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。
 

SUMMER 夏天

 

夏天養生宜「補脾養心、增酸收汗、取苦清熱」

 

立夏後天氣變又濕又熱。隨著氣溫逐漸攀升，陽氣漸長，人體能量的消耗會變多，心臟的工作強度日漸增大，中醫認為這時最需要補脾、養心。

 

夏天屬火，對應的五臟六腑是心臟，加上氣候炎熱，汗液外洩。俗話說「汗為心之液」，夏季要避免大量出汗，使精神及體力下降更感疲勞，多補充水分非常重要。夏天可多吃麥冬、赤小豆、竹葉、苦瓜、黃瓜、西瓜等食物，均有助清心火、清熱安神。此外中醫有論不同顏色的食物分別對不同的臟腑器官有所補益，食材的青、紅、黃、白、黑五種顏色對應到人體的肝、心、脾、肺、腎。 紅色食物有助養心護心，並有助體內生血、活血，因此番茄、紅蘿蔔、枸杞、紅棗、紅豆等紅色食物可以多吃。

 

"Arrival of Summer" is the first solar term in summer season. Summer is the season when the weather becomes hot and humid. As the temperature rises, Yang Qi (energy) also rises. The human body will consume more energy, and the work load of the heart will increase as well. Traditional Chinese medicine believes that during summer season, it is most important to nourish the spleen and nourish the heart.   Summer corresponds with fire in the five elements term, and the corresponding body parts are the heart and spleen. As the weather gets hotter, we tend to sweat more. TCM believes "sweat is the fluid of the heart". In summer, it is very important to avoid excessive sweating as it causes weakening physical and mental strength, and tiredness. It is very important to replenish body fluid by drinking more water. In summer, you can eat more food heat clearing and cooling food such as red beans, bamboo leaves, bitter gourd, cucumber, squashes, watermelon, etc. TCM also believes that different color of food: green, red, yellow, white, and black, correspond to different internal organs: the liver, heart, face, lungs, and kidney. One should eat more red foods such as carrots, jujubes, red dates, and red beans in the summer.
   

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’.
 

BESPOKE MENU. Please inform us in advance at booking if you would like to enjoy our Bespoke Menu custom designed by our Executive Chef. Fixed price ranges between $1,500 - $1,800 per person subject to ingredients. Whole table must do Bespoke Customed Menu.
 

 

Signature Tasting Menu

Click to see our Signature Tasting Menu

 

 

A LA CARTE MENU

 

中文菜單 Chinese Version

 

CAVIAR MENU

  • $480Oscietra (30g)
  • $480Kristal (30g)
  • $480Baeri (30g)
  • $1,200All 3 Types (90g)
  • $1,380Special Combo
    • Oscietra (50g) + Kristal (50g) + Baeri (30g)
       
 

BLACKBOARD SPECIALS

 

------ STARTERS -------

  • $189 Japanese Firefly Squid, 63C Taiyouran Egg 🦑
  • $149French White Asparagus ❤️
    • Burnt Mimolette, Espresso Aioli
  • $339Sicilian Pink Prawn Carpaccio
  • $498Korean Geoduck Clam
    • Blanched in 'Liquid Chicken'
  • $289Hot & Sour, Fish Maw🌶️
    • Bouillabaisse spiced up with bergamot, chili & pepper, then braised dried fish maw
  • $429Flower Crab Meat, Sambal Laksa Ravioli 🌶️
  • $589Mixed Clams & Surf Clams
    • Vino Blanc, Wild Fennel Pollen
  • $269Organic Boston Bay Mussels
    • White Wine Crème Sauce
  • $239Chargrilled Mediterranean Blue Fin Tuna Belly & Tendon
    • Horseraddish-Cauliflower Puree, Cured Garlic Crudo
  • $189Razor Clam, A La Plancha (Sold Out)
  • $269Chargrilled Korean Pork Belly
    • Kimchi Chrem, Almond
  • $189 Chargrilled French Chicken Liver
    • Malt Glazed, Black Currant-Black Compte
  • $269Chargrilled French Duck Heart
    • Coriander Salad
  • $389Spanish Rubia Gallega Tenderloin Tartare
    • Foie Gras, Brioche Toast
       

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

  • $328Japanese Firefly Squid, Chargrilled Burnt Linguine 🦑
    • Guanciale, Comte, Belper Knolle
  • $1,180Japanese Firefly Squid, Sweet Peas, Claypot Rice🦑
  • $1,180US Chunk Flap Tail, Short Ribs & Korean 1++ Beef Claypot Rice

----- DESSERT -----

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

 

 

STARTERS

 

CHACUTERIE

PASTA /RICE

MEAT / FISH

(10% Service Charge Applies)