Hairy Crab Season Guide 2026

Cruise Restaurant & Bar at Hyatt Centric Victoria Harbour Hong Kong unveils its Crab‑ulous Autumn Afternoon Tea from 5 September to 29 November 2026. Celebrating Hairy Crab season, the set features crab‑filled savouries such as Xiao Long Bao, steamed crab with Zhenjiang vinegar, and coconut egg white with roe and caviar, alongside autumn‑inspired sweets like Huadiao wine pineapple mousse cake and mandarin ginger tart. Guests enjoy Prosecco on arrival, unlimited Black Sesame Egg Waffles with ice cream, and complimentary three‑hour access to the rooftop infinity pool. Priced at HK$480 per person, with a 20% launch offer until 27 September.

 

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Cruise Restaurant & Bar unveils its much‑anticipated “Hairy Crab Feed Me!” seasonal tasting menu, celebrating the autumn crab season with indulgent creations. Diners can savour highlights such as Baked Hairy Crab Meat & Roe with Wild Mushroom, Steamed Hairy Crab with Zhenjiang Vinegar, Hairy Crab Xiao Long Bao, and Steamed Flower Crab with Rice Noodles, finishing with a Rum Baba & Strawberry Shiso Consommé. Available from 7 September to 30 November 2026, the rooftop dinner experience is priced at HK$628 per person (minimum two guests), offering a crab‑tacular feast against Victoria Harbour views.

City of Dreams Macau’s Yí restaurant collaborated with Shanghai’s Hong0871 to curate a six‑course feast celebrating seasonal ingredients. Among the dishes, hairy crab featured prominently in Yí’s Steamed Hanasaki Crab Meat with Caviar and Fermented Rice Wine, inspired by a traditional Hong Kong recipe with Huadiao wine and egg white, showcasing the delicate sweetness of crab balanced with fragrant depth and layered textures. Hairy crab also appeared in the collaborative clay‑pot dish Wok‑fried Ganba Mushroom with Huize Sturgeon Tendon, Fish Maw, Conpoy and Rice Bun, which incorporated snow crab meat alongside Yunnan mountain delicacies.

WM Hotel Hong Kong’s Café@WM launches the Golden Crab Feast Dinner Buffet from September to November 2026, celebrating autumn’s peak crab season. Guests can savor signature dishes such as Baked Stuffed Crab Shell, Steamed Hairy Crab, Canadian snow crab legs, French edible crab, and chef‑curated highlights like Mentaiko Crab Puff Pastries, Mexican Crab Quesadillas, Crab Roe Dumplings, and Crab Meat Angel Hair in Salted Egg Yolk Sauce. Freshly shucked oysters and seafood‑on‑ice complement the spread. Special promo codes offer up to 50% discounts for prepaid bookings, making this seasonal buffet a luxurious yet accessible dining experience.