The Legacy House’s New Seasonal Hairy Crab Menus from Mid-October

The Legacy House Introduces New Seasonal Hairy Crab Menus

The Legacy House at Rosewood Hong Kong will celebrate the turn of the season with the return of its annual Hairy Crab menu by Chinese Executive Chef Li Chi-Wai. Chef Li invigorates traditional recipes in new and innovative ways based on age-old Cantonese cooking techniques. The seasonal hairy crab menus will be available from mid-October until the season’s end.

About the New Hairy Crab A la Carte Menu and Set Menu at The Legacy House
The Autumn season marks the much-anticipated return of The Legacy House’s novel Hairy Crab menu. For the menu, Chef Li will be presenting a delicately prepared selection of dishes featuring premium hairy crabs sourced from Lake Tai (Taihu) in Mainland China.

Known as the “King of Crabs,” the coveted crustacean is known for its mild, sweet taste and succulent texture. This year, guests of The Legacy House can also enjoy the option of adding luxurious seasonal Alba white truffles to all Hairy Crab dishes with additional charges (to be confirmed).

Braised Green Bean Noodles, with Hairy Crab Cream and Alba White Truffle

The crustacean will take the starring role in a range of premium Cantonese dishes, from the Steamed Hairy Crab (8 Tael at market price) steamed in ginger and a delicate herb broth. Plus gastronomic delights such as Steamed Shanghainese Pork Dumplings (HKD160/2pcs) with hairy crab cream, Braised Rice with Fish Maw and hairy crab cream in a clay pot (HKD320 per person), Braised Tofu with scallops, all served with hairy crab cream (HKD360).

In addition, there will be Braised Chinese Cabbage Roll with noble bottle tree nut and hairy crab cream (HKD360) and a Stewed Fish Maw with hairy crab cream, minced shrimp, pork and mushroom (HKD680). The perfect balance of flavour and texture, Braised Green Bean Noodles with Hairy Crab Paste (HKD2,880), requires a two-day advance order.

The meal can be paired with a specially chosen Chinese wine, Guyuelongshan, Long Wen 15-Year, for HKD138 per glass or HKD1,380 per bottle, or Vin Jaune – Chateau d’Arlay 2009 for HKD1,880 per bottle to share.

Crab dumplings in a bamboo steamer

There will also be a special 6-Course Hairy Crab Set Menu which is priced at HKD2,680 + 10% per guest, an experience not to be missed by hairy crab lovers. The full Hairy Crab Set Menu is as below:

  • Steamed Shanghainese Pork Dumpling, Hairy Crab Cream Deep Fried Crab Claw, Hairy Crab Cream
  • Double-Boiled Partridge Soup, Dried Mussel, Figs
  • Steamed Hairy Crab
  • Braised Chinese Cabbage Roll, Noble Bottle Tree Nut, Hairy Crab Cream
  • Braised Rice, Fish Maw, Hairy Crab Cream
  • Sweetened Sweet Potato Soup, Ginger Red Date Pudding, Ginger

Lunch is available at The Legacy House from 12:00 noon to 2:30 p.m. and dinner from 6:00 to 10:00 p.m. To make a reservation, guests are advised to call +852 3891 8732 or email [email protected].

Read more dining and culinary news here.

The Legacy House's New Seasonal Hairy Crab Menus from Mid-October 2

Natasha Godbold

Creative Director / Writer

Natasha is a co-founder of Luxurious Magazine® and has undertaken the role of Creative Director. She is a keen photographer and regularly accompanies Paul on hotel and restaurant reviews. Born in Moscow, Natasha like her husband Paul has experienced living in multiple countries around the world. She is bi-lingual and has degrees in English Language and English Literature. Natasha covers all aspect of the luxury industry in her work. Her hobbies include health and fitness, culture and learning about nature and animal welfare.

error: Copying this content is prohibited by Luxurious Magazine®