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Autumn has officially arrived after the moon cake festival is over. And once again the hairy crab season is upon us.

This autumn, Tsui Hang Village’s Brand Chef Jacky Chan has carefully selected an array of wild Dutch hairy crab from the pure and unpolluted lakes in Holland, unlike other venues that tend to use the shanghaiese ones.

It also explains why the hairy crab menu is available at Tsui Hang Village outlets for a longer period of time, from September 30 to November 30, 2013.

A series of luscious hairy crab specialties have also been crafted with premium crab roe from Jiangsu province and expertly cooked in Guangdong style to whet your appetite. Highlighted dishes include:

Steamed Dutch Hairy Crab ($438 each, 5-6 taels) –Grown in the pure and unpolluted lakes at Holland, the wild Dutch hairy crabs have extraordinary fragrance, plump flesh and rich crab roe. You can choose from the chef’s homemade sauce made with black vinegar and brown sugar. Complimentary Shaoxing yellow wine and double-boiled old ginger tea boiled for three hours will be served afterward to warm the stomach.

Steamed Egg White topped with Hairy Crab Roe ($218) - Double-boiled egg white and milk served a glass and topped with a creamy layer of crab roe and crab meat, unleashing the silky texture and sweetness of hairy crab roe.

Braised Rice Pudding with Hairy Crab Roe and Wild Mushrooms ($318) - A rich and creamy combination of assorted mushrooms and chewy rice cake, accented by the rich flavor of crab roe.

Causeway Bay:

22/F, Lee Theatre Plaza, 99 Percival Street, Hong Kong Tel: +852 2409 4822


2/F, New World Tower, 16-18 Queen’s Road Central, Hong Kong Tel: +852 2524 2012

Tsim Sha Tsui:

5/F, Miramar Shopping Centre, 132 Nathan Road, Kowloon Tel: +852 2376 2882