It feels like only yesterday that the world was indulging in mooncake madness. But now that the Mid-Autumn season has come and gone, it’s time for another food craze to take over: freshwater hairy crabs. Also known as mitten crabs due to its unique hirsute claws, these tasty crustaceans have long been considered a gourmet delicacy in China. Coveted for their succulent flesh and abundant golden roe, a 17th century Chinese playwright named Li Yu wrote of hairy crabs:
“While my heart lusts after them and my mouth enjoys their delectable taste (and in my whole life there has not been a single day when I have forgotten them), I can’t even begin to describe or make clear why I love them, why I adore their sweet taste, and why I can never forget them… Dear crab, dear crab, you and I, are we to be lifelong companions?”
Available only from the ninth to the eleventh months in the Chinese lunar calendar, these tasty crabs begin their lives in Asia’s longest river, the Yangtze. Once the eggs hatch, the little fry must then survive a harrowing 6,300km journey to Lake Tai where they mature into adults before returning to their place of birth to breed and start the cycle of life anew.
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Starting from this month, foodies in Kuala Lumpur yearning for this prized delicacy can finally satisfy their crustacean cravings by indulging in the Shanghai Hairy Crab promotion at JW Marriott Kuala Lumpur’s renowned Shanghai Restaurant. Helmed by Chef Wong Wing Yeuk, this award-winning establishment prides itself as being the only hotel Chinese restaurant in Kuala Lumpur that specialises in serving authentic Shanghainese cuisine. Open daily for lunch and dinner, the restaurant offers a sumptuous selection of Shanghainese dim sum dishes and over 100 authentic dishes originating from the Northern and Southern regions of Shanghai.
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During the Shanghai Hairy Crab promotion, diners at the Shanghai Restaurant will be spoiled for choice by the array of creative hairy crab dishes. Meticulously prepared by Chef Wong, selections include meaty stir-fried freshwater prawns served with buttery roe (MYR228); to the unconventional Shanghainese hairy crab combination (MYR88) which serves up a pan-fried scallop served with crispy noodles; a steamed money bag wrap stuffed with roe and truffle paste; and a crab stick with roe wrapped in crispy bean curd skin and deep-fried to absolute perfection.
Shanghai Restaurant, Level 1, JW Marriott Kuala Lumpur
Tel: 03-2719 8288; email: shanghairestaurant@ytlhotels.com.my
