唯港薈欣然宣佈黃子其師傅出任天外天中菜廳行政總廚，而他履新後 立即為位處唯港薈 28 樓的天外天中菜廳推出全新單點菜單。
才華洋溢的黃子其師傅於 2016 年加盟唯港薈天外天中菜廳，擁有超過 15 年專業經驗，憑藉其出 色的烹飪技術，獲擢升為中菜行政總廚一職。他先後在香港多間著名酒店任職，包括香港半島酒 店、W 酒店、九龍酒店及海逸國際酒店集團，擅長烹調經典和研發創新粵菜。
熱愛烹飪和選取新鮮時令食材的黃師傅，與天外天中菜廳團隊一拍即合，在這飽覽維多利亞港迷 人景致的中餐廳，繼續為饕客提供與別不同的用餐體驗，並帶領屢獲殊榮的天外天中菜廳更上一 層樓。
除了一系列廣受歡迎的招牌菜如脆皮炸子雞、黑松露蛋白炒龍蝦球及陳皮豆豉炒蝦球外，黃師傅 為餐廳設計全新的單點菜單，全面採用來自世界各地的優質食材，以一系列精緻粵式美饌提升饕 客的用餐體驗。 單點菜單內多元化的菜式為一眾食客開拓感官刺激的美食之旅，特色菜式包括採 用爽口彈牙的東南亞大虎蝦炮製出酸甜醒胃的紅梅香燒大蝦皇和金蒜炒澳洲 M9 和牛粒。黃師傅 特別採用的澳洲優質 M9 級和牛，油脂份量適中，肉質嫩滑中帶有嚼勁，非常適合用來烹調中菜。 為了迎合注重健康食客的口味，餐廳更推出多道全新精選素菜如加入香菇、蓮子、百合、蘆筍和 黑木耳的金盞玉如意。
黃師傅另引入產自法國西南部亞基坦區的 Sturia Oscietra 魚子醬，並以此被視為珍品的魚子醬入饌， 設計出四道矜貴菜式。法國品牌 Sturia 從俄羅斯引進 Gueldenstaedtil 鱘魚魚種養殖並採收魚子， 製作成帶有金黃色光澤、富有海洋鮮味及淡淡乾果味的魚子醬。菜單中的重點推介菜式包括魚子 醬金湯斑柳白玉卷及魚子醬蟹肉炒蛋白。黃師傅選用新鮮紅東星斑，外面包上一層睛瑩透薄的冬 瓜片，有助消暑清熱，加上香甜南瓜汁及鮮露筍，色彩斑斕，絢麗耀目。新鮮的紅東星斑魚肉配 上 Sturia Oscietra 魚子醬獨特的香味，令味道更添層次，鮮味無比。此外，黃師傅採用蟹鉗肉配上 蛋白快炒，並細心控制火喉，務求令蛋白和蟹肉保持嫩滑。
餐廳更特意推出一系列優質特級茗茶，包括產自台灣的東方美人、武夷大紅袍、二十年熟普洱、 清香六安茶、明前獅峰龍井和白毫銀針等上等茗茶，配搭一系列精緻點心，每款茗茶只需每位港 幣 35 元*。
*以上價錢另設加一服務費。
午餐: 早上十一時至下午二時三十分 (星期一至五) / 早上十一時至下午三時三十分 (星期六、日及公眾假期)
晚餐: 晚上六時至十時三十分
Hotel ICON is pleased to announce the appointment of Chi Ki Wong as the new Executive Chinese Chef of Above & Beyond. Upon his appointment, Chef Wong is introducing a brand new a la carte menu for Above & Beyond, the award-winning Cantonese restaurant in the heart of vibrant Kowloon.
With a notable career trajectory, Chef Wong has over 15 years of extensive experience tucked under his apron strings. Chef Wong is passionate about working with fresh ingredients and specialised in crafting both traditional and innovative Chinese dishes. With enthusiasm and ambition, Chef Wong is excited to introduce new menus and dishes to match with the restaurant’s breathtaking city views.
In addition to the much-adored selection of signature dishes such as Crispy Chicken, Wok-fried Lobster, Egg White and Black Truffle and Wok-fried Prawns, Tangerine Peel and Fermented Black Beans, Above & Beyond presents a brand new a la carte menu featuring new signature dishes crafted with top-quality ingredients from around the world. Highlights include the sweet and sour Stir-fried Tiger Prawn from South East Asia with Preserved Plum Sauce and Stir-fried Australian M9 Wagyu Beef Cubes with Brown Garlic. The Australian M9 Wagyu Beef is renowned for its tenderness and excellent marbling which gives full-bodied flavours that make it perfect for Chinese dishes. The menu also features an addition of vegetarian dishes such as the Wok-fried Mushroom, Ginkgo, Lily Bulb, Asparagus, Black Fungus in Crispy Basket. There is something to suit all palates.
A truly unique and unforgettable experience awaits gastronomic enthusiasts at Above & Beyond where exquisite Cantonese dishes are served with imported premium Oscietra caviar from France’s leading caviar brand, Sturia. Sturia pioneers sturgeon farming in Bordeaux, France and prides itself in offering a wide variety of sensations and freshness of remarkable caviar known to enhance dishes with subtle iodine hints. Its lightly salted caviar releases long hazelnut flavours on one’s palate creating an extraordinary experience. Discover a range of sea specialties at Above & Beyond, including Braised Garoupa Roll and Winter Melon in Pumpkin Broth and Wok-fried Scrambled Egg White and Crab Meat, each served with 15 grams of French Sturia Oscietra Caviar that is sure to impress.
Enjoy the breathtaking views of Victoria Harbour while savouring alluring dim sum offerings, complemented by a collection of premium Chinese tea at HK$35 per person*. Highlights include Taiwanese Oriental Beauty, Wuyi Great Red Robe, 20-Year Aged Pu-Erh, Luk On Tea, Ming Qian Lion Peak Dragon Well and Silver Needle, etc.
*10% service charge applies
Lunch: Monday – Friday: 11:00 – 14:30 / Saturday, Sunday & Public Holidays: 11:00 – 15:30
Dinner: 18:00 – 22:30
