Crustacean Sensation @ Li Bai Cantonese Restaurant

From 1 October to 30 November 2011, Li Bai Cantonese Restaurant embraces the return of the beloved autumn delicacy – Hairy Crabs, with six astounding dishes aptly crafted by award-winning Chef Chung Yiu Ming. Prized for its luscious roe and sweet succulent meat, these rare air-flown crustaceans are bound to take any discerning gourmands to gastronomic height.

A prized autumn delicacy that originates from Shanghai, these seasonal Hairy Crabs are eagerly awaited each year. Gracing the tables of Li Bai Cantonese Restaurant for the first time is the Baked Oyster covered with chunky Crabmeat and rich savoury Crab Roe, a dish that promises to deliver a kaleidoscopic mouthful of flavour with each bite. Chef Chung’s other new exquisite creation is the Sautéed Egg White and Fresh Milk topped with generous Hairy Crabmeat and Roe. For traditionalists and connoisseurs who prefer to savour the most natural flavour of this delicacy, it is best to enjoy the Hairy Crab steamed.

As these crabs are known to be ‘cooling’, hot ginger tea will be served with the Traditionally Steamed Hairy Crab so as to provide the balance to your constitution.