Dim sum fans would be glad to know that the weekday dim sum set lunch returns from now until December 13. Enjoy a midday treat and tuck into steamed spareribs with black bean sauce, steamed conpoy and scallop dumplings, as well as pork and century egg congee.

Make sure you also order from the selection of comforting soups. Have the signature hot and sour soup or the nourishing daily double-boiled soup. 

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For the last edition of the World Meat Series this year, the focus is on the Budou-Buta, otherwise known as “Grape Pork” from Japan. The pigs are called as such because they are raised on a diet mostly made up of polyphenol-rich skin and seeds of grapes, which makes their meat more tender and with a milder scent.

Exclusive creations, available until December 15, include pulled pork and shrimp sandwich layered with truffle mayo and cucumber pickles, as well as woodfire grilled pork steak. This is accompanied by potatoes sautéed in pork fat, and corn purée.

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As expected, this well-loved restaurant has something delicious to offer now that hairy crabs are back in season. The culinary team here has also crafted an exquisite special menu starring this popular crustacean.

Other than the ubiquitous steamed hairy crab, look forward to sumptuous creations such as braised bird’s nest broth, steamed Shanghai-style pork dumpling, and pan-fried scallops in a crispy tart—all elevated with the addition of the sweet flesh of the crab. Available until December 15.

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Not one to be left out, Shang Palace has also anticipated the hairy crab season. Executive chef Mok Kit Keung offers an enticing à la carte menu (until November 30) with tempting creations. This includes the classic steamed hairy crab, simply served with ginger tea to balance out the yin and yang elements. Take note: hairy crabs are said to be ‘cooling’ for the body.

Why stop there when you can also enjoy the crustacean’s coveted roe braised with fish maw in chicken broth, ginger and onion? Another version sees the petite crabs braised with diced beancurd and accompanied by spring onion pancakes. The hairy crab creations are also served as a six-course set menu.