A Sparkling Sip of Summer with
Perrier-Jouët at Above & Beyond
This July, Perrier-Jouët and Above & Beyond are popping the cork on glamorous summer fun with a sizzling collaboration. The ideal locale for the season’s most enchanting celebrations, Above & Beyond glistens at the tippy top of Hotel ICON with sumptuous Terence Conran interiors, innovative art by local talents and truly spectacular skyline views. Toast with two glasses of iconic Perrier-Jouët Grand Brut champagne and savour a selection of specially designed Pop Bites by Above & Beyond’s acclaimed Chef Paul Tsui, which are packed with premium ingredients, and artfully presented on popsicle sticks. Sip a bottle of Perrier-Jouët Grand Brut or Blason Rosé and enjoy two platters of Pop Bites while taking in the spectacular skyline views.
Crafted to match the distinctive flavours and joie de vivre of Perrier-Jouët champagnes, Chef Paul’s Pop Bites are artfully presented on popsicle sticks – evoking childhood memories of the most refreshing tastes and exuberant moments of summer.
A simple yet delectable Diced Chicken and Mushroom Pie is an innovation on an age-old Macanese recipe, while Crispy Smoked Garoupa with Five Spice is a twist on the Shanghainese classic made with locally loved Garoupa in a smoky flavour, which brings out the complexity of the champagne. East meets West in a succulent Deep-fried Prawn with Walnut Purée based on a Western-style cocktail canapé reimagined with Chinese flavours and textures that perfectly complement the delicate champagne, while a Crispy Taro Cake is made with Diced Abalone, one of the four ingredients essential to celebrations in traditional Chinese culture.
ABOVE & BEYOND