Heading into the last two months of the year, Executive Chef Chi Ki Wong is putting the spotlight on the season’s best at Above & Beyond. A special curated menu combining winter vegetables, holiday flavours and festive pairings is in abundance of the time of year.
Featuring succulent cuts of Japanese Kagoshima pork belly, the Baked Kagoshima Pork Belly with Chestnut is tender, juicy, and packed full of umami. Accompanied with chestnut that adds a silky, toasty flavour, the nutty-sweet aroma makes this dish truly a seasonal treasure. Packed with rich beefy flavours, Grilled Wagyu Beef Cheek in Teriyaki Sauce showcases the carmelised buttery texture of Australian Wagyu beef. Making good use of a heated stone bowl, it retains the flavour of the meat and gives the overall dish a nice contrast with homemade Teriyaki Sauce.
Looking for something with a sizzle? The Baked Chicken and South African Abalone with Ginger and Salt in Clay Pot is a popular one-pot meal option featuring premium abalone from South Africa and tender, moist chicken.
Nothing beats a warm, authentic clay pot as the weather gets a little chilly. With three different varieties, diners can select from Chinese Preserved Duck and Sausage, Chinese Goose Liver Sausage and Chicken Fillet or the Minced Wagyu Beef with Tangerine Peel and Parsley Rice, the rice underneath absorbs the flavour of the preserved meat or Wagyu Beef, and together with soy sauce makes a perfect option for sharing.
Chef Wong’s Winter Specials Menu
Date: 1 December 2020 – 28 February 2021
Lunch and dinner available
*Price is subject to 10% service charge
Above & Beyond - Hotel ICON
