Located on the top floor of Hotel Icon, Above & Beyond offers a fine dining experience with meticulously crafted classic and contemporary Chinese dishes accompanied by spectacular views of Victoria Harbour. This season, executive chef Wong Chi-ki uses his experience and mastery of traditional Cantonese recipes to create a variety of seafood specials for summer.

The limited-time menu features the season's best seafood, handpicked by chef Wong, such as mud crabs from Vietnam which are showcased in four main courses, as well as razor clams from Scotland that are steamed and stir-fried in classic Cantonese style. Other seafood highlights include wok-fried crab with dried chilli and brown garlic; steamed crab claw with egg white and Hua Diao; steamed razor clams with enoki mushrooms in hot chilli sauce; and wok-fried razor clams with spring onion in black bean sauce.

To take the meal to the next level, Above & Beyond's sommelier Mike Liu is on hand to recommend wine pairing options with selections including Chinese wines such as the Gu Yue Long Shan Long Yun Hua Diao that is aged for 15 years.