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.
Highlight dishes from the menu include:
Deep-fried Oyster served with Pomelo and Green Mango
Stir-fried Prawns with Termite Mushroom
Steamed Crab Claw with Egg White and Hua Diao Wine
Stir-fried Giant Garoupa Fillet with Black Truffle