Table by Sandy Keung - Sandy Keung
A New York CPA by training, a former hedge fund manager, then the CFO for a publicly listed company, Sandy Keung is a self-taught chef. After close to 10 years of private catering and guest chef experiences in Vietnam and Hong Kong, she opened her first full service restaurant in 2014, TABLE by Sandy Keung, and a traditional Hong Kong-style barbecue restaurant chain in 2015. Today, Sandy is the founder, owner and executive chef of six restaurants in Hong Kong, whose mantra is "Happy chef, happy staff, happy food, and happy customers”.
Sandy believes the ingredients are the most important element of any dish, especially for seafood. Her approach to seafood and other food preparation starts not in the kitchen, but how the live marine animals or other ingredients are harvested and dealt with during transportation.
“Top Chef Creations" Special Menu
PRIVATE OMAKASE MENU
HK$1,200/pax (Minimum 2pax)
10% Service charge applies
Amuse Bouche
Dry Aged Spanish Blue Fin Tuna
Applewood Smoked, Preserved Lemon
Lobster Espresso
or
Hairy Crab, Squid 'Ho Fun' in
'Liquid Chicken'
S.A. Abalone Confit, Gillardeau
Walnut, Plankton Congee
Fresh Italian Fish Maw
36-month Iberico Jamon
Hong Kong Typhoon Shelter Angel Hair
Smoked Caviar
or
Spanish Carabinero Linguine, Shaved Lama Island
Fishermen Fermented Shrimp Paste (+HK$120)
Grilled Iberico Pluma
Taro-Jura Sauce
Dessert
*Please note that we require a $100/pax deposit for booking of 4 persons or more to confirm the reservation.
*Deposit must be received not less than 48 hours before the date of the booking.
About the outlet
Pioneering in ingredient-based cuisine, the culinary team decides on the preparation style that best suits the particular ingredient. Dishes employ French, Spanish, Mediterranean, Japanese, Chinese, Korean flavours and techniques in preparation.
TABLE is the only Hong Kong restaurant with a marine biologist to take care of your food.
With a resident marine biologist and in-house ozone depuration tank, live seafood such as oysters, lobsters, and crabs are purged of metabolic wastes, toxins and pollutants accumulated during transit and over their lifespan.
TABLE also has great affinity for land animal products and currently offers different Ibérico and other seasonal meat products, such as salt marsh lamb, Korean 1++ ribeye, etc.
關於此店
作爲「食材料理」的先驅，廚師團隊不受傳統地域和烹調技巧限制，自由選擇是日食材的最佳烹飪方法。嚴選多國的最佳食材，配以最佳的烹調技術，如法國、西班牙、地中海、日本、韓國等炮製菜餚。
為了讓顧客食用乾淨又新鮮的海鮮，駐場海洋生物學家會監控自家的室內臭氧淨化池，淨化生蠔、龍蝦、螃蟹等活海鮮，以清除在運輸過程以及生命週期中積累的代謝廢物、毒素及污染物。
TABLE亦有精選其他肉類，包括西班牙伊比利亞黑毛豬、鹽沼羊和韓牛1++肉眼扒等時令肉類產品。