A decade ago when our owner chef, Sandy Keung, began her chef's journey, geography was not of concern. The goal was simply to cook food that she loves and to create a place where people connect and share experiences. Dishes created are purely reflective of her unique cultural background and authentic to her personal experiences as a typhical Hong Konger.

十年前，當我們的主廚 Sandy Keung 開始她的廚師生涯時，國家或地理料理並不是考慮因素。目標只是烹飪她喜愛的食物菜餚，並創造一個人們交流和分享經驗的地方。十年來所創作的菜餚完全反映了她獨特的文化背景，並真實地反映了她作為典型香港人的個人經歷。

春季料理

立春是廿四節氣之首。立者，始建也。春氣始而建立，標誌著春季以及新一年的來臨。立春節氣期間氣候的最大的特點就是乍暖還寒。日夜溫差較大，白天陽光和煦，早晚卻寒風刺骨。雖然氣溫不如大寒嚴寒，但是春天多風，吹來仍然寒冷。

立春後陽氣初生，中醫認為春屬木，與肝相應。春季應該特別注意對肝臟進行保養，以順應天時。所以，多吃綠色食物。在飲食調養時也多吃一些具有辛甘發散性質的食物，而少食用具有酸收作用的食物。傳統飲食養生學認為，具有辛甘發散性質的蔬菜有：油菜、香菜、韭菜、洋蔥、芥菜、白蘿蔔、辣椒、生薑、蔥、大蒜、茼蒿、大頭菜、茴香、白菜、洋白菜、芹菜、菠菜、薺菜、茴香菜、黃花菜、蕹菜、蕨菜、萵苣、茭白、竹筍、黃瓜、冬瓜、南瓜、絲瓜、茄子等。

春天忌情懷憂鬱，應保持心境恬愉，以護肝氣。

Spring Cuisine

Start of Spring is the first of 24 solar terms and also represents the start of a new year. Weather during Spring begins to get warmer but it can be extreme. The temperature during the day is warm when the sun is fully out, but the strong wind can be biting cold in the morning and evening.

In Spring, the yang energy begins to rise. Under TCM principles, Spring is "wood" in the five elements which corresponds to our liver. Therefore, we should nourish our liver during Spring to be in harmony with our environment. For our wellbeing, we should eat more green colored food and food that are sweet or spicy in tastes and fragrant. Sour tasting food should not be consumed in large quantity. Vegetables that are sweet or spicy include: coriander, leek, onion, mustard greens, white radish, pepper, ginger, onion, garlic, chrysanthemum, kohlrabi, fennel, cabbage, celery, spinach, fennel, water spinach, lettuce, celtuce, bamboo shoots, cucumber, wax gourd, pumpkin, loofah, eggplant, etc.

More importantly, we should try to keep a positive and happy attitude. Negativity and melancholy hurts the energy of our liver.

VALENTINE'S DAY

February 14, 2026
[HK$1,869/pax, Minimum 2 pax]

Depurated Oyster, Oscietra Caviar
- Beurre Blanc
- 水煮淨化鮮蠔魚子醬

'Flower' Crab
- Egg White,
  Wild Fennel Pollen, Vino Blanc
  雜錦鮮貝, 野生茴香花粉, 白酒汁

Line Caught Yellow Croaker Fish,
Oscietra Caviar
- Parsnip, Fried Potato
  手釣黃花魚, 魚子醬, 白甘筍

S.A. Abalone, Morel
- Plankton
  南非油封鮑魚, 羊肚菌, 浮游藻

Lobster
- Lobster Foam, Raspberry
  波士頓龍蝦, 龍蝦泡沫, 紅莓

Brittany Scallop
Hokkaido Uni-Smoked Liquid Chicken
- 法國扇貝, 北海道海膽, 煙燻雞湯

Silver Tile Fish
- Overnight Cured and Chargrilled
  炭烤青根魚一夜干

Guinea Fowl, Alba White Truffle
- Taro Sauce
  法國珍珠雞, 意大利白松露, 芋頭
or
Local Market White Fish, Alba White Truffle
- Dashi-Seasame, Nori
- 市場白魚, 意大利白松露

Mud Crab Roe & Meat, Garlic Rice
- [Optional with Supplement: HK$590/pax, min 2pax]
  膏蟹肉蟹膏蒜香越光米

Croissant Tiramisu
- 提拉米蘇牛角酥

[10% Service Charge Applies]

Conscious, Ingredient Based Cuisine

「意識」食材料理

- Deeply influenced by the Chinese holistic concept of ‘harmony between man and nature’, TABLE revives the practice of eating according to seasonality. Seasonal local vegetables and other ingredients are incorporated into the menu according to Traditional Chinese medicine principles and the 24 Solar Terms. The five internal organs are nourished by maintaining the harmony of the five elements within the body to optimise wellbeing. Dishes also aim to showcase beloved local flavours using Western cooking techniques with ingredients from Hong Kong and around the world to create a ‘Conscious, Ingredient Based Cuisine’ that is uniquely Hong Kong and uniquely ‘Sandy’.
- 深受中國「人以天地之氣生，四時之法成」傳統觀念影響，逐漸意識到香港飲食文化與食材，人和環境之間相輔相成的微妙關係。爲此，TABLE致力唤起「不時不食」的飲食方式。根據中醫原理和二十四節氣，以五行五臟搭配，將香港時令食材融入菜單中，維持體內能量平衡，有助養生。此外，TABLE亦以深受喜愛的香港風味，結合西方烹飪技術，以及本地時令和環球食材，創造出具有Sandy個人和香港特色的「意識」食材料理。

Creative Refined Hong Kong Cuisine