This July and August, the renowned Executive Chef Paul Tsui will deliver this imperial prestige with his creativity and superior cooking techniques to all abalone lovers at Above & Beyond.
Using fresh 6-‘heads’ (i.e. 6 abalones per kilogram) abalones from Dalian, the innovative chef has prepared four tantalising abalone dishes using four distinctive cooking methods to scaffold the dining experience: braising, smoking, wok-frying and steaming. In the first dish Braised Abalone with Tangerine Peel infused Calvados, Chef Paul braises the delectable shellfish in a sauce made from the aromatic citrus infused brandy created by Above & Beyond’s Assistant Beverage Manager Dino Chan. The amazing dish is then ice-chilled and served cold for optimal taste and tenderness balance.
Satisfying the olfactory sensation is the scent of applewood from the second dish Smoked Abalone in Soy Sauce, in which the abalone is prepared using a specially made blend of soy sauce and finished off with a puff of fragrant applewood mist.
The third dish Wok-fried Abalone with Chilli and Mushrooms packs a punch on the taste buds with its spicy chilli, fresh garlic and rock salt, offering stimulating gustatory pleasures. While the fourth dish Steamed Abalone with Tomato and Plum Sauce served with Vermicelli provides a contrastive experience, a homely and mellow flavour that is realised by the natural freshness of the abalone brought out by the local tomatoes and sweet plum sauce.
Abalone Delicacies at Above & Beyond
Date: From 1st July till 31st August, 2018
Time: 11:00 – 14:30 & 18:00 – 22:30
ABOVE & BEYOND