As autumn winds sweep through Hong Kong, signaling the beginning of hairy crab season, the Michelin-starred Ming House at Cordis Hong Kong in Mongkok is offering a fresh take on this beloved tradition. In a first-of-its-kind collaboration, the restaurant has partnered with local craft liqueur brand Magnolia Lab to create the “Golden Crab Delights Autumn Feast,” a limited-time tasting menu available from October 12 to November 30, 2026. This innovative dining experience blends classic Cantonese crab cuisine with herbal spirits, providing a unique twist on the seasonal favorite.
A Creative Partnership
Ming House, renowned for its refined seasonal dishes, has always emphasized local ingredients. This collaboration with Magnolia Lab, known for its Chinese herbal liqueurs, brings new depth to the table. The menu incorporates their perilla and ginger-based liqueurs into both the food and drink pairings, aiming to elevate the natural umami of hairy crab. Our food writer previewed the feast and was struck by how the spirits enhanced the crab’s sweetness without overwhelming it, adding layers of flavor and aroma.
The Star of the Meal
The highlight is the steamed Jiangsu hairy crab, weighing five taels and prized for its rich roe and tender meat. It is prepared traditionally but served with an inventive dipping sauce made from Magnolia Lab’s perilla liqueur, aged black vinegar, and ginger. This blend cuts through the creaminess of the roe while imparting a warm herbal note. For those craving more, an extra crab can be added for HK$98.
Appetizers and Main Dishes
The feast opens with the “Perilla Fruit Crab Tartlet,” where crab meat is mixed with the liqueur and paired with fresh fruit, crispy lotus root, and walnuts in a thin pastry shell. Another standout is the “Crab Roe Lobster Ball,” featuring local lobsters from Sai Kong topped with hand-picked crab roe, accompanied by homemade crispy radish cakes made from house-grown daikon and cured meats.
The menu also includes a comforting soup of shredded fish and bird’s nest in a creamy broth, steamed spinach tofu made from local bean curd and free-range eggs, and seasonal glutinous rice with preserved meats and dried shrimp. The meal concludes with warm ginger tea and peanut sesame balls.
Specialty Drink Pairings
Each dinner includes two custom cocktails designed to complement the meal:
- Pre-meal Cocktail: “Perilla Elegance” – a blend of perilla liqueur, hibiscus, red dates, and citrus for palate cleansing and appetite stimulation.
- Post-meal Cocktail: “Spicy Comfort” – featuring ginger liqueur with hibiscus and fino sherry to aid digestion and soothe the palate.
Practical Details and Pricing
The “Golden Crab Delights Autumn Feast” is priced at HK$1,288 per person and served exclusively during dinner hours. Langham Supper Club members can enjoy a discount, bringing the price down to HK$838. Due to the limited seasonal availability of hairy crab, early reservations are strongly recommended.
Broader Impacts
This collaboration not only highlights the potential of integrating herbal liqueurs into fine dining but also supports local artisans like Magnolia Lab. It sets a precedent for future partnerships in Hong Kong’s culinary scene, encouraging other restaurants to experiment with local spirits. For diners seeking a memorable autumn experience, this feast offers a harmonious blend of tradition and innovation, worth exploring before the season ends.