TAIPEI (Taiwan News) — A culinary masterpiece is about to unfold in Taipei this autumn, where Michelin-starred expertise meets the season's most prized crabs.
Two-star Michelin Chef Kan Chit Ming (簡捷明) and Executive Chef Wu Fook-chun (胡福春) at Longyue restaurant are set to launch their "Crab Rhapsody" feast, featuring more than 20 crab dishes sourced from across the globe.
Rooted in the essence of Cantonese cuisine — focusing on the purity of ingredients and mastery of fire — Longyue's autumn feast is a testament to this philosophy.
The chefs select and prepare each crab, from the sweet and rich roe of the Japanese snow crab to the meaty, robust sand crabs. They employ a variety of cooking techniques, including steaming, sauteing, braising, and deep-frying, to bring out the unique character of each type of crab.
Among the standout dishes is the delicate crab roe and shrimp tofu. This dish elevates simple ingredients to an art form, with silken tofu simmered in a light broth until tender, then combined with freshly prepared crab roe and plump green peas. The result is a smooth and flavorful delicacy that is clean and incredibly satisfying.
For those who crave a bolder taste, the spicy stir-fried male sea crab delivers a fiery kick. This dish features thick, meaty sand crabs stir-fried with fresh Sichuan peppercorns, dried chilies, and aromatic ginger and garlic. The savory, spicy sauce perfectly coats the tender crab, creating a complex and memorable flavor profile that will leave one wanting more.
A highlight that showcases both elegance and comfort is the steamed minced pork patty with crabmeat. Made with hand-minced Iberian pork, water chestnuts, and mushrooms, the steamed pork patty is topped generously with freshly picked snow crabmeat and green onions. It is served with a hot broth poured tableside, creating a symphony of sweet and savory flavors that are both heartwarming and sophisticated.
To spare diners the trouble of shelling, the culinary team de-shells the plump Japanese snow crab daily for two incredible dishes.
The crispy snow crab and tofu skin roll features crabmeat stir-fried with onions and a house-made truffle sauce, wrapped in tofu skin, and deep-fried to a golden crisp. The stir-fried snow crabmeat with scallops is a true test of a chef’s stir-frying skills, combining crunchy bean sprouts, fluffy eggs, and tender crabmeat with dried scallops.
The feast also features a comforting and rich snow crab congee. Starting with a slow-simmered lobster broth, the congee is loaded with delicate snow crabmeat, scallops, fresh shrimp, mushrooms, and luffa. Crispy rice is added for an extra layer of texture, making for a warm and savory bowl that tastes like a wave of pure ocean bliss.
(Taiwan News, Lyla Liu video)
