As the autumn breeze marks the arrival of the hairy crab season, Chinese Head Chef Cheuk Man Chung of Tao Li presents diners with a memorable collection of dishes made with hairy crabs specially selected from the acclaimed breeding grounds of China’s Jiangsu province.

The most classical à la carte highlight is surely the steamed Jiangsu hairy crab with perilla leaves paired with Zhenjiang vinegar, which preserves the unique flavour of hairy crab while showcasing its appearance, aroma and taste to the utmost.

Other must-try dishes in this feast of gastronomic proportions are:

• Bird’s nest broth with hairy crab coral, diced seafood and bamboo pith
• Braised prawns with hairy crab coral
• Sautéed vegetarian shark’s fin with hairy crab coral and egg
• Steamed minced pork dumplings with hairy crab coral
• Sautéed crystal noodles with hairy crab coral, green soybeans and preserved vegetables

The Seasonal Hairy Crab Feast à la carte and set dinner menus are available from 16 October to the end of year at Tao Li. (subject to change)

* For enquiries or reservations, please call 2313 4222.