Autumn Crab Feast: The Howard Plaza Hotel serves 33 crab dishes using 5 types of crab

▲Hua Diao Crabs. (Photo / Provided by Taipei Grand Formosa Regent)

Travel Center / Taipei Report

Autumn is the best season to savor the rich crab roe and buttery crab meat. Taipei Grand Formosa Regent has collaborated with Tian Xiang Lou and Bercy’s to jointly launch the “East-West Autumn Crab Feast,” featuring a total of five types of crabs: hairy crabs, flower crabs, three-spot crabs, blue diamond crabs, and soft-shell crabs. The menu includes 33 à la carte dishes. Tian Xiang Lou focuses on classic Hangzhou-style white-boiled hairy crabs and other crab dishes, while Bercy’s incorporates various autumn crab ingredients into French country flavors under the chef’s creativity. The offerings include avocado crab salad, cream of crab soup, chicken breast wrapped in Parma ham with Sasso and Shaoxing sauce… among other French-style dishes, with prices starting from NT$1,880 + 10%.

The “East-West Autumn Crab Feast” at Tian Xiang Lou and Bercy’s runs from November 1 to November 30. Tian Xiang Lou has also introduced an exclusive hairy crab promotion as a special thank-you to diners. For just NT$1 more when ordering a single hairy crab à la carte, guests will receive a complimentary braised noodle dish with crab in scallion broth, as well as a glass of Tian Xiang Lou’s exclusive, secret-brewed Tian Xiang Craft Beer (valued at NT$670 + 10%).


▲Braised Noodles with Hairy Crab. (Photo / Provided by Taipei Grand Formosa Regent)

This is the third year that Tian Xiang Lou has introduced hairy crab dishes. This year, the focus is on high-quality Yangcheng Lake hairy crabs from the best-producing region, guaranteeing crabs weighing over 4 liang (approximately 133g) with plump and rich roe. The classic Hangzhou-style white-boiled hairy crab (NT$1,700 + 10%) is a staple. In addition to retaining last year’s popular crab dishes, Chef Yang Guangzong has also created new Hangzhou-style flavors. For example, the Spicy and Numbing Hairy Crab is prepared by first sautéing onions, green onion slices, garlic, Sichuan peppercorn, and chili peppers. Then lightly flour-coated and fried hairy crabs are quickly stir-fried before adding a touch of chili oil and Sichuan peppercorn powder at the end. The numbing-spicy aroma perfectly complements the tender, rich crab roe.