Above & Beyond introduces an exquisite, nourishing feast for autumn
Above & Beyond Chinese Restaurant at Hotel Icon unveils its Autumn Specials, available until November 30, 2025. Executive chef Chi-Ki Wong presents a seasonal menu of six exclusive Cantonese dishes and an eight-course set, highlighting prized ingredients such as crab roe, sea whelk, fresh fish maw and sea cucumber. With harbour views as the backdrop, the experience balances innovation with tradition, showcasing the artistry of Cantonese cuisine through premium produce.
Among the standouts is deep-fried sea cucumber stuffed with shrimp and gorgon fruit in hairy crab paste, a dish where springy shrimp paste and nutty gorgon fruit are encased in sea cucumber, then braised in superior broth to draw out its flavour. Paired with the rich sweetness of crab roe, it’s an essential taste of autumn.
Another highlight from Above & Beyond, braised chicken with fresh fish maw in a casserole, layers tender chicken with thick-cut fish maw, slowly simmered to absorb the depth of a clay-pot sauce. Fresh fish maw, known for its gelatinous texture, lends both nourishment and indulgence, making this a dish that comforts as much as it impresses.
(Photo: courtesy of Above & Beyond)
(Photo: courtesy of Above & Beyond)
Baked roe crab with yellow bell pepper sauce arrives bubbling in a casserole, the fresh crab prepared with precision to preserve its natural sweetness and the richness of its roe. A roasted yellow pepper sauce—fruity, smoky and layered—complements the crab with depth and fragrance, leaving a lingering impression on the palate.
Other seasonal dishes include diced spotted garoupa with fine-grained yam in fish broth, pan-fried Kagoshima pork brightened with roselle sauce, and double-boiled teal and dried sea whelk soup with pear and preserved kumquat. À la carte selections begin at HK$288.
For a fuller experience at Above & Beyond, an eight-course autumn set menu (HK$788 per person, minimum two) brings together seasonal highlights such as steamed garoupa fillet with yellow bell pepper sauce and matsutake mushroom wrapped in lotus leaf, braised prawn with truffle in pumpkin broth, pan-fried Kagoshima pork with roselle sauce, and double-boiled pear with fritillaria and osmanthus. Guests may also opt to upgrade to a premium steamed spotted garoupa fillet with matsutake and lotus leaf (supplement HK$180) or add a steamed hairy crab roe and pork dumpling (HK$38).
Set against sweeping harbour views from level 28 of Hotel Icon, Above & Beyond provides a refined setting where contemporary Cantonese cooking meets one of Hong Kong’s most elegant dining rooms.