{"id":143697,"date":"2019-09-16T10:20:00","date_gmt":"2019-09-16T02:20:00","guid":{"rendered":"http:\/\/thehoneycombers.com\/hongkong\/?p=143697"},"modified":"2024-12-03T16:01:30","modified_gmt":"2024-12-03T08:01:30","slug":"table-seafood-restaurant-sheung-wan-sandy-keung","status":"publish","type":"post","link":"https:\/\/thehoneycombers.com\/hong-kong\/table-seafood-restaurant-sheung-wan-sandy-keung\/","title":{"rendered":"Table is your new favourite seafood restaurant in Sheung Wan where the ingredients do the talking"},"content":{"rendered":"

There are always new restaurants in Hong Kong<\/a> popping up, but new doesn\u2019t always mean better, and we have some award-winning spots in the city that have been around for years that we just can\u2019t get enough (I\u2019m talking about Arcane<\/a>, Upper Modern Bistro<\/a>, Cafe Gray Deluxe<\/a> etc.) Another restaurant that has actually been open for a number of years – though you may never have heard of it – is Table in Sheung Wan<\/a>. The brainchild of ex-financier and self-taught chef Sandy Keung, Table serves the freshest seafood in town thanks to its depuration concept and has a mighty ambience to boot.<\/p>\n

Table in The Pemberton, Sheung Wan<\/h2>\n

The team at Table imports quality seafood from across the globe, but how do you think live seafood feels after travelling for hours in an airplane? The answer is – not great! So Keung worked with a marine biologist – who still advises on a regular basis – to create a depuration tank, where the live creatures are cleared of their impurities – resulting in amazingly fresh seafood.<\/p>\n

\"Table
These fresh lobsters recently arrived in Hong Kong and are spending time in the depuration tank<\/figcaption><\/figure>\n

While a number of fine dining restaurants throughout the world utilise the depuration process – it\u2019s surprising to learn that Table is the only restaurant in Hong Kong who does so.<\/p>\n

So, how does the food taste?<\/h3>\n

Short answer: delicious.<\/p>\n

Keung has a way of pairing unique combinations and getting them just right. She says that she wants to let the ingredients do the talking, so don\u2019t expect dry ice or theatrics at Table.<\/p>\n

\"Table
The HK Typhoon Shelter Angel Hair Pasta is a must-try dish at Table<\/figcaption><\/figure>\n

We started with the HK Typhoon Shelter Angel Hair Pasta, and quite frankly – I was blown away. The pasta is actually cooked in a crab stock and the entire strands become infused with the flavour before being tossed in crab, chili, garlic and black bean infused olive oil. You know how aglio e olio tastes so good even though it only has a few ingredients? Well this is a similar thing. Full disclosure – I only just curbed my enthusiasm to lick the plate.<\/p>\n

\"Table
Those who have never tried fish maw should branch out and give it a go at Table, where it’s paired with aged Iberico Jamon<\/figcaption><\/figure>\n

Next up, we tried the Stewed Iberico Fish Maw with 48-month Iberico Jamon. I\u2019d never tried fish maw before, but the creamy texture was reminiscent of fresh butter – although a little chewier. While I don\u2019t eat pork, I would see how the saltiness of the Iberico would go with the rest of the dish.<\/p>\n

Finally, we devoured the 63 Degree Egg with Pan Seared Norwegian Scampi and Truffled Parsnip – divine! Who doesn\u2019t love a good onsen egg and the scampi tasted so fresh.<\/p>\n

Why should I try Table?<\/h3>\n
\"Table
With fairly neutral interior design, pops of colour come through art works, and – of course – the food<\/figcaption><\/figure>\n

Apart from the depurated seafood experience, I think that people will enjoy Table because it takes things back to basics. Keung and her team are not creating food purely to get great Instagram shots – they work hard to put out dishes that are exceptionally tasty. They also make a selection of meat based and vegetarian options, so not to worry if you don\u2019t love seafood. The music is also fantastic, definitely a good spot for date night or a night when you just need to eat well.<\/p>\n

Table<\/a>, 8\/F, The Pemberton, 22-26 Bonham Strand, Sheung Wan, Hong Kong, p.2815 2367, \u4e0a\u74b0\u6587\u54b8\u6771\u885722-26\u865f\u67cf\u5ef7\u574a8\u6a13<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

There are always new restaurants in Hong Kong popping up, but new doesn\u2019t always mean better, and we have some award-winning spots in the city that have been around for years that we just can\u2019t get enough (I\u2019m talking about Arcane, Upper Modern Bistro, Cafe Gray Deluxe etc.) Another restaurant that has actually been open […]<\/p>\n","protected":false},"author":103644,"featured_media":143651,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false},"categories":[2445,4],"tags":[17752],"acf":[],"yoast_head":"\nTable by Chef Sandy Keung is a must-try for seafood fans | Honeycombers<\/title>\n<meta name=\"description\" content=\"At Table in The Pemberton, Sheung Wan, Chef Sandy Keung cooks with depurated seafood to serve some of the freshest (and tastiest) cuisine in Hong Kong.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link 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