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Table

Table, Hong Kong
Table, Hong Kong Spanish Red Palamos Prawn from Table in Sheung Wan, Hong Kong Handmade Egg Noodles with Mud Crab Roe from Table in Sheung Wan, Hong Kong Kinki Fish from Table in Sheung Wan, Hong Kong Interior of Table in Sheung Wan, Hong Kong Abalone in Iberico Jamon Consomme from Table in Sheung Wan, Hong Kong Smoked Eel from Table in Sheung Wan, Hong Kong Seafood Soup from Table in Sheung Wan, Hong Kong Kanjang Gejang from Table in Sheung Wan, Hong Kong Interior of Table in Sheung Wan, Hong Kong
  • Dishes
  • About
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  • Menus

    A La Carte Menu 主餐牌

    Lunch Menu 午餐餐牌

    Dinner Menu 晚餐餐牌

    Truffle Menu 松露餐牌

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    Menu Highlights

    Lobster Poutine, Grilled Presa Iberico, Kanjang Gejang, Licorice NZ Tua Tua Clam Soup, French Quail with Blueberry Sauce, Foie Gras & Truffled Caramel Crisps, Pan Seared Spanish Red Palamos Prawn with Stewed Lentils, Iberico Jamon Consomme with Abalone, Sous Vide Kinki Fish with Purple Yam, Mud Crab Roe with Hand Made Noodles & Scallion-Chilli Oil, Shiro Miso Ice Cream with Apple Salted Caramel Cake Crumble & Popcorn

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  • About

    Location

    Sheung Wan

    8/F, The Pemberton, 22-26 Bonham Strand, Sheung Wan, Hong Kong

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    Cuisine

    Seafood, Fusion

    Good For

    Business Meetings, Large Parties (>10)

    Opening Hours

    Mon-Sat: 12pm-6pm

    Description

    How much better do we all feel after a spa treatment? Ridding ourselves of all that dirt, stress and strain that leave us feeling healthy and revitalized. At Table, your seafood gets the same treatment. The technique is called depuration, and it's a first of its kind in Hong Kong. The process involves the removal of contaminants from live seafood, leaving them clean, healthy, and tasting better than ever.

    If you're dining as a group, give both Tasting Menus a go, as they provide both great variety and value. You may also want to consider adding on a couple more signature dishes to get the best of both worlds.

    For starters, try the Kanjang Gejang - a Korean-style Raw Mud Crab that takes six days to depurate and cure. After its spa, the crab gets to take a fruit bath before it's served with chilli, leeks, soy and crab roe, making it hard to believe it's actually raw crab!

    Other favourites include the Tua Tua Surf Clam Soup that has a wonderfully subtle licorice after-taste, the mouth-watering Sous Vide Kinki Fish with purple yam, and, if you're looking to venture outside the seafood zone, French Quail with Blueberry Sauce, Foie Gras and Truffled Caramel Crisps. The diversity of flavours really make this dish, with the sweet fruity plum contrasting beautifully with the earthy aroma of truffle, the succulent, savoury quail, and the rich and buttery foie gras. (Nov 2014)
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