COOKING WITH PASSION
Helming the kitchen at The Upper Deck is Moroccan Executive Head Chef, who is also the executive chef of Tung Chung’s extremely popular Tiki-inspired restaurant and bar, Cabana Breeze. Head Chef’s career has spanned many Michelin-starred restaurants and luxury hotels around the world, including the Les Jardins De La Medina Hotel in Morocco, the Address Hotel & Resort in Dubai, and The Galaxy Macao Hotel & Casino. Head Chef also worked at AVA. Restaurant Slash Bar at Hong Kong’s Hotel Panorama by Rhombus as Executive Sous Chef.
At Upper Deck, Head Chef focuses on creating great flavour and texture combinations while employing cuts, preparations and ingredients that present a dining experience that’s rooted in tradition while being unapologetically contemporary.
The restaurant’s beef range includes a selection of U.S.D.A Prime Black Angus, U.S.D.A Porterhouse, U.S.D.A Prime Rib Eye, and more, with cuts aged from 21 to 30 days. Coveted dry-aged beef boasts a naturally more concentrated flavour due to the moisture loss during its maturation, when enzymes in the meat break down the connective tissue, resulting in a more tender texture and a touch of nuttiness. Other wet-aged cuts include U.S.D.A Striploin, Wagyu flank steak and the Hanger prime steak.
These beautiful cuts of aged beef are carefully trimmed and placing on a high-temperature grill to be seared to perfection, forming an instantaneous crust around the meat while trapping in natural juices to enrich the flavour.
Upper Deck’s quality beef is also presented as classic bistro-style beef tartare, and beef tenderloin carpaccio with aged parmesan, whole mustard, and horseradish. Other beef dishes include oven-roasted bone marrow served with onion jam and chimichurri; slow-smoked short ribs served with celery root; a classic American B.L.T. burger served with crispy onion rings; and a Wagyu beef burger with bacon marmalade, cognac mustard, fontina cheese, and truffle sauce.
The restaurant also offers a selection of delectable non-beef dishes, ranging from barbecue smoked devilled spring chicken with roasted baby potatoes; Texas-style slow-roasted and smoked baby back ribs; and a juicy lamb burger with spiced onion jam; to a buttermilk fried chicken burger with chipotle sauce; pan-seared sea bass fillet served with corn succotash and dressed with crustacean sauce; slow-cooked Australian lamb rack served with sauteed spinach; and classic Lobster Thermidor with cheese, served with a side salad.
Guests at The Upper Deck can also choose from a selection of comforting yet refined starters, including jet-fresh oysters; Maryland-style crispy crab cakes with mango salsa and smoked chipotle sauce; classic prawn cocktails; and pan-seared Hokkaido scallops served with crispy pancetta and cauliflower mousseline.
Diners with a sweet tooth shouldn’t miss out on the restaurant’s classic American desserts, decadent sweets each given a modern twist. These range include the show-stopping Baked Alaska, an ice-cream and vanilla sponge cake covered with an igloo of meringue; a zesty key lime pie with puffed pastry crust; and a classic ice cream sundae.
