Hairy crab season is a long awaited one for me. I dream about this the minute the season is over and salivate till yearend just thinking of it. During the 9th and 10th months of the lunar calendar, the influx of this autumn delicacy in Shanghai cuisine and eastern China is a phenomenon many indulge in. In my case, it is when I realize how selfish I can be as a human being and primal about my dining experience.
Yes, the hairy crab is very personal to me. Ha ha! They are a Shanghainese delicacy and can be found in almost every market in Shanghai, Singapore and Hong Kong. One of my closest friends who is even more fanatical than I am, hoards them and brings them back to Manila with a no-sharing policy at her home, everyone sticks to their allotted number. They are very precious to her too! These crabs are known for their female crab roe, which reminds me of very rich butter.
Hairy Crab at Wu Kong
The best way to eat hairy crab is simply steamed. And a favourite place of mine for this sacred ritual in Hong Kong is Wu Kong Restaurant. Known for their authentic Shanghainese cuisine, Wu Kong is an institution that is known for their dimsum, peking duck, shad fish and beggar’s chicken. But when autumn comes, they are a go-to for hairy crab lovers. They serve it numerous ways, all of which are done really well.
hairy crab fat over sticky rice
hairy crab and pork xiao long baos
how i choose to have mine, i open up the shell, fill it with piping hot steamed rice, mix it up and devour!
In that little bowl is a sauce made of a sweetish black vinegar and ginger. I only put necessary drops of it when I start to feel light headed from the rich fat, ha ha! Otherwise, I really like to savour this buttery treat till the last of it. Here are some other favourites that Wu Kong has year round.
the clean taste of fresh river shrimps stir fried with dried chilis, leeks and peanuts
asparagus with hunan ham
cua pao bun with honey ham and crispy bean curd skin
wu kong’s famous shad fish, another favourite! this meaty but very bony fish is delicious. cooked in rice wine and topped with fermented rice, similar to our philippine (kapampangan) balo-balo. a must try even for once in your life. i doubt you will stop at once though…
Wu Kong is at LG, Alpha House, 27-33, Nathan Road, Tsim Sha Tsui.
Phone: +852 2366 7244