One of the signature dishes of the Tate Dining Room restaurant in Hong Kong is this dessert inspired by a Japanese garden and tea ceremony. The restaurant is now serving its fourth version of the dish.
'Zen Garden' —
One of the signature dishes of the Tate Dining Room restaurant in Hong Kong is this dessert inspired by a Japanese garden and tea ceremony. The restaurant is now serving its fourth version of the dish.
Tate Dining Room
"When I was designing in New York, working in advertising, I was very much craving making things with my hands," says Vicky Lau. "I think cooking is one of the things that you still need to make with your hands and a good medium to express yourself."
Asia's Best Female Chef 2015: Vicky Lau —
"When I was designing in New York, working in advertising, I was very much craving making things with my hands," says Vicky Lau. "I think cooking is one of the things that you still need to make with your hands and a good medium to express yourself."
Tate Dining Room
Tate's 5 Elements is a five-part appetizer inspired by the five most essential elements -- metal, tree, water, fire and earth (from left to right) -- in China.
5 Elements —
Tate's 5 Elements is a five-part appetizer inspired by the five most essential elements -- metal, tree, water, fire and earth (from left to right) -- in China.
Tate Dining Room
One can choose from the two menus when dining at Tate. A six-course menu and an eight-course one. This tin box comprises of Katsuo, bonitodashi gelee, daikon roll and datterino tomato confit.
Bonito —
One can choose from the two menus when dining at Tate. A six-course menu and an eight-course one. This tin box comprises of Katsuo, bonitodashi gelee, daikon roll and datterino tomato confit.
Tate Dining Room
Lau's creations often tell a story, either inspired by a poem she's read or a place visited. This dish is inspired by a line about appreciating tofu by the famous Chinese Song Dynasty poet Su Dongpo.
Foie gras tofu —
Lau's creations often tell a story, either inspired by a poem she's read or a place visited. This dish is inspired by a line about appreciating tofu by the famous Chinese Song Dynasty poet Su Dongpo.
Tate Dining Room
Lau describes her cuisine as based on French but with Asian touches. This consomme with beef, oyster, kimchi pickled daikon and licorice is an example.
Herbal beef consomme —
Lau describes her cuisine as based on French but with Asian touches. This consomme with beef, oyster, kimchi pickled daikon and licorice is an example.
Tate Dining Room
This desert dish is made out of the honey produced locally in Hong Kong. <br />"The farm produces real high quality honey and we just caramelize it a little bit and make it into an ice cream," says Lau. "We focus on the natural flavor of the honey and make it into a honey jelly paired with a chamomile white flower mousse, which is what these bees feed on."
Honey, milk & chamomile —
This desert dish is made out of the honey produced locally in Hong Kong.
"The farm produces real high quality honey and we just caramelize it a little bit and make it into an ice cream," says Lau. "We focus on the natural flavor of the honey and make it into a honey jelly paired with a chamomile white flower mousse, which is what these bees feed on."
Tate Dining Room
This is a pan-roasted pluma pork, port wine red date purée and chicken jus infused with toasted rice
Iberico pork —
This is a pan-roasted pluma pork, port wine red date purée and chicken jus infused with toasted rice
Tate Dining Room
The Maine lobster dish (with sweetcorn puree, baby fennel, vin jaune sauce and tonka beans) is part of the gastronomy eight-course menu.
Maine —
The Maine lobster dish (with sweetcorn puree, baby fennel, vin jaune sauce and tonka beans) is part of the gastronomy eight-course menu.
Tate Dining Room
This edible story is inspired by the cherry blossom and hanami (flower viewing) season in spring. "I see all these photos of people taking pictures of sakura (cherry blossoms)," says Lau. "It's a well-loved flower and I want to capture that."
Picnic under cherry blossom viewing —
This edible story is inspired by the cherry blossom and hanami (flower viewing) season in spring. "I see all these photos of people taking pictures of sakura (cherry blossoms)," says Lau. "It's a well-loved flower and I want to capture that."
Tate Dining Room
Lau was inspired for one dish by sampling edible cherry blossom. "To me, it tastes a combination of plums, shisos, almonds and berries," says Lau. "So I created a new dish with all those flavors in it to bring out the essence of it."
Cherry blossom —
Lau was inspired for one dish by sampling edible cherry blossom. "To me, it tastes a combination of plums, shisos, almonds and berries," says Lau. "So I created a new dish with all those flavors in it to bring out the essence of it."
Tate Dining Room
The second main course in both menus, "The Fisherman" is actually scallop mousse with taraba crab, yuzu gelee and shiso.
'The Fisherman' —
The second main course in both menus, "The Fisherman" is actually scallop mousse with taraba crab, yuzu gelee and shiso.
Tate Dining Room