As hairy crab season returns, The Chinese Library welcomes one of autumn’s most anticipated delicacies with a limited-time à la carte menu. Executive Chef Junno Li turns his attention to hairy crab, showcasing its prized roe and sweet meat across six dishes spanning dim sum, comforting braises and the classic whole steamed crab.
Pamper your taste buds with dim sum such as the Crabroe xiao long bao and Pan-fried crab roe dumplings or the seasonal variation on our one of our most signature dishes, Braised fish maw with crab roe.
Available from 19 October to 30 November 2026, dive into the richness of hairy crab with a touch of modern flair at The Chinese Library while stocks last.