Hairy Crab Season at Mott 32
At Mott 32, every ingredient tells a story – and few stories are as celebrated as the autumn arrival of Hairy Crab season.
This year, Executive Head Chef Lee Man Sing and Executive Sous Chef Franco travelled directly to Jiangsu Province, the birthplace of the prized Chinese mitten crab (Hairy crab), to ensure only the finest reach your table. From the clear waters of Jiangsu, they personally inspected the harvest, meeting trusted farmers who uphold centuries-old traditions of cultivation. Only crabs with the firmest shells, sweetest roe, and cleanest, freshest meat were chosen.
Watch ‘The Arrival of Hairy Crab’ HERE.
The Journey did not stop there. The chefs also visited a historic yellow wine distillery, where rice, water and craftsmanship come together to produce a golden elixir that has accompanied hairy crab for generations. At Mott 32, this time-honoured pairing of crab and yellow wine is elevated through 11 seasonal dishes, each designed to celebrate the rich harmony of flavours.
Watch 'The Art of Yellow Wine' HERE.
To honour this artistry of crab, we provide dedicated assistants who will deshell the delicate crustaceans at your table – so you can savour every bite, stress-free.
This is not just a meal – it is an invitation into a tradition that has been cherished in China for centuries, now bought to life at Mott 32.
Hairy Crab is available à la carte or as a very special set menu, paired with yellow wine.
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