MGM’s Chinese restaurants – Imperial Court at its resort in Macau, and Chún and Five Foot Road at its resort in Cotai – are celebrating the traditional crab harvest season, which begins on October 15 and lasts until May 15 each year, with an array of “autumn delicacies”
MGM said in a recent statement that featuring the “crispy fried crystal blue prawn rolls with hairy crab and avocado” dishes, Imperial Court chef Homan Tsui curated a combination of prawn and avocado by wrapping them inside a fried shell to highlight the rich flavour of hairy crab roe, while for the “tossed buckwheat noodles with hairy crab roe and crayfish” dishes, Tsui selected hairy crabs from Jiangsu province for their roe to coat the spicy crayfish soba noodles as a “creamy ensemble” of roe and “morsels” of crab meat.
According to the statement, one of the signature dishes on Chún’s menu, “braised Boston lobster with hairy crab roe and tofu” curated by chef Tam Yim Chan gives a twist to crab roe tofu by doubling the “goodness” from the sea with Boston lobster. The statement added that Chún also offers other crab-themed dishes, such as “steamed red-spotted crab with plum and lime sauce” and “steamed whole fresh hairy crab”, as well as “Wuyi Cinnamon Tea”.
The statement pointed out that “chilled crab with Wuliangye” dishes curated by Yang Dengquan, chef of Five Foot Road, is different to the drunken crab served in the Jiangnan region, adding that Yang marinates mangrove crabs with a sauce of Wuliangye (“Five Grains Liquid”), Sichuan peppercorn, millet pepper, Huadiao “yellow wine” and tangerine peel.
The statement said that Five Foot Road crab delicacies, such as “Steamed glutinous rice dumplings with crab meat, spring onion and green peppercorn” and “Wok-fried green crab claw with dried chilli, sliced porcini mushroom and Sichuan peppercorn”, as well as “Yunnan black tea” are also offered at the restaurant.
The statement noted that the “autumn delicacies” will be available until November 30.
This undated handout photo provided by MGM recently shows the “crispy fried crystal blue prawn rolls with hairy crab and avocado” dishes offered by the resort’s Imperial Court restaurant in Nape.
