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It is difficult to classify which type of cuisine Table is known for, as Chef Sandy Keung has put more emphasis on how to best highlight the ingredients, especially seafood, than any specific type of cooking. She is also of an interesting background, from being a banker and executive, mastering culinary skills through self-learning, to opening her own restaurant in 2014. Knowing that they have recently moved to H Queen’s in Central, I come here for my weekly mystery restaurant visit.Right beside the reception, there is a small lobby area where customers can enjoy some beverages before going into the dining space. It also leads to a balcony where one can enjoy some fresh air and look at the Central skyline. The dining area has hip décor, with dark wall on one side showing some paintings of cats, and big windows on the other side. We are seated at a table at the corner, with nice privacy and comfortable space.Before looking at the menu we are provided with a welcome drink, a Chamomile Tea with Fig. A healthy tea with a bit of herbal bitterness, supplemented with nice floral and sweet fragrance.We have pre-ordered the Signature Series Private Bespoke Menu 2 ($1,789 each), and even though there is no wine pairing option, sommelier Zack helps to recommend several wines to match with our food. To start as an aperitif, I have a glass of Champagne Tellier Les Massales Rose Extra Brut ($289). With a fine mousse, the wine has delicate strawberry notes and nice fruitiness, balancing with good acidity. Refreshing.The wine for the first couple of dishes is Domaine Gerard Fiou Sancerre Le Grand Roc Blanc 2022 ($249). A Sauvignon Blanc with a nice flinty nose, the wine is crisp and refreshing, with good finesse and its minerality is a good match with shellfish.The first course is Pan-fried Brittany Scallop 法國扇貝 椰子海帶醬. Beautifully seared with the surface nicely caramelized while the flesh is still moist and soft, the scallop has a sweet taste which goes well with the cream sauce, made with kelp and coconut, with poppy seeds for additional texture. On the side is the ponzu citrus seaweed salad to provide balance as an appetizer. Very nicely done.The second course is Gillardeau Plankton Congee 法國生蠔粥. Inside the bowl is the raw French oyster, and then the server helps to scoop in the hot, green-color plankton congee on top. Plankton is a mix of floating small organisms and algae in the sea, which the chef has added to prepare the congee. The oyster has very deep, amazing flavors, complemented perfectly with the umami of the congee. It is truly wonderful and not to be missed.The wine chosen for the next few courses is Cellier des Dames Rully Blanc Saint Jacques 2020 ($229). The Chardonnay has an elegant nose of flowers, with nice citrus and white peaches, hints of development in honey and kernel. Good to match with white meat and seafood.The third course features Hokkaido Uni and Overnight Salted Silver Tile Fish 北海道海膽 一夜乾青根魚. The fish fillet has been marinated for a night to impart a bit of saltiness and keep the flesh soft, before grilling on the surface. Underneath is a French rouille sauce, with a touch of beef jus to season, as if soy sauce has been used. On top is the sea urchin with some sancho to give a bit of spiciness as seasoning. Delicious and complicated in flavors. Very good.The fourth course is Lobster Espresso 龍蝦濃湯. Creatively presented by having the thick, rich and concentrated lobster bisque served in an espresso cup, with a thick layer of foam also made from the lobster bisque. On the side is a skewer of lobster meat, for dipping into the soup to enjoy, before finishing the soup. Not only are its flavors phenomenal, serving the soup in very hot temperature also recreates the espresso experience to the full degree. Another must try.The fifth course features Geoduck Clams 象拔蚌 法式芥末香草香蒜醬. The clam is cut into thin slices, lightly poached to keep it soft and avoid turning rubbery, with a potato foam and cream sauce made from Pommery mustard, herbs, and garlic, drizzled with some pigeon jus to add a touch of savory. Another great dish which has a broad array of flavors but is still able to spotlight the main ingredient to its best. It is another dish not to be missed.The sixth course is an interesting combination, presenting Fish Maw in western style 花膠配以50個月風乾黑毛豬火腿, served with a tomato-based fish bouillon of deep seafood flavors, together with Parmesan cheese and chili, plus 50-Month Iberico Jomon to add an extra layer of savory flavors. The fish maw was soft and did not feel out of place in the dish, with everything harmonized and delicious. I applaud again the chef for her creativity and willingness to explore.The next wine is Domaine du Pelican Arbois Savagnin Sous Voile 2018 ($329). The Jura wine has a nice oxidation character, with a style very similar to sherry, having subtle savoury and saline characters, plus lots of nuts, citrus and a bit of tropical fruit. A good pairing with crab.The seventh course is the signature dish, and Chef Sandy Keung has told us that her grandmother loves it very much. After showing us the Mud Crab Roe & Meat, Garlic Rice 膏蟹肉和蟹膏 伴蒜香越光米, the staff helps to mix the crab roe with the rice before serving to us. The crab is meaty and sweet in taste, but honestly the rice is the star, with rich flavors from the roe, just right and not too dry or moist. Even though we need to get our hands dirty in eating the crab, we do not mind as it can truly provide the best experience and taste. A must order.The dessert 甜點 is Ginger Souffle. The souffle is fluffy and light, with an aromatic ginger fragrance, appropriate in sweetness. The chef jokingly says that she prepares this one as she does not just want to offer us ginger tea after the crab rice. A good and complete finish to a wonderful meal which we all both feel highly satisfied and happy.Service is very good, with the staff all friendly and attentive, checking in with us and introducing the dishes and wines throughout. Sandy has also kindly brought us to see the depuration tanks and explained why she spent the investment to ensure the cleanliness of the seafood. The bill on the night is $5,339. It is no easy feat to cook delicious dishes, but it is even more heart-warming to know how the chef is taking care of your health with high quality and safe ingredients. A salute to Chef Sandy Keung.
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如果你問我有咩印象，我會答你成餐飯好鹹，啲湯飲到有味精！所以飲咗好多支水！其實我都諗唔明白，無論係海鮮定係肉類，點解都要落咁多鹽？相信我同好多人一樣，今次都係睇完上網嘅介紹之後衝着個蟹飯而來，因為本人好鍾意食蟹，所以見到有蟹，完全抵抗不到。個蟹飯係好有蟹味，佢就係一個有蟹味既鹹飯。蟹殼係要自己剝嘅，其實隻蟹係好新鮮好好食，我覺得其實就咁普通白飯撈蟹膏都已經正，所以個飯冇必要整到咁鹹。總結，感覺Sandy真係好鍾意鹽。
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This was my 5th visit to Table by Sandy, but only the 1st at the new location in H Queens. The interior was attractive; it's fine dining but still hip, artistic and cosy at the same time. The seating was very comfortable, and I was impressed by their huge screen (like a gigantic iPhone) with which they displayed their menu. (Otherwise one can view the menu by scanning the QR code provided at the table)From beginning to end, the service was very professional; courteous, prompt, and well trained in the way they served the food and drinks. They checked on us intermittently but gave us a good amount of space for privacy.We went there in particular this time for the raw seasoned crab, which was served in a way we had never tried before, but it was very nice! Their oysters were very meaty and fresh; in fact, they were first purified in their tank. Normally, I don't really like raw oysters as they taste very fishy and sometimes every metallic, so even if I eat them, I would always have them with marinara sauce, lemon juice and Tabasco to cover the fishy taste.But this time, I had them just as was, and they were amazing; the meat was a bit sweet, the texture was soft and yet not mushy, and not fishy nor metallic at all. The lobster cappuccino...oh wow! The top layer which was foamy was a BURST of flavour, quite rich, and then the actual soup part was just as tasty but less rich. I savoured every little sip! The bread was also super nice ; I loved their own crab XO sauce and flavoured butter. We got a side of mushrooms; they looked plain, but don't be deceived; they were light and delicately but adequately seasoned.The pasta with the green pesto was just the perfect finishing touch before the dessert of churros which were served with a caramel and chocolate sauce. The whole experience was very positive; I brought a friend to try the food there as she really loves raw crabs...she was impressed by the whole meal
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My wife and I recently had the pleasure of dining at TABLE by Sandy Keung, now nestled in the stunning H Queen's 23/F, with a breathtaking view and terrace - and we were absolutely enchanted by our experience.As we stepped inside, we were greeted by a beautifully designed space that felt both modern and cozy. The decor is thoughtfully curated, creating a warm and inviting atmosphere that made us feel right at home. We loved the old TABLE in Sheung Wan, but the new environment is even more engaging, with its vibrant energy and elegant touches that enhance the dining experience.Upon being seated, we were treated to a welcome tea featuring figs and chrysanthemum. This delightful beverage was not only refreshing but also perfectly suited for the spring season, adding a lovely touch to our meal. It was a great way to start our culinary journey at TABLE.Now, let's talk about the food! We indulged in some truly exceptional dishes.we picked the signature lobster soup - in an espresso cup. Each sip delivers a creamy explosion of rich lobster flavor, It's hot, comforting, and utterly delicious—a delightful treat in a charming little cup. Then we ordered the uni pasta, which we both agreed was nothing short of amazing. The pasta was perfectly al dente, and the uni added a rich umami flavor that paired beautifully with the other ingredients. It was a dish that lingered in our minds long after we finished—definitely a must-try!The crab rice was a standout, overflowing with rich crab roe that offered a luxurious and creamy texture. Each bite was a delightful explosion of flavor, showcasing the freshness of the seafood and the skillful preparation by Chef Sandy.Throughout our meal, the service was stellar. The staff was attentive, knowledgeable, and genuinely passionate about the dishes they served. They took the time to explain the ingredients and preparation methods, which made us feel even more connected to our meal.Overall, we had an incredible time at TABLE. It was a perfect blend of delicious food, beautiful ambiance, and attentive service. We left feeling satisfied and excited to return. Thank you, Chef Sandy, for creating such a memorable dining experience! We can’t wait to come back and explore more of your amazing menu.
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在餐廳的新張試業階段，光顧了他的Signature Menu吃個生日飯。 甫踏進店內，裝修頗有年輕活力，色調鮮明，感覺不錯。杯裝的龍蝦湯 espresso 很好吃。慢煮和牛，其實不需要慢煮二十四小時，和牛都柴了，很少見和牛可以煮得不好吃的。。。Main dish蟹飯連殼上，震驚我了一下職員只輕描淡寫說，沒有拆蟹服務的，似乎沒有細心度觀察客人的需要和反應 送了個生日泡芙，算是有心思的 但總體而言，這個價錢的食物和服務質素並未達標，仍需努力
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