Above & Beyond unveils Cantonese classics to celebrate autumn

Hotel Icon’s award-winning Cantonese restaurant Above & Beyond presents a range of exquisite and nutritious autumn delights featuring crab roe and spotted garoupa, all crafted by executive chef Wong Chi-ki. From now until November 30, 2024, guests can savour the new dishes from the restaurant’s a la carte menu or enjoy a menu with an array of new dishes and autumn specials for dinner, all set against the breathtaking backdrop of Victoria Harbour.

The autumn menu showcases a range of tantalising creations in season. Pan-fried bird’s nest with egg white and hairy crab roe is a classic dish not often seen on modern menus and was once favoured by affluent families half a century ago. This exquisite delicacy requires meticulous preparation, showcasing the artistry and tradition behind its creation. Wong skilfully blends premium bird’s nest with a measured ratio of egg whites for a delightfully soft yet resilient texture. After pan-searing, it is complemented by flavoursome autumn crab roe.

Another highlight is the stir-fried crystal king prawn with hairy crab roe (HK$388 per person), and fried rice with fresh crab meat in XO sauce, offering a harmonious blend of fresh flavours. Crafted using a traditional recipe, the minced spotted garoupa with fine-grained yam in fish broth (HK$98 per person), features premium spotted garoupa blended with congee made from fresh yam instead of rice. This remarkable dish offers a delightful sweetness and is packed with nutritional benefits, making it to be a must-try. Wong also recommends steamed spotted garoupa fillet with preserved vegetables from the menu.

Guests can also indulge in stir-fried wild venison with fresh yam and fig (HK$328 per person), featuring tender venison paired with smooth yam and sweet figs, and steamed spotted garoupa fillet with shrimp paste in Sichuan pepper sauce (HK$588), a fragrant dish that warms up the body during the autumn season. The double-boiled dried sea whelk soup and softshell turtle with matsutake mushroom and dried logan is another excellent and nourishing choice for autumn.

Guests can enjoy these sumptuous delights in the elegant and sophisticated ambience of Above & Beyond on the 28th floor of Hotel Icon, overlooking Victoria Harbour.