天外天與茅台 TEXT / 文：Ivan Wong PHOTOGRAPHY / 攝：Kaleidoscope TRANSLATION / 譯 : Natalie Wong SPECIAL THANKS / 特別鳴謝 : Hotel Icon 唯港薈
It was probably inspired by its view that the restaurant Above & Beyond was named. Overseeing the Victoria Harbour and gazing at the Victoria Peak in the haze, the Michelin - starred restaurant hints at heavens beyond the skies. But it may well be an overtone of the expertise involved undeniably, the dream dyad, Executive Chef Joseph Tse and Director of Wine Nigel Chan, has made great achievements for the restaurant in fusion Chinese food and in wines. One of their mottos is to opt for adventures. So naturally, when asked if they could prepare for us a tailor-made fusion banquet using the Chinese liquor Moutai, the dyad gave a positive answer. 這家米之蓮食肆取名天外天（Above & Beyond），大概是 其臨海維多利亞海港景觀配合對岸太平山之若隱若現，有 若天外之天之意；然而，他們亦可能想以其弦外之音提示 我們，那裡有人外之人的高人助陣——無可否認，總廚謝 錦松師傅與葡萄酒總監陳振寧（Nigel Chan）這對夢幻組 合，確讓天外天在新派中菜與葡萄酒方面取得相當的成 就。勇於嘗試是他們格言之一，問他們能否為我們度身訂 造一席新派酒菜盛宴，而當中要有國酒茅台的份兒，答案 當然是肯定的。