Chef Paul Tsui looked to Hong Kong’s celebration of contrasts for inspiration for his new dishes, which play on a mixture of classic and unconventional ingredients. Starting off with the Deep-fried Oyster served with green mango and pomelo, the bright citrus highlights the crispy oysters, garnished with shrimp for added flavour.

The Stir-fried Prawns with termite mushrooms brings the ocean to the mountains, with the unusual addition of termite mushrooms for a memorable plate that ends with a slightly spicy finish. The Steamed Crab Claw with egg white and Hua Diao wine uses traditional Chinese wine to add richness to the smooth egg white and steamed shellfish. The Stir-fried Giant Garoupa with black truffle, a Hong Kong favourite, welcomes all guests to the new menu, especially when paired with a carefully-selected bottle from the restaurant’s extensive wine list.

Tsui has over 23 years of experience working in some of Hong Kong’s most celebrated fine dining institutions and is celebrated for his ability to raise simple, traditional Chinese dishes to new culinary heights.

Above and Beyond makes diners think of a private club, with bespoke interiors designed by Terence Conran & Partners. Accolades have included three Michelin Guide ‘fork-and- spoons’ in 2016 and a title as one of Condé Nast Traveller UK’s best new restaurants.