Chef Vicky Lau has garnered multiple culinary awards for her avant-garde cuisine at Tate since it opened in 2012. She presents “edible stories” – an eight-course dinner menu of modern fusion dishes using Chinese ingredients executed with French flair. The dishes are seasonal and recent plates include Ode to Langoustine, with carrot, red bean curd sauce and pineapple, and Ode to Conch, with seaweed jelly, cauliflower purée and conch.
Ode to Mayura beef.
For dessert, Ode to Chestnut is a chestnut sago soufflé with Pu’er ice cream. Wine pairing is recommended. The eatery seats 50 people in sleek contemporary surroundings and soft colours, designed by Robert Ho and J.J. Acuna.
