InterContinental Hong Kong's 2-Michelin star Cantonese restaurant, Yan Toh Heen will present an “Authentic Hairy Crab Feast” showcasing fresh seasonal hairy crab from Yang Cheng Lake in Jiang Su province in collaboration with Shanghai Hairy Crab Master Chef Wang Hao, who is Executive Chef of Central Hotel Shanghai's Wang Bao He Crab Banquet.  A special 8-course Hairy Crab Feast Menu (HK$2,488 per person + 10% service charge inclusive of Chinese Yellow Rice Wine) showcasing dishes by Guest Chef Wang Hao and Yan Toh Heen Executive Chef Lau Yiu Fai will be available at Yan Toh Heen from October 14 – December 10.   

On November 4, Shanghai Hairy Crab Master Chef Wang Hao will personally be in Hong Kong at Yan Toh Heen for a Gala Shanghai Hairy Crab Feast. The evening will feature a special 8-course Shanghai Hairy Crab Feast inclusive of Classic Chinese Yellow Rice Wines for HK$2,488 per person + 10% service charge.  

Then on Saturday, November 5 (11:30am – 2:45pm), Chef Wang Hao will conduct a special Hairy Crab “Cooking with the Culinary Stars” Cooking Class in which he will share tips on how to select the best hairy crab and how to prepare and cook hairy crab. He will demonstrate how to make Hairy Crab & Pork “Xiao Long Bao” Dumplings. Then participants can try their hand at making their own Hairy Crab & Pork “Xiao Long Bao”.  Yan Toh Heen's Tea Sommelier Kelvin Ng will serve Ginger Tea as the participants taste the Xiao Long Bao and Hairy Crab Pastry. Each participant will receive a cooking class apron and certificate, along with a gift of exclusive tea, a box of Yan Toh Heen Homemade XO Chili sauce and a box of Wang Bao He Hairy Crab Roe Sauce. This Guest Chef Cooking Class is HK$1,688 per person.

Please click here for the Shanghai Hairy Crab Feast Menu (Available October 14 – December 10, with the exception of November 4.

Please click here for the November 4th Gala Shanghai Hairy Crab Feast Dinner Menu with Chef Guest Wang Bo of Wang Bao He Crab Banquet.

About Master Chef Wang Hao and Wang Bao He Crab Banquet

Wang Hao is the third generation of successors of Wang Bao He Crab Banquet, located in the Central Hotel Shanghai. Since he began working at the hotel in 1981, he has been devoted to the innovation and continuous development of Huaiyang Cuisine and crab dishes with a spirit of relentless pursuit. Through 30 years of development, Wang Hao and his culinary team have made the Wang Bao He Crab Banquet a must-dine place for the people in Shanghai, as well as visitors from Hong Kong, Taiwan and overseas.

Wang Hao has been invited many times to take part in culinary programmes of top mainstream media in Shanghai and abroad. He has served as a judge of important food competitions He has won the title of “China Famous Cook” and “China Master Chef”, and is rated as an “Outstanding Talent” in the Shanghai “Top Cup” election of young and middle-aged culinary elites. He is also a member of Shanghai Cuisine Specialized Committee and the Famous Chef Committee of the Shanghai Cuisine Association. Over the past fifteen years, Wang Hao has extended the influence of Wang Bao He Crab Banquet with his exquisite cooking techniques and has built up the high-end profile of Wang Bao He Crab Banquet amongst Shanghai's most discerning diners.

For further information on Wang Bao He, please click here.

Yan Toh Heen is open daily for lunch and dinner.

Yan Toh Heen, Lower Level
InterContinental Hong Kong, 18 Salisbury Road, Kowloon, Hong Kong
Restaurant Reservations: + 852 2313 2323 / E-mail : fb.hongkong@ihg.com
Tel: +852 2721 1211 / Fax: +852 2739-4546 / E-mail: hongkong@ihg.com
www.hongkong-ic.intercontinental.com / www.intercontinental.com

Please click here for images of Guest Chef Wang Ho's and Yan Toh Heen Executive Chef Lau Yiu Fai's Hairy Crab Dishes.

For a selection of Yan Toh Heen images of InterContinental Hong Kong, please click here.

For further press information, please contact:
Carole L Klein
Executive Director of PR & Communications
InterContinental Hong Kong
Tel : + 852 2313 2335 / Fax : + 852 2721 5964
E-mail: carole.klein@ihg.com