Creative Refined Hong Kong Cuisine

創意精緻香港料理

 
More than 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。

SIGNATURE SERIES

TASTING MENU [1]

[$1,499/pax]

• Hokkaido Uni
  Grilled Scamorza Brioche, 36-month Comte
  • 北海道海膽, 36 個月Comte, Brioche Scamorza 吐司
• --
• Lobster Espresso
  • 龍蝦濃湯
• --
• HK Typhoon Shelter Angel Hair
  • Smoked Herring Roe, Crab Bouillion, Chili, Fried Leek
  • 香港避風塘天使麵
• --
• Fish Maw, 50-month Iberico Jamon
  • Tomato-Fish Bouillon, Parmesan, Chili
  • 花膠，配50個月風乾黑毛豬火腿
• --
• S.A. Abalone Confit
  • Testaroli il Pesto
  • 慢煮南非鮑魚 香草醬
• --
• Grilled Iberico Pluma
  • 烤西班牙黑毛豬頸肉
    or
• Korean 1++ Ribeye
  • [Supplement: HK$240]
  • 韓國韓牛肉眼排
• --
• Dessert
  • 甜點
     

SIGNATURE SERIES

TASTING MENU [2]

[$1,789/pax, Minimum 2 pax]
 

• Brittany Scallop
  • Kelp-Coconut, Seaweed, Ponzu, Poppy Seed
  • 法國扇貝 椰子海帶醬
• --
• Gillardeau, Plankton Congee
  • 法國生蠔粥
• --
• Hokkaido Uni
  • Overnight Salted Silver Tile Fish, Sancho
  • 北海道海膽 一夜乾青根魚
• --
• Lobster Espresso
  • 龍蝦濃湯
    or
• 'Liquid Chicken'
  • 白雞精
• --
• Razor Clam
  • Pommery Mustard Herb Garlic Creme, Pigeon Jus, Potato Foam
  • 蟶子法式芥末香草香蒜醬
• --
• Fish Maw, 50-month Iberico Jamon
  • Tomato-Fish Bouillon, Parmesan, Chili
    • 花膠，配以50個月風乾黑毛豬火腿
• --
• Mud Crab Roe & Meat, Garlic Rice
  • 膏蟹肉和蟹膏 伴 蒜香越光米
• --
• Dessert
  • 甜點