一年之計在於春，春天是養生的好時機。於二零一八年三月六日至五月七日期間，Hotel ICON（唯港薈）天外天中菜廳的行政總廚徐偉輝師傅精心設計了一系列春季養顏菜式，當中更加入創新的元素，讓您在欣賞春和景明的維港美景同時，品嚐特色滋潤美饌。 是次推出的春季菜單內，每款菜式均隱藏著不同的養生保健功效，包括爽脆嫩滑的XO醬百合蘆筍原隻鮮炒鮑角丶香煎百花釀乳豬件和蘋果百合無花果燉肉排等粵菜。三月初春，乍暖還寒，當中香辣惹味的三色胡椒脆蝦球，徐師傅以黑胡椒、白胡椒及泰國青胡椒碎，爆炒預先輕炸的蝦球，惹味不過火之餘，又可驅風散寒。另外重點菜式香煎百花釀乳豬件，一件件日式壽司造型的蝦膠釀乳豬件，煎香後放上新鮮爽口的青蘋果蓉，清新又不膩。
XO 醬百合蘆筍炒原隻鮮鮑角要求純熟刀工，徐師傅先將三頭南非鮑魚切成角粒，再加入百合、蘆筍及自家製XO 醬快炒，令鮑魚肉質處於最嫩滑的狀態。而老少咸宜的荷香蟲草花蒸龍躉球，菌香味濃郁，配上有益肝腎的蟲草花，不但能滋潤脾胃，還有壯陽補腎的功效，再配上名貴的龍躉頭腩，烹調出一道營養豐富的菜餚。龍躉皮膠質豐富，肉質鮮美亦具有豐富煙韌口感。
徐師傅為是次春季菜單亦精心炮製出全新酥炸鮮蝦釀遼參，以營養價值極高的遼參釀入蝦肉，酥炸成蓬鬆爽口，外脆入軟的海鮮佳餚，不但保留著遼參鮮甜嫩滑的味道，還把遼參滋陰養血丶抵抗疲勞的效能發揮得淋漓盡致。
廚師春季精選
XO醬百合蘆筍炒原隻鮮鮑角 498
三色胡椒脆蝦球 388
香煎百花釀乳豬件 328
荷香蟲草花蒸龍躉球 468
金腿米湯浸娃娃菜 188
蘋果百合無花果燉肉排 每位 128
酥炸鮮蝦釀遼參 每位 318
所有價目均以港幣計算及需另收加一服務費
[caption id="attachment_7519" align="alignnone" width="800"]
三色胡椒脆蝦球[/caption]
有關天外天
型格中菜廳「天外天」，位於尖沙咀東部心臟地帶的時尚酒店唯港薈28樓頂層，呈獻由行政總廚徐偉輝精心主理的粵式美饌。「天外天」由蜚聲國際的Conran & Partners匠心設計，裝潢簡約精緻，坐擁壯麗維港景致，並設有三間優雅的私人包廂及酒窖，適合大小私人宴會。
Spring is about to sprung and awakes your notion of seasonal eating. Case in point, Chef Paul Tsui’s sublime spring menu at Above & Beyond, available from 6th March to 7th May, 2018. Take your seat in our stunning dining room with jaw-dropping views over the harbour and prepare for a meal of innovative Cantonese cuisine that keeps decadence and delightfully fresh ingredients in perfect equilibrium.
Must try dishes include Wok-fried Crispy Prawns with Black, White and Green Peppers featuring zesty peppers to combat the city’s damp spring humidity and warm the stomach, Pan-fried Barbecued Suckling Pig with Shrimp Mousse, which is topped with minced green apple for refreshing flavour, Double-boiled Pork Rib Soup, made with Apple, Lily Bulbs and Figs, and nutritionally rich Sea Cucumber, which is stuffed with Shrimp and Pork.
From succulent pork to sumptuous seafood to savoury soups and much more, a mouthwatering dining experience awaits this spring at Above & Beyond!
Chef’s Spring Recommendations
Wok-fried Diced Whole Abalone with Lily Bulbs and Asparagus in XO Sauce 498
Wok-fried Crispy Prawns with Black, White and Green Peppers 388
Pan-fried Barbecued Suckling Pig with Shrimp Mousse 328
Steamed Giant Garoupa Fillet and Cordyceps Flowers wrapped in Lotus Leaf 468
Stewed Baby Cabbage with Yunnan Ham in Superior Broth 188
Double-boiled Pork Rib Soup with Apple, Lily Bulbs and Figs per person 128
Deep-fried Sea Cucumber stuffed with Shrimp and Pork per person 318
All prices are in HKD and subject to 10% service charge
[caption id="attachment_7519" align="aligncenter" width="800"] Wok-fried Crispy Prawns with Black White and Green Peppers[/caption]
About Above & Beyond
Located on Level 28 of Hotel ICON in Tsim Sha Tsui, with panoramic views of the Hong Kong skyline from the floor-to-ceiling windows, Above & Beyond is a culinary destination where the sophisticated interiors by Terence Conran & Partners provide a fitting backdrop to the sumptuous Chinese cuisine from Executive Chef Paul Tsui. Diners looking for a more intimate experience may choose from Above & Beyond’s three beautifully designed private dining rooms and unique wine room. Above & Beyond has won multiple awards including three “fork-and-spoons” in the 2017 Hong Kong Michelin Guide and was listed on Condé Nast Traveller UK’s “Best New Restaurant” list.
