每逢夏季都是大連鮮鮑魚的盛產之時，唯港薈 (Hotel ICON) 天外天中菜行政主廚徐偉輝師傅，特意從大連引入肉厚鮮甜味美的鮑魚，炮製出四款風味獨特的菜式，於2018年7月1日至8月31日供應。
[caption id="attachment_8447" align="alignnone" width="800"]
Braised Abalone with Tangerine Peel infused Calvados[/caption]
[caption id="attachment_8448" align="alignnone" width="800"]
Smoked Abalone in Soy Sauce[/caption]
徐師傅以矜貴六頭鮮鮑入饌，配合優質食材，製作全新菜式，包括陳皮蘋果拔蘭地凍鮑魚，師傅選用天外天調酒師自家浸製陳皮拔蘭地烹調，再以冰水冷凍，切片的鮑魚，淡淡酒香，爽滑彈牙；煙燻醬油鮑魚，以秘制醬油炆煮，再以蘋果木煙燻，香氣四溢；鮮茄梅子粉絲蒸鮑魚，以本地鮮茄及生津解渴的梅子帶出鮑魚的鮮味；另外還有微辣惹味的椒香鮑魚，配以香脆的鮮菇，口感豐富。
[caption id="attachment_8449" align="alignnone" width="800"]
Wok-fried Abalone with Chilli and Mushrooms[/caption]
[caption id="attachment_8450" align="alignnone" width="800"]
Steamed Abalone with Tomato and Plum Sauce served with Vermicelli[/caption]
「天外天」鮮味鮑魚盛宴：
日期：2018年7月1日至8月31日供應
時間：上午11時至下午2時30分；晚上6時至10時30分
Ranked first in the four most luxurious types of dried seafood in Chinese cuisine, the abalone has an extraordinary history dating back thousands of years to the Han’s dynasty. It was a gongpin (in Mandarin Chinese) or ‘tributary goods’ for the highest power, served by the Chinese emperors and their royal families.
This July and August, the renowned Executive Chef Paul Tsui will deliver this imperial prestige with his creativity and superior cooking techniques to all abalone lovers at the award-winning Above & Beyond Chinese Restaurant on level 28 of Hotel ICON.
[caption id="attachment_8447" align="aligncenter" width="800"] Braised Abalone with Tangerine Peel infused Calvados[/caption]
Using fresh 6-‘heads’ (i.e. 6 abalones per kilogram) abalones from Dalian, the innovative chef has prepared four tantalising abalone dishes using four distinctive cooking methods to scaffold the dining experience: braising, smoking, wok-frying and steaming. In the first dish Braised Abalone with Tangerine Peel infused Calvados, Chef Paul braises the delectable shellfish in a sauce made from the aromatic citrus infused brandy created by Above & Beyond’s Assistant Beverage Manager Dino Chan. The amazing dish is then ice-chilled and served cold for optimal taste and tenderness balance. Satisfying the olfactory sensation is the scent of applewood from the second dish Smoked Abalone in Soy Sauce, in which the abalone is prepared using a specially made blend of soy sauce and finished off with a puff of fragrant applewood mist.
[caption id="attachment_8448" align="aligncenter" width="800"] Smoked Abalone in Soy Sauce[/caption]
[caption id="attachment_8449" align="aligncenter" width="800"] Wok-fried Abalone with Chilli and Mushrooms[/caption]
The third dish Wok-fried Abalone with Chilli and Mushrooms packs a punch on the taste buds with its spicy chilli, fresh garlic and rock salt, offering stimulating gustatory pleasures. While the fourth dish Steamed Abalone with Tomato and Plum Sauce served with Vermicelli provides a contrastive experience, a homely and mellow flavour that is realised by the natural freshness of the abalone brought out by the local tomatoes and sweet plum sauce.
[caption id="attachment_8450" align="aligncenter" width="800"] Steamed Abalone with Tomato and Plum Sauce served with Vermicelli[/caption]
ICONic Abalonecious Dining Experience at Above & Beyond:
Date: From 1st July till 31st August, 2018
Time: 12:00 – 14:30 & 18:00 – 22:30
