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。

夏季料理

 
夏季養生宜「補脾養心、增酸減苦」
 
夏季天氣又濕又熱。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。
 

Summer Cuisine

 
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’.

• $398NZ Langoustine Carpaccio
• $328Japanese Firefly Squid, 63˚C Taiyouran Egg
• $269Hokkaido Uni, Overnight Salted Silver Tile Fish
  • Remoulade, Beef Jus, Sancho, Shiso
• $389Mixed Clams, Vino Blanc, Wild Fennel Pollen
• $329S.A. Abalone Confit, Burnt Mimmolette
  • Potato Foam, Peanut
• $389NZ Langoustine A La Plancha
  • Chili-Coffee Aioli
• $189Razor Clam, A La Plancha
• $189Chargrilled Wildcougnt Red Bamboo Prawn
• $329Smoked Line Caught Yellow Croaker
• $389Spanish Carabinero (Charred)
  • Seafood Romesco, Stewed Grape
• $239Chargrilled French Duck Heart
  • Coriander Salad
• $389French Pommard Beef Onglet Tataki
  • Coffee Aioli, Porcini-Licorice Reduction
     

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

• $369Firefly Squid, 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