Shang Palace Shangri-La Kuala Lumpur welcomes autumn with the return of one of Chinese cuisine’s most anticipated seasonal delicacies: the Yang Cheng Lake Hairy Crab Feast, available from 25 September to 9 October 2026. Celebrated for its prized roe, delicate meat and limited seasonal availability, hairy crab remains one of the most anticipated delicacies in Chinese gastronomy.
For centuries, the arrival of hairy crab has marked the changing of the seasons in China. Native to the freshwater lakes of the Jiangsu and Shanghai regions, the Chinese mitten crab is particularly prized when sourced from Yang Cheng Lake near Suzhou, where its clean waters and sandy lakebed are traditionally associated with crabs of exceptional quality and flavour.
A delicacy enjoyed during a brief autumn harvest, hairy crab is renowned for the contrast between its rich, golden roe and delicate, naturally sweet meat. Female crabs are particularly sought after in early autumn for their abundant roe, while male crabs traditionally reach their peak later in the season. This fleeting window makes the delicacy a highly anticipated feature on the Chinese culinary calendar.
At Shang Palace, Executive Chinese Chef Teng Kam Sang delivers a specially curated menu that brings together classic preparations and refined interpretations of this prized ingredient. The experience begins with Steamed Hairy Crab, delicately steamed to preserve its natural sweetness and prized for its rich, creamy roe and delicate meat. The Hairy Crab Meat Soup with Dried Scallop and Luffa offers a comforting combination of tender crab meat, savoury dried scallop and fresh luffa. At the same time, the Hairy Crab Meat Xiao Long Bao, available for lunch, pairs delicate soup dumplings with a generous filling of crab meat and roe. Other highlights include Braised Hairy Crab Meat with Tofu, featuring silky tofu gently infused with the crab’s rich flavours, and Hairy Crab Meat Fried Rice, a fragrant wok-tossed creation that brings the meal to a satisfying close. The menu is available starting from RM70 per dish, offering guests an exquisite celebration of this seasonal delicacy.
“Hairy crab is a cherished part of the autumn dining tradition, and I always look forward to this special season. This menu brings together classic preparations and familiar flavours, allowing the natural sweetness and richness of the crab to shine while staying true to the traditions of Chinese cuisine,” said Chef Teng Kam Sang, Executive Chinese Chef of Shang Palace.
The Yang Cheng Lake Hairy Crab Feast offers diners an opportunity to savour one of Chinese cuisine’s most celebrated seasonal ingredients through a selection of thoughtfully prepared dishes. With its distinctive richness and delicate texture, each preparation captures a different expression of the ingredient, making the feast a fitting celebration of the autumn dining season.
The Yang Cheng Lake Hairy Crab Feast is available at Shang Palace from 25 September to 9 October 2026. For reservations and further inquiries, contact +603 2786 2378 or email dining.KL@shangri-la.com.
