Our friends at Sushi Man were celebrating their first year anniversary and invited us to join along. We booked a table for 14pax at a restaurant called, Table – Ingredient Based Cuisine 淨化海鮮, situated in Sheung Wan of The Pemberton. We arrived at the guest of honor asked us to sit down, relax and enjoy! We were told that we would be having the western ‘omakase’ tasting menu. (For those of you who don’t know what omakase means. It’s a Japanese term – a type of meal consisting of dishes selected by the chef.) Being the foodie that I am, I was highly intrigued and couldn’t wait to see what was going to be served!
Quail Egg in Kim Chi Sauce
If you know me well, you’ll know that I’m allergic to spice but this was not spicy at all! It was nice small starter to kick off the evening.
Oysters wrapped in Beef Carpaccio in Lardo Cudo
I’m normally not a fan of raw beef, but I’m CRAZY for oysters and just look at that presentation! I had to get over my fear or raw beef and give a go. To my surprise, it was perfectly matched together. The beef carpaccio was tastefully paired with the oyster and was not overbearing. I could still taste the sweetest of the oyster.
Sea Urchin on a bed of Beef Carpaccio with Gold Flakes
Look at this beauty! I’m addicted to UNI – so naturally, when I saw this dish I was salivating in my seat waiting to dive into it.
Fresh Raw Crab in Korean Sauce
This is a raw delicacy that is only eaten with the freshest of crabs. Thankfully, at Table they serve depurated seafood. This means that all of their seafood is purified in a tank of clean seawater that removes microbial contaminants leaving you with seafood at its best. This dish was easily gone in 60 seconds.
Scottish Razor Clam with Tomato Sauce & Pine Nuts
Cooked to perfection! The texture is similar to extremely tender beef tendon. It was my first time having razor clam cooked like this. The sourness of the tomato sauce and shaved pine nuts add a delightful depth to the taste. #MindBlown
Spanish Red Prawn with Lardo Jelly Sauce with Yuzu Salad
I’ve had Spanish Red Prawns many times but not quite cooked like this. Chef Sandy’s creativity for food pairing and flavors are so fanciful.
Foie Gras on slices of Apple & Caramel Glaze topped with Candy Floss
I don’t eat foie gras but I took a photo anyway because, come on, that looks beautiful.
Baby Abalone in Yuzu Sauce
Because I skipped the foie gras dish Chef Sandy made this gem for me instead! The baby abalone was tender but I wish there would have been a stronger yuzu kick to it.
As you can imagine, I was getting tipsy and quite full by this course.
Lobster Machiatto Soup
This was super creative. When the server said it was a machiatto I thought right away coffee at this hour!? I won’t be able to sleep tonight. But as I listened on, he explained that it was lobster broth but frothed at very high heat to make it look like coffee. This was absolutely divine.
Hand Shredded Crab Meat with Golden Poached Egg Yolk topped with Espresso Powder
Can we all just take a moment and look at that EGG YOLK!?
Prime Sirloin Steak with Kale Salad on Pink Himalayan Rock Salt
This was finally the last dish. I’m not complaining about the food I’m just saying I’m a tiny person and I can’t possible fit THAT much food in me. But I’m a massive carnivore and had to reach for at least a sliver to satisfy my meat cravings.
I’ve been a picky eater for many years now. Chef Sandy kept us on our toes all night and dish and dish was better than the last. The floor team were highly knowledgable and knew all the details of all the dishes, ingredients and how it was cooked. It’s rare to find a restaurant in Hong Kong that ticks all my boxes. I give this place my stamp of approval. Highly recommended for group dinners, corporate dinners or romantic date nights!