A meal full of subtlety , finesse and precision . @tatediningroom spearheaded by @chefvickylau delivers on a clever interplay of French and Chinese standards which melt together seamlessly rather than be forced to fuse .

I. ODE TO CRAB
Steamed Snow Crab with Consommé Jelly Crab and Pepper Bisque with Peanut Sprout

Unami laden start Lee by the crab jelly , the crab meat beautifully fresh and sweet and the bisque mercifully light and given texture with raw vegetables.

II. ODE TO SCALLOP
Pan-seared Normandy Scallop with Oscietra Caviar and Coconut Sauce

Dish of the night perhaps, lovely mi-cuit scallops and a velvety sauce punctuated by seaweed notes which had great length of flavour .

III. ODE TO CHANNEL ROCKFISH
Charcoal-Grilled Channel Rockfish with Mountain Kumquat and Pickled Plum Sauce

The kinki is cooked on the binchotan and the resulting skin is glass thin and equally crisp . Nice acidity from the kumquat preparations .

IV. ODE TO MUSHROOM
Medley of Mushrooms with Earthy Ragout, Sand Pine and Purple Potato

7 mushrooms are used and together they meld into great harmony , a very clean matsutake broth accompanies the dish .

V. ODE TO BLUE LOBSTER
Blue Lobster with Tofu Skin Cabbage Roll and Cantonese Lobster Jus.

Loved the yuba / cabbage roll , it has the texture of the seafood farce/quenelle preparations that you may find served in such a dish in France , incorporating Tofu is genius .

VI. ODE TO LAMB
Rack and Saddle of Lamb from Aveyron with Citrus Lamb Jus
Mongolian Chive Flower Relish

ODE TO QUAIL
Roasted Shaoxing Wine Marinated Quail with Sticky Rice and Spiced Poultry Jus

Juicy young quail responds brilliantly to the sticky rice and lap Cheong stuffing which soaks up some of the quail juices . Tremendous

VII. ODE TO GINGER
Orange Chiboust with Yellow & White Ginger Sorbet and Mountain Black Honey

Fresh and vibrant dessert . Light on the palate which has been the hallmark of the meal .