Chrysanthemum Yellow Crab Feast at Regal Restaurant

Chrysanthemum yellow crabs signify the perfect time to savor hairy crabs! This year, I chose a Michelin-starred restaurant for my second crab feast, and the exquisite and delicious crab banquet left a lasting impression on me. We visited Regal Restaurant to enjoy some premium crabs. Mr. Wong's offerings have always been worth the price, and those who value food quality will surely appreciate it. As soon as we sat down, we were served an eight-year-old Huadiao wine! The waiter heated the wine in a copper pot and added dried plums before serving. The rich and aromatic wine paired perfectly with the hairy crabs. We opted for the shark fin, abalone, and hairy crab feast! The set menu is priced according to the size of the abalone, with six dishes in total: $980 per person for 30-head farmed Yoshihama abalone, $1080 per person for 25-head farmed Yoshihama abalone, and $1380 per person for 18-head farmed Yoshihama abalone. The restaurant sources authentic hairy crabs from Jiangsu through reliable suppliers. Each crab weighs about 300 grams, making them quite substantial. The first dish was personally prepared by Mr. Wong, who skillfully dismantled the hairy crab and shark fin for us. The ingredients included fresh hairy crab roe, crab meat, and shark fin. Just looking at this lineup made my eyes sparkle. First, the golden hairy crab roe and crab meat were stir-fried until fragrant, then a rich broth was added. Next, the tender and gelatinous shark fin was cooked in a clay pot. In no time, a bowl of golden, dazzling hairy crab and shark fin soup was placed before us! The room was filled with the fresh aroma of crab meat, making our mouths water. A sip revealed the pure, unadulterated taste of the ingredients! The hot crab and shark fin soup was incredibly rich and flavorful, with a perfect smooth texture that made it a delight to eat. Next up was the 30-head farmed Yoshihama abalone with vegetables! Although farmed, Mr. Wong's meticulous preparation ensured that the soft, tender texture and delightful mouthfeel were still incredibly appealing. Mr. Wong's special abalone sauce added to the enjoyment, making each bite a happy experience. Then came the highlight of the day: a 300-gram male hairy crab! Opening the crab shell revealed a mix of yellow and white roe, which was very enticing. The crab vinegar was excellently balanced, sweet and sour without being overpowering, making it drinkable. The crab roe was rich and fragrant, and the crab meat was incredibly sweet and fresh. The lingering taste left a lasting impression. After eating the cold hairy crab, we balanced it with a cup of ginger tea. The strong ginger flavor, not too sweet, was perfect for my taste. The next dish, pan-fried ginger and scallion chicken, was just as impressive as I remembered! Made with fresh local chicken, the crispy skin and tender meat were incredibly flavorful, and the fragrant ginger and scallion made it perfect with two bowls of rice. However, the dried scallop and crab leg fried rice in our set menu was also outstanding! Made with hairy crab leg meat and fragrant Japanese dried scallops, the aroma was unparalleled, making it a standout dish. For dessert, we had ginger tea with sesame dumplings to warm our stomachs! The spicy ginger soup paired with the rich sesame-flavored dumplings was the perfect ending to this crab feast, leaving us fully satisfied. The shark fin, abalone, and hairy crab feast is available daily until December 20th. If you enjoy high-quality hairy crab feasts, don't miss out.