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
立春冬盡陽始生 乍暖還寒要留心
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。具有酸收性質的蔬菜有:馬齒莧、西紅柿、柑、橙子、橘、柚、杏、木瓜、枇杷、山楂、橄欖、檸檬、石榴、烏梅等。
春天忌情懷憂鬱,應保持心境恬愉,以護肝氣。
Spring Cuisine
Spring is the first of 24 solar terms and also represents the start of a new year. Weather during at the start of 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, 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. We should eat more green colored food and food that are bitter-sweet 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
「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
- $238Lobster Macchiato
- $188Lobster Espresso
- Concentrated Lobster Bouillon, Lobster Foam, Star Anise, Fried Lobster Chunk
- $26863˚C Taiyouran Egg, Lobster Foam,
Hokkaido Uni - $298Fish Maw, 50-month Iberico Jamon
- Tomato-Fish Bouillon-Chili, Parmesan
- $328Hokkaido Uni Angel Hair
- $288 “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
- $288Organic Boston Bay Mussels
- $288 NZ Tua Tua Surf Clams, Vino Blanc
- $168Razor Clam, Pommery Mustard Herb Cream, Potato Foam
- $538NZ Langoustine Carpaccio
- $188NZ Langoustine A La Plancha
- $288S.A. Abalone, Testaroli, Pesto, Smoked Herring Roe
- $268Hokkaido Uni, Grilled Scamorza Brioche, 36-month Comte
- $168Liquid Chicken
- $168 French Quail
- $188Grilled French Challan Heart
- $188Char Grilled Lamb's Heart
- $388 French Beef Onglet Tataki, Arabica Aioli (sold out)
- $1,188Whole Roasted Yellow Oil Chicken
- Porcini-Chicken Jus-Lau Fau Shan Oyster Jus.
(2-day advance ordering required)
OYSTERS
- All of our fresh oysters are ozone depurated upon arrival.
FRANCE
- $68Gillardeau / Ancelin
STARTERS
- $398/100g or $229/50gIbérico Bellota Jamón 50 months
- $328Ibérico Chacuterie & Manchego Cheese
PASTA /RISOTTO
- $598Spanish Carabinero (2pc) Linguine
- Lamma Island Fishermen Fermented Shrimp Paste, Semi Dried Yuen Long Strawberries
- $388Flower Crab Meat, Handmade Tagliolini
- $238French Lamb Belly, Rigatoni
MEAT / FISH
- $388Taiwanese Tile Fish
- $688 US Prime Ribeye (12oz)
- $398Grilled Pluma Ibérico (6oz)
- $580Jumbo Spanish Carabinero (Charred)
- (approximately 6pc / kg)
- Romesco Sauce, Stewed Grape
- $1,288 (whole) / $728 (Half)French (Aveyron) Lamb Neck
- Preserved Lemon-Lamb Sauce, Cognac Torched
- $113/ozKorean 1++ Ribeye
- Please inquire our server for sizes available.
- $1,980Txogitxu Txuleton (Basque Bone In Ribeye)
- Traditional Bone In Ribeye from Basque infamous butcher, Imano Jaca. Imano sources the best old, fat, grass fed cow from all over Europe of at least 12 years old. It is recommended to enjoy this exquisite steak at rare to most medium rare.
- $1,888Whole Roasted Goose
- (3-day advance ordering required)
SIDES
- $98Spicy Purple Cabbage Stewed
- $98Blackened Brussel Sprouts
- With Vietnamese Fish Sauce Vinaigrette
- $98Grilled Shiro Maitake Mushroom, Remoulade Sauce
- $98Sautéed Kale
- $128 Side Garden Salad
- With Balsamic Vinaigrette
- $38 / $238/bottle(200ml)Homemade Typhoon Shelter Crab Chili Oil
(10% Service Charge Applies)