Delight in the flavors of spring with eight enticing delicacies that blend the new and the old, masterfully crafted by Executive Chef Chi Ki Wong. Available at Above and Beyond from 1st March 2024 to 31st May 2024.

Chef Wong meticulously selects high-quality seasonal ingredients, and highlights the unique blue melon garoupa, only available in limited quantities. Above & Beyond sources the blue melon garoupa, which contains nano-selenium—an essential trace mineral for human health, thanks to the innovative efforts of the team at the Research Institute for Future Food (RI Food) at The Hong Kong Polytechnic University (PolyU).

Chef Wong's ingenuity shines through in the design of two dishes: Steamed Speckled Blue Garoupa with Crushed Salted Soy Beans and Speckled Blue Garoupa Broth with Poached Vegetables. These dishes offer both a delightful and healthful dining experience.

As for the "old," Above & Beyond revives an ancient recipe. Chef Wong presents the Minced Spotted Garoupa with Fine-Grained Yam in Fish Broth, a recipe that dates back to the old days of Shun De.

With prices starting from HK$98*, this limited-time menu is exclusively available for lunch and dinner at Above & Beyond.