef’s Recommendation Menu
The menu opens with the Scrambled Egg White with Hairy Crab Roe and Lobster. Cloud-like egg white, delicate and silken, embraces tender, springy lobster, while the fragrance of crab roe lingers through every bite. The Steamed Hairy Crab is prepared with restraint, allowing the sweetness of the meat and the richness of the roe to speak for themselves in a pure celebration of the season. The Braised Bird's Nest with Hairy Crab Roe is a study in elegance. Its silken texture is lifted by the delicate savouriness of the roe, and it leaves a lingering finish that makes it the crowning indulgence of the feast. The Steamed Scallop with Hairy Crab Roe and Winter Melon balances the sweetness of the scallop and the clean freshness of winter melon with the depth of crab roe, in a harmony that lingers on the palate. The menu continues with the Steamed Shanghainese Pork Dumpling with Hairy Crab Roe, Seafood Fried Rice with Diced Abalone and Hairy Crab Roe, Inaniwa Udon with Crab Roe and Fish Roe, and Glutinous Rice Dumplings with Sweet Ginger Tea. From delicate dim sum to hearty rice and noodles, and a warming dessert to close, guests are invited to compose a personalised autumn crab feast.
Date: October 12 to November 30, 2026
Time: 11am to 3pm; 6pm to 10pm
Autumn Hairy Crab Set Lunch Menu
The lunch begins with the Steamed Shanghainese Pork Dumpling with Hairy Crab Roe. Its thin, delicate skin gives way to the fragrance of crab roe, followed by the rich and savoury pork filling. The Braised Pork Meatball with Hairy Crab is meltingly tender and carries the comforting warmth of autumn. The Steamed Cod Fish with Tofu, Hairy Crab Roe and Huadiao Wine brings together silken cod and tofu, gently scented with Huadiao wine. The Braised Pea Sprouts with Hairy Crab Roe adds a fresh and crisp contrast, its natural sweetness complemented by the roe. The lunch concludes with the Inaniwa Udon with Crab Roe and Fish Roe, with silky noodles and the interplay of crab roe and fish roe, whose gentle pop on the palate brings the meal to a graceful close.
Date: October 12 to November 30, 2026
Time: 11am to 3pm