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Marinated Cucumber and Jelly Fish with Minced Garlic,
Baked Whole Abalone Tart with Diced Chicken,
Crispy Five Spice Sliced Angus Beef Brisket
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Hong Kong Style Peking Duck
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Braised Vegetable Sprouts Soup with Crab Meat
or
Hot and Sour Soup with Seafood
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Wok-fried Prawns in Chilli Sauce
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Fried Rice with Diced Scallops, Crab Meat and Sakura Shrimps
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Mango and Passion Fruit Choux served with 33% White Chocolate Cream
Priced: HK$688 per person (minimum 2 persons)
Enjoy sommelier’s three-glass wine pairing at HK$298 per person
Subject to 10% service charge
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Autumn with exquisite bird's nest specials
With stunning views of the iconic Victoria Harbour, Above & Beyond constantly offers the city’s most lauded Cantonese cuisine. Celebrate autumn in style at Above & Beyond with a range of alluring bird’s nest dishes, dim sum and desserts, available from now until 31 December 2019.
In collaboration with Lo Hong Ka, Executive Chinese Chef Chi Ki Wong presents a special menu that draws upon the finest bird’s nests and premium seafood. Menu highlights include Pan-fried South Australian Scallop with Imperial Bird's Nest, Crab Meat and Crab Roe extracted from live green crab and Wok-fried Lobster and Egg White with Imperial Bird's Nest. Other menu highlights include Lobster Soup with Imperial Bird's Nest and Steamed Grouper Fillet with Matsutake Mushroom and Imperial Bird's Nest.
Dim sum aficionados are invited to sample a spread of authentic dim sum infused with Imperial Bird’s Nests. Highlights include Steamed Crab Meat and Conpoy Dumpling in Superior Broth with Bird’s Nest and Matsutake Mushroom, Steamed Scallop and Crab Meat Dumpling with Bird’s Nest, Baked Seafood Tart with Bird’s Nest in Portuguese Sauce and Steamed Shrimp and Pumpkin Dumpling with Bird’s Nest.
Executive Pasty Chef, Danny Ho, will also join hands with Chef Wong to introduce a delectable Bird’s Nest Dessert Platter to tantalise guests’ sweet tooth. Six types of delicate bird’s nest desserts, including Imperial Bird's Nest Jelly with Strawberry Compote, Mandarin Orange Konnyaku with Golden Bird’s Nest, Vanilla Panna Cotta with Mini Strawberry Compote and Imperial Bird’s Nest, Imperial Bird’s Nest with Seasonal Fresh Berries, Golden Bird’s Nest with Mango Pudding and Golden Bird’s Nest with Double-boiled Milk Pudding.
Priced from HK$238*, the limited time bird’s nest dishes and dessert platter are available exclusively at Above & Beyond during lunch and dinner daily from now until 31 December. Bird’s nest dim sums are also available during weekend lunch from HK$62*. Advance reservation is required.
*Prices are subject to a 10% service charge.
Promotion Period: From now until 31 December 2019
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Autumn Specials:
Be delighted in the robust flavours and tantalising dishes from Above & Beyond with the launch of its new autumn menu this September, complemented by premium Champagne of the month under the tutelage of talented sommelier Wing Yu.
Kick start the autumn season with the heartwarming Steamed Crab Meat Stuffed in Bamboo Pith with Salmon Roe in Pumpkin Sauce. Other highlights include Braised Angus Beef Rib with Spring Onion and Radish, Wok-fried Prawns with Chilli and Beetroot Sauce and Deep-fried Lotus Root Puffs Stuffed with Foie Gras and Shrimp Paste.
With stunning views of the Hong Kong skyline, Above & Beyond offers some of the city’s most lauded Cantonese cuisine from our experienced executive chef WONG Chi Ki. Whether you're an expert or a novice in Chinese cuisine, the menu will reward with classic and contemporary dishes alike, while our wine list provides the perfect accompaniment to adventurous palates, with vintages from around the world.
Add in our popular late night desserts from an award-winning patisserie chef, amazing teas, a private wine room, private dining and more to create the definitive destination for fans of Cantonese cuisine. Amongst many awards, Above & Beyond has gained three “fork-and-spoons” in the 2017 Michelin Guide to Hong Kong Macau and has made the South China Morning Post’s list of ‘100 top tables’ for four years running. The wine room and dedicated sommelier have also been recognised with the prestigious ‘Award of Excellence’ from Wine Spectator in their 2016 Restaurant Wine List Awards, recognizing their “excellent wine selections and appropriate cuisine pairing”.
Legendary British designer Sir Terence Conan was responsible for the overall design aesthetic at Above & Beyond, while few Hong Kong restaurants can match the contemporary Chinese art collection it features. Cheung Yee works mainly in red, the colour steeped in Chinese culture, reflected in his beautiful cast paper murals. Chow Chun Fai celebrates local neighbourhoods including Mongkok and Jordan in his enamels on canvas, while Korean artist Kim Sung Ho captures stunning cityscapes, notably a nighttime view of Hong Kong from Victoria Peak.
Crispy Five Spice Sliced Angus Beef Brisket
Wok-fried Lobster with Egg White and Black Truffles
Flaming Osmanthus-poached Pear
Pricing
Lunch:
A la carte average spending: HK$200
Set menu for 1: HK$218 - HK$298 (Mon-Fri)
Dinner:
A la carte average spending: HK$600
Set menu for 1: HK$588
Set menu for 2: HK$1,176
Set menu for 8: HK$4,704
Peking duck set menu for 1: HK$688 (minimum for 2)
10% service charge applies
Prices subject to changes. Please read "Special Happenings" at the top of the page.
Happy hour
Buy-one-get-one free on selected beverages on Friday to Saturday from 9:00pm to 11:00pm
Best for
Private Room, Family Gathering, Friends Gathering, Romantic Date, Birthday Party, Wedding, Business Meeting, Fine Dining, Large Parties, Private Functions
Setting
City View, Sea View
Private room(s) seating capacity
12
-36
Children
Children of all ages are welcome
Payment accepted
Cash, Visa, Mastercard, American Express, China Union Pay, JCB
Foreign currencies accepted
No
Service
Valet parking available, Wheelchair accessible, High chairs available
Dress code
Smart casual
Spoken language(s)
English, Cantonese, Mandarin
How to get to the restaurant?
Nearest MTR Station
Tsim Sha Tsui East
MTR Exit
P2
A La Carte
Appetizers
Crispy Five Spice Sliced Angus Beef Brisket
HK$188
Suckling Pig Trotters in Soy Sauce
HK$158
Smoked Pigeon with Oolong Tea Leaves
HK$188
Mains
Wok-Fried Lobster with Egg White and Black Truffles
HK$318
Wok-Fried Wagyu Beef Cubes with Asparagus and Goose Liver (for 2 persons)
HK$208
Stir-fried Pork Tenderloin with Italian Balsamic Vinegar served with Osmanthus Poached Pear
HK$258
Desserts
Flaming Osmanthus-poached Pear
HK$88
Chilled Mango Pudding with Pomelo and Sago
HK$88
Tea-inspired Puddings
HK$98
Beverages
Wine by the Glass
HK$110 - HK$208
House Champagne (Glass / Bottle)
HK$190 / HK$930
Bottled Beer
HK$76
1/2 Bottle Mineral Water
HK$55
Juice
HK$60
Tea charge (per person)
HK$30
Black Coffee
HK$60
Others
Corkage
HK$300 (Wine) / HK$400 (Spirit)
Cake-Cutting
HK200
10% Service Charge Applies
Coming Soon... Restaurant reviews, written by real people
