天外天

Above & Beyond
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Level4
2012-08-23 1986 views
So on Saturday I met up with a friend for dim sum at the recently very hotly reviewed chinese restaurant inside Hotel Icon in TST East, Above & Beyond. It was my first time going to Hotel Icon and I was surprised to find out that it is actually built by the Polytechnic University of HK. What is admirable is that they allow their students/graduates to do internships inside the hotel which is such a good opportunity for them to gain experience and apply what they have studied in a real life situat
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So on Saturday I met up with a friend for dim sum at the recently very hotly reviewed chinese restaurant inside Hotel Icon in TST East, Above & Beyond. It was my first time going to Hotel Icon and I was surprised to find out that it is actually built by the Polytechnic University of HK. What is admirable is that they allow their students/graduates to do internships inside the hotel which is such a good opportunity for them to gain experience and apply what they have studied in a real life situation. It is also very modern, and exudes a casual chic which is portrayed by how the hotel is decorated.

Above & Beyond is aptly named, as it has quite a glorious view overlooking the harbour from the 28th floor and we were lucky enough to be seated at one of the tables directly facing the window. Even though we were a party of two, we decided to order a number of dishes so we could try more things.

The roast duck pineapple buns came with the 'snowy' top rather than the yellow mushroom top I was expecting. From the couple of bites I took, the bread was a little thick for my liking, but the filling was moist and sweet. Tasted very similar to a normal baked BBQ bun.
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The scallop dumpling was quite nice, the dumpling skin was thin and translucent with a chewy texture. The scallops were fresh and the birds nest on top was nicely marinated.
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Siu mai looked plump and juicy, and it was, however I did find bits of prawn shell inside which was a little disappointing.
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Har gao was good, the prawn wrapped inside the chewy translucent skin was very fresh and retained a slight crunchy texture.
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The assorted mushroom dumplings looked quite boring when they were served with the skin looking a little too thick for my liking. However as the saying goes, don't judge a book by it's cover, once I bit into it, the skin wasn't thick at all and was just as chewy as the previous dumplings.The mushrooms filling inside was also nicely seasoned.
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The goon tong gao was quite average, typical dumpling filled with crab meat. The broth was strongly flavoured, but a little too salty for me.
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We also tried their baked crab shell, which is a signature dish. This was actually very good. A baked cheese crust hiding a slightly curry flavoured creamy, mix of crab meat and onions. Recommended~
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For dessert we had their double boiled nashi pear with osmanthus. I am not a fan of nashi pear in its raw form, and in it's cooked state I wasn't that impressed either. The pear was very bland since all it's juices were boiled away, and the sweetened soup with the osmanthus flowers was overpoweringly sweet. I regret to say that I wasn't able to eat more than a couple of mouthfuls.
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Overall it was a pleasant experience, the setting was very comfortable and it was quite relaxing being able to sit there eating dim sum and enjoying the view~
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2012-08-19
Dining Method
Dine In