Autumn crabs are here—Jun Ting’s “Crab Quest” limited edition is now available.

By Chi Bing-hui, compiled and reported

 

As the weather turns cooler after the Mid-Autumn Festival, it’s time for the delicious season of autumn crabs. The rich crab roe and tender crab meat that food lovers dream of are about to make their appearance. From September 22 to October 31, Jun Ting Hotel is launching its “Crab Quest” seasonal menu, with different set meals available at its Yigong Chinese Restaurant and Yunxuan Western Restaurant, giving diners a chance to indulge.

Yigong Chinese Restaurant presents the “Butter Crab Set Meal.” Butter crabs from Hong Kong’s Deep Bay and the Pearl River Delta region have shells that transition between red and yellow, with the crab roe being the highlight. Paired with Zhenjiang vinegar, they are rich, delicious, smooth, and leave a sweet aftertaste. The authentic Hong Kong-style “Sichuan Pepper and Satay Vermicelli Crab Pot” uses Sichuan-Chongqing peppercorns that deliver numbing—but not spicy—heat, and is cooked with satay to bring out the sweet, firm flesh of 22 to 24 liang large crabs.

Yunxuan Western Restaurant incorporates French creative cuisine techniques, offering dishes such as “Sea and Land Wellington with Lobster Herb Sauce” and “Crab Cheese Soufflé with Sea Urchin Sauce.” The “Herb-Brandy Seared Large Crab” is prepared by placing heated stones in a stone pot for bottom heat, then adding fennel bulbs, thyme, and garlic to braise with the large crab before pouring in brandy. The plump, uniquely fragrant crab meat is addictive—perfect for treating yourself this appetite-filled autumn.