One MICHELIN-starred and Tatler Best Top 20 Restaurants of Hong Kong, Duddell’s welcomes the return of hairy crab season with its annual celebration of one of the most anticipated delicacies of the Chinese culinary calendar. Available from 20 October to 8 December 2026, Executive Chef Chan Yau Leung presents a Hairy Crab Tasting Menu (HK$1,888 + 10% per person) alongside a selection of seasonal à la carte dishes, bringing the rich roe and naturally sweet meat of Jiangsu hairy crab into a series of classic and contemporary Cantonese preparations.
The Prized Hairy Crabs of Jiangsu
At the centre of this year’s menu are Chinese mitten crabs sourced from Hongze Lake in Jiangsu Province, a celebrated origin for the autumn delicacy. This is often referred to as the “Titans of North and South” among Chinese mitten crabs, prized for their quality during the peak autumn season.
Hongze Lake, in particular, provides an environment well suited to the crabs’ development. As a flowing-water freshwater lake, its moving waters, sandy and firm lakebed and abundant aquatic vegetation provide natural food sources and space for the crabs to grow. The resulting meat is firm yet tender, with a natural sweetness, while the season brings the characteristic richness for which hairy crab is prized: females are known for their dense golden roe, while males develop creamy, rich milt.
Premium Hongze Lake crabs are traditionally recognised by four physical characteristics – a green shell, clean white belly, golden claws and dense yellow-gold hair on the pincers – with the shell also bearing a naturally occurring marking resembling the letter “H”. Modern farming and traceability practices further allow the origin and quality of many crabs to be verified through individual identification or QR tags.
Seasonal Hairy Crab Specialties
Beyond the tasting menu, Duddell’s presents an extensive selection of a total of 14 à la carte dishes exploring the Autumn hairy crab flavours across dim sum, seafood, vegetables, rice and noodles.
The seasonal selection begins with Xiaolongbao with Hairy Crab Roe (HK$108 per person) and Deep-fried Shrimp and Hairy Crab Roe Spring Rolls (HK$228 / 4 pieces), alongside Deep-fried Crab Roe Custard(HK$288 per portion). Whole crab is also available à la carte as Steamed Whole Hongze Lake Hairy Crab(HK$738 for 300g). Other new Hairy Crab appetisers include Chilled Drunken Hairy Crab Marinated in 20 Years Huadiao wine (HK$388 for 225g or HK$738 for 300g).
Among Chef Chan’s main dishes are Steamed Garoupa with Egg and Hairy Crab Roe (HK$488 per person) and Sautéed Prawn with Hairy Crab Roe (HK$488 per person). A new preparation of Crispy Sea Cucumber stuffed with Shrimp Paste with Hairy Crab Roe (HK$488 per person) pairs the springy texture of sea cucumber with shrimp paste and the richness of crab roe.
Further dishes include Stir-fried Egg White with Milk and Hairy Crab Roe (HK$438 per portion), Braised Bean Curd with Scallop and Hairy Crab Roe (HK$498 per portion) and Braised Seasonal Vegetables with Hairy Crab Roe (market price).
For a heartier finish, guests can choose Braised Noodles with Hairy Crab Roe in Chicken Soup (HK$238 per person) or the sharing-style Braised Wuchang Rice with Fish Maw, Conpoy, Hairy Crab Roe and Chicken Broth in Casserole (HK$988 for two persons).
A Tasting Menu Experience Built Around Hairy Crab
Chef Chan’s Hairy Crab Tasting Menu (HK$1,888 per person) begins with Xiaolongbao with Hairy Crab Roe,followed by Organic Cherry Tomato with Dried Salted Plum and Deep-fried Crab Roe Custard, balancing the richness of the crab with acidity before moving into the centrepiece of the experience.
The Steamed Whole Hongze Lake Hairy Crab (300g) is served simply to allow guests to appreciate the crab at the height of its season. Additional ordering will be priced at HK$488 per piece, available in limited quantities.
The menu continues with Double-boiled Chicken Soup with Sea Conch, Red Conch, Apricot Kernels, Wolfberries and Dried Longan, followed by a choice of Steamed Garoupa with Egg and Hairy Crab Roe or Sautéed Prawn with Hairy Crab Roe. Guests may also enjoy a new creation of Duddell’s Peking Duck with Hairy Crab Roe in the experience.
To follow, Braised Noodles with Hairy Crab Roe in Chicken Soup brings together fine noodles, savoury chicken broth and the concentrated richness of hairy crab roe. Japanese Sweet Potato Soup with Taro Balls and Ginger Syrup, provides a warming finish before Petit Fours conclude the menu.
Guests may complement the tasting menu with Duddell’s five-glass wine and sake pairing (additional HK$888 per person), created to accompany the progression of the hairy crab menu.
For reservations, please call +852 2525 9191, visit www.duddells.co, or book online via SevenRooms at HERE. Duddell’s Hairy Crab menu is available from 20 October to 8 December 2026. Prices are subject to a 10% service charge.