Autumn crab feast at the hotel! Miss it and wait another year

The rich and roe-rich autumn crab dishes are currently the signature dishes of various restaurants, and they are sure to please consumers! There are even five-star hotels that offer an "Autumn Crab Banquet," which breaks the limitation of eating one crab in three ways and makes the dish more interesting and rich.

The three Chinese restaurants under the Regent Hotel have launched a variety of crab dishes. (Photo provided by Regent Hotel)

The three Chinese restaurants under the Regent Hotel have launched a variety of crab dishes to feast gourmets. The Regent International Club on the 21st floor of the hotel quotes classics and serves an eight-course "Crab Feast", presenting a variety of long-standing classic dishes. Learn from the ancients to make friends with "crabs" and taste crab and crab delicacies; the Regent Court on the 3rd floor also uses a variety of different cooking methods such as stir-frying, steaming, typhoon shelter, Kung Pao, Mapo, casserole, hot pot, Shanghai secret recipe, etc. to cook big sand crab, pine shell virgin crab, virgin crab and rose crab and other plump seasonal delicacies to satisfy the taste buds of connoisseurs.

Ming Garden Western Restaurant at Ambassador Hotel Taipei will launch an autumn crab feast during dinner time starting today, paired with freshly cooked porridge. The chef carefully selects three-spot crabs, stone crabs, flower crabs, soft-shell crabs, etc., integrating diverse exotic Chinese and Western cuisines. During the event, four crab dishes will be served on site based on daily fresh ingredients, which will be launched in rotation, such as: steamed crab cold dish, soft-shell crab sushi, French sauce crab, Nanyang curry crab, Singapore spicy crab, Thai tataki sauce crab, Sichuan-style Kung Pao crab, Malaysian-style crab, etc. In addition, two freshly cooked porridges are served: Cantonese porridge and health porridge.

Mingyuan Western Restaurant at the Ambassador Hotel serves two freshly cooked porridge dishes: Autumn Crab Cantonese Porridge and Healthy Porridge. (Photo provided by Ambassador Hotel)

Gloria Prince Hotel meets two demands at once, launching blue crab hotpot dishes based on the concepts of "Hong Kong-style hot pot" and "New Orleans-style mixed hotpot", as well as exquisite dishes of four major crab species including big crab, virgin crab, blue crab and soft-shell crab. Wu Hongcheng, the executive Chinese chef of Gloria Hotel Group, has carefully selected and planned 15 wonderful dishes.

The four major crab species at Gloria Prince Hotel include the exquisite dishes of big crab, virgin crab, blue crab and soft shell crab. (Photo provided by Gloria Prince Hotel)

Starting from September, the Fullon Hotel chain will launch the Autumn Taste Appreciation - the finest autumn crab dinner. Chefs from 13 Fullon restaurants will present a variety of flavors using fresh seasonal autumn crabs. The Fullon Hotel Yuemei is launching the “Ten Ways to Taste Autumn Crabs” (cooking methods include boiling with butter, stir-frying with curry, steaming with Huadiao wine, stir-frying with sauce, typhoon shelter, black pepper, stir-frying with sesame, steaming, vermicelli stew, golden and silver garlic, etc.). Consumers can choose from up to 10 different cooking methods.

The Fullon Hotel chain launches the Autumn Taste Appreciation - the ultimate autumn crab dinner. (Photo courtesy of Fullon Hotel)

From now until December 31, Leofoo Palace is launching a "Deluxe Shell Feast" priced at NT$3,680, featuring a slow-cooked soup with fresh crab, abalone, sakura shrimp and angelica, as well as "steamed live crab in original cage", "baked king seaweed shrimp" and "palace secret crab porridge".

There are also autumn crab dishes launched by the East Restaurant of Victoria Hotel, including conch and bamboo fungus crab claw soup, steamed autumn crab with aged Huadiao wine, and golden soup crab roe and garden vegetables.