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Tracey Furniss

Chef Vicky Lau has collected several awards for her avant-garde cuisine at Tate since it opened in 2012. She presents “edible stories”, an eight-course dinner menu of fusion dishes using Chinese ingredients executed with French flair. 

Dishes are seasonal; recent plates include Ode to Mushroom, a winter fresh and dried mushroom tart with pea sprouts and herbs, and Ode to Chicken and Abalone, abalone rice with yellow chicken. 
For dessert, Ode to Walnut is a walnut and sesame soufflé with raspberry coulis, or blue cheese mousse. The sleek contemporary decor at Tate is in feminine colours, designed by Robert Ho and JJ Acuna Architects. The restaurant seats 50.
Contact details
 210, Hollywood Road, Sheung Wan, Central 
2555 2172
Signature dishes
Century egg mimosa with fresh flower crabmeat and caviar
Warm scallop with kumquat Grenobloise sauce
Mayura beef with foie gras oil, aubergine and herbal beef broth
See more of 100 Top Tables 2021 here


Ming Court Gallery

Zi Yat Heen: Magnificent menus get a touch of creative flair at the Four Seasons Hotel Macao

Yí: Local markets and seasonal produce serve as inspiration for chefs Angelo Wong and Wilson Fam

Yamazato: Sushi, sashimi and other traditional Japanese favourites served in a ‘Zen garden’

Past 100 Top Tables

Tate Dining Room: Chinese ingredients executed with French flair

Tate Dining Room, Sheung Wan. Photo: handout

Dishes at Tate Dining Room are seasonal. Photo: handout

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100 Top Tables


 ‘Edible stories’ is an eight-course dinner menu showcasing chef Vicky Lau’s avant-garde cuisine



100 Top Tables 2021 - East/West

100 Top Tables 2021