ABOVE & BEYOND
18:00 - 22:30
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 Wok-fried Wagyu Beef Cubes with green apple, mustard and wasabi.