TATE x Glassbelly Tea Lab 4-Course Lunch Experience
Priced at HK$1,180+10% per guest, with an optional HK$400 tea pairing add-on, the new lunch menu features four meticulous courses by Cheffe Vicky Lau expertly paired with specially chosen teas by Glassbelly Tea Lab’s founder, Wing Yeung. The TATE x Glassbelly menu begins with a glass of delicate sparkling Moonlight Beauty white tea paired with amuse-bouche of white asparagus, soybeans, greens, and succulent crab. Seaweed Scented Green Tea accompanies a dish of rice cream infused with seaweed, sweet shrimp, tonburi, and tomato, followed by Liu Xiang Jian Shui Xian Oolong Tea with tempura fish, amadai, green olive and lemongrass. Savour Wu Yuan Jian Rou Gui Oolong Tea, which complements a roasted duck with five spice, plum, and glutinous rice ball. For a sophisticated finale, the last course features Da Hong Pao Oolong Tea Gelato paired with an indulgent dish of caviar.
TATE x Glassbelly Tea Lab Workshop
For tea enthusiasts seeking a deeper understanding of premium aged pu-erh tea, a special workshop will be held in July led by Glassbelly Tea Lab. This unique experience is priced at HK$2,880 per person, limited to 8 participants, and will offer insights into the tea flavour wheel, fermented vs raw pu-erh tastings, and a blind tasting of vintage pu-erh varieties, including an exceedingly rare old pu-erh valued at HK$480,000 per brick.