More about the restaurant: TABLE
We love TABLE because it gives the Hong Kong dining scene a lesson in one of the more obscure corners of gastronomy: ingredient-based cuisine. This culinary practice has real clout among esoteric foodies around the world. It’s quite simple: scrutinise the provenance of your ingredients and submit them to a process of depuration (the removal of impurities) before preparing simple dishes that showcase the qualities of the ingredient at hand. Use not simply a fish, but a specific species of fish, for instance, and be sure to understand the specific characteristics of your particular fish while you’re at it. Sheung Wan’s TABLE, in The Pemberton building along Bonham Strand, is the place in the city to explore this gourmet phenomenon.
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Though many other gourmet ingredients are used by TABLE’s talented chefs, the restaurant's particular focus when it comes to ingredient-based cuisine is seafood, a good angle to take in Hong Kong, where seafood ranks Poseidon-like as the king of the city’s dining scene. Committed to the depurated ingredient approach, seafood such as fresh oysters from France are placed in TABLE’s special purification tanks for at least 72 hours, leaching out any toxins and pollutants before they are delivered to the restaurant’s Bonham Strand premises in The Pemberton to be sensitively cooked and simply served. This is a Sheung Wan gourmet restaurant par excellence.
A good dish begins with good ingredients is the motto here at TABLE, but we’re overjoyed to be able to quip that perhaps it should be expanded into a good dish begins with good ingredients that have been taken care of by marine biologists. Yep, TABLE’s chefs are supported by a team of scientists schooled in the art of the freshest, purest fish. The weekday lunch set menu features customer favourites like the crabmeat au gratin in filo rose and the luxurious Boston lobster salad (this New England delicacy takes centre stage on the dedicated lobster set menu, too). Non-seafood highlights here include grilled US Angus ribeye and Japanese Kurobata pork, while TABLE’s executive lunch menu covers depurated oysters, aged jamon Iberico, quail and Hokkaido scallops, and neck of acorn-fed pork. The regular lunch menu and lunch pasta menus further expand TABLE’s offering into incredible salads – shaved abalone, marinated oyster and shiitake mushroom – and Italian pasta dishes featuring a cornucopia of top-shelf ingredients. Forget the rest of Hong Kong’s gourmet restaurants: it’s this Sheung Wan outpost of the ingredient-based cuisine revolution that you should be queueing up for.