As hairy crab season returns, The Chinese Library at Tai Kwun welcomes one of autumn’s most anticipated delicacies with a limited-time à la carte menu by Executive Chef Junno Li and The Chinese Library team, available from 19 October to 30 November 2026.
Recognised with One Diamond in the Black Pearl Restaurant Guide for three consecutive years from 2024 to 2026, The Chinese Library celebrates the breadth of Chinese cuisine through contemporary interpretations of regional flavours and traditions. This autumn, Chef Junno turns his attention to hairy crab, showcasing its prized roe and sweet meat across six dishes spanning dim sum, comforting braises and the classic whole steamed crab.
A SEASONAL CELEBRATION OF HAIRY CRAB
Two dim sum creations bring the richness of crab roe into familiar favourites. Crab Roe Xiao Long Bao (HK$168 / 3 pieces) combines crab roe, crab meat and crab oil with pork, ginger, garlic and salted egg yolk. The crab meat is first used to prepare a stock that is set into a jelly before being combined with the pork and crab roe, creating a rich, savoury filling encased within a delicate wrapper.
The Pan-fried Crab Roe Dumplings (HK$188 / 4 pieces) pair pork and crab roe with pea shoots, ginger, crab oil and salted egg yolk. Each dumpling is first steamed before being pan-fried until crisp and golden, contrasting the crunchy exterior with its juicy filling.
For a richer expression of the season, Braised Fish Maw with Crab Roe (HK$398) brings together two ingredients prized for their luxurious textures. The fish maw is slowly infused with chicken broth, dried shrimp, ginger, spring onion and garlic before being braised with crab roe until tender, allowing the richness of the roe to coat each piece.
Braised Tofu with Crab Roe and Fish Maw (HK$298) offers a comforting combination of silky tofu and fish maw in a rich chicken broth. Crab oil is used to release the aromas of ginger, spring onion and crab roe before the tofu and fish maw are gently braised together, finished with sweet peas for texture and freshness.
Texture takes the lead in Braised Crab Roe with Crispy Rice Vermicelli (HK$288). Rice vermicelli is pan-fried until golden and crisp, served alongside a glossy braise of crab roe and fish maw enriched with chicken broth. Guests are encouraged to enjoy the two together, allowing the crisp noodles to soak up the intensely savoury crab roe sauce while retaining their crunch.
Completing the seasonal menu is the most traditional way to enjoy the delicacy: Steamed Hairy Crab with Ginger Tea, available as Male Hairy Crab, 170g (HK$388) or Female Hairy Crab, 170g (HK$378). Simply steamed to highlight the crab’s natural sweetness and prized roe, each whole crab is served with a fragrant ginger tea, a timeless accompaniment that brings warmth and balance to this celebrated autumn delicacy
The Chinese Library’s Hairy Crab Season à la carte menu is available from 19 October to 30 November 2026. All prices are subject to a 10% service charge.
ABOUT EXECUTIVE CHEF JUNNO LI
Executive Chef Junno Li began his culinary career at the age of 19, training under a master chef versed in Cantonese, Sichuan and Shanghainese cuisine, where he developed an early understanding of China’s regional flavours alongside skills in food carving and presentation. After receiving his first Gold Award at the Jiangmen Food Festival in Guangdong in 2005, he continued his training at Agile Golf & Country Club in Zhongshan before moving to Hong Kong in 2007 to join renowned Cantonese restaurant West Villa. In 2011, he joined The Hong Kong Jockey Club as a wok chef and was subsequently promoted to Sous Chef.
Today, Chef Junno leads the kitchen at The Chinese Library, drawing on his experience across different Chinese culinary traditions to reinterpret regional dishes with a contemporary approach. Throughout his career, he has received accolades including a Bronze Award at HOFEX Hong Kong in 2011, Gold Award and Best Presentation Award at the 2012 Hong Kong God of Cookery Competition, and a Bronze Award at the 2016 World Championship of Chinese Cuisine in Beijing. Under his leadership, The Chinese Library has also received One Diamond in the Black Pearl Restaurant Guide for three consecutive years from 2024 to 2026.
