Hairy Crab Fever Hits Pici

🦀 The Autumn Gem Returns: Hairy Crab Season at Pici

Since Pici first incorporated the “Autumn gem” Hairy Crab into its crowd-pleasing daily homemade pasta, the team has treated this seasonal launch as a true ritual — leaving local foodies and Italian expats alike completely in awe. Following last year’s massive success, the culinary team is bringing this beloved delicacy home once again. For the second consecutive year, this highly anticipated treasure is back at Pici, drawing menu inspiration from a nostalgic local bing sutt (old-school Hong Kong cha chaan teng) vibe.

New & Returning Hairy Crab Specialties at Pici

Available for a limited time—don’t miss out!

Garlic Scallop “Noodle” — HKD120
Dai pai dong garlic scallops, served in the shell — with al dente spaghetti standing in for vermicelli.
À la carte or in the dinner set, no extra charge.

Prawn Toast — HKD88
The Hong Kong classic, upgraded with fresh crab meat, garlic, ginger and scallion on thick-cut toast. Golden, crispy, late-night-supper nostalgia.
À la carte or in the dinner set, no extra charge.

Pici Hairy Crab — HKD280 ⭐
The King returns. Handmade Pici pasta in a luxurious hairy crab roe sauce with saffron, balanced with Shaoxing wine and fresh ginger.
À la carte all day, or add to any set for HKD98.

Mango Panna Cotta — HKD65
Mango Coconut Sago meets silky Italian panna cotta.
À la carte or in set menus, no extra charge.

🍺 Pair It With Blue Girl — HKD58

Ice-cold Hong Kong nostalgia, the perfect match for rich hairy crab pasta. All Pici venues, throughout November.

📸 The Pici Bing Sutt Pop-Up

Pici Wan Chai · One month only

Our flagship transforms into an authentic bing sutt — plastic crates, neon signs, old-school posters. Dress retro, snap your crab, own the feed.