Summer has come and gone, bringing with it new colours, tastes and a brand new seasonal menu at award-winning Chinese dining institution Above & Beyond. Promising a sophisticated dining experience with a stunning panoramic view of Hong Kong, Executive Chef Paul Tsui has created new Chinese dishes that bring to mind all the richness and warmth of the autumn months. Available from 12 September, 2016 onwards, the new menu draws on seasonal ingredients to please educated diners searching for the best that Hong Kong has to offer.
Chef Paul Tsui looked to Hong Kong’s celebration of contrasts for inspiration for his new dishes, which play on a mixture of classic and unconventional ingredients. Starting off with the Deep-fried Oyster served with Green Mango and Pomelo, the bright citrus highlights the crispy oysters, garnished with shrimp for added flavour. The Stir-fried Prawns with Termite Mushrooms brings the ocean to the mountains, with the unusual addition of termite mushrooms for a memorable plate that ends with a slightly spicy finish. The Steamed Crab Claw with Egg White and Hua Diao Wine uses traditional Chinese wine to add richness to the smooth egg white and steamed shellfish delicacy. The Stir-fried Giant Garoupa with Black Truffle, a Hong Kong favourite, welcomes all guests to the new menu, especially when paired with a carefully-selected bottle from the restaurant’s extensive wine list.
Above & Beyond – Steamed Crab Claw with Egg White and Hua Diao wine
Chef Paul Tsui joins Above & Beyond with over 23 years of experience working in some of Hong Kong’s most celebrated fine dining institutions, including Spring Moon at the Peninsula Hotel, Fook Lam Moon and The American Club Hong Kong. Chef Tsui is celebrated for his unparalleled knifework skills and ability to raise simple, traditional Chinese dishes to new culinary heights.
Chef Tsui’s signature dishes include Wok-fried Wagyu Beef Cubes with Green Apple, Mustard and Wasabi, using wasabi blended by Chef himself to bring out the best flavour of the Wagyu, and adding refreshing green apple to compliment the density of the premium cut beef. Guests will also enjoy Chef Tsui’s careful attention to textures and flavours with theWok-fried Lobster with Egg White and Black Truffles, the addition of milk to the egg white creating a memorably silky mouthfeel.
Above & Beyond – Wok-fried Lobster with Egg White and Black Truffles
Located in Tsim Sha Tsui’s stylish Hotel ICON, Above & Beyond is reminiscent of a private club, with bespoke interiors designed by Terence Conran & Partners. Outfitted with sophisticated local touches and with a breathtaking 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 2016 and a title as one of Condé Nast Traveller UK’s best new restaurants.
Above & Beyond – Deep-fried Oyster served with Green Mango and Pomelo
As the ultimate place to enjoy Hong Kong’s most breathtaking views over an unforgettable meal, Above & Beyond is where locals and travelers 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.