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 Hotel Icon restaurant’s 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.
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