Contemporary Chinese restaurant Above & Beyond at Hotel Icon in Tsim Sha Tsui, Hong Kong has presented a new summer menu created by executive chef Paul Tsui, offering a selection of seasonal delicacies to be enjoyed with panoramic views across the city’s harbour.
The new menu includes seasonal dishes that pay homage to traditional local flavours with a contemporary twist and incorporate fresh flavours for the warmer months. The steamed Japanese bean curd stuffed with king crab and minced Yunnan ham is cooked in a flavour-packed broth made from the crab’s shell and stuffed inside smooth bean curd.
Chef Paul’s signature dishes include the wok-fried diced whole abalone with lily bulbs and asparagus in XO sauce; and the Chinese fried dough stuffed with shrimp mousse and goose liver in wasabi mayonnaise, which elevates a traditional Cantonese dish with the surprising kick of the wasabi.
Other new dishes 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. http://www.hotel-icon.com/dining/above-beyond
In the Headlines…