Top Chef Creations 廚神美饌
Table by Sandy Keung - Sandy Keung
Photos are for reference only.

Table by Sandy Keung - Sandy Keung

East / West

A New York CPA by training, a former hedge fund manager, then the CFO for a publicly listed company, Sandy Keung is a self-taught chef. After close to 10 years of private catering and guest chef experiences in Vietnam and Hong Kong, she opened her first full service restaurant in 2014, TABLE by Sandy Keung, and a traditional Hong Kong-style barbecue restaurant chain in 2015. Today, Sandy is the founder, owner and executive chef of six restaurants in Hong Kong, whose mantra is "Happy chef, happy staff, happy food, and happy customers”.

Sandy believes the ingredients are the most important element of any dish, especially for seafood. Her approach to seafood and other food preparation starts not in the kitchen, but how the live marine animals or other ingredients are harvested and dealt with during transportation. 

“Top Chef Creations" Special Menu

HK$1,200/pax (Minimum 2pax)
10% Service charge applies

Amuse Bouche

Dry Aged Spanish Blue Fin Tuna
Applewood Smoked, Preserved Lemon

Lobster Espresso

Hairy Crab, Squid 'Ho Fun' in
'Liquid Chicken'

S.A. Abalone Confit, Gillardeau
Walnut, Plankton Congee

Fresh Italian Fish Maw
36-month Iberico Jamon

Hong Kong Typhoon Shelter Angel Hair
Smoked Caviar

Spanish Carabinero Linguine, Shaved Lama Island
Fishermen Fermented Shrimp Paste (+HK$120)

Grilled Iberico Pluma
Taro-Jura Sauce


*Please note that we require a $100/pax deposit for booking of 4 persons or more to confirm the reservation.
*Deposit must be received not less than 48 hours before the date of the booking.

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

About the outlet

TABLE is a boutique “private kitchen” restaurant that specialises in fresh seafood and other fine ingredients.

Pioneering in ingredient-based cuisine, the culinary team decides on the preparation style that best suits the particular ingredient. Dishes employ French, Spanish, Mediterranean, Japanese, Chinese, Korean flavours and techniques in preparation.

TABLE is the only Hong Kong restaurant with a marine biologist to take care of your food.

With a resident marine biologist and in-house ozone depuration tank, live seafood such as oysters, lobsters, and crabs are purged of metabolic wastes, toxins and pollutants accumulated during transit and over their lifespan.

TABLE also has great affinity for land animal products and currently offers different Ibérico and other seasonal meat products, such as salt marsh lamb, Korean 1++ ribeye, etc.






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