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。

Autumn Cuisine

 
Autumn signifies the end of Summer. Weather changes from humid and hot slowly to cold and dry. TCM principles believe that it is important to nourish one's lungs during Autumn season. Following traditions, we should eat shoot in Spring, squashes in Summer, fruits and leaves in Autumn and finally roots in Winter. The best seasonal food to eat during Autumn are lung nourishing fruits such as pears, peaches, apples, etc., neutral meat and white colored food. Food with sour flavor is also good for Autumn. When we nourish our body in Autumn, it is important to not over heat our lungs and body. Our maintenance of well being should focus on nourishing “yin” energy and dryness created from the weather; moisturizing the lungs and producing body fluid.
 

立秋料理

 
秋天的到來意味著夏天的結束。天氣從濕熱緩慢變為寒冷乾燥。中醫相信立秋養生先養肺。從前民間有說: 春吃芽、夏吃瓜、秋吃果 、冬吃根。二十四節氣立秋起宜「少吃瓜，多吃果」，多吃潤燥的果，如梨、桃、蘋果、蓮霧等、肉、白色食物。飲食宜微酸或甜中帶酸。秋天進補，重在平補，以滋陰清燥、潤肺生津、滋陰潤燥為主。
 

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’.

• $398Norwegian Langoustine Carpaccio
• $328 Dry Aged Mediterranean Blue Fin Tuna Tartare
  • 63C Taiyouran Egg, Fried Pototo Angel Hair
  • Add-on Kaviari Baeri Caviar 15g [+$249]
• $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
• $598Spanish Carabinero (2pc), Garlic Oil
• $239Chargrilled French Duck Heart
  • Coriander Salad
• $239Chargrilled Jeju Pork Belly
  • Kimchi Cream, Almond Parline
• $389French Pommard Beef Onglet Tataki
  • Coffee Aioli, Porcini-Licorice Reduction
     

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

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

----- DESSERT -----

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