Private Dining Experience

what is spike’s table?

The year is 1994, Hong Kong, I am four years old, growing up in my father’s restaurant in Cheung Chau. Guests would visit our restaurant from far and wide to eat my father’s food. But, before the guests even sat down to eat their first morsel, we had went to the local island markets every morning to buy the freshest seafood and produce coming right off the day boats and ferries. We ate well, and so did our guests.

Fast forward 2022, I had now worked through some fine establishments across the globe as a chef, butcher and baker. It was now time to execute on a plan to bring my vision to life.

So what was my vision?

Principally, these three cornerstones -

1. I personally wanted to meet guests make them feel welcomed in an intimate space hosting no more than six guests an evening.

2. To demonstrate to guests how food is prepared in a fine dining kitchen using produce I had bought from the market the morning of the dinner.

3. To show guests how I grew up in my parent’s restaurant and sat at my father’s chef’s tables.

I knew something of this caliber had not been done before in Canada and so I embarked upon the journey of brining my vision to life. It has now been three years since its inception.

This is theatre.
This is Spike’s Table.