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“Every day, 3,600 tonnes of food waste are sent to landfills in Hong Kong, while more than one million people live in poverty and struggle to afford nutritious meals.” – Feeding Hong Kong
<<25th February 2021 – Hong Kong >> The pioneer of innovative French Chinese cuisine in Hong Kong by Chef Vicky Lau (The Loop’s Best Chef 2020, Hong Kong Living’s Chef of the Year 2020) and recent awardee of two MICHELIN stars, TATE Dining Room will follow its annual tradition of community service on International Women’s Day (8th March), this time in collaboration with Feeding Hong Kong.
Together with the date by TATE team, the entire TATE Dining Room staff (30 members) will join Feeding Hong Kong for a morning of volunteering. The group will split into two groups, with one group taking on the Warehouse Workout Challenge, consisting of a morning of unloading, sorting and packing surplus food donations in Feeding Hong Kong’s warehouse. The second group will take part in Feeding Hong Kong’s Emergency Food Box initiative, created as a direct response to Covid-19. Together, these two volunteering programs will help Feeding Hong Kong realize its goal of packing and delivering 225,000 meals per month throughout 2021. The TATE team will do its part by unloading and sorting 6 pallets of rescued surplus food that would otherwise have been sent to landfill, and packing 400 Emergency Food Boxes in volunteering shifts lasting 2-3 hours. Each Emergency Food Box contains enough essential food for 42 meals, including dry goods such as rice, noodles, oats, and beans, canned proteins, and beverages like tea and UHT milk.
“On this International Women’s Day, we decided to scrap the idea of cooking a special dinner at our restaurant and instead take direct action with the help of Feeding Hong Kong. We are passionate about this particular cause and hope as many hungry individuals receive the nourishing meals they deserve,” says Chef Vicky Lau. “This will also be a very valuable experience for our teams to learn more about the shocking reality of food waste and food poverty in Hong Kong.”
With the aim to sort as much surplus food and pack as many nutritious food boxes as possible, the teams at TATE Dining Room and date by TATE hope to also raise awareness about food insecurity in Hong Kong. All food sorted and packed that morning will be shared with Feeding Hong’s charity network which includes homeless shelters, migrant workers and women’s shelters, senior day centres, refugee and new immigrant support centers, children’s homes, and other non-profit programmes that provide food to the hungry and vulnerable.
“We’re looking forward to welcoming the TATE Dining Room and date by TATE teams to our warehouse this International Women’s Day. Around the world women are hit harder by poverty and Hong Kong is no exception. 1 in 6 women in the city live below the poverty line and are defined as a high risk category alongside residents of subdivided flats, low-income workers, the elderly and ethnic minorities. But despite being disproportionately affected, it’s women that are overwhelmingly changemakers when it comes to tackling hunger; as nurturers, cooks and caregivers they determine the nutrition for their children and families,” Gabrielle Kirstein, founder and CEO of Feeding Hong Kong shared. “By helping to raise awareness around these issues, and help prepare food that will be distributed to charities supporting underserved women in Hong Kong, the teams will be making a meaningful impact in our community and helping us to keep food flowing to where it is needed most.”
About Feeding Hong Kong
Feeding Hong Kong is a Hong Kong registered charity established in 2011. Their mission is to fight hunger in Hong Kong and reduce the amount of quality food that is being sent to our city’s landfills. Feeding HK also works to raise awareness about poverty, food insecurity and food waste in Hong Kong and promote healthy eating and nutritional education to the most vulnerable groups in the Hong Kong community. Feeding HK is Hong Kong’s sole accredited member of the Global Food Banking Network, an international organisation dedicated to creating and strengthening food banks and national food bank networks.
Every day, Feeding HK collects surplus nutritious food from manufacturers, growers, processors, distributors and retailers and deliver it to a network of partner charities, who in turn, provide food to those most in need in Hong Kong. By supporting existing grassroots feeding programmes, Feeding HK makes efficient use of established distribution channels and can focus its own resources on the highest standards in food collection, storage and transportation. Through its partnerships with the food industry, Feeding HK has saved over 4,000 tonnes of good food from landfill and 7.5 million kgs in CO2 emissions.
About Chef Vicky Lau – Founder of TATE Dining Room and date by TATE
The undisputed queen of 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”, each course designed by Chef Vicky Lau to evoke emotions and stir the imagination with an intriguing play on flavours and textures. In 2015, Chef Vicky was named Asia’s Best Female Chef by The World’s 50 Best Restaurants. Her culinary skill and artistic talent earned TATE Dining Room’s first MICHELIN star in 2013, successfully maintaining its star in the years that followed until receiving its second MICHELIN star in 2021. Follow her culinary endeavors on Instagram at @TATEDiningRoom.
About TATE Dining Room
Established in 2012, TATE Dining Room is a fine dining restaurant serving an innovative mix of French and Chinese cuisine presented in a menu of “Edible Stories” – founded by Vicky Lau, chef and owner who has always been a creative spirit. 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, flavour and every last intricate detail; serving up wholesome yet tantalizing dishes.
Having been a creative director at a design agency for a number of years, she was inspired to tap into an extra dimension of 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 began working at one of the most acclaimed Michelin-starred restaurants in Hong Kong. Having gained invaluable first-hand 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.
In 2015, Chef Lau was named Veuve Clicquot Asia’s Best Female Chef by World’s 50 Best Restaurants, and the restaurant was consecutively awarded 1 Michelin star from 2013-2020. In 2020, Chef Lau was also named as the Chef of the Year by Hong Kong’s English publications, Hong Kong Living + The Loop Hong Kong. In 2021, TATE Dining Room was bestowed its second coveted Michelin star by MICHELIN Guide Hong Kong Macau.
Address: 210 Hollywood Road, Sheung Wan, Hong Kong
Website: www.tate.com.hk / www.datebytate.com
Lunch – Friday – Saturday – 1200pm – 300pm
Dinner – Tuesday – Saturday – 600pm – 1000pm
Social Media – @TateDiningRoom @ChefVickyLau @datebyTATE
For bookings please call: (852) 2555 2172 or email firstname.lastname@example.org