The Succession of Hairy Crab Feasts

As people age, they often start to moderate their diet. However, I'm the opposite; the older I get, the more indulgent I become. Hairy crab feasts come one after another, and I don't care much—I'll eat first and talk later. Di King Heen is our go-to place for hairy crabs every year, and this year is no exception. Although some friends have started pairing hairy crabs with sake or even Port wine in recent years, I believe that drinking Huadiao wine with hairy crabs is the ultimate choice. The rich Huadiao wine, with a hint of sweetness, feels warm and comforting. The first course of the crab feast includes three dishes. The crab meat and sea emperor dumplings with red cabbage are exquisitely presented. The outer skin is not sticky, and the filling is abundant with crab meat and a touch of fish roe, making it both visually appealing and delicious. Xiaolongbao has always been my favorite. The thin skin and rich broth, combined with the fresh crab roe, are incredibly flavorful. The addition of black fish roe on top adds another layer of taste. The crispy thousand-layer pastry is visually appealing and has a layered texture. The filling, made with snow crab, is undoubtedly delicious. The stir-fried abalone slices use jade abalone from South Australia. They are crisp and not chewy, paired with large, savory dried shrimp and flavorful XO sauce, creating an aromatic dish. Despite our limited stomach capacity, we also ordered an extra dish of stir-fried vermicelli with crab roe and fish maw. Vermicelli, known for absorbing flavors, soaks up the fresh taste of crab roe and the slight spiciness of Sichuan peppercorns, making it an outstanding dish. The fish maw adds a rich texture, elevating the dish to another level. Although the crab feast combined with the vermicelli pot left us all stuffed, it was worth it. The baked Taishan crab pot with crab roe served per person was much larger than I expected, making it difficult for me to finish. However, the slightly crispy and fragrant top layer, combined with the abundant crab meat inside, was truly delicious. The vinegar pearls on top helped to balance the fullness. No matter how impressive the various crab meat and crab roe dishes are, the star of the show is always the domineering hairy crab. The six-ounce male crab is full of roe and has tender, sweet meat—no complaints here. With so many indulgent dishes, it's fortunate that the meal ends with a light crab soup with lily and assorted vegetables, providing a sense of balance and psychological relief. The steamed glutinous rice with garlic and king crab meat is also richly flavored, with every bite full of crab meat—simply unbeatable. The desserts at the end include smooth ginger milk custard with snow swallow and crispy red bean and banana balls, offering two completely different styles that satisfy the sweet tooth immensely. Restaurant Information: Di King Heen 3rd Floor, Royal Plaza Hotel, 193 Prince Edward Road West, Mong Kok