Every year, the fifth month of the lunar calendar marks the beginning of golden crab season, with quality reaching its peak in July and August. From now until August 31, two-star Michelin Tin Lung Heen presents a delectable six-course menu showcasing the buttery and luscious gem which crab maniacs are craving for.  
Summer is the mating season of golden crabs, but the blazing summer heat melts the crab roe into a rich yellowish fluid that runs throughout the crab meat under the shell, thus giving it a bright golden color. To capture the decadent flavors at their best, Chef de Cuisine Paul Lau specially crafted a lavish menu featuring an impressive array of traditional golden crab dishes and his very own creations. 
Simmered Golden Crab Meat Soup with Crab Roe is a light and uplifting treat to kick-start the experience. Simmered or three hours at low heat, the comforting tastes of ginger, crab meat and crab stock blend into a crystal-clear crab soup perfect for any palate. Steamed Seasonal Golden Crab presents epicurean pleasures in their purest form. The handpicked golden crabs are around six taels each, the perfect size for intense flavor and juicy texture. 
While kudzu roots are often used in Chinese soups, Chef Lau found its natural sweetness and crunchy texture a surprising accompaniment to the rich and creamy crab roe, making Wok-Fried Kudzu Root with Golden Crab Leg Meat a refreshing delicacy, preparing the palates for flavorful dishes that follow. Delicately presented like a gift box, golden crab meat and crab roe are stuffed in meltingly succulent pork belly cubes, presenting heavenly layered flavors in every bite of the Braised Pork Belly with Golden Crab Meat and Crab Roe. Braised Duck Egg Noodles with Golden Crab Meat and Crab Roe promises to take the gourmet experience to the next level. Homemade egg noodles are prepared fresh daily with duck eggs and high-gluten flour for an added chewy texture that is as equally appealing as the appetizing nature of the crab roe.
The six-course menu is available during lunch and dinner from now until August 31 at HK$2,588 per person. Pairing wines are available at an additional HK$1,000 per person. A la carte menu is also available. For the full menu, please refer to the appendix.
Date: July 1 to August 31, 2016
Time: Lunch 12:00nn to 2:30pm (Monday to Friday)
11:30am to 3pm (Saturday, Sunday and Public Holiday)
Dinner 6pm to 10:30pm
Price: 6-course menu at HK$2,588 per person (Additional HK$1,000 per person for pairing wines)
Venue: Tin Lung Heen, Level 102

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