Night of the Hairy Crab

As October arrives, it's time to enjoy hairy crabs again, and everyone is discussing the best places to eat them. This year, I had my first crab at Night Shanghai, a restaurant that has been awarded a Michelin star for sixteen consecutive years. I've dined there many times and have great confidence in their offerings. The restaurant spans two floors and exudes the charm of old Shanghai. With a terrace offering stunning views of Victoria Harbour, the ambiance is unbeatable. Since we're here to enjoy crabs, it's natural to pair them with some good wine. We chose beautiful wine glasses, and Night Shanghai's twenty-year-old Huadiao wine followed. Its unique aroma has always been a highlight, making it a perfect match for hairy crabs. As usual, we started with a few cold dishes. The drunken chicken was tender and juicy, with a hint of wine aroma. Even though we knew we had to save room for the rich hairy crab dishes, we couldn't resist having a few more pieces. The crispy eel from Jiangnan was crunchy but not hard, with a sweet and sour taste that whetted our appetites. Next came the foie gras crab BB, shaped so adorably like a crab that we hesitated to eat it. The cold foie gras was smooth and delicious. If you find it too rich, you can pair it with the vinegar pearls on the side for a different experience. After the foie gras, we warmed our stomachs with a sip of the rich and warm soup. The combination of salted and fresh meat, bamboo shoots, and tofu knots was simple yet comforting. After the hot dishes, the main attraction—the hairy crab—finally made its appearance. For me, there's no distinction between September round and October pointed crabs because I only like male crabs. That night, the crabs were between 5.5 to 6 taels. If you're lazy but want to eat crabs, you can ask the staff to help you with the crab. As for the male crabs that night, they were full of roe. After savoring the hairy crabs, there was a series of crab roe dishes. I've had crab roe with rice noodles many times, but pairing it with fish maw of a similar texture was a first, making me feel quite sophisticated. The yellow croaker, which is quite expensive nowadays, was deboned by the chef and paired with crab roe. The tender meat combined with the rich flavor was simply irresistible. Next was the steamed meat patty with crab roe and black cod, another favorite of mine, probably because it had a more homely taste. Each person had a crab roe xiaolongbao, which was a must. The soup inside was rich, winning the heart of this xiaolongbao enthusiast. To balance out the indulgent dinner, we had some pea shoots, which made us feel a bit better psychologically. The final dish was a clay pot rice with salted meat, which was fragrant and delicious, with the salted meat playing a crucial role. For dessert, everyone chose their favorite sweet treats. We shared a wooden bucket tofu pudding and a nourishing red date cake, leaving both our salty and sweet cravings fully satisfied! Restaurant Information: Night Shanghai Shop 702, 7/F, Victoria Dockside K11 Musea, 18 Salisbury Road, Tsim Sha Tsui