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.
YEAR OF HORSE - CHINESE NEW YEAR
‘OPEN YEAR’ BESPOKE DINNER MENU
奇門遁甲 賀歲迎祥
開年宴 · 菜譜
[HK$1,289/pax, Min 6pax]
From 1 February - 28 February 2026
[3 days Advance ordering required
需提前3天預訂]
- 金花開運焗蟹斗
‘Flower’ Crab Meat, Au Gratin
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- 步步高昇
Turnip Cake, Langoustine
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- 財源廣進聚寶盤
S.A. Abalone, Lau Fau Shan Golden Dried Oyster- ‘Fat Choy’, Goose Liver Sausage, Fig Spring Roll
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- 年年有餘福滿艙
Line Caught Yellow Croaker Fish, Cockles,
Lettuce, Fujian Somen
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- 金雞報喜
Whole Roasted Yellow Oil Chicken
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- 牛氣沖天賽金銀
US Prime ‘Denver Steak’- Rangers’ & Cowboys’ favorite cut, Chuck Flap Tail
- or或
- 紅紅火火炙珍肉
Grilled Korean Pork Belly
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- 栗香珠寶飯
Chestnut, Guanciale Claypot Rice- or 或
- (撈起) 鴻運蟹皇黃金飯
Mud Crab Roe & Meat, Garlic Rice [+$168/pax]- [Whole table must choose crab rice]
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- 團圓圓滿杏仁香
Sticky Rice Dumpling, Roasted Almond Foam
—— 新春大吉，福饗珍味 ——
（願此宴寓吉祥如意，歲歲豐盛，闔家安康）
[10% Service Charge Applies 服務費]
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’.
- 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’.
