Hotel ICON is pleased to announce the appointment of Chi Ki Wong as the new Executive Chinese Chef of Above & Beyond. Upon his appointment, Chef Wong is introducing a brand new a la carte menu for Above & Beyond, the award-winning Cantonese restaurant in the heart of vibrant Kowloon.
Chef Chi Ki Wong joined Hotel ICON in March 2016 and is currently the Executive Chinese Chef of Above & Beyond. He is taking the award-winning restaurant to new heights with his signature dishes. Chef Wong’s culinary repertoire blossomed during his time at the Hong Kong Golf Club from 2000 until February 2003 as a Chef de Partie. He joined Harbour Plaza Hotels & Resorts in February 2003 as Senior Cook A, and over a span of five years, he was promoted to become a Section Head. During this period, he was transferred to The Kowloon Hotel from March 2005 to May 2006 as a Section Head at Main Kitchen, where he developed and refined his culinary techniques. After spending four years with W Hong Kong from August 2008 until March 2012 as a Stove Chef, he joined The Peninsula Hong Kong from March 2012 until February 2016 as a Wok Sous-Chef.
With a notable career trajectory, Chef Wong has over 15 years of extensive experience tucked under his apron strings. Chef Wong is passionate about working with fresh ingredients and specialised in crafting both traditional and innovative Chinese dishes. With enthusiasm and ambition, Chef Wong is excited to introduce new menus and dishes to match with the restaurant’s breathtaking city views.
In addition to the much-adored selection of signature dishes such as Crispy Chicken, Wok-fried Lobster, Egg White and Black Truffle and Wok-fried Prawns, Tangerine Peel and Fermented Black Beans, Above & Beyond presents a brand new a la carte menu featuring new signature dishes crafted with top-quality ingredients from around the world. Highlights include the sweet and sour Stir-fried Tiger Prawn from South East Asia with Preserved Plum Sauce and Stir-fried Australian M9 Wagyu Beef Cubes with Brown Garlic. The Australian M9 Wagyu Beef is renowned for its tenderness and excellent marbling which gives full-bodied flavours that make it perfect for Chinese dishes. The menu also features an addition of vegetarian dishes such as the Wok-fried Mushroom, Ginkgo, Lily Bulb, Asparagus, Black Fungus in Crispy Basket. There is something to suit all palates.
A truly unique and unforgettable experience awaits gastronomic enthusiasts at Above & Beyond where exquisite Cantonese dishes are served with imported premium Oscietra caviar from France’s leading caviar brand, Sturia. Sturia pioneers sturgeon farming in Bordeaux, France and prides itself in offering a wide variety of sensations and freshness of remarkable caviar known to enhance dishes with subtle iodine hints. Its lightly salted caviar releases long hazelnut flavours on one’s palate creating an extraordinary experience. Discover a range of sea specialties at Above & Beyond, including Braised Garoupa Roll and Winter Melon in Pumpkin Broth and Wok-fried Scrambled Egg White and Crab Meat, each served with 15 grams of French Sturia Oscietra Caviar that is sure to impress.
Enjoy the breathtaking views of Victoria Harbour while savouring alluring dim sum offerings, complemented by a collection of premium Chinese tea at HK$35 per person*. Highlights include Taiwanese Oriental Beauty, Wuyi Great Red Robe, 20-Year Aged Pu-Erh, Luk On Tea, Ming Qian Lion Peak Dragon Well and Silver Needle, etc.
|New A La Carte Menu and French Sturia Oscietra Caviar Dishes|
|Lunch: Monday – Friday: 11:00 – 14:30
Saturday, Sunday & Public Holidays: 11:00 – 15:30
Dinner: 18:00 – 22:30
|Venue:||Above & Beyond, 28/F, Hotel ICON, 17 Science Museum Road, Tsim Sha Tsui East, Kowloon, Hong Kong|
|Enquiries:||(852) 3400 1300 or firstname.lastname@example.org|