SEASONAL HAIRY CRAB FEAST AT HOI KING HEEN

The arrival of autumn marks the season for hairy crab. Relish in a string of beloved freshwater delicacies at the award-winning Hoi King Heen, showcasing seasonal hairy crabs originated from Lake Taihu.

Hoi King Heen is serving up premium hairy crabs sourced from the renowned Lake Taihu. Located in the southern Yangtze River Delta, Lake Taihu is the second largest freshwater lake in China. Thanks to its pleasant climate and crystal clear water, Lake Taihu has been long considered as one of the best ideal habitat for wild hairy crabs. There was already literature created back in Qing Dynasty to praise Lake Taihu’s beautiful scenery and exceptional crabs.

At Hoi King Heen, Executive Chinese Chef Leung Fai Hung has crafted a range of tantalizing delicacies to satisfy diners’ craving for the finest hairy crabs. Savour the exquisite Deep-fried shrimp mousse with hairy crab roe (HK$188 per piece) in which Chef Leung has stuffed the hairy crab meat and roe into shrimp paste and deep-fried until crispy, then garnished with almond slices. Enjoy the crunchy yet succulent shrimp while the flavours of the rich and creamy crab roe spread in your mouth. Chef Leung specially incorporated a unique ingredient – dried winter melon from his hometown Xiqiao to create the Baked crab shell with hairy crab roe and dried winter melon (HK$188 per piece). The distinctive crab roe flavours are fully absorbed into the dried winter melon and accentuated the freshness of the hairy crabs. The contemporary Baked eggplant with hairy crab roe and cheese (HK$388) is back by popular demand. Eggplants are stir-fried with crab roe and baked with mozzarella cheese in the eggplant shell. The baked eggplant and cheese wafted a tempting fragrance and made a perfect complement to the hairy crab. Be surprised with another creative dish – Deep-fried toast rolls with hairy crab roe (HK$468). A generous amount of hairy crab roe is being rolled into a slice of thin bread and deep-fried. The crab roe are skillfully filled in the roll without spilling out, quintessentially showcased Chef Leung’s craftsmanship and creativity.
A hairy crab feast set menu paring with French yellow wine, Vin de Jura will also be available to offer gourmets a perfect hairy crab wine and dine experience.

Available daily at Hoi King Heen between 15 October and 30 November 2016, seasonal hairy crab delights include:

Steamed whole hairy crab
Deep-fried shrimp mousse with hairy crab roe
Baked crab shell with hairy crab roe and dried winter melon
Braised seasonal vegetables with hairy crab meat
Wok-fried hairy crab roe with bean vermicelli in casserole
Steamed pork with hairy crab roe in coconut
Steamed bean-curd with hairy crab roe
Braised crab roe with fish maws
Baked eggplant with hairy crab roe and cheese
Deep-fried toast rolls with hairy crab roe

Hairy Crab Feast with Vin de Jura Pairing
Signature assorted appetizers
(Chilled beef sinew jelly, Chilled bitter melon with Chinese dry plum sauce, 
Sliced cucumber with chopped garlic & Smoked vegetarian goose wrapped in bean curd)
Frédéric Lornet Crémant du Jura Rosé Brut, France NV
Steamed whole hairy crab (5 teal)
Frédéric Lornet Arbois Chardonnay Les Messagelins Jura, France 2013
Deep-fried shrimp mousse with hairy crab roe
Frédéric Lornet Arbois Chardonnay Les Messagelins Jura, France 2013
Baked crab shell with hairy crab roe and dried winter melon
Frédéric Lornet Arbois Vin Jaune Savagnin Jura, France 2009
Stewed Tibetan brisket of lamb with bamboo shoots and mushrooms
Frédéric Lornet Arbois Vin Jaune Savagnin Jura, France 2009
Inaniwa udon in fish broth
Chilled mango pudding
HK$1,088  per person 
(Minimum for two persons)

For enquiries or reservations, please call Hoi King Heen at (852) 2731 2883.

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