Hairy crab, also known as the Chinese mitten crab, is named so due to its furry claws and is eaten in the autumn months, during the ninth and tenth months of the Chinese lunar calendar. The most sought after hairy crabs come from Yangcheng Lake in China, and this is where Li Yen source them from.
Li Yen welcomes a Shanghainese Guest Chef from their sister hotel, JW Marriott Kuala Lumpur for this promotion. He is none other than Chef Wong Wing Yeuk of Shanghai Restaurant, an expert on all things Shanghainese.
A variety of Shanghainese appetizers to start the meal: Traditional Cheng Kong Ham, Jelly fish with shredded cucumber and carrot, Japanese cucumber with minced garlic and soy sauce and Braised bean curd with red dates, snow fungus and bamboo shoots.
Hairy crabs are prized for its creamy, decadent roe. The best way to enjoy hairy crab is to have it whole and simply steamed. Chef Wong tells us that male crabs are usually more sought after as they are larger and hence contain more roe. Male crabs usually weigh between 200-300g. Over here at Li Yen, they will be sold according to their weight (220g-229g RM250; 230g-249g RM280; 250g-279g RM330; 280g-300g RM380). Female crabs are usually between 100g-110g and is priced at RM48 each. How to tell if a crab is male or female - if you flip the crab to its underside, male crabs have a distinct triangular flap. The crabs are steamed for 20-25 minutes, depending on their size.
We watched in amazement as Li Yen's servers deftly removed the shell and legs and presented us with halved crabs to enjoy. The roe was sweet and creamy and every spoonful just brought a smile to my face. Scissors and crab picks are provided for us to dig into the cavities to get all the sweet flesh... trust me, it's worth getting your hands dirty for. The servers also dissected the crab legs and claws so it's easy for us to eat the flesh. According to Chinese medicine, the flesh of hairy crab is "cold", hence hot ginger tea was served to counteract the effect on the body.
Steamed Whole Hairy Crab
Watch how the Hairy Crabs are dissected
Watch how the Hairy Crabs are dissected
For those who love xiao long bao, you must try the Steamed Shanghainese Meat Dumpling with Hairy Crab Roe (RM16 per piece) at Li Yen. Making these delicate morsels is an art, and Chef Wong and his team have certainly perfected it.
Another dish I highly recommend is the Stir fried Prawn with Hairy Crab Roe (RM38 per piece). The succulent whole prawn is coated in a light batter of flour and egg and deep fried and then coated with the hairy crab roe sauce. I enjoyed the rich sauce with the crunchy black glutinous rice cracker, a lovely contrast in textures.
The Braised beancurd casserole with hairy crab roe (RM120) is another stellar dish. For this dish, Chef Wong tells us that he uses a combination of male and female crab roe. Chinese Hua Tiao wine is added to the sauce to complement the flavours of the hairy crab roe. The thick, flavorful sauce is the perfect match for the smooth beancurd.
La mian aka Shanghainese hand-pulled noodles are made in-house by the kitchen team. Guests can enjoy Braised Shanghainese Noodle with Hairy Crab Roe (RM74) with this promotion. The sauce for this noodles is slightly lighter than that of the beancurd dish. Add a few drops of vinegar sauce to accentuate the flavours of the sauce and slurp away.
Other dishes on the Hairy Crab menu are: Steamed egg white with hairy crab roe (RM58 per person), Stir fried glutinous rice cake with hairy crab roe (RM120), Stir fried flat glass noodles with hairy crab roe (RM120) and Fried rice with hairy crab roe and minced ginger (RM220).
Non-halal/ Serves pork.
Opening times: Mon - Sat, 12noon - 2.30pm; Sun, 10.30am - 2.30pm; 6.30pm - 10pm.
Service: Excellent.
Location: Li Yen, Level 2, The Ritz-Carlton Kuala Lumpur, 168 Jalan Imbi, 55100 Kuala Lumpur, Malaysia.
Tel: 03-2142 8000
GPS Coordinates: 3.146901, 101.715438
Website: http://www.ritzcarlton.com/en/Properties/KualaLumpur/Default.htm
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