This August, Chef de Cuisine Paul Lau is going to bring horsehair crabs from the waters of Hokkaido to the dining tables of two-Michelin-starred Tin Lung Heen, presenting a lavish six-course menu that is set to sate any seafood aficionado.
“Hong Kong food culture is so diverse. People not only accept but are also eager to explore food ingredients from around the globe,” said Chef Lau, who constantly sources the finest ingredients from around the world to impress diners of Hong Kong while paying homage to authentic Cantonese cooking. Named after spiky hair covering its entire shell, horsehair crab is considered a must-try item from Hokkaido for its flavorsome roe and delicately sweet meat thanks to its plankton-rich diet. Compared to the three other celebrated Japanese crab species: snow crabs, red king crabs, and Hanasaki crabs, horsehair crabs are much smaller in size and require more effort to eat. Chef Lau meticulously utilizes every part of the horsehair crab in his hearty menu so that guests can have a full taste of this delectable gem from deep down in the Sea of Okhotsk effortlessly.
The rich and creamy crab roe of Hokkaido horsehair crab satisfies even the most experienced palates with its intense flavor. Complemented by homemade glutinous rice crackers which are crunchy and tasty, Steamed Crab Roe Served with Rice Cracker is a perfect introduction to the dishes that follow.
Simmered Fresh Abalone and Crab Claw in Supreme Stock features not only Japanese red abalone, which is simmered for four hours until wonderfully tender, but also soup made with crab shells that lend the dish a crystal-clear appearance and sheer umami.
Unlike deep-fried crab claw dishes that are usually made with shrimp paste in many other restaurants, Deep-fried Crab Leg with Vinegar prepared by Chef Lau is made with irresistibly succulent crab meat from the legs of horsehair crabs, deep-fried until golden and crispy, then finished off with a dash of vinegar for an appetizing kick.
Stewed House-Made Noodles with Clam and Garlic in Crab Sauce is a celebration of craftsmanship as it demonstrates Chef Lau’s highly skilled craft of making knife-cut wheat noodles with a firm and chewy texture. Crab sauce extracted from horsehair crab is used to stew the noodles, while luscious clams imported from Sabah complete the overall flavor profile of the dish.
The six-course menu is priced at HK$2,180 per person and requires a minimum order of two persons. The menu is prepared with 500g* Hokkaido horsehair crab. For guests looking for an ultimate indulgence, pairing wines are available for an additional HK$1,200 per person. For full menus, please refer to the appendix.
*Approximate size only. Size of crabs is subject to supply.
Hokkaido Horsehair Crab Menu
Date: From August 1, 2018 onwards
Time: Lunch: 12 nn to 2:30 pm/ Dinner: 6 pm to 10:30 pm
Price: HK$2,180 per guest for a six-course menu
*Selected premium wines (one glass each) are available at an additional HK$1,200 per person
Venue: Tin Lung Heen, Level 102, The Ritz-Carlton, Hong Kong
All prices are subject to 10% service charge. For reservations, please contact Restaurant Reservations at (852) 2263 2270 or via email at [email protected].
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