November
Glamorous and Chic SEXY CRAB Elevating Feisty Crustacean
to New Artisanal Gastronomic Heights
at K11 MUSEA This November
While iconic autumn season hairy crab has long ‘crabtivated’ Hong Kong menus, SEXY CRAB is showcasing the delicacy in all its culinary glory – as the star of richly-flavoured broths with exquisite, flavoursome handcrafted noodles.
The crab stars of the experience are equally classy; especially selected for seasonality and quality, with roe and crabmeat de-shelled by skilled artisans to eliminate the notoriously fiddly dining experience.
Among classic signatures on the boutique menu of designer dishes, ‘Sexy Crab’ embraces the best of 12 crabs as a DIY dining experience, served with five elegant plates of decadently rich, creamy chicken-crab broth, crab leg, roe, crab oil and a delicate teapot of soy sauce. Guests are invited to marry as they please with the housemade hand-pulled noodles.
‘50-50’ is named after a 50-50 perfect blend of hairy crab meat and roe in a secret broth of several fish varieties gently simmered for 8-10 hours with healthy, silky handmade, air-dried noodles, topped by grilled Baby Yellow Croaker and scallions, with a dip of shiso tempura and crab roe sauce.
For outrageous decadence, ‘Pillow Talk’ is ultra-luxury whole fish maw stuffed with crab roe, topped with caviar on crab roe noodles. For such a work of pure, handcrafted culinary art, only five pre-eminently Instaworthy portions are available daily.
Delightful appetisers and snacks include ‘Packing Meat’, wonton stuffed with hairy crab roe and yellow croaker meat in Jinhua ham and chicken broth; ‘It’s Getting Steamy in Here…’, smoked half-boiled egg served with caviar and crab roe, and ‘Drunk on the Rocks’, a drunken seafood platter with boiled abalone and seasonal seafood marinated in Huadiao wine.
▲ The new dining destination is dressed in the retro vintage style of a classic ‘Long Bar’ in 1930s Shanghai
Address: Shop 401A, 4/F, K11 MUSEA
For enquiries, please email info@expresscatering.com or call 6655-7629.
