Above & Beyond welcomes summer with a refined celebration of Cantonese flavours

Above & Beyond, the acclaimed Cantonese restaurant perched above Victoria Harbour at Hotel Icon, continues to hold its place in the 2025 Michelin Guide. This summer, the restaurant unveils a new seasonal menu, available until 31 August 2025, celebrating the freshness and elegance of Cantonese cuisine at its finest. Executive chef Wong Chi Ki presents a refined curation of summer dishes that highlight premium ingredients, such as razor clam, lobster, and abalone, as well as a traditional winter melon soup, each executed with finesse and a deep respect for culinary heritage.

The limited-time offering includes seven à la carte creations alongside a six-course Summer Specials set menu, inviting guests to savour the lightness and vibrancy of the season while enjoying sweeping views of Victoria Harbour.

Among the highlights is a double-boiled mini winter melon soup with fish maw and whole abalone, served in its own gourd, a nod to its symbolism of harmony, health and seasonal well-being in Cantonese tradition. Chef Wong’s version is elevated with collagen-rich fish maw and delicately double-boiled abalone, steeped in a clear, herb-infused broth that’s naturally sweet and restorative.

Equally compelling is the braised Kamei chicken with pickled ginger, pineapple and a flambé of Zacapa 23-Year Rum, a bold summer dish that balances tropical sweetness, tangy sharpness and the heady aroma of aged rum, ignited tableside for an added flourish of theatre and depth.

Baked silver cod fillet in white balsam pear, honey and lemon sauce (Photo: courtesy of Above & Beyond)

Marinated celtuce with razor clam and black caviar (Photo: courtesy of Above & Beyond)

Among the seasonal appetisers, the marinated celtuce with razor clam and black caviar is a standout. Served chilled, the razor clam retains its natural sweetness and delicate springy texture, complemented by the crisp freshness of celtuce. A spoonful of black caviar adds a luxurious, briny accent, lending the dish a touch of indulgence that makes it a pitch-perfect start to a summer meal.

Other highlights include the baked silver cod fillet with white balsam pear, honey and lemon sauce, a delicate balance of richness and gentle citrus, and the wok-fried Wagyu beef cubes with black porcini and black pepper sauce, a robust, umami-laden dish that brings depth and satisfaction to the table.

For those seeking a fuller experience, a specially curated six-course summer tasting menu is available. Seasonal signatures include braised seafood soup with conpoy and winter melon, crispy prawns with pomegranate sauce, and the aforementioned wok-fried Wagyu beef. Guests can opt to elevate their meal further with premium additions: double-boiled dried sea whelk soup with fish maw for an additional HK$80, or half a steamed Boston lobster with bell peppers in sweet and sour sauce for HK$120. The set menu is priced at HK$788 per person, with a minimum of two diners.