Tate Dining Room and Bar Hong Kong

Trained as a graphic designer in NYC before culinary school in Bangkok Chef Vicky Lau originally opened TATE Dining Room in 2012, a move to the current location followed by her second Michelin Star for food that balances Chinese ideas with French technique. Using leather lined tables and a soft palate courses follow suit, each of them an "ode" to a single ingredient with balanced flavors and depth matched by a tea pairing explained at length by the sommelier.

#hongkong #food @tatediningroom @chefvickylau @michelinguide Less

The latest menu at @tatediningroom oozes with elegance from new creations showcasing seasonal autumn ingredients to the Chinese tea program by new sommelier Maxim. Our menu started with a selection of amuse bouche presented on a gorgeous circular Chinese fan, followed by the Ode to Century Egg which has been a long time favorite at the restaurant. The Ode to Lobster showcased a decadent lobster with intricate layers of sauces and caviar, while the Ode to Mushroom was paired with an irresistible Yunnan red mushroom jus. My absolute favorite of the night was the Ode to Scallop with a rich scallop veloute poured over a savory scallop & black garlic soufflé! Our meal then finished with an elegant lotus flower tea ceremony complemented with petit fours from the most gorgeous dessert trolley ever - what a perfect way to end the night.

The Jade menu:

I. ODE TO CENTURY EGG
Century Egg Mimosa with Cured Swordfish and Delicate Osmanthus Jelly

II. ODE TO LANGOUSTINE
Chilled Langoustine with Lobster Ginger Salad, Yellow Wine Mayonnaise and Oyster Sauce

III. ODE TO MUSHROOM
Shiltake Mushroom tenderly braised with Earthy Mushroom Ragout and Sticky Rice

IV. ODE TO SCALLOP
Soufflé of Black Garlic with Scallop Velouté

V. ODE TO OLIVES
Fire Roasted Kinki Fish with Pickled Olive Leaf Fish Ballotin and Green Olive Extraction Sauce

VI. ODE TO PIGEON
Steamed Breast of Pigeon with Chicken Mousse and Green Sichuan Pepper Pigeon Jus

Aromatic Aged Pure Breed Da Hong Pao 2008 Gelato

VII. ODE TO FIGS
Goji Berry Aged Mandarin Peel Fig Compote with Fig Mousse and Yogurt Meringue

Lotus Pond Mignardises Temptations
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2*, Tate Dining Room
Sheung Wan, Hong Kong
#supermelHK #supermelSW Less

Since the pandemic, this is the 6th series of 2⭐️⭐️ @tatediningroom by @chefvickylau’s single ingredient Friday & Saturday lunch series, ODE TO EARTH, shining light on VEGETABLES.

The best part of the meal (aside from the wonderful dishes) is that I did not remotely feel like I was eating vegetarian food as it is a real challenge to make vegetables taste this good with this level of finesse.

If you talk to @chefvickylau and chef @mximeagilbert of @ecriturehk (who has also recently launched a new vegetal menu), their menus provided them with plenty of challenge and deep thinking.

Hats off and ultimate respect to both restaurants for serving vegetarian food at this high level.

🙌🙌🙌🙏🙏🙏🥒🥒🥒🌽🌽🌽

#michelinguide #hongkong #tateDiningRoom #vegetarian #food #finedining #finedininglovers #vegan #2michelinstars #mystorywithmichelin Less

Vicky Lau was not always a cook, in fact she first studied Graphic Design at NYU in New York City. And it shows. For example the passion for every single detail in the dining room. The decor, the shadow the mirror plate throws to the wall when a dish gets served, the Chinoiserie trolly for mignardises surprise, nothing has been left to chance, everything is completely thought out and finished. Stunning.

The same applies to her dishes, each plating produces a piece of art the way the components are deliberately but seemingly randomly positioned. Her technique is classic French but she manages to pair it with Chinese tradition. Not being a dogmatic locavore she sources here excellent ingredients from wherever she finds them and weaves them together into well calibrated layers of flavours. Together with her flawless execution this creates not only dishes of beauty but very special flavours. I personally loved the seaweed jelly and the abalone, dishes which are easy to screw up but in this case were presented prefectly. The Kimedai, finished to perfection with glassy flakes, in grenobloise sauce where the lemons were exchanged with aged kumquat, a dish a harmonious dish.

A wonderful meal in an artsy environment which certainly enhances the environment, but give me Vicky Lau’s food on a plastic table sitting on an empty beer case I will love it as much as I did in her beautiful dining room.
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