Hotel ICON’s Above & Beyond is delighted to announce the launch of an exclusive Afternoon Tea collaboration with Hong Kong fashion brand Loom Loop. Each weekend between Saturday 10 June – Sunday 30 July Above & Beyond will be the Hong Kong destination for a luxurious summer afternoon.
Bringing a whole new dimension to the restaurants already celebrated Afternoon Tea the partnership gives guests the unique chance to taste the exquisite flavours of Chef Danny Ho’s specially crafted pastries inspired by Loom Loop designs. While enjoying Afternoon Tea with Above & Beyond’s spectacular view of Victoria Harbour guests will be inspired by the creative world of one of Hong Kong’s leading contemporary designers. Each guest will walk away with an exclusive gift from Loom Loop, who have created a card holder exclusively for Above & Beyond that features a bold forest green and navy blue design, mirroring the theme of the latest collection, which pays homage to an ancient Chinese legend. The legend tells a love story about a cowherd and a fairy, their love wasn’t allowed so they were banished to either sides of the Silver River and once a year a group of magpies would form a bridge allowing the lovers to reconnect, hence the running magpie motif in the latest collection.
Above & Beyond recognises Hong Kong’s unique position on the world stage as a centre for both high end food and fashion, and effortlessly combines the two, making it the number one dining spot for stylish urbanites and travellers alike, who are looking for a luxury dining experience. The collaboration between Above & Beyond and Loom Loop highlights the Chinese heritage and modern aesthetics that they both embody, as well as furthering their respective commitments and dedication to supporting home-grown talent and the local community.
To reflect the bold prints and colours of Polly Ho’s latest Loom Loop collection, pastry chef Danny Ho has prepared a number of new desserts complete with equally bold designs.
Executive Chef Paul Tsui and Executive Pastry Chef Danny Ho have prepared a series of special desserts and dishes reflecting Loom Loop’s heritage designs. Savoury highlights include Pork Dumpling with Shrimp, a traditional Cantonese dish served in Chef Paul Tsui’s signature contemporary style, Crispy Taro Cake with Diced Abalone and Smoked Egg with Oolong Tea Leaves. Sweets are taken care of with a newly created Steamed bun with Almond Custard, Black Forest Cake with Iron Buddha Tea and Éclair with Blueberry Cream that play homage to the vibrant colours of Loom Loop’s bold prints.
“The creativity displayed in the dishes Above & Beyond’s Chefs have created is so in keeping with the style and philosophy of Loom Loop. It’s great to work with a restaurant that champions local brands and supports Asian design”. Polly Ho, Founder and Designer, Loom Loop.
“It has been a delight to work with Polly and her team, Loom Loop’s designs are vibrant, colourful and bold, and such an inspirational starting point from which to create my newest desserts”. Executive Pastry Chef, Hotel ICON, Danny Ho.
Date: 10 June – 30 July 2017
Price: HKD438 + 10% for 2 persons with tea and freshly brewed coffee