Tate Dining Room: Chinese ingredients executed with French flair

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