Until November 30, 2015, The St. Regis Beijing presents a hairy crab feast at Celestial Court Chinese restaurant.
According to traditional Chinese medicine, all creatures born in spring, grow in summer, harvest in autumn and stock in winter. Ancients think autumn and winter are the seasons to “stock the energy”, so people should pay more attention to principle of “rising and storing”. For gourmets, the autumn hairy crab season is a highlight of the year, now is the time to enjoy the delicate meat and tasty roe of the crustacean.
Hairy crab can be cooked in various ways, such as steaming, water boiling, flour coating and wine preserving, but the true aficionados say the only way to cook a hairy crab is by steaming, crab feasts are often accompanied by traditional Shaoxing-style yellow rice wine. Ever since the ancient times, eating crabs has been a refined pleasure which requires careful study. Imagine the tangerine crab cream, white jade-like grease, white and tender meat, isn’t it delightful to eat them dipped in vinegar and ginger powder while inviting your intimate friends for cup of good wine?
During this crab harvest season, Chef Lau and his culinary team selected the finest Yang Cheng Lake hairy crabs to offer distinctive ways to appreciate the taste and texture of this mouth-watering autumn specialty.
Lunch: 11:30 am to 14:30 pm
Dinner: 18:00 pm to 22:00 pm
Level 2, Hotel building