• TWO-MICHELIN-STARRED TATE DINING ROOM BY CHEF VICKY LAU UNVEILS “ODE TO FRUIT” 6-COURSE LUNCH MENU ON FRIDAYS-SATURDAYS

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    <<30th June 2021 – Hong Kong >> Two-Michelin-starred TATE Dining Room presents a refined fruit-focused lunch menu with Chef Vicky Lau’s signature French Chinese cuisine, serving now on Fridays and Saturdays only. Following a successful series of seasonal single-ingredient lunch menus that started from April 2020 focusing on Eggs, Rice, Tofu, Tea, Soy Sauce, Vegetables, Chef-patron Vicky Lau now shines the light on seasonal premium fruits from around the region. The unique chef’s 6-course tasting menu is inclusive of a wine pairing for six courses, highlighting some of the finest hand-selected Asian liqueurs and European wines created with luscious fruits.

     

    Priced at HK$1,180+10% per guest, An Ode to Fruit features six courses of elevated interpretations of both rare and everyday fruits, bridging familiar Asian flavors with refined French techniques. Each chapter of the menu reflects a distinctive category of fruit, from the Aggregate (fruit borne from a merger of multiple ovaries such as raspberries) and Drupe (stone fruit with a “pit” center such as mangoes and plums) to the Berry (fruit with seeds and pulp from the ovary of a single flower such as strawberries), Pome (fruits with a “core” of several small seeds such as apples and quinces), Nuts (dry fruit that consists of a hard shell covering a single seed such as almonds) and Legumes (dry and fleshy several-seeded fruit such as peas and beans).

     

    The menu begins with a selection of delicate amuse-bouche: Chinese sausage parfait, homemade Parmesan sourdough with fermented strawberry jam, cherry tartlet with smoked eel, and scallops with kohlrabi and Chinese wampi sauce. The first chapter, Aggregate, presents a savory version of a parfait with Japanese strawberry, marinated sweet shrimp, yogurt espuma and caviar. The chosen wine pairing to kick off the menu is 2019 Eric Bordelet, Poire Granit, Cider, Normandy, France, a pear cider that fuses the sweet and elegant flavors of pears, with a high acidity that pairs well with sweet shrimps and caviar.

     

    The Drupe course features a steamed local grouper with crystal shrimp, salted lemon, okra flower, French beans, and green olive foam, served together with olive & avocado focaccia. The selected wine pairing is 2018 Paul Jaboulet, Crozes-Hermitage “Mule Blanche”, Marsanne-Roussanne, Rhone Valley, France, a blend from the south of France with some fruitiness, minerality, and acidity. The white wine marries well with white fish, and the fruitiness with the green olive foam and lemon.

     

    Berry is a sensational flavor combination of yellow plum confit with razor clams, surf clams, asparagus and Japanese koshihikari rice. The beverage pairing of choice is the Otoro Plum Kir, a blend of Japanese otoro plum liqueur – made from fruits from Oita Prefecture, pureed and aged for a year and a half – blended with white wine from Burgundy. The sweet, fresh, sharpness of the plum mirrors the aromas of yellow plums and clam rice.

     

    For the Pome course, guests will enjoy aubergine with Chinese-style crispy tofu and Chef Vicky’s signature kumquat grenobloise sauce. The chosen wine pairing is 2017 X& A Amirault, “Les Quarterons”, Cabernet Franc, Loire Valley, France, a medium-to-full-bodied red wine with fruity and earthy notes. This marries beautifully with the earthiness of aubergine and crispy tofu, while the wine’s acidity echoes with the fruitiness and bitterness of kumquat sauce.

     

    The next chapter, Nuts, is a celebration of nutty and tender New Zealand Te Mana lamb, featuring a duet of lamb rack and lamb neck with pistachio puree, figs and roselle jam, lamb jus and green pepper sauce. The chosen wine pairing is 2008 Chateau Lassegue, Saint-Emillion Grand Cru, Bordeaux, France, a round, refreshing yet full-bodied wine predominantly made with Merlot grape. The Merlot grape brings out the flavors of pistachio paste and fresh fig on the plate, while the hearty lamb gravy ties the whole dish together.

     

    Ode to Fruit continues with a palate cleansing pre-dessert of red date and local longan jelly with goji berry and peach. The final dessert course, entitled Legumes, features a trio of Mexican, Madagascan, and Tahitian vanilla in homemade ice cream. The ice cream accompanies a warm crepe suzette with citrus mango sauce and 30-years XinHui aged mandarin peel. This is paired with 2017 La Stoppa Azienda Vitivinicola, Ageno, Emilia-Romagna, Italy, an orange wine with a blend of 4-months-aged grapes from Emilia-Romagna. Displaying an elegant acidity, bitterness, and sweetness with aromas and flavors of orange peel, ginger and honey, the wine pairs well with the dessert’s reduced citrus sauce and sweetness of the vanilla ice cream.

     

    Lunch at TATE Dining Room is available only on Fridays and Saturdays from 12pm-2:30pm. Priced at HK$1,180+10% per guest, the six-course lunch menu will feature refined innovative French Chinese interpretations of fruits and six premium wine pairings. Depending on the seasonality and availability of ingredients, every one to two months, Chef-patron Vicky Lau will choose a different lunch menu focus.

    TATE Dining Room Friday & Saturday AN ODE TO FRUIT Lunch Menu

    HK$1,180+10%, inclusive of wine-pairing

     

    AMUSE BOUCHE
    Chinese sausage parfait

    Fermented strawberry jam, homemade Parmesan sourdough

    Cherry tartlet, smoked eel

    Chinese wampi sauce, kohlrabi, scallops

    AGGREGATE

    Japanese strawberry, marinated sweet shrimp, yogurt espuna, caviar

    2019 Eric Bordelet, Poire Granit, Cider, Normandy, France

     

    DRUPE

    Green olive sauce, okra flower, steamed local grouper, crystal shrimp, French beans, olive foccacia

    2018 Paul Jaboulet, Crozes-Hermitage “Mule Blanche”, Marsanne-Roussanne, Rhone Valley, France

    BERRY

    Yellow plum confit with razor clam, surf clam, Japanese koshihikari rice

    Otoro Plum Kir

    POME

    Aubergine with crispy tofu, kumquat grenobloise sauce
    2017 X& A Amirault, “Les Quarterons”, Cabernet Franc, Loire Valley, France

    NUTS

    New Zealand Te Mana lamb duet, pistachio puree, figs & roselle jam, lamb jus, green pepper sauce

    2008 Chateau Lassegue, Saint-Emillion Grand Cru, Bordeaux, France

    LEGUME

    Trio of vanilla in ice cream, crepe suzette, citrus mango sauce, 30 year XinHui aged mandarin peel

    2017 La Stoppa Azienda Vitivinicola, Ageno, Emilia-Romagna, Italy

     

    About Chef Vicky Lau – Founder of Tate Dining Room

    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.

     

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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 a menu of “Edible Stories” – Chef-proprietor Vicky Lau’s 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, flavour and every last intricate detail; serving up wholesome yet tantalizing dishes.

     

    TATE is founded by Vicky Lau, chef and owner of TATE who has always been a creative spirit. 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 & Bar. In 2015, Chef Lau was named Veuve Clicquot Asia’s Best Female Chef by Asia’s 50 Best Restaurant, and the restaurant was consecutively awarded 1 Michelin star from 2013-2020. In 2021, TATE Dining Room was bestowed its second coveted Michelin star by Michelin Guide Hong Kong Macau.

     

    Restaurant Information

    Address: 210 Hollywood Road, Sheung Wan, Hong Kong

    Opening hours

    Lunch – Friday – Saturday, 12pm – 2pm

    Dinner – Tuesday – Saturday, 6pm – 10pm

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