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New eats: Michelin dining at sea, abalone four ways and Malaysian-style brunch

Summer is speeding by in a whirlwind, and it’s an exciting month for gourmands with several highly anticipated new openings around town. While we’ve got our foot in the door at the latest restaurants, we’re also taking stock of some of the best new menus being served at tried-and-true favourites around town. From abalone served using four different cooking methods to a Michelin-star-studded experience at sea and Malaysian ramen sliders as the new brunch dish du jour, this week’s new eats are almost irresistible to pass up. After all, summer diets are meant to be broken, right?

6-head abalone at Above & Beyond 

When it comes to Chinese ingredients, few are more revered than abalone, the luxurious treasure of the sea which used to be reserved solely for Chinese emperors and their families. Luckily, you don’t have to be a royal to dine on this delicacy anymore: his July and August, Executive Chef Paul Tsui of Above & Beyond is giving us a taste of this superior ingredient, elevated by a range of cooking techniques. Head up to the 28th floor of Hotel Icon and soak in the views while savouring fresh 6-head abalone from Dalian, which has been incorporated into four tantalising dishes using methods of braising, smoking, wok-frying and steaming.

The braised dish features abalone with tangerine peel-infused Calvados brandy, while the smoked abalone is prepared with a special blend of soy sauce scented with applewood mist. For the wok-fried version, chef Tsui serves a bold-flavoured rendition of abalone and mushrooms tossed with spicy chilli, fresh garlic and rock salt; finally, steamed abalone is presented with a tomato and plum sauce, served with vermicelli to enhance the natural freshness of the abalone. Pair the dishes with a cocktail or splurge on a bottle of the Champagne of the Month for a meal truly fit for a king.

Above & Beyond, 28/F, Hotel Icon, 17 Science Museum Road, Tsim Sha Tsui East, Hong Kong, +852 3400 1345

Michelin-starred dining at sea

Fans of VEA, led by the venerable Vicky Cheng, now have a new way to taste his fanciful French-Chinese creations — on the upper decks of an elegant cruise liner while sailing the open seas, no less. Yes, cruise dining has finally gotten a much-needed upgrade with Dream Cruises’ launch of “Taste the Dream – Wine and Dine at Sea“, which presents some of Hong Kong’s finest haute cuisine from the confines of a luxurious cruise ship. Running through November 2018, the collaboration will feature six Asia-based celebrity chefs headlining a series of exclusive, one-off menus at sea.

With “Demon Chef” Alvin Leung already having kicked off the collaboration in June, upcoming cruises will feature master Chinese chef Wan Tat Kong (14–16, 28–30 September) and Vicky Cheng of VEA (5–7, 19–21 October), each presenting exclusive 4-hand menus inspired by the themes of ocean and sailing. While select dishes are available à la carte for cruise guests throughout the trip, the tasting menus are complimentary exclusively to those who book a package with suite accommodation in The Palace, the World Dream’s exclusive “ship within a ship” concept which offers 154 luxuriously appointed suites with private butler service. In addition to savouring the Michelin-starred dining at sea, cruise guests will have a chance to participate in special chef’s tables and interactive workshops.

Visit here for more information on the “Taste the Dream 2-Night Weekend Escape Cruise” package. 

A brunch makeover at Mean Noodles

From Michelin-starred dining to a street-inspired Malaysian-style brunch: Pop on over to casual Sheung Wan noodle bar Mean Noodles this month for a novel brunch offering priced at just HK$288. The all-new Saturday brunch (available between 12–3pm) may not be your standard seafood and bubbly-soaked affair, but it’s bent on delivering massive bang for your buck with a smorgasbord of all-you-can-eat Malaysian-style appetisers, and a selection of signature noodle bowls.

Regulars of Mean Noodles will also find brand new appetisers to entice on the menu: We’re digging the ramen sliders, where juicy patties are sandwiched between a tangle of laksa-flavoured fried noodles; and the Hainan chicken rice, delivering all the components of the Southeast Asian staple in a convenient canapé-sized bite. Test the limits of your stomach with other all-you-can-eat appetisers including gado gado, Vietnamese tofu salad, mixed fries and Thai herbed baby octopus; then choose between the restaurant’s signature noodle bowls for the main event (the Nyonya laksa and Penang-style hokkien mee are our picks). Wash it all down with unlimited red or white wine or classic Singha draft beer.

Mean Noodles, Shop 4, 148 Wing Lok Street, Sheung Wan, Hong Kong, +852 3104 0288

Leslie Yeh
Editor in Chief
Having worked as a lifestyle editor for almost 10 years, Leslie is thrilled to be writing about the topic she loves most: wining and dining. When she's not out pounding the pavement for the latest new restaurant opening or tracking food trends, Leslie can be found at home whipping up a plate of rigatoni vodka and binge-watching Netflix with a glass of Sauvignon Blanc in hand.
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