Tate Michelin Restaurant
At TATE, we believe fine dining is not a medium particular to a region, collection of ingredients nor even classical recipes. Its foundation lies in the belief that a meal can and should be elevated to an art form – the perfect expression of an idea that can be consumed by all senses.
The intentional control of space, lighting, timing, aroma, plating, temperature, texture and flavour can transport and reveal. To pursue these perfect moments and lasting experiences is possible not only through dedication to fine dining’s intricacies, but also to the constant pursuit of innovation. Finding balance between tradition and adaptation inspires purpose as we practise consistency and procedure as a form of creative meditation.
While rooted in the culinary philosophy of haute cuisine, TATE is born from its surroundings. Flavours and ingredients definitive to the culinary identity of Hong Kong inspire menus that isolate and recontextualize the familiar into an avant-garde choreography of memory and revelation.
Culminating into a series titled Edible Stories, a collection of menus representative of the East and West, past and future, precision and innovation, are realised through the lens of a singular ingredient. The results are endless possibilities that drive the chef team to explore beyond their kitchen doors.
Owner-chef Vicky Lau tells edible stories with an eight-course menu that treads the boundary between French and Chinese cooking in a feminine, sophisticated way. Each dish is an ode to an ingredient, mostly locally sourced, with occasional exceptions such as Hokkaido scallop or Australian Wagyu. Wine flights are predominantly French, but also consider sake. Refined and detailed service echoes the sentiments that the food imparts.
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