Bird Kingdom Group is taking the highly-anticipated hairy crab season to a ‘crab-tastic’ new level – featuring seasonal crabs from all over the world on the menus of its three restaurants at fashionable Lai Chi Kok dining destination D2 Place One.
Flagship Chinese restaurant Man Hing celebrates in traditional style at Greater China Club showcasing rich and decadent hairy crab roe from Gucheng Lake in Jiangsu, while sister restaurant Cadenza presents modern European recipes with Japanese king crab, snow crab and soft-shell crab.
In D2 Place One’s trendy ground floor bar and restaurant enclave, Japanese restaurant Umai feasts on red king crab and snow crab alongside hairy crab; and Spanish bistro Rustico introduces Spanish spider crab on a new set-menu designed for four.
Man Hing’s a la carte menu paying tribute to creamy, luxurious hairy crab roe includes an east-meets-west variation on the tradition with ‘Head Chef Special’Hairy Crab Roe Pizza (HK$188 for members / HK$208 for non-members), featuring an innovative twist of cheese and spring onion.
The luscious highlight of the foodie calendar, sometimes compared to “duck egg yolk meets foie gras”, is also twinned as Sautéed Prawns with Hairy Crab Roe(HK$288 for members / HK$328 for non-members), Deep-fried Minced Bean Curd Stuffed with Hairy Crab Roe (HK$238 for members / HK$268 for non-members),Braised Assorted Vegetables and Bamboo Fungus with Hairy Crab Roe (HK$238 for members / HK$268 for non-members), and in a fusion of Chinese and Korean cuisine as Stirred Fried Korean Rice Cake with Hairy Crab Roe (HK$258 for members/ HK$288 for non-members).
Cadenza’s sultry modern European style is reflected by an enticing 5-course menu featuring Japanese King Crab Meat with Vegetable Cous Cous Salad; Crustacean Consommé with Foie Gras Royale and Snow Crab; Soft Shell Crab Puttanesca Linguine; Baked White Fish Mousse and Crab Meat Pie in American Sauce; and Snow Crab Legs with Sweat Bread Fricassee in Truffle Sauce (HK$788 for members per person / HK$888 for non-members per person).
On the dining destination’s bustling ground floor, Umai’s Japanese menu features Steamed Hairy Crab from Hokkaido (HK$880) alongside Grilled Red King Crab Leg(HK$350) and four snow crab delicacies – Tempura Snow Crab Leg (HK$160), Snow Crab Shell & Body in Wine Sauce (HK$150), Snow Crab Hot Pot (HK$280) and Snow Crab Kamameshi (kettle rice) (HK$248).
Rustico completes the ‘crab-tastic’ range of choices on a 9-course menu for four, priced HK$458 per person. Spanish Style Crispy Soft Crab Shell Salad with Baby Spinach, Honey, Lime Dressing and Mix Nuts is among appetisers also including: Spanish Spider Crab Shell “Centollo” with Ragout of its meats au Gratin Basque Style; Hand Crafted Special Selection of Iberian Cold Cuts Platter Including Serrano Ham, Chorizo, Salsichón & Sobrasada and Rustic Round Bread with Spanish Tomato “de Colgar”, Garlic & Extra Virgin Olive Oil.
Spanish Spider Crab “Centolla” Juicy Rice continues the feast, along with Spanish Spider Crab Meat and Hake Fish Lasagna with its Juices.
Main course is Traditional Slow Cooked Suckling Pig with “Panadera” Baked Potatoes and its Jus, finished by desserts of Spanish Churro with Vanilla Ice Cream & Chocolate Mousse, and Warm Cheese Cake with Blueberry Sauce & Yogurt Ice Cream.
“Our ‘crab-tastic’ twist on hairy crab season means diners can enjoy seasonal crab delicacies from all over the world as well as the traditional treat from Jiangsu at one of the trendiest dining destinations in Kowloon,” said Bird Kingdom’s founder and CEO Eric Ting.
Bird Kingdom Group’s “Crab-tastic” promotional period as follows :
- Cadenza at Greater China Club : from 15 October to 30 November 2018
- Man Hing at Greater China Club : from mid-October to 30 November 2018
- Rustico : from 1 November to 30 November 2018
- Umai : from 1 November to 30 November 2018
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