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 wasa 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 typical 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。

 

SUMMER 夏天

 

夏天養生宜「補脾養心、增酸收汗、取苦清熱」

 
立夏後天氣變又濕又熱。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。

 
"Arrival of Summer" is the first solar term in summer season. 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.

 

一飯封神

"The Divine Dish" Menu

BESPOKE TASTING MENU

[HK$1,580/pax]
 

  • 臘腸潤腸|燒無花果
    • Chinese Preserved Sausage, Goose Liver Sausage, Grilled Turkish Fig Brulee
  • --
  • 「黑雞精湯」|日本赤貝
    • 'Liquid' Black Chicken, Akagai
    • 或
  • 龍蝦濃湯
    • Lobster Espresso
      • 或
  • 脆炸獅子頭|乳鴿龍蝦湯
    • Lion's Head, Pigeon-Lobster Broth
  • --
  • 酸辣花膠|馬賽魚湯
    • Fish Maw, Hot & Sour Bouillaibaisse
    • 或
  • 意式花膠|風乾黑毛豬火腿
    • Fish Maw, Tomato-Fish Bouillon, 50-month Iberico Jamon
  • --
  • 手拆花蟹肉黃花魚茶碗蒸
    • 'Flower Crab', Yellow Croaker Fish, Bottarga
      • Steamed Custard
  • --
  • 香港避風塘天使面
    • HK Typhoon Shelter Angel Hair
  • --
  • 炭烤本地鷹䱽魚
    • 豆豉拖肥 阿根廷大蒜辣椒醋
    • Chargrilled Pomfret
    • Fermented Black Bean Toffee Creme, Red Chimichurri
  • --
  • 炭烤韓國濟洲豬腩肉
    • 自家製泡菜 杏仁
    • Korean Pork Belly
      • Housemade Kimchi Creme, Almond Praline
  • --
  • 法國阿法隆羊頸肉|咸檸檬
    • French Averyon Lamb Neck
    • 或
  • 韓國1++肉眼排 [+HK$185]
    • Korean 1++ Ribeye

--

  • 法式菠蘿包|北杏|雜莓
    • Pate Choux Au Craquelin,
    • Bitter Almond Creme, Berries
    • 或
  • 奧思迦魚子醬焦糖吐司 [+HK$150]
    • Oscietra Caviar, Brioche French Toast
      • Salted Caramel
 
(10% Service Charge Applies)