The Chinese Library welcomes hairy crab season with six limited-time creations by Executive Chef Junno Li, showcasing the prized autumn delicacy across dim sum, comforting braised dishes and a traditional whole-crab preparation. Highlights include Crab Roe Xiao Long Bao (HK$168 / 3 pieces), filled with crab roe, crab meat and pork, and Pan-fried Crab Roe Dumplings (HK$188 / 4 pieces), steamed before being pan-fried for a crisp, golden finish.
The menu continues with Braised Fish Maw with Crab Roe (HK$398), Braised Tofu with Crab Roe and Fish Maw (HK$298) and Braised Crab Roe with Crispy Rice Vermicelli (HK$288), pairing golden noodles with a rich crab roe and fish maw sauce. For a classic expression of the season, Steamed Hairy Crab with Ginger Tea is available with a 170g male (HK$388) or female crab (HK$378). The limited-time à la carte menu is available from 19 October to 30 November 2026, with all prices subject to a 10% service charge.