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2012-08-23
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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 situat
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.
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.
Siu mai looked plump and juicy, and it was, however I did find bits of prawn shell inside which was a little disappointing.
Har gao was good, the prawn wrapped inside the chewy translucent skin was very fresh and retained a slight crunchy texture.
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.
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.
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~
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.
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~
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