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Cangrejo Wangfu
蟹王府 / Xie Wang Fu
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A high-end restaurant where you can savor Shanghai crab and authentic flavors
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3 kinds of appetizers Today's dim sum Rice with Shark's Fin and Crabmeat Sauce (A sumptuous dish with shark's fin and crabmeat) Today's dessert
3 kinds of appetizers Today's dim sum Specially dressed noodles with crabmeat (A luxurious dish with plenty of crab meat) Today's dessert
3 kinds of appetizers One dim sum of the day Bean-curd soup with crab meat and rice 1 dessert of the day
A delicacy unique to 'Crab King Mansion' that combines traditional and modern cooking methods, starting from the cultivation of crabs.
A Nanso specialty dish where male crab white roe and female crab innards are mixed with crab miso, and eaten by mixing with fragrant rice.
A dish made by marinating live Shanghai crab in a special sauce based on white wine and freezing it at -40°C.
A dish where crabs are steamed once and then marinated in Crab King's original Shaoxing wine sauce.
A dish where migrating crabs are stir-fried with plenty of garlic for a fragrant flavor.
Approximately 20 pieces of crab meat are used in one dish. Stir-fried in oil extracted from crab shells. A luxurious dish where this is stuffed into popin (thin pancakes) with a sesame fragrance. Enjoy with a glass of Juvres-Chambertin wine.
3 kinds of appetizers Today's dim sum Rice with Shark's Fin and Crabmeat Sauce (A sumptuous dish with shark's fin and crabmeat) Today's dessert
3 kinds of appetizers Today's dim sum Specially dressed noodles with crabmeat (A luxurious dish with plenty of crab meat) Today's dessert
3 kinds of appetizers One dim sum of the day Bean-curd soup with crab meat and rice 1 dessert of the day
This is Peking duck specially imported from China through a unique route by Kanioufu. It features crispy skin, juicy meat, and rich flavor. Customers can enjoy the carefully roasted Peking duck with our special sauce unique to our restaurant. ■ Pancakes: 2 pieces per person ■ Includes Hong Kong roasted duck
A unique delicacy from 'Crab Wangfu', which combines traditional and modern cooking methods, starting from crab farming.
A Nanso specialty dish featuring crab miso combined with male crab's milt and female crab's roe, served mixed with fragrant rice.
A dish made by marinating live Shanghai crabs in a special sauce based on white liquor and freezing them at minus 40°C.
This dish is made by steaming the crab first and then marinating it in the original Shaoxing wine sauce from Crab King Palace.
A dish where blue crab is stir-fried with plenty of garlic for a fragrant flavor.
Uses about 20 pieces of crab meat in one dish. Stir-fried in oil infused with the aroma of crab shells. A luxurious treat wrapped in sesame-scented popin (thin pancakes). The glass of wine is Gevrey-Chambertin.
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