When the autumn wind blows, the crabs are at their best. This autumn, Executive Chef Wong Chi Ki six autumn specials and an eight-course autumn set dinner, including Baked Roe Crab with Yellow Bell Pepper Sauce served in a casserole and Deep-Fried Sea Cucumber Stuffed with Shrimp and Gorgon Fruit in Hairy Crab Cream. Emphasizing the seasonal essence of Cantonese cuisine, Chef Wong also prepares a special dish: Double-Boiled Teal and Dried Sea Whelk Soup with Pear and Preserved Kumquat, perfect for this transitional season.