• Chef Vicky Lau unveils 2021 single ingredient Friday & Saturday lunch – ODE TO SOY SAUCE

    An Ode to Soy Sauce (HK$880+10%) pays tribute to the trusty seasoning that has prevailed through history as a mainstay of Chinese cooking. The sauce is created by boiling and fermented soybeans, which are covered with salted water for many weeks. The result is a thin, brown liquid that we have come to know as the versatile sauce whose main flavors are salt and umami. With a history dating as far back as the Han Dynasty (206 BCE-220 CE), soy sauce began as a savory paste called douchi, made from salted, semi-fermented soybeans. This eventually evolved into soy sauce, known by its modern Chinese name jiangyou during the Song Dynasty (960-1279).

     

    The menu begins with an amuse-bouche trio of Red Mullet Tart with Dijon mustard, cream and marinated soy sauce, Japanese Sweet Shrimp with umami Japanese tomato soy sauce, and TATE’s signature homemade Sourdough served with fermented soybean paste butter and shio-koji, aged for 2 years in-house.

     

    The first course of Umami Tomato Soy Sauce is a flavor-rich introduction to the menu, featuring razor clam, sabayon, and Ossetra caviar, drizzled with a rich umami tomato soy sauce.

     

    The second course, Steamed Fish Soy Sauce, is Chef Vicky’s take on the traditional Chinese steamed fish with soy sauce, re-created with chicken oil soy sauce, local mandarin fish stuffed with shrimp mousse, and flavored further with ginger, bacon, and coriander.

     

    Sauce of Foie Gras & Soy highlights the traditional Chinese master stock aka “lo shui”, which refers to a special sauce that is re-used over and over again for braising to produce a supreme master-sauce. This foie gras soy sauce is added to homemade tagliolini, shiitake mushroom, and Chinese scallions.

     Cream of Morel & Soy brings together the highly compatible ingredients of dry morel mushrooms with fresh, Guangdong poached chicken. The morel cream is infused with Po Ling soybean, a yellow bean that is used for soy sauce and often for poaching chicken.

     

    Made to enjoy like Japanese sukiyaki, the Broth of Beef & Soy features the highly coveted Mayura wagyu beef in an umami-rich soya broth, paired with deep-fried pigeon egg.

     

    The final dish of the 6-course lunch menu is a dessert of Caramelized Soy Sauce with Coffee, inspired by the process whereby caramel is used to create dark soy sauce. Based on this, Chef Vicky’s dessert features konbu, coffee, soy sauce, apple caramel, and chocolate ice cream in a crispy puff pastry. Finish the meal with a sweet and boozy digestif of Dark Soy Sauce Martini, a cocktail created specially to enjoy with the menu, made with gin, vermouth, figs, Japanese soy sauce and dark soy sauce.

     

    The single-ingredient lunch series at TATE Dining Room is served on Fridays and Saturdays from 12pm-2:30pm. Priced at HK$880+10% per guest, the six-course lunch menu will feature refined innovative French-Chinese interpretations of winter delicacies. Depending on the seasonality and availability of ingredients, every 2 -3 months, Chef-patron Vicky Lau will choose a different single ingredient focus.