Autumn in Hong Kong brings with it one of the most anticipated periods for Chinese food lovers: hairy crab season.

From 19 October to 30 November 2026, The Chinese Library at Tai Kwun is putting the ingredient at the centre of a limited-time à la carte menu created by Executive Chef Junno Li and his team.

Rather than restricting the seasonal delicacy to the traditional whole steamed crab, the restaurant is using its prized roe and sweet meat across six dishes, ranging from dim sum to braised dishes and crispy noodles.

Hairy crab gets the dim sum treatment

Two of the seasonal creations take familiar dim sum dishes and give them a hairy crab twist.

The Crab Roe Xiao Long Bao (HK$168 for three) combines crab roe, crab meat and crab oil with pork, ginger, garlic and salted egg yolk. Crab meat is also used to make the stock that is turned into jelly before being folded into the filling, creating the soup inside each dumpling.

For something with a little more texture, there are Pan-fried Crab Roe Dumplings (HK$188 for four). Pork and crab roe are paired with pea shoots, ginger, crab oil and salted egg yolk. The dumplings are steamed first and then pan-fried, giving them a crisp exterior while keeping the filling juicy.

Rich, comforting dishes for autumn

Hairy crab roe naturally lends itself to richer dishes, and several items on the menu lean into that quality.

The Braised Fish Maw with Crab Roe (HK$398) combines fish maw with chicken broth, dried shrimp, ginger, spring onion and garlic. It is then braised with crab roe until the fish maw becomes tender and coated in the sauce.

There is also Braised Tofu with Crab Roe and Fish Maw (HK$298). Silky tofu and fish maw are cooked in chicken broth, while crab oil is used to bring out the aroma of ginger, spring onion and crab roe. Sweet peas add a little freshness and texture to the otherwise rich dish.

One of the more texturally interesting options is the Braised Crab Roe with Crispy Rice Vermicelli (HK$288). The rice vermicelli is pan-fried until crisp before being served with a crab roe and fish maw braise. Eating the two together allows the noodles to absorb some of the sauce without immediately losing their crunch.

Or keep things traditional with a whole hairy crab

For diners who prefer the ingredient in its simplest form, the menu also offers Steamed Hairy Crab with Ginger Tea.

A 170g male crab is priced at HK$388, while the 170g female crab is HK$378. The crabs are simply steamed so that their natural sweetness and roe remain the focus, and each is served with ginger tea.

This is probably the dish for anyone experiencing hairy crab for the first time and wanting to understand why the ingredient attracts so much attention every autumn.

Who is Chef Junno Li?

Executive Chef Junno Li began working in professional kitchens at 19, initially training in Cantonese, Sichuan and Shanghainese cooking.

After working in mainland China, he moved to Hong Kong in 2007 and joined Cantonese restaurant West Villa. He later spent several years at The Hong Kong Jockey Club, where he progressed from wok chef to Sous Chef.

Today, he heads The Chinese Library kitchen, drawing on those different regional traditions while presenting them in a contemporary style.

The restaurant itself has received One Diamond in the Black Pearl Restaurant Guide for three consecutive years from 2024 to 2026.

The Chinese Library Hairy Crab Menu 2026: Details

When: 19 October to 30 November 2026
Where: The Chinese Library
Address: Police Headquarters, Block 01, Tai Kwun, 10 Hollywood Road, Central, Hong Kong
Telephone: +852 2848 3088
Website: chineselibrary.com.hk

Prices are subject to a 10% service charge.

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Images: The Chinese Library