Hong Kong restaurants have been introducing their fair share of hairy crab dishes this season, but you might not expect an Italian restaurant to be amongst them. The amazing Pirata Group team, who have always been bold and innovative in their creations, have rolled out an exclusive hairy crab pasta dish at pasta specialist Pici.
At the beginning of hairy crab season, the Pirata team treated Executive Chef Davide Borin, who was born and raised in Venice, to his first-ever hairy crab feast. That was when the chef finally understood what all the hairy crab hype is about, and he decided to create an exclusive hairy crab pasta (HK$260; +HK$88 as part of tasting menu) at Pici – made with garlic, olive oil, ginger, clam stock, Shaoxing wine and a whopping 100g of hairy crabmeat and roe, melding Italian cuisine with Chinese elements and bringing the two cuisines together with a bang.
Starting from Saturday, 5 November 2022 for dinner, the limited-time hairy crab pasta dish is available at each Pici location on set dates throughout the month, with 30 portions per night on a first come, first serve basis. Check out the schedule above in order to get the chance to savour this decadent dish!
This season, we also recommend the hand-cut pappardelle porcini (HK$140), which exudes meaty, nutty and earthy flavours from the porcini mushrooms, making it one of our all-time favourites at Pici.
Bejewelled with salmon caviar and doused in a lemon-thyme-butter sauce, the black ravioli smoked salmon (HK$160) reveals an oozing Japanese egg yolk when cut open.
Pici’s hairy crab pasta schedule:
5–6 November: Wanchai
7–8 November: Central
12–13 November: Tsim Sha Tsui
14 November: Shatin
19–20 November: Lai Chi Kok
21–22 November: Kennedy Town
26–27 November: Tseung Kwan O
28–29 November: Causeway Bay
30 November: Taikoo Place
Where: click here for Pici locations around town
This write-up is based on a complimentary media tasting provided in exchange for an honest review and no monetary compensation. The opinions expressed here represent the author’s.