冬季料理

這是一個十分重要的節氣,又是人們進補的最佳時期。
傳統觀念中“冬”即“終也”,結束之意。中醫學認為,這一節氣的到來是陽氣潛藏,陰氣盛極,萬物活動趨向休止,以冬眠狀態,養精蓄銳,為來春生機勃發作準備。
踏入冬季,人的新陳代謝比較慢,要注重保暖。中醫順時調養: 春養肝、夏護心、秋潤肺、冬顧腎。
冬季宜溫補,所以冬至養生宜以收斂陰氣、護陽養腎為主,而黑豆、黑棗、黑米、黑芝麻、黑木耳、紫菜、海帶等黑色食物便是冬季養腎的首選食物,另外桂圓、核桃、杏仁、栗子等堅果類食品也是不錯的益腎佳品。還建議可多吃些富含蛋白質和油脂的肉類、奶類或魚類,增強身體抵抗力。當天氣變得很冷時, 料理中可以適當加入辣椒、花椒、薑、大蒜來溫暖身體。
 

Winter Cuisine

Start of Winter is an important term of the 24 Solar Terms. It is the time for people to supplement and nourish our body.
Traditional Chinese medicine (TCM) believes that the arrival of Winter is when the “yang” energy is hidden, the “yin” energy is in full swing. The activities of all life forms tend to stop or go into hibernation state recharging energy and preparing for the Spring when vitality resumes.
In winter, people's metabolism is relatively slower so we should focus on keeping warm. TCM principles suggests that we nourish our kidneys in winter time. Examples of kidney nourishing food includes mountain yam, black beans, black sesame, chestnut and goji berries.
During Winter, TCM focuses on astringing yin, protecting yang, and nourishing kidney. Black beans, black dates, black rice, black sesame, black fungus, seaweed, kelp and other black foods are the first choice for nourishing kidney in winter. In addition, longan, walnut, almond, chestnut and other nuts are also good choices for nourishing the kidney.

It is also recommended to eat more meat, seafood and dairy that are rich in protein and fat to enhance the body's resistance to the cold. When the weather does become very cold, chili, Szechuan pepper, ginger, scallion and garlic can be appropriately added to the dishes to warm the body.

 

WINTER CUISINE 2022

冬季料理

[HK$1,500/pax]
 

  • Amuse Bouche
  • --
  • Tarbouriech Oyster,
    S.A. Abalone Confit, Plankton Congee
    • 法國塔布里希生蠔 油封鮑魚 浮游生物粥
  • --
  • Kokotxas
    • Celtuce, Szechuan Pepper, Bouillabaisse
    • 西班魚扣 莴笋 四川麻辣 法式魚湯
  • --
  • Hairy Crab, Handmade Tagliolini
    • 大閘蟹 手工意大利面
    • Almond Praline,
      50-Year Oaked Barrel Aged Spanish XP Vinegar
  • --
  • French Lamb Chocolate Oat Crumble
    • Black Dates, Hazelnut Pudding
    • 法國羊肉燕麥碎 黑巧克力 黑棗 榛子佈丁
  • --
  • Snake Souffle Pancake, Oscietra Caviar [+$428]
    • 蛇肉蛋奶酥煎餅 魚子醬
  • --
  • Wild Pigeon
    • 野鴿
  • --
  • Wild Deer Shoulder
    • 野鹿肩
    • or
  • 36-Hour US Prime Beef Short Ribs
    • 36 小時 美國極等牛肉小排骨
  • --
  • Dessert
    • 甜點
  * Wine pairing available at $580/pax
侍酒師精選配酒每人$580

 

(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。