Discover the traditions, flavours and craftsmanship behind one of Chinese cuisine’s most anticipated seasonal delicacies.
Hairy crab season arrives at Silver Waves by Boon with a seven-course tasting menu created by Michelin-starred Chef Ho Chee Boon. Available from October to November 2026, the experience features prized hairy crab from Yancheng, China, prepared through traditional Cantonese techniques and presented as a journey through the ingredient’s distinctive flavours and textures.
Served on the 36th floor of Chatrium Hotel Riverside Bangkok, overlooking the Chao Phraya River, the experience is priced at THB 1,888 net per person.
What is hairy crab, and why is it so prized?
Hairy crab, also known as Chinese mitten crab, is a seasonal freshwater crab celebrated in Chinese cuisine for its delicate meat and rich, creamy roe.
Unlike larger varieties of crab valued primarily for their meat, hairy crab is particularly appreciated for the balance between its natural sweetness and the distinctive richness of its roe.
Its arrival is closely associated with autumn, making hairy crab season an important occasion in Chinese dining culture.
Traditional preparations often favour gentle steaming, allowing the natural character of the crab to remain at the centre of the experience.
From Yancheng, China: The journey of hairy crab
The hairy crab featured at Silver Waves by Boon comes from Yancheng, China, bringing the traditions of this seasonal ingredient to Bangkok.
Provenance plays an important role in understanding hairy crab. The crab’s origin, seasonal availability and careful handling all contribute to the story behind the dining experience.
At Silver Waves by Boon, Chef Ho Chee Boon approaches the ingredient with respect for its heritage while exploring how different parts of the crab can be presented through contemporary Cantonese cuisine.
Rather than serving hairy crab as a single dish, the seven-course menu invites guests to appreciate its distinctive characteristics through a carefully considered progression.
How is hairy crab prepared at Silver Waves by Boon?
The experience begins with a live hairy crab presentation at the table, introducing guests to the ingredient before its preparation.
The crab is gently steamed upside down over fragrant Xin Hu green tea in a traditional bamboo dim sum basket.
This technique is intended to preserve the crab’s delicate sweetness while reducing stronger seafood aromas, allowing its natural flavours to emerge.
Following the steaming process, the culinary team carefully deconstructs the crab, separating its different components for the courses that follow.
The preparation reflects the precision and attention to detail central to Cantonese cooking, where the treatment of an ingredient is just as important as its presentation.
Seven courses, one seasonal ingredient
Created by Michelin-starred Chef Ho Chee Boon, the seven-course tasting menu explores hairy crab through different flavours, textures and preparations.
Each course draws attention to a particular element of the crab, from the delicate sweetness of its meat to the rich character of its prized roe.
The experience is designed as a complete culinary journey, giving guests an opportunity to discover how one seasonal ingredient can be interpreted through a variety of Cantonese techniques.
It is an expression of Chef Ho’s contemporary approach to Cantonese cuisine, balancing traditional craftsmanship with carefully considered creativity.
A distinctive finale: Ginger, red dates and crab roe
The tasting menu concludes with one of Chef Ho’s more unexpected creations.
A warm dumpling infused with ginger, goji berries and red dates is delicately filled with rich crab roe.
Drawing on ingredients traditionally associated with Chinese cuisine, the final course offers a warming, aromatic conclusion to the meal.
Rather than ending with a conventional dessert, Chef Ho brings together familiar flavours and an unexpected savoury element to complete the hairy crab journey.
Experience hairy crab season overlooking the Chao Phraya River
At Silver Waves by Boon, the seven-course tasting menu is presented alongside panoramic views of the Chao Phraya River and Bangkok skyline.
Led by Michelin-starred Chef Ho Chee Boon, the restaurant brings together contemporary Cantonese cuisine, traditional culinary techniques and thoughtful hospitality.
The hairy crab experience reflects this philosophy, inviting guests to discover not only the flavours of a seasonal delicacy but also the craftsmanship and stories behind its preparation.
For those seeking a distinctive Cantonese dining experience in Bangkok, hairy crab season offers a reason to gather around the table and discover the traditions behind this celebrated ingredient.
Hairy crab season 2026: Reservations and details
- Restaurant: Silver Waves by Boon
- Experience: Seven-course hairy crab tasting menu
- Period: October – November 2026
- Price: THB 1,888 net per person
- Lunch: 11.30–15.00
- Dinner: 18.00–22.00
- Location: 36th floor, Chatrium Hotel Riverside Bangkok
- Chef: Michelin-starred Chef Ho Chee Boon
Frequently asked questions
What is hairy crab?
Hairy crab, also known as Chinese mitten crab, is a seasonal freshwater crab prized in Chinese cuisine for its delicate meat and rich roe. It is especially associated with autumn dining traditions.
When is hairy crab season?
Hairy crab is traditionally associated with the autumn months in China. At Silver Waves by Boon in Bangkok, the seven-course hairy crab tasting menu is available during October and November 2026.
Where can I eat hairy crab in Bangkok?
Silver Waves by Boon, located on the 36th floor of Chatrium Hotel Riverside Bangkok, offers a seven-course hairy crab tasting menu created by Michelin-starred Chef Ho Chee Boon.
Where does the hairy crab at Silver Waves by Boon come from?
The hairy crab featured in the seasonal tasting menu comes from Yancheng, China. Chef Ho’s menu celebrates the ingredient’s provenance and culinary heritage through traditional Cantonese techniques.
How is hairy crab prepared at Silver Waves by Boon?
The experience begins with a live crab presentation, followed by traditional steaming over Xin Hu green tea in a bamboo basket. The culinary team then carefully prepares the crab’s different components for the seven-course tasting menu.
What is included in the seven-course hairy crab tasting menu?
The tasting menu features seven courses highlighting different elements of hairy crab, including its delicate meat and rich roe. The experience concludes with a warm dumpling infused with ginger, goji berries and red dates, filled with crab roe.
How much is the hairy crab tasting menu?
The seven-course hairy crab tasting menu at Silver Waves by Boon is priced at THB 1,888 net per person.
Who created the hairy crab tasting menu?
The menu was created by Michelin-starred Chef Ho Chee Boon, who brings his international culinary experience and contemporary Cantonese cooking philosophy to Silver Waves by Boon.
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