AUTUMN CRABFEST IN THE CITY OF TASTE

Between September and November the Hong Kong Tourist Association (HKTA) and 59 top local restaurants will hold the annual Autumn CrabFest promotion to attract visitors with a taste for succulent seafood dishes.

Findings of the HKTA’s surveys reveal that visitors — especially those from Japan, the United States and Taiwan — are attracted by Hong Kong’s great dining. In view of this, the HKTA last year launched the successful Seasonal Tastes programme, a highlight of the Feast promotion to showcase Hong Kong culinary attractions through the different seasons. This promotion features Spring Seafood Surprises, Summer Greens, Autumn CrabFest and a tonic food promotion in the winter.

Apart from increasing people’s knowledge of Chinese dishes, such food promotions increases tourism spending and the sharing of experiences with friends and relatives, thereby attracting more visitors to Hong Kong.

In soups and dumplings, appetisers and entrées, the crab is presented on Western as well as Chinese menus, in traditional and in novel ways. The Autumn CrabFest features an array of Chinese crab dishes in the Guangdong, Chiu Chow, Shanghai, Hunan and Yunnan styles, as well as in recipes from Japan, Korea, Thailand and even France. Undoubtedly, visitors will be spoilt for choice.

Regardless of origin, or species, crabmeat is renowned for its delicious flavour and delicate texture. Its versatility and broad appeal makes it the preference of chefs the world over.

Here are a few tips on how to choose crab and what is required for their preparation:



· Size and weight do matter. Heavier crabs are more delicious because of a larger amount of creamy roe.

· According to the Chinese lunar calendar, from mid-October female crabs are tastier than males, then from mid-November one should opt for males, the difference being their distinctive pace of maturity.

· To determine the sex, turn the crab over. A female has an oval breastplate and parallel lines running horizontally across it. The breastplate of a male is sharp.

· Hot ginger tea, dark vinegar and mustard are the preferred accompaniments to crabmeat, which is “cold” in nature. On a Chinese table, some diners enjoy washing down the delicacy with Chinese rice wine.

Restaurants participating in the Autumn CrabFest promotion are located throughout Hong Kong Island, Kowloon and the New Territories — from Aberdeen in the south to Chek Lap Kok in the west. In major tourist districts Causeway Bay and Tsim Sha Tsui alone, there are more than 40 participating outlets.

Free restaurant guides for the Autumn CrabFest are now available at HKTA Visitor Information and Services Centres, cruise/ferry terminals and all participating restaurants. The guide contains a comprehensive list of participating restaurants and their promotional dishes, as well as such information as prices and special offers.

For gastronomes wanting an even bigger bite of Hong Kong's other gourmet delights, they can pick up at HKTA Visitor Information and Services Centres the latest edition of Hong Kong District Food Guide to explore great food in different districts. They can also phone the HKTA’s multilingual Visitor Hotline on 2508 1234 for further details.