
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。
春季料理
立春是廿四節氣之首。立者,始建也。春氣始而建立,標誌著春季以及新一年的來臨。立春節氣期間氣候的最大的特點就是乍暖還寒。 日夜溫差較大,白天陽光和煦,早晚卻寒風刺骨。 雖然氣溫不如大寒嚴寒,但是春天多風,吹來仍然寒冷。
立春後陽氣初生,中醫認為春屬木,與肝相應。春季應該特別注意對肝臟進行保養,以順應天時。所以,多吃綠色食物。在飲食調養時也多吃一些具有辛甘發散性質的食物,而少食用具有酸收作用的食物。傳統飲食養生學認為,具有辛甘發散性質的蔬菜有:油菜、香菜、韭菜、洋蔥、芥菜、白蘿蔔、辣椒、生薑、蔥、大蒜、茼蒿、大頭菜、茴香、白菜、洋白菜、芹菜、菠菜、薺菜、茴香菜、黃花菜、蕹菜、蕨菜、萵苣、茭白、竹筍、黃瓜、冬瓜、南瓜、絲瓜、茄子等。
春天忌情懷憂鬱,應保持心境恬愉,以護肝氣。
Spring Cuisine
Start of Spring is the first of 24 solar terms and also represents the start of a new year. Weather during Spring begins to get warmer but it can be extreme. The temperature during the day is warm when the sun is fully out, but the strong wind can be biting cold in the morning and evening.
In Spring, the yang energy begins to rise. Under TCM principles, Spring is "wood" in the five elements which corresponds to our liver. Therefore, we should nourish our liver during Spring to be in harmony with our environment. For our wellbeing, we should eat more green colored food and food that are sweet or spicy in tastes and fragrant. Sour tasting food should not be consumed in large quantity. Vegetables that are sweet or spicy include: coriander, leek, onion, mustard greens, white radish, pepper, ginger, onion, garlic, chrysanthemum, kohlrabi, fennel, cabbage, celery, spinach, fennel, water spinach, lettuce, celtuce, bamboo shoots, cucumber, wax gourd, pumpkin, loofah, eggplant, etc.
More importantly, we should try to keep a positive and happy attitude. Negativity and melancholy hurts the energy of our liver.
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 starts at $1,500 per person. Whole table must do omakase.
中文
SIGNATURE DISHES
- $299Lobster Macchiato
- $239Lobster Espresso
- Concentrated Lobster Bouillon, Lobster Foam, Star Anise, Fried Lobster Chunk
- $33963˚C Taiyouran Egg, Lobster Foam,
Hokkaido Uni - $339Fish Maw, 50-month Iberico Jamon
- Tomato-Fish Bouillon-Chili, Parmesan
- $389Hokkaido Uni Angel Hair
- $329 “HK Typhoon Shelter” Angel Hair
- Angel hair cooked with crab stock then tossed in crab-chili-garlic-black bean infused EVOO
- $1,980(Full) $1,180(Half) Mud Crab Meat & Roe, Garlic Rice
- 3 working day-advance ordering required. Full portion recommended for sharing by 4-6.
CUSTOMERS' FAVORITES & SEASONALS
- $889Ganjang Gejang
- $398Langoustine & Caledonian Blue Prawn Carpaccio
- $269Hokkaido Uni, Grilled Scamorza Brioche, 36-month Comte
- $389NZ Langoustine A La Plancha
- $339Txogitxu Tenderloin Steak Tartare
- 12 years or older, 100% Grass-fed Cow From Basque.
- Served with Brioche Scamorza Toast
- $189Razor Clam, A La Plancha
- $239Seared Brittany Scallop
- Kelp-Coconut Creme, Seaweed, Ponzu, Poppy Seed
- $389NZ Tua Tua Surf Clams(Sold out)
- $389Butterfly Clams
- $389Organic Boston Bay Mussels
- $239French Duck Heart
OYSTERS
- All of our fresh oysters and Life Seafood are ozone depurated upon arrival.
FRANCE
- $79Gillardeau / Ancelin
CHACUTERIE
- $399/100g or $229/50gIbérico Bellota Jamón 50 months
- $329Ibérico Chacuterie & Manchego Cheese
PASTA /RISOTTO
- $789Jumbo Spanish Carabinero Linguine
- Lamma Island Fishermen Fermented Shrimp Paste, Semi Dried Yuen Long Strawberries
- $329S.A. Abalone Testaroli
- Pesto, Smoked Herring Roe
- $389Flower Crab Meat Handmade Tagliolini
- $789Boston Lobster Handmade Tagliolini
- $888Aveyron Lamb Belly, Caledonian Blue Prawns, Claypot RIce
- $1,180Amberjack Fish, Hokkaido Uni, Claypot Rice
MEAT / FISH
- $589Japanese Kinki Fish
- $629Jumbo Spanish Carabinero (Charred)
- Almond-Jamon, Stewed Grape
- $399 French Wood Pigeon (Half)
- $479French Quail (Whole)
- $399Grilled Ibérico Pluma (6oz)
- $1,389 (whole) / $789 (half)French (Aveyron) Lamb Neck
- Preserved Lemon-Lamb Sauce, Cognac Torched
- $689US Prime Ribeye (12oz)
- $113/ozKorean 1++ Ribeye
- Please inquire our server for sizes available.
- $1,980Txuletón Bone In Ribeye
- (Traditional Bone In Ribeye from Basque)
- Sourced by famous Basque Butchery, Txogitxu, Txuletón is made from the beef of fat, old cows of at least 12 years old from Galicia to Central Europe. Always cut 1kg in weight.
- $1,189Whole Roasted Yellow Oil Chicken
- Porcini-Chicken Jus-Lau Fau Shan Oyster Jus
(2-day advance ordering required)
- $1,889Whole Roasted Goose
- (3-day advance ordering required)
SIDES
- $129Spicy Purple Cabbage Stewed
- $129Blackened Brussel Sprouts
- With Vietnamese Fish Sauce Vinaigrette
- $129Grilled Shiro Maitake Mushroom
- $129Sautéed Kale
- $129Side Garden Salad
- With Balsamic Vinaigrette
- $59 / $238/bottle(200ml)Homemade Typhoon Shelter Crab Chili Oil
(10% Service Charge Applies)
