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Autumn Blows, Crabs Glow

October 25, 2013 Lifestyle No Comments Email Email

As the saying goes, “When the autumn wind blows and chrysanthemums blossom, crabs will grow plump and prime”.

So this fall, hairy crab lovers can look forward to feasting on their favorite crustaceans as they return to Sing Yin Cantonese Dining, the signature Chinese restaurant of W Hong Kong, offering authentic Cantonese cuisine. Under the culinary stewardship of Executive Chinese Chef Bryan Lee, get ready for a mouth-watering sensation to savor the taste of autumn!


Starting from now to November 31, seafood lovers can enjoy rich ten-legged orange crabs which weigh a stunning 6 to 8 taels each. They are all freshly imported from Yang Cheng lake, the place well-known for its high-quality hairy crabs. Chef Lee accentuates its luscious taste with an unprecedented dash of foreign essence. The “wok-fried king scallop from America with hairy crab roe, pan-fried bean curd” is an excellent example. By blending western ingredient west scallop with Chinese delicacy bean curd, its succulent flavor is enhanced, creating a refreshing sensation for taste buds.


Another highlight is the “braised deluxe fish maw with hairy crab roe”. Chef Lee specially creates a sauce by mixing fish maw with conpoy and hairy crab roe to make the crab taste more pronounced. Other dishes Chef Lee introduces include “poached fillet of leopard coral garoupa with hairy crab roe”, “braised spinach sprout with hairy crab roe”, braised noodles with minced pork and hairy crab roe, in ‘sichuan style’”, “chrysanthemum pudding, crème burlee with aloe vera, ginger soup with red date and dried longan”, and many more. Hairy crab dishes are available from HK$48 to HK$380. A set menu is also available at HK$1380 per person. All prices are subject to 10% service charge.

Chef Lee expresses his thoughts behind his creation. “We want Sing Yin to become our guests’ favorite Cantonese restaurant. Thus, we make sure the ingredients are all in season and the taste special and try new ways to surprise and satisfy our guests.”

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