Pici and The Pizza Project Reimagine Hairy Crab for November Italian Fusion
Lede:
Pirata Group’s two most beloved Italian concepts, Pici and The Pizza Project, are gearing up to reimagine one of Asia’s most prized seasonal ingredients this November. From the 1st through the 30th, the group will launch an exclusive hairy crab (mitten crab) menu that injects the umami-laden roe into handmade pastas, pizzas, and calzones. To heighten the experience, Pici’s flagship Wan Chai location will temporarily abandon its signature minimalism to transform into a retro “Pici Hee Seng” diner, complete with neon signage, vintage plastic baskets, and classic cha chaan teng posters.
Pici Goes Full Retro: From Dai Pai Dong to “Pici Hee Seng”
Pici leans heavily into local nostalgia this year. The returning Hairy Crab Roe Handmade Pici ($280) remains the hero dish, pairing creamy, fragrant crab roe with a saffron sauce that is brightened by Shaoxing wine and fresh ginger. The kitchen also delivers a clever culinary wink to Hong Kong’s street food culture with the Garlic Butter Scallop Spaghetti ($120), a direct take on the dai pai dong classic garlic scallops and vermicelli, now reimagined with springy Italian pasta. A new Crab and Prawn Toast ($88) offers a crispy hybrid of a Cantonese dim sum staple and an Italian crostini, while the Mango and Coconut Panna Cotta ($65) provides a cooling, tropical finish to the rich meal.
The Wan Chai branch’s month-long retro transformation is a deliberate nod to the cha chaan tengs that once dotted the neighbourhood. Guests soaking in the vintage vibe can pair their meal with a cold Blue Girl Beer ($58 add-on), a crisp lager that cuts through the richness of the crab.
The Pizza Project Puts a Hairy Crab Twist on Two Italo-Classics
Across town at The Pizza Project’s Central and Wan Chai locations, the concept focuses on surf-and-turf decadence. The returning Hairy Crab Pizza ($298) layers creamy crab roe and mozzarella over a signature hand-stretched base, finished with fresh spring onions for a sharp, aromatic bite. The standout new addition is the Crab Soup with Hairy Crab Calzone ($120), a complete experience in itself. The calzone is stuffed with sweet crab meat and mozzarella, baked to a deep golden crisp, and presented alongside a warm, velvety crab consommé for dipping — equal parts comforting and theatrical.
Planning Your Visit: Dates, Prices, and Bookings
The limited-edition menus are available for the entire month of November 2026. For better value, several items, including the Garlic Scallop Spaghetti and the Crab Soup Calzone, are offered as free or deeply discounted upgrades within the respective lunch and dinner sets.
- Pici Menu: Available at all nine Pici locations. The Wan Chai branch will feature the exclusive “Hee Seng” pop-up decor.
- The Pizza Project Menu: Available at the Central and Wan Chai branches.
- Reservations: Strongly recommended due to the limited run. Book via pici.hk or thepizzaproject.hk.
A Fleeting Culinary Dialogue
This annual collaboration is more than a mere seasonal gimmick. It reflects a maturing Hong Kong dining scene where Italian kitchens are increasingly embracing local terroir with genuine creativity. The fusion of earthy, rich hairy crab roe with the clean, simple structure of handmade pasta and pizza creates a dialogue between two culinary traditions that feels both surprising and natural. With the clock ticking on November and the Wan Chai pop-up certain to generate significant buzz, securing a reservation early is the only guarantee of catching this fleeting, indulgent chapter in the city’s ongoing fusion story.