Above & Beyond At Hotel ICON: Modern Cantonese With Incredible Harbour Views

Located on the 28th floor of Hotel ICON in Tsim Sha Tsui, Above & Beyond is a gorgeous modern Cantonese restaurant with stunning views of Victoria Harbour. Executive Chef Paul Tsui pumps out a variety of simple yet perfectly executed dishes to suit all palates. Whether you visit Above & Beyond for a Cantonese feast or stick to the lounge area for a few drinks, you’ll be graced with exceptional service (shout out to the sommelier Bobby Wong!) and unprecedented views of Hong Kong’s skyline.

Vibe At Above & Beyond at Hotel ICON


After getting out of the elevator on the 28th floor, you’ll be greeted by the intimate lounge, resembling  a private library, where you can grab a drink. Otherwise, the tables inside the restaurant portion are located down a long rectangular portion of the dining area, giving each table the perfect view out of the floor to ceiling windows.


Wok Fried Lobster with Egg White and Black Truffle (HK$318)

We began our meal with a seemingly simple Wok Fried Lobster with Egg White and Black Truffle (HK$318), however, each bite was delicately smooth and filled with complimenting flavours. Grab a glass of Angelina Brut Reserve to go along with this dish for an exceptional pairing.


Wok-fried Giant Garoupa Fillet (HK$488)
Wok-fried Wagyu Beef Cubes (HK$418)
Stir-fried Kale with Assorted Mushrooms (HK$188)

Despite looking a lot like chicken, the Wok-fried Giant Garoupa Fillet (HK$488) with X.O. sauce was good, but wasn’t particularly memorable, especially given the price. On the other hand, I did enjoy the Wok-fried Wagyu Beef Cubes (HK$418); the meat was incredibly tender and the accompanying snap peas added a contrasting texture to the dish. I wasn’t sure how the green apple, wasabi, and mustard would taste with the beef, but the flavours went surprisingly well together and were much more subtle than I had expected.  To add a bit more vegetables to our meal, we ordered the Stir-fried Kale with Assorted Mushrooms (HK$188) in a black bean sauce. Despite being incredibly difficult to eat with chopsticks, the vegetables were crunchy, the mushrooms had a good ‘bounce’ to them, and the black bean sauce didn’t overpower the freshness of the dish.


Jasmine Chocolate Panna Cotta, Iron Buddha Tea Pudding, Green Tea Panna Cotta served with Bitter Chocolate Ice Truffle (HK$98)

We finished our meal with a stunning dessert display of Jasmine Chocolate Panna Cotta, Iron Buddha Tea Pudding, Green Tea Panna Cotta served with Bitter Chocolate Ice Truffle (HK$98). As I’m sure the photo conveys, this dessert was incredibly photogenic (the dry ice certainly added an awe-factor) and each mini dessert was so damn good: thick and creamy in texture and strong in flavour.


Above & Beyond at Hotel ICON offers diners an incredible experience: high quality modern Cantonese food, fantastic service, and killer views of Victoria Harbour. The only downfall to Above & Beyond is that you’ll need to tuck fairly deep into your pockets to enjoy a meal here, as the prices of each dish are quite high. If you still want those views and vibes without an outrageous price tag, just head to the bar area early to snag the table right by the window for a few cheeky drinks instead.

Above & Beyond
28/F, Hotel ICON
17 Science Museum Road
Tsim Sha Tsui 
Hong Kong

Tel: 3400 1318


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