Creative Refined Hong Kong Cuisine

創意精緻香港料理

 
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。

Winter Cuisine

 
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.
 

立冬料理

 
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。
 

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’.

• $80/gramAlba White Truffle
  • (Minimum 5 grams)
• $168Handmade Tagliolini
  • Comte-Butter Sauce
• $128Egg (2 Eggs)
  • Fried
  • 63C Taiyouran with Parsnip
  • Scrambled
• $158Grilled Scamorza Brioche Toast
  • Comte Sauce

• $398Japanese Ark Shell (Sold Out)
  • Carpaccio or Blanched in 'Liquid Chicken'
• $498Korean Geoduck Clam (Sold Out)
  • in Hokkaido Sea Urchin Sauce
• $398Norwegian Langoustine Carpaccio
• $269Hokkaido Uni, Overnight Salted Silver Tile Fish
  • Remoulade, Beef Jus, Sancho, Shiso
• $589Mixed Clam
  • Vino Blanc, Wild Fennel Pollen
• $329S.A. Abalone Confit, Burnt Mimmolette
  • Potato Foam, Cashew
• $389NZ Langoustine A La Plancha
  • Chili-Coffee Aioli
• $189Razor Clam, A La Plancha
• $438Spanish Carabinero, Garlic Oil
• $239Chargrilled French Duck Heart
  • Coriander Salad
• $269Chargrilled Jeju Pork Belly
  • Kimchi Cream, Almond Praline
     

----- PASTA / DONABE RICE -----

• $36950 months Iberico Jamon, Chargrilled, Burnt Linguine
  • Guanciale, Comte, Belper Knolle
• $1,180Silver Tile Fish, Hokkaido Uni, Claypot Rice

----- DESSERT -----

• $259Oscietra Caviar, Brioche French Toast
  • Salted Caramel, Oat Crumble