Table by Sandy Keung

Just bad, not worth. No good surprises 去到环境好靓，好高级，开始对食物有啲期待我哋二人无叫set，只叫a la carte叫左四个前菜，一份US牛，同个signature mud crab garlic rice.前四道前菜，分别两款北海道uni, 大龙虾汤同花胶。卖相好靓，好高质，但味道一般，无惊喜。龙虾汤层foam几好味，汤亦好浓。钟意饮龙虾汤嘅人会好钟意，但我觉得咸。两款uni, 除咗食材值钱，其他无咩出色。花胶，份量比我预期多，但花胶同啲sauce唔系特别夹，花胶又吸唔到啲sauce变左花胶无味，食落又唔胶…之后到份牛，本身想叫韩牛，点知是日无，咁唯有叫美国牛。又系卖相好得，好有gimmick, 放系块喜马拉雅盐板上，但唔知系啦啦配个韩系配菜做咩，讲返主角个牛，煮得好靓，生熟拿捏得好好，但食落又系无料到…😮‍💨 绝对唔值$700最后上个signature garlic rice, 半份有一只蟹，卖相正常，食落无味，连嗅觉都享受唔到既garlic rice. 真系O左嘴。仲要当场自己剥蟹壳食，系一个咁高级嘅地方自己剥蟹壳，系几咁刻突嘅事，即刻觉得自己去左大排档，食完成只碟都系蟹壳。同场加影，有张枱讲嘢好大声，特别个女人，唔知以为佢饮醉左，搞到个场cheap晒🤦🏻‍♀️…查看更多

第一次去呢间餐厅食饭系喺上环既时候，今日再黎食，佢已经搬左去中环H Queen’s 。今次系比佢个海胆menu 吸引左，带住期待既心情黎试下，完全冇令我失望，我食左好多”first tasting”❤️下次要试下a la carte menu 😋🧡SUMMER HOKKAIDO SEA URCHINBESPOKE DINNER MENU🧡June-August, 2025$1788/ pp打头阵有杯茶同面包，面包可以refill，有烟熏味，好食😋❤️Uni, Grilled Cheese Brioche Sandwich Scamorza, Comte, Beef Jus海胆多士，多士入面有cheese ，马粪海胆味道好浓郁🩷Uni, Onion & Potato Salad Burnt Peanut Butter, Mimolette海胆洋葱薯蓉沙律，洋葱味好重，薯蓉入面都有薯仔粒，有啲口感，海胆成为左佢既配菜🧡Uni, Japanese Block Goma Kudzu PuddingPigeon Jus海胆黑芝麻布甸，配乳鸽汤，本身唔系乳鸽嘅我都觉得佢个汤好味，好似饮紧药材汤，成个dish 都好浓味，3样野既味道都好独立💛Charred Kinki Fish, Uni SauceCeleraic喜知次鱼配海胆酱，个海胆酱好饮汤咁，要用面包食埋啲酱，个海胆酱味好鲜甜💚Uni, Guanciale, Bucatini, Smoked 'Liquid Chicken'Black Pepper呢个系我今晚最爱，海胆通粉，啲通粉好幼身，入面系通心，好有质感，配埋个鸡汤汁加黑椒真系好无敌，海胆面成为左配菜，个粉先系主打🩵French Beef Onglet, Uni, NoriMain course 系牛配海胆，牛味浓，有炭炉轻烧既味道🤎Uni, Overnight Salted Silver Tile Fish因为我唔食牛，chef转左北海道海胆 一夜干青根鱼比我，呢个鱼系我今日第二道最钟意食既菜，个鱼味好鲜甜，一定要配海胆一齐食，绝配💙'Flower' Crab, Uni, Donabe Rice花蟹肉海胆饭，呢个饭味道冇好突出，真系全海胆味，有饭焦口感，饭味偏淡💜Uni, Salted Caramel, French ToastMustard甜品系焦糖海式西多士配海胆，建议个海胆要独立食，多士焦糖味好重好甜，的确系好香好食，但配海胆好似唔太match ，但分开食完全唔影响佢地既独立味道…查看更多

Lunch. Have always LOVED chef Sandy’s crab rice (even tho I didn’t eat crab). First time here since her move to Central.Much more upscale deco with modern art on the walls and smartly dressed servers.Went for the lunch set ($588 pp).Here’s what we had.Welcome drink: Camomile tea infused with figs.Bread basket accompanied by butter made with pickled vegetables (榄菜). Especially loved the crispy-thin flaky crackers.Piping hot Chicken Soup- comforting, intensely flavorful and shimmering with collagen. Toasted sesame added nutty warmth to the silky mouthfeel that spoke of hours of slow simmering. Gelatinous and tender Fish Maw topped with the deep, savory richness of 50-Month Iberico Jamón.50-Month Iberico Jamón on a bed of perfectly al dente Hand-Made Tagliolini in carbonara sauce.Diced locally sourced Abalone with Angel Hair in an umami-rich sauce.Expertly prepared Wild-Caught Red Snapper with moist, flaky texture and crisp, golden skin. Light and refreshing raspberry sorbet.Truffles In summary: delivery of a quietly luxurious experience defined by technical mastery and cross-cultural elegance. (Granted- have always been partial to female chefs) Chef Sandy’s menu displayed great confidence, restraint, and reverence for the ingredients. …查看更多

如果你问我有咩印象，我会答你成餐饭好咸，啲汤饮到有味精！所以饮咗好多支水！其实我都谂唔明白，无论系海鲜定系肉类，点解都要落咁多盐？相信我同好多人一样，今次都系睇完上网嘅介绍之后冲着个蟹饭而来，因为本人好钟意食蟹，所以见到有蟹，完全抵抗不到。个蟹饭系好有蟹味，佢就系一个有蟹味既咸饭。蟹壳系要自己剥嘅，其实只蟹系好新鲜好好食，我觉得其实就咁普通白饭捞蟹膏都已经正，所以个饭冇必要整到咁咸。总结，感觉Sandy真系好钟意盐。…查看更多

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 法国扇贝 椰子海带酱. 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 法国生蚝粥. 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 北海道海胆 一夜干青根鱼. 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 龙虾浓汤. 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 法式芥末香草香蒜酱. 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 花胶配以50个月风干黑毛猪火腿, 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 甜点 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.…查看更多