天外天中菜廳坐擁醉人維港景致，才華洋溢的廚師團隊更致力挑選新鮮和矜貴食材研發創新菜式，為饕客送上精緻的粵式佳餚。餐廳將與馳名本地品牌老行家由即日起至2019年12月31日攜手呈獻一系列燕窩佳餚、點心和甜點，帶領賓客展開與別不同的餐飲體驗。
天外天中菜廳行政總廚黃子其師傅精心挑選優質老行家燕窩和新鮮海鮮入饌，並推出全新燕窩菜單，讓客人享用溫潤滋養的珍饈美饌，達至美顏潤膚及提高身體免疫力的功效。特色熱葷包括加入生拆蟹粉的珊瑚官燕伴香煎南澳帶子皇、龍湯海皇燴官燕液和官燕松茸星斑件。其中的官燕芙蓉龍蝦球更是匠心獨運之作，黃師傅先以鮮雞、鴨和金華火腿等多款滋補食材熬成皇湯，以此皇湯燴煮龍蝦球來提升味道層次，再把蛋白混合鮮奶慢炒並加入官燕，口感嫩滑可口。
天外天中菜廳更於週末特別推出一系列粵式燕窩點心，老少咸宜，為饕客打造昇華用餐體驗。特色點心包括官燕瑤柱松茸灌湯餃、官燕帶子蟹肉餃、官燕葡汁海皇撻和官燕金湯鮮蝦石榴球等等。
酒店糕餅行政總廚何維城師傅(Danny Ho) 更夥拍黃師傅精心設計出中西合璧的甜品拼盤 – 燕窩甜點薈萃，適合與三兩知己或摯愛分享，其中六款精緻甜點包括官燕士多啤梨果凍 、金絲皇燕橘子蒟蒻、雲呢拿奶凍伴官燕士多啤梨果醬、 官燕伴新鮮雜莓 、金絲皇燕芒果布甸和金絲皇燕燉奶 。
秋日限定燕窩熱葷和精緻甜點由港幣238元*起，由即日起至2019年12月31日午市及晚市時段於天外天中菜廳供應；粵式燕窩點心由港幣62元*起，逢星期六丶日及公眾假期午市時段供應，並需提前預訂。
*另收加一服務費
由即日起至2019年12月31日
時間：
午餐（逢星期一至五）：早上十一時至下午二時三十分
午餐（逢星期六丶日及公眾假期）：早上十一時至下午三時三十分
晚餐：晚上六時至十時三十分
<a title=”Lo Hong Ka Bird’s Nest Specials”
href=”https://s3-ap-southeast-1.amazonaws.com/okibook/uploads/promotions/3042/lo-hong-ka-birds-nest-specials.pdf”>Lo Hong Ka 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.
A prized ingredient in Chinese cuisine, bird’s nest is often incorporated into various dishes that promise to nourish the skin and boost the immune system. 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. The succulent and fresh lobster meat is immersed in supreme broth infused with chicken, Chinese dry-cured ham and duck for diverse flavours and nutritional values, alongside perfectly fluffy scrambled egg white and premium 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 that will take one’s weekend dining experience to new heights. 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. Perfectly shared among two to three persons, this irresistible platter consists of 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.
From now until 31 December 2019
Time: Weekday Lunch: 11:00am – 2:30pm
Weekend Lunch: 11:00am – 3:30pm
Dinner: 6:00pm – 10:30pm
