The Chinese have a saying: crabs are plump when the autumn wind blows. So now the weather is cooler, it is a reminder that the crab season is here, and among them the hairy crab is considered king. This year, head chef Kenny Chan of Dong Lai Shun has devised a selection of hairy crab dishes, each prepared and cooked in a different way.

Highly recommended are Steamed Shanghai Superior Hairy Crab, Cold Brown Noodles with Crabmeat, Steamed Organic Red Rice with Crab Roe, Steamed Crystal Sheets wrapped with Crab Roe, Baked Crab Shell filled with Crab Legs, Deep-fried Spring Rolls filled with Crab Roe, Pan-fried Dumplings filled with Crab Roe, Steamed Sliced Prawns with Crab Roe, and Deep-fried Rice Paper rolled with Crab Roe and Scallop.

Together with a selection of special hairy crab set menus, more than 30 hairy crab dishes are available.