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Above & Beyond Presents their New Summer Menu

June 15, 2017 Dining No Comments Email Email

With 23 years of culinary experience, Executive Chinese Chef Paul Tsui is well versed in putting together exceptional Cantonese cuisine and his summer menu at Above & Beyond in Hotel ICON is no different. The seasonal dishes pay homage to traditional local flavours with a contemporary twist and incorporate fresh flavours for the warmer months. With panoramic views across the harbour the award-winning restaurant is the prime place to be to take in the summer sunshine and sample exquisite Cantonese fare.

The new menu incorporates numerous bold flavours, giving traditional summer dishes a modern edge. The cutting-edge techniques employed by Chef Paul to create these dishes have resulted in remarkable flavours and textures that surprise and delight. The Steamed Japanese Bean Curd stuffed with King Crab and Minced Yunnan Ham (HKD 218 per person) presents Japanese King Crab, cooked in a flavour packed broth made from the crab’s shell and stuffed inside smooth bean curd. At the final stage delicate and skilled deep frying gives a firm form to the bean curd which is placed in iced water before being presented in a reduction of the crab broth. Chef Paul’s Wok-fried Diced Whole Abalone with Lily Bulbs and Asparagus in XO Sauce (HKD 498 for 4 pax) is a dish of layered flavours that are achieved through complex preparation and carefully slicing of the South African abalone. Chef Paul’s flair can again be seen in his Chinese Fried Dough stuffed with Shrimp Mousse and Goose Liver in Wasabi Mayonnaise (HKD 368 for 4 pax), that elevates a traditional Cantonese dish with the surprising kick of the wasabi, contradictory textures between the crispy fried dough and smooth mousse, and delicate infusion of goose liver with shrimp.

Other new dishes to look forward to on the menu are Wok-fried Prawns with Basil, Baked Spareribs in Tomato Sauce and Vinegar, Double-boiled Duck Soup with Winter Melon and Pearl Barley and Tossed Noodles with Poached Egg and Honey-glazed Barbecued Kagoshima Pork in Spicy Sauce.

Located in Tsim Sha Tsui’s stylish Hotel ICON, Above & Beyond is an oasis high up on the 28th floor, with bespoke interiors designed by Terence Conran & Partners. Outfitted with sophisticated local touches and with a breath-taking view of the Hong Kong Harbour, the intimate restaurant and its lauded modern Chinese menu have been rewarded with accolades including three Michelin Guide ‘fork-and-spoons’ in 2017 and a title as one of Condé Nast Traveller UK’s best new restaurants.

As the ultimate place to enjoy Hong Kong’s most breath-taking views over an unforgettable meal, Above & Beyond is where locals and travellers alike can rediscover Asia’s world city from above. Chef Paul Tsui’s curated creations are the perfect excuse to step into the restaurant’s inviting interior and enjoy a truly elevated dining experience.

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