This autumn, Man Wah will welcome back the team from Cheng Long Hang Crab Palace Restaurant in Shanghai with their famed Shanghai hairy crab. Using these finest ingredients, Chef Chi-Kwong Hung, Chef de Cuisine of Man Wah, will create a Shanghainese hairy crab feast available between 28 October and 30 November 2016. Due to the popularity from previous years’ visits, two colleagues from Cheng Long Hang will be on hand to showcase the skill of de-shelling whole crabs in less than three minutes.
The new seasonal menu will feature 20 Shanghai hairy crab dishes, including the aromatic fresh steamed whole hairy crab (six taels); stir fried king prawn with rice cake and crabmeat; braised pork ball with crabmeat in brown sauce; deep fried boneless chicken wing with crabmeat; and pan fried scallop with shrimp paste and crabmeat. In addition to the chef’s speciality menu which changes weekly, two six-course lunch menus and a six-course dinner menu will also be available throughout the period.
“We are excited to welcome back this popular delicacy to Hong Kong and use these in my new dishes,” shares Chef Hung. “Cheng Long Hang Crab Palace Restaurant has its own private crab farm at Lake Tai Hu, one of the best homes to hairy crab in China. All these roe-filled hairy crab served at Man Wah are personally selected and shipped fresh, ensuring that they are the best of the best.”
For more information and reservations, please call +852 2825 4003 or email [email protected].
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