ABOVE & BEYOND New Chef With Noveau Cantonese Culinary Style

An award winning nouveau Cantonese style ABOVE & BEYOND restaurant sit on the 28th floor of Hotel ICON with a panoramic view of the Victoria Harbour skyline from floor-to-ceiling windows, this elegant restaurant is surely a culinary destination. With the new Executive Chef Paul Tsui on board by introducing his out-of-the-norm Cantonese gastronomy new items included in the summer menu. mylifestylenews has the findings……

Chef Tsui brings with him 23 years of culinary experience, having worked in some of the city’s most renowned fine dining Chinese restaurants including Spring Moon at the Peninsula Hotel, Fook Lam Moon and in The American Club Hong Kong. Mastering in his innovative Cantonese style of cooking with his remarkable and intricate knifework skills by producing stunning creations from daily fresh ingredients used. Chef Tsui’s signature dishes are set to win over Hong Kong diners, combining the finest quality seasonal ingredients used daily across his menus, complemented by beautiful plating and flawless technique.

Do not hesitate to speak to their experience Wine Sommelier for some Great wines produced from small vineyards in Asia especially The Greater China Region and Thailand for your meals pairing. Here are some of our picks during a recent visit:

<Braised Conpoy Soup with Fish Maw and Bean Curd>
The presentation highly shows Chef’s Tsui knifework’s skill by the look at the finely sliced delicate beancurd. Served on premium braised conpoy broth, a great start of his gastronomy journey.

<Pan-Fried Pork with Italian Balsamic served with Osmanthus Poached Pear>
Another eye-catching presentation with great thought. Poached pear was cut into small heart shape sizes and marinated with Osmanthus dressing to get the aroma and to create a lightness of flora influence. Italian Balsamic vinegar is used to pan-fry the pork to infuse the East-meets-West concept.

<Wok-Fried Crystal Prawn with Watermelon>
Simply divine! Despite the white starchy sauce derived from another kind of secret premium stock. The giant King prawns are sat on a slice of watermelon (half fresh/half inner white skin to create the layer on presentation) and served along side with aromatic tiny little mushrooms.

<Pan-Fried Wagyu Beef Served With Green Apple & Japanese Wasabi>
Lean and not so fatty Wagyu beef cooked to perfection with mustard sauce and a hint of Japanese wasabi. Quite a well balance dish for not overpowering each component used to pan-fry this dish.

<Braised Choi Sum in Superior Broth>
Eating green vegetables in Most Chinese restaurants in Hong Kong always face the same flaw. The kitchen will always overcook the green vegetables in regardless whatsoever condiments or supreme stock are used to accompany the cooking. It often tastes less crunchy and too soggy which it should have been done in a less is more way even you pre-warn them before placing the order.

Additional add-on DIM SUM:

<Garoupa and Shrimp Dumplings>
A rather bland in the filling and the paste was a little too think on the mouth. Salted egg yolk was used to add a little richness to the flavor and black sesame seed as garnish.

<Shrimp Wasabi Spring Roll>
A well deep fried crispy rolls with just a dash of wasabi to add a complexity to the flavor. Shrimps was finely chopped and couldn’t recognize without telling.

Tried & Tested:
Location: 3.5/5
Design & Decor: 3.5/5
Food & Beverage: 4.5/5
Service: 4.5/5
Value For Money: 4/5
Experience: 4/5

Braised Conpoy Soup with Fish Maw and Bean Curd
Wok-Fried Crystal Prawn with Watermelon

28/F, Hotel ICON
17 Science Museum Road
Tsim Sha Tsui, Hong Kong
Tel: +852 3400 1318

*Fruit Menu available from July onwards

Reviews are based on actual day of visit and experience. mylifestylenews reserves the right of final decision in case of any disputes. All images are photographed by mylifestylenews team without any photoshop enhancement and are the property owned by mylifestylenews unless otherwise stated.

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