Chef Wong is delighted to launch a new seasonal menu for spring at Above & Beyond, Hotel ICON’s Chinese fine dining establishment. Available from 1 March, the new menu stays true to the hotel’s philosophy of inviting guests to have an experience ‘unlike any other’. Every season at Above & Beyond vows to tell a new story, and the Spring menu guarantees to do just that – sending guests on an adventure for the senses with new flavours and creations. A stunning line-up of delights have been crafted for the spring menu. Enter the Fried South African Abalone with White Asparagus in Homemade XO sauce, a springtime favourite. The thick white spears are delicately fried in a homemade XO sauce, allowing the soft textures and subtle flavours of this ‘white gold’ of the culinary world to shine through. Also in season are the Braised Duck with Pineapple and Plum Sauce and the Stone Grilled Oysters with Cognac and Braised Eel with Golden Garlic in Brown Sauce.
“This next chapter of Above & Beyond reveals an emergence from winter and a sojourn into spring with a completely new menu of fresh seasonal flavours” Chef Wong shares, “In designing the menu, I was struck by inspiration of fresh spring blooms and menu creations that endear an awakening of the senses. It was important for me to use elements from the best sources to obtain the freshest flavours possible in innovating menu creations.”
This decadent Spring Menu by Chef Wong invites guests to experience a foray into springtime through dishes from the a la carte or tasting menus accompanied by exceptional tipples from our diverse wine collection. Natural flavours are showcased and prepared to perfection by fine cooking techniques that marry classical styles with the Chef’s unique touch. The new spring menu promises nothing less than a gastronomical escape.
Promotion period: 1 March - 31 May, 2021
Location: 28/F, Above & Beyond