CANTONESE FINE DINING AT HOTEL ICON
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
Sat, Sun & PH: 1st Round: 11:30am – 1:00pm / 2nd Round: 1:30pm – 3:30pm
: Dinner: 6:00pm – 10:00pm
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. For lunch, apart from the a la carte menu, diners can also look forward to gourmet dim sum. On the weekends, Above & Beyond has extended its popular dim sum lunches from 11:30am until 3:30pm. With a pot of fine Chinese tea and incredible dim sum creations, your weekend will be unlike any other.
Click to see Above & Beyond's frequently asked questions and answers here.
Click to learn more about the operation and service updates here.
MEET OUR CHEF
Having joined Hotel ICON in March 2016, Chef Chi Ki Wong was appointed to the position of Executive Chinese Chef of Above & Beyond in March 2019. Combining fresh, high-quality ingredients with seasonal specialities, Chef Wong creates exquisite Cantonese dishes to satisfy all palates.
With over twenty years’ experience in the kitchen, Chef Wong began his culinary repertoire in Hong Kong Golf Club, followed by an illustrious career honing his culinary skills at some of the most renowned Cantonese restaurants in Hong Kong’s top hospitality destinations including The Peninsula Hong Kong, W Hong Kong, The Kowloon Hotel and Harbour Plaza Hotels & Resorts, utilising his skills to scale greater heights and enable him to show his passion and determination in the food he delivers and the menus he creates.
Chef Wong’s menu continues to reflect his inspirations as he creates alluring, gastronomic fare. Many of his signature dishes, such as Smoked Pigeon with Oolong Tea and Wok-fried Lobster, Egg White and Black Truffle have become beloved favourites and the positive feedback motivates him to continue ideating new concepts and presenting top-notch dining experiences to guests.
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.