Under the artistry of Executive Chinese Chef Simon Wong, two discerning menus spotlight Jiangsu’s finest hairy crabs—treasured for their golden roe and delicate sweetness—reimagined through a lens of contemporary Cantonese refinement. From the timeless ritual of steamed hairy crab to inventive dishes laced with luxurious hairy crab coral, each creation is a study in elegance and seasonality. Beginning 8 October, this is autumn dining at its most indulgent, reserved for those who savour the finer things with impeccable taste.