Above & Beyond welcomes winter with soothing Cantonese classics
Above & Beyond presents an exquisite lineup of winter specials, from a hearty and restorative Winter Solstice set dinner to steaming Cantonese claypot favourites and a show-stopping New Year’s Eve fireworks menu. Executive chef Chi-Ki Wong draws on the finest seasonal ingredients to craft classic Cantonese dishes with finesse, each designed to offer guests a warm and memorable winter dining experience.
The Winter Specials Menu features nine comforting dishes, including a standout stewed lamb brisket with mushroom and winter bamboo shoot, its long braise yielding a melt-in-the-mouth tenderness that feels perfectly suited to the cooler season.
Three traditional Cantonese claypot rice specialities anchor the menu. The duck confit and foie gras preserved sausage claypot rice layers tender duck leg with rich, aromatic cured sausage, infusing every grain with deep, savoury fragrance. The Wagyu beef, spring onion and 25-year dried tangerine peel claypot rice delivers an authentically Cantonese flavour profile, with the aged peel adding complexity to the tender beef. Rounding out the trio, the sweet preserved vegetable and Kagoshima Chamiton pork claypot rice offers a balanced interplay of freshness and gentle sweetness, a winter comfort in its own right.
(Photo: courtesy of Above & Beyond)
(Photo: courtesy of Above & Beyond)
Above & Beyond’s eight-course Winter Specials Set Dinner Menu showcases dishes such as double-boiled lamb soup with black maca, wolfberry and lily bulb, and baked grouper fillet with black truffle and wild mushroom. Priced at HK$788 per person (minimum two guests), the menu is available now through 28 February 2026.
One of the most cherished moments in the Chinese calendar, Winter Solstice is best celebrated with family, and Above & Beyond’s sweeping views of Victoria Harbour provide an unforgettable setting. For the occasion, executive chef Chi-Ki Wong has created an indulgent eight-course Winter Solstice Set Dinner, featuring elegant appetisers, luxurious main courses and a comforting sweet soup with glutinous rice dumplings symbolising reunion and good fortune. Highlights include steamed lobster with wild mushrooms in homemade XO sauce, double-boiled sea whelk soup with matsutake, dried longan and wolfberry, and steamed garoupa fillet with spring onion and preserved mustard cabbage. The menu is priced at HK$888 per person (minimum four guests) and is available from December 19 to 21, 2025.
For those seeking a spectacular spot to ring in the New Year’s Eve countdown*, Above & Beyond offers a six-course set dinner on December 31, 2025. Notable dishes include inaniwa udon with shrimp roe and hairy crab cream, where silky udon is coated in a rich, aromatic sauce, and steamed Australian lobster with homemade XO sauce, delicately cooked to retain its natural sweetness. Guests will also enjoy a complimentary glass of Charles de Cazanove Tradition Tête de Cuvée Brut NV Champagne. The menu is priced at HK$1,888 per person.
All menus are served in the elegant surrounds of Above & Beyond on Level 28 of Hotel Icon, offering panoramic views of Victoria Harbour.
Prices are subject to a 10% service charge*Victoria Harbour’s New Year’s Eve fireworks display is subject to official arrangements