NEW AND NOTED
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.