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Hairy crabs claw their way back into chef’s good books

October 8, 2013 Lifestyle No Comments Email Email

Silk Road Chinese restaurant at the Plaza Athenee Bangkok, A Royal Meridien Hotel will bring hairy crabs to it delicacies on Monday 14 October – Saturday 30 November 2013.

Everyone’s favourite crabs are back in season from mid-October to end November and Chef Kham at Silk Road, the inspired Chinese restaurant at Plaza Athénée, a Royal Méridien is excited.

Hairy Crabs are those charismatic crustaceans with hairy claws for which they are also often referred to as mitten crabs. The hirsute deep-sea beasties are renowned for having a taste and texture all their own – hard to describe but near addictive.

Their native stomping grounds are the coastal estuaries of eastern Asia while the most coveted source of all is Yangcheng Lake in the Chinese province of Shanghai which not by accident is where Silk Road will source all its produce for the promotion.

“The hairy crab season is definitely one of the highlights of the Chinese culinary calendar and at Silk Road it is always as popular among visiting diners from all over the world as it is with the locals,” said Chef Kham.

As the crabs are such celebrities, the restaurant is arranging a special glass aquarium for them so guests can see them in all their curiosity and, of course, verify their absolute freshness.

Considered a Shanghainese delicacy above all, steamed crab is the most simple, traditional, and ritualized way of eating hairy crab. On Chef Kham’s special a la carte Hairy Crab menu he steams the crab with Chinese Tea (THB 1,600) creating an extraordinary delicacy. With Deep Fried Hairy Crab Wonton Soup (THB 400) dumplings are filled with tender hairy crab meat and fried to create a succulent, savoury delight. Then, recommended for young women to brighten their skin, is sautéed Hairy Crab Meat in Fresh Milk straight from the farm (THB 1,600). Stir-Fried Snow-Pea Topped with Hairy Crab Meat (THB 800) is another divine dish which is especially nutritious given that it has no saturated fat and no cholesterol, and is high in calcium,dietary fibre, iron and vitamins A and C.

Chef Kham will also highlight his state-of-the-art techniques and recipes in a special 6-course set menu and a 10-item a la carte offered lunch and dinner. Priced at THB 3,300 net per person, the six-course set menu showcases the steamed classic but is also packed with other premium dishes, Sautéed Fillet of Sea Bass with BBQ Sauce and Thick Soup with Bird’s Net and Abalone being two prime examples. Besides these, Stir-Fried Snow-Pea with Chicken Oil and Fried Rice with Seafood and X.O Sauce complete the savouries while Gingko-Nuts in Hot Fresh Milk is served for dessert.

The brevity of the Hairy Crab Season only makes it more piquant but Chef Kham promises to keep the supply of prime, fresh hairy crab coming. As he explains, “preparing and presenting these delicacies is almost as much pleasure as eating them.”

With the long wait over, it is time to dig in and suck, slurp and savour the delicate mitten crab meat, roe and go again at last. Advance bookings are recommended.

For reservations please call + 66 2650 8800 or e-mail or visit,

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