Table by Sandy Keung

今次呢餐飯真係幾有驚喜！間餐廳坐落高層，估唔到竟然有個露天陽台，景觀開揚，坐得舒服又夠晒chill，呢一點已經即刻加分！講返食物，先讚個麵包籃，有兩款包：脆嗰款落咗香草，就咁食已經好夠味；軟身嗰款點佢哋特別嘅豆豉牛油，豆豉味突出，不過就唔算好開胃。頭盤方面，個蜆真係整得無得彈！我係蜆迷，幾種唔同蜆嘅火候都掌握得精准，保留晒佢哋本身嘅鮮味。個醬汁相信係用咗煮蜆嘅原湯做底，再加少少蒜蓉，平衡得恰到好處。另外道鴨心都好出色，煮到藍煮（Blue）嘅溫度，但一啲內臟嘅騷味都無，最後用酒送，簡直係完美收官。主菜有讚有彈。道五花腩整得幾好，脆皮之餘又keep到肉汁，好嫩滑，配嘅泡菜醬汁味道亦都啱啱好。個蝦意粉更加係驚為天人，意粉煮到Al Dente彈牙口感，蝦嘅精華全部滲咗落個醬汁度。不過，可能隻蝦嘅尺寸關係，肉質有啲過老，口感有啲遜色。至於海膽醬意粉就相對失色，意粉本身調味唔錯，但啲海膽就好似局外人咁，完全同成個菜式夾唔埋。今餐最令我印象深刻嘅，反而係一道睇落好簡單嘅煎菇！食落個口感竟然有啲似滑溜嘅炒蛋白，真係估佢唔到，係全餐最難忘嘅一道！另外道羊肉都好合我心，用高酒精酒火燎過，腌到入味入骨，連羊皮都保持到恰到好處，係我未試過嘅好滋味。最意外嘅係，我平時超憎食芫荽，但竟然接受到佢哋個芫荽沙律！胆粗粗試咗幾啖，居然完全唔使吐返出嚟，算係一個小奇蹟。唯一覺得有啲美中不足嘅，係其中一道椰菜個名令我期望過高，食落反而覺得係全餐最弱嘅一環，當然呢個可能係我個人問題啦。最後一定要讚嘅係，侍應好細心有禮，會耐心介紹菜式，換碟同斟水都好頻密，令成個用餐體驗更加完美。總括來講，呢間餐廳無論環境、食物同服務都有高水準，一定會再嚟幫襯！…查看更多

Just bad, not worth. No good surprises 去到環境好靚，好高級，開始對食物有啲期待我哋二人無叫set，只叫a la carte叫左四個前菜，一份US牛，同個signature mud crab garlic rice.前四道前菜，分別兩款北海道uni, 大龍蝦湯同花膠。賣相好靚，好高質，但味道一般，無驚喜。龍蝦湯層foam幾好味，湯亦好濃。鍾意飲龍蝦湯嘅人會好鍾意，但我覺得鹹。兩款uni, 除咗食材值錢，其他無咩出色。花膠，份量比我預期多，但花膠同啲sauce唔係特別夾，花膠又吸唔到啲sauce變左花膠無味，食落又唔膠…之後到份牛，本身想叫韓牛，點知是日無，咁唯有叫美國牛。又係賣相好得，好有gimmick, 放係塊喜馬拉雅鹽板上，但唔知係啦啦配個韓系配菜做咩，講返主角個牛，煮得好靚，生熟拿捏得好好，但食落又係無料到…😮‍💨 絕對唔值$700最後上個signature garlic rice, 半份有一隻蟹，賣相正常，食落無味，連嗅覺都享受唔到既garlic rice. 真係O左嘴。仲要當場自己剝蟹殼食，係一個咁高級嘅地方自己剝蟹殼，係幾咁刻突嘅事，即刻覺得自己去左大排檔，食完成隻碟都係蟹殼。同場加影，有張枱講嘢好大聲，特別個女人，唔知以為佢飲醉左，搞到個場cheap曬🤦🏻‍♀️…查看更多

第一次去呢間餐廳食飯係喺上環既時候，今日再黎食，佢已經搬左去中環H Queen’s 。今次係比佢個海膽menu 吸引左，帶住期待既心情黎試下，完全冇令我失望，我食左好多”first tasting”❤️下次要試下a la carte menu 😋🧡SUMMER HOKKAIDO SEA URCHINBESPOKE DINNER MENU🧡June-August, 2025$1788/ pp打頭陣有杯茶同麵包，麵包可以refill，有煙燻味，好食😋❤️Uni, Grilled Cheese Brioche Sandwich Scamorza, Comte, Beef Jus海膽多士，多士入面有cheese ，馬糞海膽味道好濃郁🩷Uni, Onion & Potato Salad Burnt Peanut Butter, Mimolette海膽洋蔥薯蓉沙律，洋蔥味好重，薯蓉入面都有薯仔粒，有啲口感，海膽成為左佢既配菜🧡Uni, Japanese Block Goma Kudzu PuddingPigeon Jus海膽黑芝麻布甸，配乳鴿湯，本身唔係乳鴿嘅我都覺得佢個湯好味，好似飲緊藥材湯，成個dish 都好濃味，3樣野既味道都好獨立💛Charred Kinki Fish, Uni SauceCeleraic喜知次魚配海膽醬，個海膽醬好飲湯咁，要用麵包食埋啲醬，個海膽醬味好鮮甜💚Uni, Guanciale, Bucatini, Smoked 'Liquid Chicken'Black Pepper呢個係我今晚最愛，海膽通粉，啲通粉好幼身，入面係通心，好有質感，配埋個雞湯汁加黑椒真係好無敵，海膽麵成為左配菜，個粉先係主打🩵French Beef Onglet, Uni, NoriMain course 係牛配海膽，牛味濃，有炭爐輕燒既味道🤎Uni, Overnight Salted Silver Tile Fish因為我唔食牛，chef轉左北海道海膽 一夜乾青根魚比我，呢個魚係我今日第二道最鐘意食既菜，個魚味好鮮甜，一定要配海膽一齊食，絕配💙'Flower' Crab, Uni, Donabe Rice花蟹肉海膽飯，呢個飯味道冇好突出，真係全海膽味，有飯焦口感，飯味偏淡💜Uni, Salted Caramel, French ToastMustard甜品係焦糖海式西多士配海膽，建議個海膽要獨立食，多士焦糖味好重好甜，的確係好香好食，但配海膽好似唔太match ，但分開食完全唔影響佢地既獨立味道…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 (欖菜). 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。…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.…查看更多

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…查看更多

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.…查看更多

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 …查看更多

😋I had the pleasure of dining at Table by Sandy Keung recently, and it was truly a memorable experience!🌃AmbianceFrom the moment I stepped in, I was welcomed by a warm and elegant atmosphere. The restaurant strikes a perfect balance between modern design and cozy comfort, making it an ideal setting for both intimate dinners and special occasions.Culinary DelightsThe highlight of my visit was the purified seafood.Sandy Keung’s commitment to quality shines through in every dish. I could really taste the freshness, and knowing that the seafood is treated with ozone to remove toxins only added to the enjoyment. The oysters were incredibly fresh, and the lobster was simply divine!🥘Standout DishesI couldn't get enough of the Hong Kong-style angel hair pasta🍝and crab rice,it brilliantly combines local flavors with a modern twist. The crispy butter chicken was another winner, perfectly cooked and bursting with flavor. Each dish not only satisfied my taste buds but also told a story of local ingredients and culinary artistry.🥩Sustainability FocusI also appreciated the restaurant's dedication to sustainability. It’s reassuring to know that all the meats are Certified Humane® and that the seafood is sourced responsibly. This commitment to the environment and local farmers is something I truly respect.Overall, my dinner at Table was exceptional. If you’re in Hong Kong and looking for a unique dining experience that prioritizes both flavor and sustainability, I highly recommend visiting!…查看更多

After previously visiting their Sheung Wan location at the Pemberton, I was curious to try their new restaurant in Central H Queens. Unfortunately, the experience fell short of expectations, especially considering the high price point.We opted for the Signature Set 2, which is priced at $1588 per person. Among the courses, the lobster bisque was the only dish that truly stood out, with a rich and flavorful profile. However, the rest of the dishes were mediocre at best, lacking any distinctive qualities to justify the premium cost.A particular disappointment was the mud crab meat rice. In a fine dining establishment, it was surprising to find myself needing to remove crab shells during the meal. This process not only felt out of place but also caused the accompanying rice to cool down, leaving it with a fishy and unappetizing taste by the time I could eat it.The service was another major letdown. From the moment I arrived, the waitress was inattentive and blunt in manner, creating an unwelcoming atmosphere. Throughout the meal, the service lacked the attentiveness and warmth you would expect from a restaurant of this caliber.Additionally, the temperature inside the restaurant was uncomfortably cold, to the point where dishes would become cold within minutes of being served. This further diminished the overall dining experience.For the price and reputation, I had higher expectations. While the lobster bisque was a highlight, the rest of the meal, coupled with poor service and an uncomfortable dining environment, left me disappointed. I doubt I will be returning or recommending this restaurant to others.…查看更多