~ A Hairy Crab Feast at Tao Li ~

With autumn comes the hairy crab season, and New World Millennium Hong Kong’s Chinese Head Chef So Kei Pak presents Tao Li guests with a hearty feast made with hairy crabs from China’s Jiangsu province.

The Tao Li Steamed Jiangsu Hairy Crab with perilla leaves paired with Zhenjiang vinegar is the most classic way of showcasing the original flavour and appearance of hairy crab. Chef So also recommends the Braised Egg White Dumplings with Hairy Crab Coral and Scallops Topped with Bird’s Nest and Gold Leaf. The delicacy features thin, translucent pan-fried egg white filled with crab coral and scallops, topped with bird’s nest and crab coral, presenting an irresistible combination with different textures in one bite.

Crab lovers should not miss the Steamed Glutinous Hairy Crab in Bamboo Basket, with steamed glutinous rice infused with flavours of conpoy, black mushrooms and dried shrimp, with a robust hairy crab coral sauce and a whole hairy crab on top.

Other dishes on the seasonal menu include Seafood Broth with Hairy Crab Coral and Bamboo Pith, Steamed Hairy Crab with Crystal Thick Noodles and Chinese Wine, Steamed Minced Pork with Hair Crab Coral Dumplings and Bird’s Nest Broth with Hairy Crab Coral.

The Hairy Crab Feast is available until end-December. An à la carte menu is available for lunch and dinner daily, while guests can also opt for a special seven-course set dinner at HK$2,180+ for two persons.

~ White Truffle treats at La Table French Brasserie ~

The year-end is also the best season for savouring seasonal white truffles, and one can do so with a special five-course dinner set at La Table French Brasserie. The menu features white truffles from Alba, Italy in the Piedmont region, well-known for the prized fungi, also known as the “white diamonds of gastronomy”.

The gourmet experience starts with a scrumptious appetiser featuring Alaskan crabmeat with arugula, spinach and white truffle. Diners can then savour the Jerusalem Artichoke Soup, with a creamy base that shows off a tantalising truffle fragrance. Next on the menu is Pigeon and Foie Gras Ballotine with grapes, cherry sauce and white truffle. For the main, guests can dig into a juicy and succulent Charcoal-grilled M5 Wagyu Beef Tenderloin with oven-roasted potato ring, white truffle and morel juice, while the dinner ends on a sweet note with Passion Fruit, Pineapple and White Chocolate Mousse and Cranberry Crunchy Chocolate.

The Alba White Truffle Menu until is available for dinner until 4 December from Mondays to Saturdays (excluding public holidays). The set menu is priced at HK$1,588+, and the chef will shave four grams of raw white truffle in total for the menu’s dishes.

For more information or reservations for either dining experience, please call +852 2313 4222 or visit www.newworldmillenniumhotel.com.

* Information correct at time of print.