From Hedge Funds to Haute Cuisine, A Culinary Journey 

 

Chef Sandy Keung was one of the chefs at the recent LIV Golf event, where our CEO, Heidi, had the privilege of celebrating three top Hong Kong-based chefs running a live demo for a new audience—a golf audience! Chef Sandy Keung’s sustainable dining journey, emphasised her commitment to sustainability and ingredient-driven cuisine inspired by Traditional Chinese Medicine (TCM). Her move from finance to fine dining is truly not unusual in Hong Kong, but definitely brave!

On stage she showcased her blend of creativity, innovation, and a commitment to sustainability—elements we’re excited to share with you.

When you think of a former hedge fund manager who swapped spreadsheets for sauté pans, you might imagine someone seeking a quieter, more tranquil life. However, for Chef Sandy Keung, this transformation marked the beginning of a creative journey that would reshape Hong Kong’s culinary landscape. A self-taught chef with an unwavering commitment to sustainable and ingredient-driven dining, Sandy has taken Hong Kong’s food scene by storm with her restaurant, TABLE by Sandy Keung. With her philosophy rooted in the principles of Traditional Chinese Medicine (TCM) and an unrelenting passion for high-quality, sustainable ingredients, Sandy is redefining what it means to dine mindfully.

From Finance to Food: A Journey of Discovery

Having worked as a hedge fund manager and CFO, she was no stranger to high-pressure environments. Yet, it was her move to Vietnam that sparked her culinary passion. As she immersed herself in the local culture, she began cooking at home as a way to meet people and forge connections. Little did she know that this hobby would evolve into a calling.

“Cooking was something that allowed me to express myself creatively and nurture those around me,” she recalls. “I realised I was happiest when I was cooking for others, and I wanted to explore whether this was something I could turn into a profession.”

While still in Vietnam, Sandy took a part-time role in a French restaurant to challenge herself. This was her moment to test the waters and see if she could truly make a living from her newfound passion. It was a defining step, and she quickly realised that cooking was more than just a hobby—it was her true calling.

The Birth of TABLE: A Unique Dining Concept

In 2014, Sandy founded TABLE, a restaurant that has since become synonymous with sustainable, high-quality ingredients and innovative dining. Operating in Sheung Wan for nearly a decade, TABLE was originally considered a “private kitchen,” unbound by the confines of traditional restaurant classifications. Sandy’s philosophy is simple yet powerful: cook food that people love, from the heart. Her ingredient-driven cuisine inspired by TCM reflects her deep connection to sustainability, a blend of both Chinese and Western techniques.

“We never defined ourselves by what we are,” Sandy explains. “My original intention was to cook food that I enjoy, food that’s not confined by geography or tradition. I draw inspiration from my heritage, from Hong Kong, New York, and Vietnam.”

In 2024, TABLE moved to a new location at HQueen’s in Central, a step that marks an exciting new chapter for the restaurant. Sandy’s commitment to offering an experience of pure happiness through food remains unchanged, and she continues to push the boundaries of creativity in her culinary creations.

Chef Sandy and Heidi on stage at LIV Golf

Sustainable Ingredients: A Conscious Approach to Cooking

What sets Sandy apart in Hong Kong’s competitive dining scene is her dedication to sourcing sustainable ingredients. While these ingredients can be more expensive and harder to find, Sandy believes they offer something invaluable: a higher vibrational energy that connects diners to the earth.

“Sustainable ingredients tend to be more conscious—there’s a purposeful intention behind their cultivation or production,” she says. “This intention brings a certain joy when consuming them, and I believe that’s the essence of food. Ultimately, it’s about creating happiness for those who eat it.”

However, cooking sustainably in Hong Kong isn’t without its challenges. While the availability of sustainable ingredients is slowly increasing, Sandy acknowledges that the high cost of operations makes it a constant struggle. Yet, she remains determined to overcome these hurdles.

“We do what we can,” Sandy admits. “Sustainable ingredients are becoming more available, but we have to be mindful of cost. It’s an ongoing journey, and we keep striving to improve with every step.”

The Power of Local Ingredients

One of the key aspects of Sandy’s cooking is her commitment to using local ingredients. However, sourcing local produce in Hong Kong can be tricky, as the city doesn’t always offer the same variety as places like Taiwan. Still, Sandy believes that using local ingredients isn’t just about availability—it’s about fostering a deeper connection with the food and the people who produce it.

“At TABLE, we try to use local ingredients as much as possible, but it’s not always straightforward. There are fewer local products available compared to other countries. However, I believe we can always do better and incorporate more local flavours into the menu over time.”

This commitment to local, sustainable produce has led Sandy to collaborate with local farms and initiatives, ensuring that the ingredients on her plates are of the highest quality while supporting the local economy and environment.

A Vision for the Future

Looking ahead, Sandy’s culinary journey shows no signs of slowing down. As she settles into TABLE’s new home, she has set her sights on expanding both the business and its artistic collaborations. After all, it’s not just about the food—it’s about the experience.

“Next, I want to grow the business so I can take better care of my team. They’ve been with me for over a decade, and I’m deeply grateful for their dedication,” she shares. “I also look forward to more collaborations with different art forms. We’ve paired food with music before, and we plan to bring together jazz, visual art, and food in an exciting cross-over event this April. We’ll also be creating special menus inspired by the artists featured in the galleries of our building.”

Sandy’s ability to blend art, culture, and cuisine is what makes TABLE a truly unique dining experience in Hong Kong. By continuously pushing the boundaries of creativity and sustainability, Sandy Keung is not only shaping the future of dining in Hong Kong but also setting a global example of what it means to cook with purpose.

Chef Sandy getting photographed with her dish!

A Commitment to Sustainability

Sandy’s approach to cooking isn’t just about creating beautiful dishes—it’s about creating a more sustainable, conscious dining culture. Whether it’s through her work with local seafood farms or her dedication to using seasonal, ingredient-driven cuisine, Sandy Keung is leading the way for the next generation of chefs in Hong Kong and beyond. Her commitment to sustainability is not just a trend—it’s a philosophy that will continue to resonate with diners and chefs alike for years to come.

 

You can read the full raw interview from the stage below.

1. Tell us what brought you to cooking and why did you want to be a chef? 

I fell in love with cooking when I moved to Vietnam to live.  I was still in finance and when I moved there, I was cooking a lot at home in order to meet people.  Soon I realised I really enjoyed the creative and nurturing part of cooking for others.  I went part time in a French restaurant during my time there to test myself.  I wanted to know if I ever were to change this hobby into my profession, would I still enjoy it.

2. How has your culture influenced your approach to cooking and learning to cook?

I believe no authentic creation can be influenced by your own cultural heritage and upbringing.  And that goes with cooking as well.  All of my ideas, palate, preferences are all products of the fabric of my ancestral inheritance and my experiences growing up representing my identity.

3. Tell us more about your style going forward- and the ethos of your restaurant? How long have you been operating your restaurant in HK? What’s unique about your style?

Happiness is the core value of Table by Sandy Keung, my restaurant.  It is what drives me to continue to cook.  I feel very grateful that my skillsets can be an instrument for others to share and connect.

We opened eleven years ago in Sheung Wan and we just moved to a new location at HQueen’s in Central.

We were always seen as a “private kitchen” in the past.  I have never defined ourselves for what we are.  My original intention was very simple.  I just want to cook food that people enjoy and from my heart.  Table by Sandy Keung was created based on how I like to dine.   I did not want to be procedural or too conforming as I have never defined our cuisine geographically.  Of course, as a Hong Kong person who grew up here and lived in New York and Vietnam, I take from all of those elements when I cook.  I use techniques that are both Chinese and Western.

4. What are some of the differences in cooking with sustainable ingredients versus say, industrial-grown ingredients? Flavours, textures, quality etc?

Hahahahaha…..It can be more expensive and harder to find.   Generally, I would say sustainable ingredients tend to be higher in ‘vibration’.  There is a more conscious intention behind the growing or making of such ingredients.  Thus ultimately makes you happier when consuming.  And I think that’s the ultimate goal of food. 

5.What would be some of the biggest challenges in cooking sustainably in Hong Kong and how do you overcome this/are overcoming this?

Sustainable ingredients are becoming more available.   However, the cost of operations is still high and thus it is something that needs to be considered / overcome.

6.Do you offer much in the way of local ingredients dining,– what have been some of the challenges you encountered and how did you overcome this? 

We try to use as much as we can in a sensible way. No doubt, there are less local products available in HK when compared to may be say Taiwan or other neighboring countries.  But I think there is always ways to get more and more ‘local’ ingredients or flavors into the menu.  I think it is a journey.  There is never an end.  We can always do a little better at a time.

7.What are some future goals for your culinary journey going forward? Any plans to grow?

In our new home, I hope we can grow in our business so I can take better care of my team.  Afterall they have given me or us ten plus years of their time.   And as for the operations, I look forward to more and more collaborations with different art medium.  We have done music pairing before.  I love to do more of that.  In fact, we have planned to do a cross over of Jazz, visual art and food on April 1 with a local jazz musician.  And also during March, we have planned special menus that are inspired by artists featured in galleries of our building, their art and messages.

8. Now for this special dish that you’ve made here for the  Liv golf event, let’s dive a bit deeper.  Tell me the story of the local abalone farm and why it’s so special for your dish?

In the past, there is only one specie of abalone in HK and it doesn’t grow very much in size.  So fishermen have no interests in growing them as they cant make much from this abalone.

At the same time, majority of wild caught abalone are exported from countries like Australia , Mexico to HK and China.  Wild caught abalone are critically threatened due to overfishing and the acidification of oceans as lower pH erodes the calcium carbonate in their shells. 

This abalone used in the dish is a mixed specie created under the program with Fujian University.  HK water temperature is not as low as places like Japan, Korea, Tsingtao.  But with this new specie, they have success in growing in Fujian and believe can grow in HK as well.  These abalones are now being tested for growing in Lama island.  They can grow to as large as 1 to 2 catty each.  This is important in helping to elevate the demand and hopefully overfishing of wild caught abalones from abroad.

9. Where do you see sustainability and cooking heading in the next 5 years / future?

I believe it will become more and more on the forefront of consumers mind when they make their choices.   

10.Why seafood?   

HK people love seafood and HK is one of the largest market for world’s seafood.  We have to import 99% of the seafood we consume in HK.

11.TABLE is known for its commitment to ingredient-driven dining with a strong focus on quality and sustainability. What inspired you to create this concept, and how does it set TABLE apart from other restaurants in Hong Kong?

Eating according to seasonality is not simply a fashionable trend due to sustainability concerns. Chinese traditions describe the world as a harmonious and holistic entity, where all living beings are viewed in relation to their environment — and mankind is part of this holistic entity. We are influenced directly and indirectly by changes in the weather, and our bodies experience corresponding physiological and pathological responses to these changes.

According to traditional Chinese medicine philosophies, if we consume seasonal foods that are similar in nature to our external environment, we remain in harmony with the environment and adapt better to changes in seasons and are able to stay healthy.

At TABLE, we work with TCM principles and the 24 Solar Terms to incorporate seasonal ingredients to maintain harmony and inner wellbeing. Our dishes aim to showcase local seasonal ingredients and flavors that are uniquely Hong Kong. And most importantly, we apply our secret ingredients of happiness to create ‘Conscious Ingredient Based Cuisine’ that is uniquely Hong Kong and uniquely ‘Sandy’.

12. Hong Kong is a global food hub with a rapidly evolving dining scene. How do you see TABLE’s role in shaping the future of dining in the city? Are there any new trends or techniques you’re excited to explore?

I hope to see we use less premade ingredients but make more from basic ingredients……. Actually never thought about shaping the future for the city……… I need to think about this one.

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Future Green Team