• ON 15-17 NOVEMBER, 1-MICHELIN-STARRED TATE DINING ROOM AND TOKYO’S CULT BEEF PURVEYOR WAGYUMAFIA JOIN FORCES FOR “OFF-MENU”

    Asia’s Best Female Chef 2015 Chef Vicky Lau collaborates with WAGYUMAFIA’s Chef Hisato Hamada on two exclusive dishes for Off-Menu

    Purchase event tickets now at

    https://www.offmenuhk.com/ticketspage

    For high resolution images, please CLICK HERE or download from below

    https://www.dropbox.com/sh/ernzn7qwsnxwjk3/AACvENQf8IzdyBsSOMW_ObVua?dl=0

    <<18th October 2019 – Hong Kong >> On 15th -17th November, OFF-MENU food festival will take Hong Kong by storm, featuring a star-studded line-up of Asia’s finest chefs who will collaborate in pairs to present two special and original dishes for the festival that has a connection to Hong Kong. For this event, one-Michelin-starred Relais & Châteaux member TATE Dining Room by Chef Vicky Lau joins forces with Chef Hisato Hamada of WAGYUMAFIA, Tokyo’s most prestigious beef specialist and noted haunt for celebrities, to create two exclusive collaborative dishes. Advanced tickets may be purchased now at https://www.offmenuhk.com/ticketspage.

     

    Vicky Lau – Chef-patron of Tate Dining Room (@chefvickylau)

    The undisputed queen of innovative Innovative French Chinese fine dining in Hong Kong, chef Vicky Lau takes pride in her talent for visual artistry from her previous life as a graphic designer. Her innate creativity is evident in the seasonally evolving tasting menu of “Edible Stories”, which earned her the title of Asia’s Best Female Chef by the World’s 50 Best Restaurants in 2015. Chef Vicky Lau’s culinary skill and artistic talent also earned TATE Dining Room’s first MICHELIN star in 2013, successfully maintaining its star in the years that followed.

     

    Hisato Hamada – Co-founder of WAGYUMAFIA (@wagyumafia)

    WAGYUMAFIA was founded by self-taught chef-turned-wagyu experts Hisato Hamada and entrepreneur Takafumi Horie. Originally in the beef export business, the brand was created following a series of private dinner pop-ups around the theme of wagyu. The duo later launched their first members-only restaurant, The WAGYUMAFIA Progressive Kaiseki, in Tokyo in 2016. Earning a coveted spot in OAD’s (Opinionated About Dining) list of “Top 100+ Asian Restaurants” in 2018 and 2019, the brand became a global sensation after winning the bid for the world’s most expensive Kobe beef in 2016, which also held the highest fat marbling score in Kobe beef’s recorded history.

     

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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: 7pm – 11pm

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

     

     

    About WAGYUMAFIA

    WAGYUMAFIA was founded by self-taught chef-turned-wagyu experts Hisato Hamada and entrepreneur Takafumi Horie. Originally in the beef export business, the brand was created following a series of private dinner pop-ups around the theme of wagyu. The duo later launched their first members-only restaurant, The WAGYUMAFIA Progressive Kaiseki, in Tokyo in 2016. Earning a coveted spot in OAD’s (Opinionated About Dining) list of “Top 100+ Asian Restaurants” in 2018 and 2019, the brand became a global sensation after winning the bid for the world’s most expensive Kobe beef in 2016, which also held the highest fat marbling score in Kobe beef’s recorded history.

     

    Breaking traditions and boundaries, WAGYUMAFIA’s mission to present champion-grade wagyu with pedigreed provenance to the world continues to stir intrigue and surprise with top food critics and international gourmands. Since 2018, the brand has visited nearly 70 cities as part of its International World Tour, bringing its expertise and knowledge to a series of exciting and high profile chef collaborations.

     

    The WAGYUMAFIA brand currently operates six restaurants internationally, with four member’s only restaurants in Tokyo along with the iconic Cutlet Sandwich shop in Tokyo. The first overseas outlet, WAGYUMAFIA Hong Kong, opened winter 2018 with Manila coming soon in 2019. WAGYUMAFIA continues to spread its mission of bringing authentic wagyu to the world, while introducing unique and innovative culinary experiences that challenge the norm.

     

    Restaurant Information

    Address: 32 Oi Kwan Rd, Shop 1B G/F, Hong Kong

    Tel: +852 2608 0677

    Opening hours: 6pm-12am, closed on Sundays

    Email: info@wagyumafia.com

    Website: wagyumafia.com

    For bookings please sign up as a member on https://www.exploretock.com/wagyumafia-hk