FU KONG Shanghainese Restaurant, TST
No visit to Hong Kong in the months of October and November can be complete without savouring some of the season’s yummy ‘super-high cholesterol’, packed with oily roe and brain crustacean delicacy.
Taking advantage of some free time on my own, I visited one of Hong Kong’s historic Shanghainese cuisine institutions to try out their newly advertised Hairy Crab Tasting Menu.
For HK$688, the multi-course menu offers:
- Jumbo size Pork and Crab meat/roe Xiao Lung Bao
- Braised sharkfin soup with crab roe and meat
- Steamed whole Hairy Crab - the sight and amount of those packed, yummy oily crab roe!
Even the late Anthony Bourdain would have approved! - Sweet Ginger tea palate cleanser and for neutralizing the ‘ heat ‘generated by the crab.
- Crab meat and roe ragu topped glutinous rice paired with a side of stir fried Pea Shoot.
- Black sesame mochis dessert soup
All in all, a delicious and acceptable crab feast for one. Good but not to the extent of great.
At least, I can cross this hyped offering off my to-eat list!
