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Quality dim sum with an amazing view, and actually decently priced given it’s a hotel with a harbour view. Highly recommend the 😍shrimp dumplings (super juicy with a refreshing touch from the bamboo shoot) and 😍the steamed pork dumplings with Porcini mushrooms (love the Porcini touch, amazing aroma!). The crab dumplings were okay, lovely crab flavour but not outstanding. The springrolls were nice too but couldn’t tell it had a sea urchin flavour. The custard bun was nice and the perfect dessert though it’s not the best I have ever had. Was very disappointed in the abalone tart though the buttery flavour of the tart base just did not match the flavour of the diced chicken and abalone at all! Maybe it’s just me or other dim sum places do it differently. Would love to return for a relaxing chill morning.🥢Steamed pork dumplings with Porcini mushrooms 牛肝菌燒賣 HKD 60🥢Steamed shrimp and bamboo shoot dumplings 筍尖鮮蝦餃 HKD 62🥢Steamed crab meat and egg white dumplings with aged vinegar 陳醋蟹肉蛋白餃 HKD 78 (2pcs)🥢Steamed egg custard bun with Hokkaido milk 北海道牛乳奶皇流沙包 HKD 62🥢Crispy spring roll with tofu and sea urchin 脆皮海膽豆腐春捲 HKD 78🥢Baked whole abalone tart with diced chicken 原隻鮑魚雞粒撻 HKD 68 (per pc)

This Chinese restaurant is located in Hotel ICON, on the top floor of the hotel and commanding a panoramic view of the harbour and the TST area. It is definitely a very popular restaurant, with the night having full house. We are fortunate to be able to sit on the window side.  The decor is modern and highend, with comfortable seating and spacious tables, soft lighting offering diners a relaxing and cozy ambience. The tables on the window side are quite nicely separated, giving nice privacy while on the other side the banquette seat might be a bit crowded when all tables are occupied.We ordered the Seafood Set Dinner ($988 each). The starter is Deepfried Crab Claw with Wasabi Sauce, Wokfried Cod Fillet with Honey and Ginger, and Marinated Cucumber and Jelly Fish with Minced Garlic. My favorite is the cod fillet, with the glazing of honey an ginger giving great flavors and the fish moist and tender. The other two are also nice, but I found the crab claw is only warm and might have been cooked for a while, but the taste is still good and the texture bouncy. A little bit dropping the marks on that one.The second course is Doubleboiled Fish Maw, Lily Bulbs and Wolfberry with Almond Cream. Opening the lid brought a nice aroma of almond coming up, and the soup is very tasty, with the fish maw of a nice size of good bite, and the wolfberry and lily bulbs giving delicate complexity to the soup. The third course is Baked Crab Shell Stuffed with Truffle. The crust is an appealing golden brown in color, and the crab meat is sweet and tasty, and apart from the typical onion the fillings are further added with black truffle, bringing the aromas to another level. The fourth course is Braised Lobster in Superior Broth. The serving is half a lobster, with a nice big piece of tail. The chef has braised in the superior broth to infuse the lobster with flavors, though I would say it is a bit too salty. Still the lobster meat is certainly fresh and firm, and if the broth can reduce the saltiness it is for sure the best dish on the night for me.The fifth course is Fried Rice with Abalone and Scallop in XO Sauce. Coming to the end of the meal, the rice is always a closing and often another final test of the skills of the chef. This one delivers quite high marks, with the rice each distinct and the mix of XO sauce and egg has the right level of spiciness to stimulate the appetite once more but not overly so. The abalone is a nice supplement, with tender texture and braised nicely. A nice wrap up for the meal.The final course is Doubleboiled Papaya and Snow Fungus Sweet Soup with Chinese Petits Fours, Chilled Osmanthus Jelly, Walnut Pastries. Honestly papaya is not my favorite fruit because of its unique taste, but this sweet soup is not bad at all. The osmanthus jelly is a bit too delicate and close to without flavors so is a bit disappointing. Among the three the walnut biscuit is the best, crunchy and rich in walnut notes. Service is very good, with the staff attentive and I have seen they are watching each table on their progress and following up with the kitchen over the microphone to push and expedite for the necessary courses to come, so giving a nice pace and continuity. But because the restaurant is simply too full on the night, during the first few courses the speed of serving is a bit long. But gradually they adjusted and become good again. The cost is $2,251 and considering the overall experience I would say it is quite good for money. Next time though I would probably go for a la carte and sample their signature dishes, and I believe probably there are much more wonders and pleasant surprises in store.

想講每一道菜都好好味由頭盤開始1️⃣川汁青瓜帶子、原隻鮑魚雞粒撻、蜜汁叉燒Juicy, juicy and juicy 🤤 連細細碟嘅蜜糖合桃都食到停唔到🤣2️⃣港式片皮鴨呢個理應係主打項目，不過略嫌鴨唔夠熱不過啲餅皮每張有紙隔住唔會痴埋一疊都係有心思嘅3️⃣鹿茸菌竹笙燉法國鷓鴣好正嘅燉湯，一打開個盅蓋就飄來陣陣嘅香氣。

味道一流4️⃣大千爆蝦球到呢個位已經開始飽🤣係香濃嘅，唔錯，印象唔太深刻5️⃣和牛炒飯由於本人對蟹敏感，所以餐廳幫我轉走咗蒜香帶子蟹肉炒香苗做和牛炒飯。

多謝呢個安排，因為我真係好鍾意食炒飯🤣炒飯非常出色，粒粒乾爽，每粒飯都有香濃牛肉味，好味程度拍得上香格里拉香宮炒飯😁6️⃣楊枝甘露配美點雙輝應該係我食過最好味嘅楊枝甘露，水果非常新鮮，淡淡椰汁香味，就算當時十分飽都要食完佢以示欣賞🤣合桃酥&桂花糕幾好7️⃣壽桃🤣多謝，實在太飽，影完相就打包咗返屋企，未能現場品嚐

Having a great view is always one of my criteria in picking a restaurant when I'm on holidays. During the work week, many of us probably are blocked inside a cubicle where there is not much view of the beautiful sky and nature, in order to refresh our inner soul, there is nothing better than enjoying a delicious meal with a magnificent view.There is 3 choices of set lunch, which one of the set lunch is specially designed for vegetarian. I have ordered the Dim Sum Set Lunch A, it started off with a sliced crispy beef brisket with five spices, a steamed pork dumpling with porcini, a baked BBQ pork puff with sesame and matsutake and a steamed dumpling with dried shrimp and yam bean. Each of the dim sum is expertly curated and served hot.Next was the braised tofu soup with seaweed and bamboo pith, if you wanted to be impressed by the knife skills of the chef, you shouldn't miss this soup. It's not only rich and hearty, the silken tofu has like a thousand finely cuts, with the bamboo pith is served and seaweed on top, making it extra tasty.I then devoured the wokfried shrimp in chili sauce. The texture of the shrimp is firm and have a bit of chewy texture, the sweetness, sourness and a little bit of spiciness elevates the whole dish to the next level. I was actually pretty full when got into the fried rice with diced ham, egg white and minced ginger. I am definitely a huge fan of ginger, the fried rice is filled with ginger and finely diced ham and egg white. There is probably two bowl of fried rice, which I cannot resist from finishing it. A papaya and snow fungus sweet soup has a good balance of sweetness, which gives the perfect ending of this meal.

一直對Hotel ICON嘅印象就只係佢一位難求嘅自助餐，朋友介紹話原來呢度都有中菜食，一於過嚟試吓餐廳位於酒店頂層，可以瀏覽大半個維港景色，用餐區係一個比較長同窄嘅長方形，而且樓底唔算好高，所以都幾應聲，成晚都覺得幾嘈首先嚟到嘅係店家招牌之一片皮鴨，據侍應介紹佢哋係用小米鴨，擺盤賣相不錯，鴨肉略帶粉紅，目測冇乜皮下脂肪，麵皮隨蒸籠附上，厚薄適中，口感正常單獨吃一件鴨肉試試，可惜被它粉紅色的外表欺騙了，鴨肉偏乾，肉汁欠奉，皮唔脆亦唔香，而且溫度只有微暖，估計切片擺盤到上枱已經經過一段頗長時間跟住片皮鴨第二食， XO醬鴨鬆生菜包，同樣鴨肉肉質偏乾，而且調味不足，好彩有少少XO醬嘅辣味帶住，比較值得一提嘅係生菜，清甜爽脆而且每一塊都係一個碗仔嘅形狀，食得非常方便老實講，呢個片皮鴨二食連加一索價過千元，會對佢有高啲嘅期望，可惜質素卻不似預期，甚至可以說是大失所望，坊間好多酒樓兩百零蚊一份嗰啲都做得好食過佢再上五香安格斯脆腩片，同樣有溫度不足嘅問題，腩片都有少少脆，略有牛味，但同樣肉質偏乾，亮點係伴碟嘅醃菜，爽脆酸香，再一次配菜比主菜好食焗釀蟹蓋，蟹肉都唔少，略帶鮮味但係就焗得唔係好夠香蝦油蟹肉炒飯，飯粒飽滿，粒粒分明，算係吵得唔錯，不過唔係好食到蝦油嘅味道最後叫咗個蛋白杏仁茶做甜品，味道正正常常啦，同出邊中式甜品舖嗰啲差唔多，係送多粒桂花糕同埋一件酥餅

天外天餐單提供粵菜,(廣東),點心,中菜館,酒店餐廳等推介美食位於尖沙咀區，餐廳座位數未知人均消費約$401-800，結賬可以用Visa,Master,現金,AE,銀聯,JCB，Booking訂位可以電話致電34001318查詢。

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天外天餐廳詳細資料：

• 天外天地址:
  尖沙咀科學館道17號唯港薈28樓
  Above & Beyond, 28/ F, Hotel I C O N,17 Science Museum Road, Tsim Sha Tsui
• 天外天電話: 34001318
• 天外天價錢: $401-800
• 分類: 粵菜,廣東,點心,中菜館,酒店餐廳,
• 座位: 未知
• 付款: Visa,Master,現金,AE,銀聯,JCB
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香港餐廳2023推介04月