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Chef Sandy Keung

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 experience in Vietnam and Hong Kong, she opened her first full service restaurant in 2014, TABLE by Sandy Keung, and traditional Hong Kong style BBQ restaurant chain in 2015. Today, Sandy is the founder, owner, and executive chef of six restaurants in Hong Kong.

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'Happy chef, happy staff, happy food, and happy customers.'

Sandy believes ingredient is the most important element of any dish, especially for seafood. Her approach to seafood or other food preparation starts not in the kitchen, but how the live marine animals or other ingredients are harvested and dealt with during transport. TABLE is the only restaurant in Hong Kong with its own resident marine biologist and ozone depuration tank.

Not restricted by traditional geographical cuisine, our culinary team decides the best preparation method that suits a particular ingredient.

A TABLE for All of Us

Ingredient Based Cuisine Specialist

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

Pioneer 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.

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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, we depurate live seafood such as oysters, lobsters, and crabs, purging them of metabolic wastes, toxins, and pollutants accumulated during transit and over its lifespan.

Besides seafood, TABLE offers great affinity for land animal products and currently feature different Ibérico and other seasonal meat products such as Salt Marsh Lamb, Korean 1++ Ribeye, etc.

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Meet Your Friends and Loved Ones at the TABLE.