Above & Beyond unveils Imperial Caviar seafood feast

Perched high above Victoria Harbour and newly recognised in the Michelin Guide 2025 Recommended Restaurant list, Above & Beyond unveils its latest indulgence: the Caviar Imperial seafood feast. Available for a limited time, executive chef Wong Chi-ki spotlights prized Amur sturgeon caviar, celebrated for its firm, glossy pearls and delicately nuanced flavour, in a series of artfully composed seafood dishes. The result is two decadent experiences. The five-course black caviar set lunch and the eight-course Imperial Caviar seafood dinner feast, where premium caviar meets the finest ingredients from sea and shore in an elegant fusion of Eastern tradition and Western finesse. Framed by sweeping harbour views, the eight-course dinner is a celebration in itself, perfect for birthdays, anniversaries, and intimate soirées.

The opening course pairs marinated spring onion with razor clam and black caviar alongside baked Japanese oyster in cognac, scallion and caviar, offering a sweet, oceanic bite with savoury elements and whispers of cognac. Another standout is the baked stuffed crab shell with black caviar, which hides a rich medley of sweet crab meat, onion, cream and egg yolk beneath a golden crust.

Baked stuffed crab shell with black caviar (Photo: courtesy of Above & Beyond)

Steamed lobster claw and black caviar with egg white & wok-fried lobster with asparagus, lily bulb and black caviar (Photo: courtesy of Above & Beyond)

The lobster duo presents two interpretations of a classic ingredient: steamed lobster claw with egg white, aged Huadiao wine and black caviar; and wok-fried lobster with asparagus, lily bulb and black caviar. The steamed preparation preserves the lobster’s natural sweetness and is gently perfumed with the warmth of aged wine and the smoothness of egg white. Its wok-fried counterpart offers a lightly crisp exterior and firm texture. In both, black caviar lends a measured salinity that enhances without overshadowing.

The eight-course dinner is priced at HK$988 per adult (minimum two persons). Guests may add a three-glass sake pairing curated by Above & Beyond’s sommelier for HK$480 per person, or elevate the experience with braised imperial bird’s nest with fish maw and black caviar in superior broth for an additional HK$200.

For midday dining, the newly launched five-course black caviar lunch offers a considered pairing of premium caviar with Cantonese culinary craftsmanship. Braised crab meat soup with pumpkin, truffle and caviar is slow-simmered for depth. Wok-fried prawns with lily bulb, asparagus and caviar bring together plump shellfish and a freshness from the vegetables. To close, double-boiled egg white with milk and caviar delivers a silken texture and gentle sweetness, offset by the savoury caviar.

Set on the 28th floor of Hotel Icon, Above & Beyond pairs panoramic views of Victoria Harbour with a calm, polished interior, a setting well suited to refined Cantonese dining.