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香港品嚐大閘蟹的好去處

在香港，秋意漸濃只意味著一件事：大閘蟹再次登陸各大頂級食府

Alice Liang 撰文 / 2024年10月07日 / 4 分鐘閱讀

A top-down view of multiple fresh hairy crabs in bamboo steamer baskets served at Tsz Yuet Heen in Tsuen Kwan O, Hong Kong

Credit: Tze Yuet Heen

發掘最佳票價飛往

香港特別行政區

Dried scallops and vegetables in a teapot alongside two cups of Chinese tea featured on Heya’s mid-autumn hairy crab menu in Causeway Bay, Hong Kong

Credit: HEYA

A plate of roasted suckling pig with cheese and a salad at the centre featured on Heya ’s mid-autumn hairy crab menu in Causeway Bay, Hong Kong

Credit: HEYA

A plate of steamed winter melon balls and Yangcheng Lake hairy crab slices, goji berries and gold leaves

Credit: HEYA

A dining table filled with various autumn dishes, a plate of steamed hairy crab with osmanthus, hairy crab, bamboo sheng and bird's nest soup, sauteed seafood and vegetables, mixed dumplings, noodles, salad, dessert, served at Voynich in Tsim Sha Tsui, Hong Kong

Credit: Voynich

A plate of fresh hairy crab meat, royal fish maw and braised inaniwa udon served at Voynich in Tsim Sha Tsui, Hong Kong

Credit: Voynich

Two steamed hairy crab on a black ceramic plate served with osmanthusa at Voynich in Tsim Sha Tsui, Hong Kong

Credit: Voynich

A bamboo steamer basket with four pieces of fresh hairy crab on a leaf served at T’ang Court in Tsim Sha Tsui, Hong Kong

Credit: T'ang Court

A plate of raised hibiscus crab meat and birds nest served at T’ang Court in Tsim Sha Tsui, Hong Kong

Credit: T'ang Court

A bowl of steamed wild catch threadfin with stewed winter melon stuffed with peach gum served at Chinesology in Central, Hong Kong

Credit: Chinesology

A dining table filled with a variety of mid-autumn dishes; hairy crab claw, tong yuen, soup and dessert, served at Chinesology in Central, Hong Kong

Credit: Chinesology

A bowl of braised shark’s fin soup with crab cream in casserole served at Chinesology in Central, Hong Kong

Credit: Chinesology

A closeup of a person pouring a small steel pot of shrimp and hairy crab roe on top of a plate of braised inaniwa udon noodles with steamed hairy crabs in the background, featured on the set menu at Tze Yuet Heen in Tsuen Kwan O, Hong Kong

Credit: Tze Yuet Heen

A top-down view of two types of hairy crabs; a choice of steamed or steamed with pot ale and galangal served at Tsz Yuet Heen in Tsuen Kwan O, Hong Kong

Credit: Tze Yuet Heen

A bamboo steamer basket with two pieces of hairy crab and dried galangal in the background, featured on the set menu at Tse Yuet Heen in Tsuen Kwan O, Hong Kong

Credit: Tze Yuet Heen

A closeup of a person holding the top shell of a hairy crab, displaying the crab meat, over a bamboo steamer basket, served at Chinese restaurant Moments Together in Hong Kong

Credit: Moments Together

Double-boiled pork meatball with crab coral and dried shrimp roe served in a small dragon-shapped white porcelain pot, featured on the mid-autumn hairy-crab menu at Chinese restaurant Moments Together in Hong Kong

Credit: Moments Together

A set meal of crab meat and river shrimp on steamed rice in a stone pot, a plate of braised bean sprouts and crab meat sauce and a plate of hair crab in the background, served at Chinese restaurant Moments Together in Hong Kong

Credit: Moments Together

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