HK Magazine - - DINING -

Stripped Clean

With all the im­ported seafood Hong Kong serves and the oft ques­tion­able prepa­ra­tion and hy­giene prac­tices in kitchens here, it’s prob­a­bly best not know­ing ex­actly what you’re in­gest­ing if you still want to en­joy that prawn carpac­cio or pot of mus­sels when you’re din­ing out. For those who want to play it safe, though, there’s the newly re­mod­eled Ta­ble (8/F,

The Pemberton, 22-26 Bon­ham Strand, She­ung Wan, 2815-2367)—a con­tem­po­rary eatery which boasts Hong Kong’s only com­plete depu­ra­tion sys­tem. Dur­ing this process, live seafood is held in a spe­cial ma­rine tank for a min­i­mum of 72 hours to purge it of im­pu­ri­ties, leav­ing it squeaky clean from the chop­ping board to your plate. While you may not taste a huge dif­fer­ence, you’ll feel more at ease know­ing you’re con­sum­ing seafood that’s free of gunk. This new def­i­ni­tion of “eat­ing clean” is some­thing we can get on board with, es­pe­cially when it in­volves co­pi­ous amounts of Aus­tralian lob­ster, fresh oys­ters (half price on Thurs­days), Span­ish red prawns, and a mouth­wa­ter­ing mud crab, roe and gar­lic rice dish that pops off the plate in a burst of fiery or­ange and red.

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