• CHEF VICKY LAU REPRESENTS TATE DINING ROOM FROM HONG KONG IN THE LARGEST DINNER EVENT ON EARTH – THE GRAND GELINAZ RECIPE SHUFFLE 2019

    148 chefs, 138 restaurants, 39 countries, 1 unforgettable night

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    <<14th November 2019 – Hong Kong >> The most anticipated culinary event of the year, the Grand Gelinaz! Shuffle 2019 will take place on the evening of 3rd December with 148 participating chefs in 39 countries. The world’s largest international chef swap promises a night of thrilling experimental gastronomy, where chefs are assigned the recipes of a random mystery chef from the global shuffle to be used in the comfort of their own kitchens. The recipes are subject to each recipient chef’s creative interpretation, and the twist comes from the unique way in which the recipes are adapted, spontaneously rethought and totally remodeled.

    Following the success of the inaugural SHUFFLE in 2015 where 37 chefs from across the globe swap restaurants, homes and personal lives for 4 days – this year’s challenge is all about staying at your own restaurant. GELINAZ! continues to push culinary boundaries: sharpening the chefs’ creativity, broadening cultural horizons and breaking down geographic borders.

    Vicky Lau of one-Michelin-starred Relais & Châteaux member TATE Dining Room will be one of six Hong Kong chefs taking part in the grand shuffle. On the night, Chef Vicky presents a Christmas-themed 8-course degustation journey by another mystery chef, but re-interpreted in her own unique French-Chinese style. She joins an esteemed raft of chefs in the global lottery, including Alain Ducasse, Rene Redzepi, Massimo Bottura and Clare Smyth. In an added twist, the partnered restaurant or chef will only be revealed when guests have taken their seats for the evening.

    Tickets are now on sale at https://www.tickettailor.com/events/gelinaz/316034, with three available seating options at 7pm, 7:30pm and 8pm on Tuesday, 3rd December. Each ticket is priced at €200 (or HK$1,724 per guest,) and includes access to the Gelinaz! performance at TATE Dining Room. The festive set menu features 8 dishes from the recipes of one of the 148 participating chefs that is subject to the free interpretation of Chef Vicky Lau. The price is not inclusive of beverages. For more information, visit www.gelinaz.com.

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    About TATE Dining Room

    Established in 2012, TATE Dining Room is a fine dining restaurant serving an eclectic mix of French and Chinese cuisine presented in what they call, Edible Stories – an exploration into culinary expressionism. The talented individuals of TATE’s team create dishes with not only the freshest and the most vibrant ingredients possible, but also the utmost attention on quality, flavor and every intricate detail; serving up wholesome yet tantalizing dishes. Founded by Vicky Lau, chef and owner of TATE who has always been a creative spirit. Having been a creative director for a number of years, she was inspired to tap into an extra dimension to her creative vision – and her lifelong passion for food – and enrolled at Le Cordon Bleu to obtain her Grand Diplome.

    Following her stint at Le Cordon Bleu, Chef Lau officially made her maverick move from design to embark on her culinary career and was working at one of the most acclaimed Michelin-starred restaurant in Hong Kong. Having gained invaluable firsthand experience, Chef Lau realized her vision by combining the best of her instincts and talents in design and food into a space where guests are invited to share and experience her passion — at TATE Dining Room & Bar. In 2015, Chef Lau has been named Veuve Clicquot Asia’s Best Female Chef and the restaurant has also been consecutively awarded 1 Michelin star since 2013.

    For more information, please visit www.tate.com.hk

     

    Restaurant Information

    Address: 210 Hollywood Road, Sheung Wan, Hong Kong

    Opening hours: Monday – Saturday, 7pm – 11pm

    For bookings please call: (852) 2555 2172 or email info@tate.com.hk

     

    About GELINAZ!

    GELINAZ! is a collective of worldwide cutting-edge chefs: a think tank made by chefs for  Chefs; a posse of culinary improvisers playing (with) food and not merely cooking you dinner. The band was created to strike back at an ever-evolving industry, adapting each time to unpredictable situations and charting new territories to sharpen creativity. Andrea Petrini and the GELINAZ! team are, in essence, food curators of a culinary hub that brings together artists, musicians, scientists and thinkers into improvisational collaborations.