ABOVE & BEYOND
Chef Paul Tsui’s signature dishes include the Crispy Chicken, Wok-fried Lobster with Egg White and Black Truffles, Wok-fried Diced Whole Abalone with Lily Bulbs and Asparagus in XO Sauce, Wok-fried Prawns with Tangerine Peel and Fermented Black Beans, among others. Above & Beyond also includes dishes from other Chinese cuisines. For lunch, apart from the a la carte menu, diners can also look forward to gourmet dim sum. On the weekends, Above & Beyond extends its popular dim sum lunches from 11:30am until 4:00pm. With a pot of fine Chinese tea and acclaimed Chef Paul Tsui’s incredible dim sum creations, your weekend will be unlike any other.
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MEET OUR CHEF
With 23 years of culinary experience tucked under his apron strings, Executive Chef Paul Tsui is no stranger to the city’s fine dining scene with roles at renowned Chinese restaurants.
Combining the finest quality seasonal ingredients with beautiful plating and flawless technique, Chef Paul’s skill for presentation and knifework is unparalleled – transforming even the most ordinary ingredients into works of art to the delight of Hong Kong diners. Each of his dishes is created with the best of the ocean and land in mind. Standouts include his aromatic Wok-fried Lobster with egg white and black truffles and Crispy Chicken.