Skip to content
search
Digest Chef Chi Ki Wong's New Spring Specials At Above & Beyond

Chef Chi Ki Wong's New Spring Specials At Above & Beyond

Chef Chi Ki Wong's New Spring Specials At Above & Beyond
A new array of spring dishes (Photo: Hotel Icon)
By Tatler Dining
March 18, 2021
Tatler Dining+ Hotel Icon
To announce the arrival of spring, Above & Beyond's executive chef brings the finest seasonal ingredients to the Hotel Icon restaurant

To announce the arrival of spring and to surprise guests with a specially crafted Spring Specials menu, executive chef Chi Ki Wong is delighted to bring the finest seasonal ingredients to Above & Beyond. The white asparagus, renowned as “King of Vegetables”, sprouts from April to June each year. With elements of traditional Cantonese cuisine combined with international cooking methods and ingredients, chef Wong has specially curated the fried South African abalone with white asparagus in homemade XO sauce, redefining this premium dish.

Sourcing specialised products from around the world, ingredients are chosen for their unique flavour and texture. The braised duck with pineapple and plum sauce is a perfect flavour combination with the succulent duck, with a sourness from the plum sauce that will not disappoint. The stone-grilled oysters with Cognac have a unique flavour thanks to the decadent aroma of Cognac that gives the oyster a rich and savoury depth. Last but not least, the braised eel with golden garlic in brown sauce is prepared with details that deliver an exceptional flavour and texture. 

Above & Beyond

Restaurant, $$$$, Chinese, Cantonese, Tsim Sha Tsui

Tags

Digest Promotion Above & Beyond Hotel Icon Cantonese Chinese Tsim Sha Tsui Wong Chi-Ki chef

keyboard_arrow_up

In order to provide you with the best possible experience, this website uses cookies. For more information, please refer to our Privacy Policy.

close