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Tatler Dining+ Above & Beyond
Indulge in a seafood feast at one of the best seafood spots in Hong Kong
From fish and razor clams to mud crabs, check out traditional Cantonese-style seafood along with stunning views of Victoria Harbour at Michelin-recommended restaurant Above & Beyond. Seasonal highlights include four succulent mud crab dishes, meticulously prepared by Executive Chinese Chef Wong Chi-Ki and his talented team with freshly imported crabs from Vietnam.
The wok-fried crab with dried chilli and brown garlic is a fragrant and flavourful dish wrapped with pungent herbs. This Hong Kong-style cuisine interprets a veritable balance between different spices, making it an irresistible delicacy for diners.
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Meanwhile, the steamed crab claw with egg white in aged Huadiao wine is best served with rice. The tender steamed egg white fully absorbs the sweetness of the meaty crab claw, while the 10-year Huadiao wine works in perfect harmony.
Order the wok-fried crab with dried chilli and vermicelli in claypot to take in its delicate aroma that is apparent immediately when it is served. The vermicelli soaks up the wonderful flavours of the crab, making this a mouthwatering dish that is sure to delight your tastebuds.
Finally, the wok-fried crab with ginger and spring onion invites crab lovers to enjoy the umami of mud crab with simple seasonings. From the shell to the plump meat, the taste of it is just finger-licking good.
Gavin Yeung is a Hong Kong-based writer and was the editor at Tatler Dining. He has written across the realms of F&B, design, fashion and travel, with a focus on in-depth profiles and experiential features. Previously, he held editorial positions at Hypebeast, Soho House and Vogue Hong Kong. He’s also a keen photographer and aspiring home bartender, and is constantly thinking of original, Cantonese-inflected (and occasionally questionable) cocktails to shake up. Follow him on Instagram at @gaviny.
