為了迎接深秋，屢獲殊榮的型格中菜廳「天外天」將帶來全新秋季餐單，讓客人一邊飽覽壯麗璀璨維港景致，一邊細意品嚐珍饈百味。行政總廚徐偉輝師傅嚴選時令食材炮製多款全新菜式，為客人呈上秋日豐盛暖意。秋季餐單將由9月12日起開始供應。
徐師傅的全新菜式結合傳統及破格食材，帶來煥然一新的味道。例如酥炸桶蠔伴柚子青芒，外脆內嫩的美國桶蠔灑上了自家製香蝦粉，再以清新當造的泰國金柚肉伴襯，層次豐富；雞縱菌炒蝦球則融合海陸鮮味，選用罕見的雞縱菌入饌，味道微辣，構成一道難忘菜式。至於花雕蛋白蒸蟹鉗則以花雕酒蒸製蟹鉗肉及香滑蛋白，帶出清甜鮮味；最後，徐師傅亦選用了深受本地食客歡迎的黑松露食材炮製黑松露炒龍躉球，佐以從豐富酒單中精挑細選的佳釀，讓客人享受更圓滿的餐飲體驗。
魔法菜色包括：
酥炸美國桶蠔伴柚子青芒
雞縱菌炒蝦球
花雕蛋白蒸蟹拑
黑松露炒龍躉球
Summer has come and gone, bringing with it new colours, tastes and a brand new seasonal menu at award-winning Chinese dining institution Above & Beyond. Promising a sophisticated dining experience with a stunning panoramic view of Hong Kong, Executive Chef Paul Tsui has created new Chinese dishes that bring to mind all the richness and warmth of the autumn months. Available from 12 September, 2016 onwards, the new menu draws on seasonal ingredients to please educated diners searching for the best that Hong Kong has to offer.
Chef Paul Tsui looked to Hong Kong’s celebration of contrasts for inspiration for his new dishes, which play on a mixture of classic and unconventional ingredients. Starting off with the Deep-fried Oyster served with green mango and pomelo, the bright citrus highlights the crispy oysters, garnished with shrimp for added flavour. The Stir-fried Prawns with termite mushrooms brings the ocean to the mountains, with the unusual addition of termite mushrooms for a memorable plate that ends with a slightly spicy finish. The Steamed Crab Claw with egg white and Hua Diao wine uses traditional Chinese wine to add richness to the smooth egg white and steamed shellfish delicacy. The Stir-fried Giant Garoupa with black truffle, a Hong Kong favourite, welcomes all guests to the new menu, especially when paired with a carefully-selected bottle from the restaurant’s extensive wine list.
Highlight dishes from the menu include:
Deep-fried Oyster served with Pomelo and Green Mango
Stir-fried Prawns with Termite Mushroom
Steamed Crab Claw with Egg White and Hua Diao Wine
Stir-fried Giant Garoupa Fillet with Black Truffle
