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Sustainable Norwegian King Crab Specialties Lavish the Tables Of Tin Lung Heen

August 14, 2017 Dining No Comments Email Email

Native to the Bering Sea and introduced to the Norwegian waters of the Barents Sea in the 1960s, red king crab is a highly sought-after delicacy known for its massive size and succulent meat. From August 15 until October 31, two-star Michelin Tin Lung Heen presents a decadent six-course menu showcasing the luscious gem from Finnmark, the northernmost county in Norway, to satisfy the cravings of crab fanatics.

Tin Lung Heen secured the only sustainable source of live red king crabs from Bugøynes, a small fishing village in Finnmark where fishing quota is imposed. Waters around the coast of Bugøynes, strategically located at the northern tip of Norway, enjoy a lower average temperature which makes it an ideal habitat for red king crabs. To ensure sustainability of the species, each male crab carries a barcode for the purpose of tracing its fishing source and schedule.

Chef de Cuisine Paul Lau from two-star Michelin Tin Lung Heen is set to tempt epicures with the purest taste of premium Norwegian king crabs with a special six-course menu prepared with a 5kg* gigantic male crab good for 10 persons to share. Steamed Crab Leg with Egg White in Hua Diao Wine showcases the highly skilled crafts of Chef Lau. The crab leg is half-cooked to remove the shell and carefully arranged on top of the egg white for steaming. Precise portion of ingredients and time management are required to make the steamed egg white silky smooth while retaining the succulence of the crab meat. The flavor of egg white is enriched with crab juice and Hua Diao wine, making it an equally enticing accompaniment to the crab leg.

Crab shells are simmered for 45 minutes under high heat and sieved to create a clear crab stock full of natural sweetness. For an extra indulgence, the Simmered Fresh Crab Meat Soup is then enhanced with crab juice and freshly steamed crab meat.

Baked Fried Rice with Crab Sauce and Marmoreal Mushroom is a flavorful feast for crab lovers. Rich and creamy crab roe enlivens the fried rice and marmoreal mushroom, giving the dish an inviting golden color and an irresistible aroma. For the full menu, please refer to the appendix.

The six-course menu is priced at HK$1,888+10% per person. Five days’ advance booking is required. Menu prepared with 5kg male king crab requires a minimum order of 10 persons. Guests with a smaller party (two persons or above) may opt for the same menu prepared with 1.5kg* female crab.

For reservations and inquiries, please contact Restaurant Reservations at (852) 2263 2270 or email restaurantreservation.hk@ritzcarlton.com.

*Approximate size only. Size of crabs is subject to supply.

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