Where to eat hairy crab in Hong Kong right now

From October 1 through December 30, The Merchants at Forty-Five in Landmark is hosting a grand feast that celebrates the incredible flavours of Taihu Lake hairy crabs through the regional cooking styles of Shanghai, Jiangsu, and Zhejiang. 

For the whole shebang, the ‘Hairy Crab Journey’ nine-course tasting menu ($1,388 per person) includes a six-tael Taihu Lake hairy crab prepared traditionally, alongside classic starters, silken tofu broth with hairy crab roe, xiao long bao infused with hairy crab roe, pan-fried juicy pork bun with hairy crab roe, and so on. Guests can also add on a claypot rice with rich hairy crab roe ($1,388) to supplement the meal. For a lite version, the ‘Taste of Merchants – Hairy Crab Edition’ offers a condensed version of the crustacean offerings.

You can also order à la carte, choosing from options such as the drunken hairy crab in 25-year Huadiao wine ($468), steamed pork patty with hairy crab roe ($728), wok-tossed noodles with hairy crab roe ($378 per bowl), and more for a personalised experience.

Head to The Place at Cordis, Hong Kong for an ‘in-crab-dible’ autumn banquet of hairy crabs and seafood delights. Jiangsu hairy crabs are the star of the show from September 1 to November 30 at the ‘Crab x Seafood Indulgence’ dinner buffet ($738-788 per adult, $648-698 per senior, $568-608 per child), where adult and senior guests can enjoy one 3.5-tael steamed Jiangsu hairy crab each, while children get to dine on egg noodles with crab roe and crab meat. After polishing off the whole hairy crab, tuck into servings of chilled Hokkaido horsehair crab, Hong Kong-style sautéed local crab with salted egg yolk sauce, steamed tofu with hairy crab roe sauce, and fried rice with crab meat!

While hairy crabs are definitely the main focus of the themed buffet, hungry patrons can happily graze through numerous food stations for more variety. Heap on the indulgence with pan-fried foie gras, grilled lamb chops, and roasted whole suckling pig – or explore local flavours with sautéed clams with black bean and chilli, Hong Kong typhoon shelter fried crayfish, and stir-fried Chinese chive flowers with Tai O dried shrimps.

Cordis, Hong Kong’s award-winning Cantonese restaurant will not be outdone when it comes to hairy crabs, so expect the ‘A Touch of Gold, The Hairy Crab Feast’ tasting menu ($1,088 per person) to be suitably impressive and indulgent. 

Chinese kitchen executive chef Li Yuet-faat has sourced plump crabs from Jiangsu for the occasion, renowned for their sweetness and high roe content, to craft delicacies like the steamed whole hairy crab, served with ginger and aged Zhejiang black vinegar for a pure, natural flavour experience, and steamed Shanghainese dumplings with crab roe and crab meat, encased in a delicate wrapper for an aromatic and umami bite. 

Sai Kung lobster meets Jiangsu crab in the sautéed local lobster, crab roe, and rice cracker dish, while local tofu from Kung Wo Beancurd Factory gets a moment to shine in the braised crab roe, crab meat, and homemade Kung Wo tofu dish, shining a spotlight on Hong Kong flavours and produce for a unique blend of regional culinary philosophies.

Ming Court is also presenting seasonal à la carte creations centred around hairy crabs, so if you’re not looking to lock in for a full tasting menu, maybe the hairy crab, Shanghai rice cakes, ginger, spring onion, and shallot braised in a claypot ($488) will tempt you. Ming Court’s hairy crab offerings are available from October 8 to November 30 during dinner.

Dig into an expansive spread of crab creations at Sheraton Hong Kong Hotel & Towers this season! The Café is presenting a ‘Symphony of Global Crab Delights’ buffet ($418-818 per person) from October 1 to November 30, where you’ll be able to nosh on not just hairy crab, but also Alaskan king crab, snow crab, brown crab, and red crab as part of the dining experience. 

Executive chef Paolo Federici and his team have put together more than 100 international dishes for the buffet, so there’s plenty of choice, but the highlight is undoubtedly the steamed seasonal hairy crab – limited to one serving per guest, available during dinner buffets on weekends only – which is served with a warm Huadiao wine broth to bring out its natural sweetness. Don’t miss the typhoon shelter-style red crab (available during dinner buffets on weekends and public holidays only) for that unmistakable wok hei aroma, the mouthwatering Osaka-style okonomiyaki with Alaskan king crab meat and roe, or the fragrant curry brown crab served in bread bowl for a South Asian flavour punch. 

Other seafoods such as oysters, lobsters, prawns, and the like are available during the buffet as well, in addition to meats, stir-fries, noodles, rice dishes, and desserts.

What does autumn taste like? At Nam Fong – the Chinese restaurant at Le Méridien Hong Kong, Cyberport – the season probably tastes a lot like hairy crabs. Available daily from October 13 to November 30, Nam Fong is offering Jiangsu hairy crab dishes in the form of steamed minced pork dumplings with hairy crab meat and roe ($98), wok-fried spotted grouper and asparagus with hairy crab meat and roe ($498), braised Inaniwa udon with sea cucumber and hairy crab meat and roe ($178 per person), and more to celebrate the delicious but fleeting flavours of this limited-time delicacy.

If there’s anyone taking hairy crab season seriously, it’s Cruise Restaurant & Bar over at Hyatt Centric Victoria Harbour Hong Kong. Hairy crabs are not only featured on their seasonal dinner tasting menu, but also in the weekend afternoon tea, so plan multiple visits to make the most of this limited-time feasting window. 

Dinnertime guests can enjoy the ‘Hairy Crab Feed Me!’ tasting menu ($598 per person) from September 8 to November 30, with seven courses at the ready. Appetisers like the crab wu gok with a creamy crab roe filling and blue swimming crab salad, tossed in a peanut sauce and calamansi vinaigrette with pickled cabbage and toasted coconut, will whet the appetite for a luscious steamed hairy crab served with Zhenjiang vinegar and ginger. Sides of yellow curry and crab soup, flower crab e-fu noodles, and wok-fried wagyu tenderloin in a sweet and tangy sauce will amp up the meal, and a mellow bird’s nest tofu pudding with ginger and brown sugar syrup will bring it all to a sweet conclusion.

Meanwhile, from September 6 to November 30, Cruise is bringing back its spectacular ‘Crab-ulous Autumn Afternoon Tea’ ($480 per person), available on weekends and public holidays from 3pm to 5pm. Kick back at this rooftop destination with a prosecco in one hand and a forkful of crispy hairy crab croquette in the other. Savouries include the classic steamed hairy crab with Zhenjiang vinegar and ginger, hairy crab xiao long bao with hairy crab roe, hairy crab and fish maw broth, and hairy crab roe noodles. Finish up with sweets – tangerine peel cookies and red bean soup are up for grabs, as are freshly toasted black sesame egg waffles and seasonal ice creams!