Jump to content
All About Hong Kong
Sign in to follow this  
  • entries
    195
  • comments
    0
  • views
    89,673

DimSum Lunch and New Menu @ Above and Beyond 天外天

Sign in to follow this  
hungrysu

450 views

IMG_0914.JPG

It has been a while since my last visit at the iconic, contemporary Chinese restaurant, Above and Beyond. But recently, I was informed that their menu had some new changes and I was invited to try their new items including Wok-Fried Prawn with Tangerine Peel and Luoding fermented Soy Bean as well as my favourite Steamed Minced Pork with Tai O Salted Fish. I went for lunch and we were 4 people, so apart from the a la carte courses we also ordered a few dim sum dishes on the side.


After we placed our orders, the dim sum arrived shortly. The serving of the food was very efficient, perhaps a bit too efficient in our opinion because soon there were a lot of food on our table and it was a challenge to finish eating the food before it got cold. You know dim sum is best when eaten hot so we asked them to slow down a little bit, and the a la carte courses were served after we finished with the dim sum

One of our favourite dim sum that we had was the Steamed Lobster and Scallop Dumpling (48HKD per person). The dumpling skin was perfectly translucent and smooth packing juicy scallop and sweet lobster meat. This moreish bite was also topped with a dash of bird's nest

IMG_0910.JPG



On the other side the Steamed Flour Roll with Minced Beef and Tangerine Peel (68HKD) was less impressive as the flour roll was a bit too soft and thick. The minced beef also lacked a bit of flavour

IMG_0904.JPG



I also ordered my favourite Chinese soup; Almond Pork Lung Soup with Fish Maw (428HKD for 4) and I thought it was one of the best that I had in Hong Kong with generous, big chunks of fish maw and perfectly cooked pork lung. The soup was rich and they managed to balance out the flavours between the fish maw, almond and pork lung very well

IMG_0912.JPG



In general, I think they do pretty well with their steamed dumplings so the Steamed Mushroom Dumplings with Bamboo Piths (48HKD) was another likable item among the table

IMG_0907.JPG



We also ordered the classic Steamed Pork Dumplings with Shrimp and Sea Moss (58HKD) with tender meat and a slightly bounciness in the texture

IMG_0906.JPG



Another favourite was actually the Shrimp and Pork Wontons in Soup (88HKD). The wontons were extremely smooth and silky with delicious shrimp and pork paste inside their pockets. This one is definitely a must order next time we come back

IMG_0900.JPG



The last dimsum we had was the Cantonese Style Steamed Brown Sugar Sponge Cake (48HKD). It was served before we even had the main courses so the staff took it away and gave it to us at the end of the meal. Nevertheless, the sponge cake was utmost legitimate with a consistent fluffy and airy texture

IMG_0908.JPG


Moving on to the new dishes in the a la carte menu

Crispy Claw with Shrimp Mousse - This was overdone and the claw was too firm in texture. The aroma of the shrimp and the crab didn't come out quite well, and it almost resembled like a meatball

IMG_0901.JPG



Steamed Garoupa Fillet with Egg White and Yellow Broth - The fish was very nice and the small pearl-like egg white added an interesting texture to the dish with a light flavour that didn't overwhelm the fish

IMG_0914.JPG



Wok-Fried Prawns with Tangerine Peel and Luoding Fermented Soy Bean - The prawn was succulent with a distinct taste of tangerine peel and fermented soy bean

IMG_0919.JPG



Wok-Fried Wagyu Beef Cubes with Chiu Chow-Style Soy-Marinated Goose Liver - The beef cubes were overcooked and rough, and the combination with the gooseliver was a bit oily as the whole dish had too much oiliness which made it it very heavy

IMG_0922.JPG



Steamed Minced Pork with Tao O Salted Fish - This was probably my favourite among the new dishes. The meat had an appropriate balance between lean meat and fat giving it the right texture and taste

IMG_0925.JPG



Marinated Chicken in Shaoxine Wine - The chicken wasn't tender enough, perhaps the cooking time was a bit too long and the Shaoxine wine aroma was actually quite weak

IMG_0929.JPG



Northern Chinese Style Crispy Sliced Potato with Dried Chili Pepper - Surprisingly good with a crunchy outer texture and a soft inner center releasing out an earty potato taste with a kick of spiciness

IMG_0931.JPG



Baked Sago Pudding, EggYolk Sponge cake, Sesame Puff Bird's Nest - All three dessert didn't fare very well as the sago pudding was too thick, sweet and heavy while the egg yolk sponge cake wasn't soft at all. The best thing was probably the sesame puff

IMG_0932.JPG


Above and Beyond is a great place to take family and relatives for something different for dim sum and dinner, but I reckoned that their contemporary dim sum dishes had a stronger edge than their creative a la carte courses. 

Where: Above and Beyond, 28/F, Hotel Icon, East Tsim Sha Tsui, Kowloon, Hong Kong (+852 34001490)
When: Oct 11, 2015
Highlight: The Lobster and Scallop Dumpling and the Shrimp Wontons
Downside: The dessert and the Marinated Chicken in Shaoxine wine





Source
Sign in to follow this  


0 Comments


Recommended Comments

There are no comments to display.

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

×