ENGLISH
MICHELIN Guide recommended restaurant
Above & Beyond presents Cantonese fine dining
Above & Beyond has been awarded the Top 10 wine pairing Chinese Restaurant in Hong Kong for the third consecutive year since 2018 by Wine Luxe Magazine. With over 100 participating restaurants, it's an honour to see our devotion exceed customer expectations and have our passion recognised.
Accompanied by spectacular skyline Victoria Harbour has to offer, Above & Beyond, set on the top floor of Hotel ICON, offers the ultimate fine dining experience in town with meticulously crafted classic and contemporary Chinese dishes. With artwork that celebrates the city's landscapes adorning the restaurant, completed with design aesthetic from British designer Sir Terence Conan, Above & Beyond is the epitome of East meets West and Art meets Food.
ABOVE & BEYOND
INFORMATION
Mon-Fri: 11:30am – 3:00pm (Last Order at 2:30pm)
Sat, Sun & PH: 11:00am – 1:00pm (Last Order at 12:30pm) DINNER: 6:00pm – 11:00pm (Last Order at 10:30pm)
& 1:30pm – 3:30pm (Last Order at 3:00pm)
OUR CUISINE
Our signature dishes include the Crispy Chicken, Wok-fried Lobster with Egg White and Black Truffles, Wok-fried Prawns with Tangerine Peel and Fermented Black Beans, among others. Above & Beyond also includes dishes from other Chinese cuisines. Apart from the a la carte menu, diners can look forward to gourmet dim sum. With a pot of fine Chinese tea and incredible dim sum creations, your dining will be unlike any other.
Signatories enter into a contract to use Club house venues constitute as a member of our Club house.
Traditional Crispy Fried Chicken
Check out the video to unveil the secrets of traditional cantonese cuisine - Crispy Fried Chicken.
MEET OUR CHEF
Chef Chi Ki Wong joined Hotel ICON in March 2016 and became the Executive Chinese Chef of Above & Beyond in March 2019. With over 20 years of experience, Chef Wong started his culinary journey at Hong Kong Golf Club and has since worked at renowned Cantonese restaurants in top hospitality destinations such as The Peninsula Hong Kong, W Hong Kong, The Kowloon Hotel, and Harbour Plaza Hotels & Resorts.
Chef Wong combines fresh ingredients and seasonal specialties to create exquisite Cantonese dishes that appeal to all tastes. His signature dishes, including Smoked Pigeon with Oolong Tea and Wok-fried Lobster with Egg White and Black Truffle, have become beloved favorites, inspiring him to continue innovating and providing exceptional dining experiences to guests.
Hong Kong Traditional Favorites
Dim Sum
Indulge in the exquisite flavors of Hong Kong Traditional Favourites!
Our culinary masterpieces are meticulously crafted, following time-honored cooking techniques.
Chef Wong's Spring Specials
From 17 February 2025, discover a selection of nourishing spring delicacies and an exclusive seasonal dinner menu, masterfully curated by Executive Chef Wong Chi Ki.
Signatures
A not-to-be-missed item for all seafood lovers, Wok-fried Lobster, Egg White and Black Truffle, an alluring dish that marries the exquisite aroma of black truffle and local lobster topped with gold leaf. Wok-fried with milk to a heavenly silky-smooth texture, the egg white is delicate yet flavourful. With a fragrant hint of the black truffle, it brings out the lobster's own natural sweetness with a luxurious twist.
Another recommendation, the Stir Fried King Prawn with Preserved Plum Sauce spotlights premium big tiger prawns with a sweet-and-sour sauce. Served with a blend of red plum juice, fresh red mulberry and secret house-made sauce, the grilled tiger prawn is an appetising choice to kick off a meal.
WHAT’S ON
