As the autumn breeze marks the arrival of the hairy crab season, Executive Chinese 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
• Steamed egg white with scallops and hairy crab coral

The Seasonal Hairy Crab Feast à la carte and set dinner menus are available from now to the end of November at Tao Li.

* For enquiries or reservations, please call 2313 4222.