TATE Dining Room by Chef Vicky Lau presents new seasonal dinner menu, “ ODE TO HONG KONG”

Michelin-starred TATE Dining Room unveils a new seasonal dinner menu that re-interprets the unique and traditional cuisine of Hong Kong. A celebration of our home in all its culinary glory, “An Ode to Hong Kong” features the finest seasonal Chinese and Japanese ingredients prepared with French finesse.

The story begins with a beautifully presented set of seasonal petits-sale followed by An Ode to Crab, a dainty box filled with handpicked Japanese Matsuba + local flower crab, herbs, century egg mimosa and TATE-exclusive Ossetra caviar from House of Kaviari.

The second chapter is Ode to Cuttlefish, a unique dish of cuttlefish cut like noodles served with Chinese sauce of chicken stock, soya sauce, chili, and spices, and topped with a large confit egg yolk.

One of Hong Kong’s signature seafood delicacies, Ode to Abalone features fresh Australian abalone with ginger-scallion oil encased within a baked puff pastry, sitting in celeriac cream and white chicken sauce.

The story continues with Ode to Kumquat, a course of juicy Hokkaido sea scallop seared lightly and served warm with aged Chinese kumquat sauce, inspired by traditional French Grenobloise.

Rice is typically served at the end of a traditional Hong Kong meal to satiate one’s hunger, and the same is true at TATE Dining Room with Ode to Lobster. Locally caught green lobster is stewed with silken tofu (inspired from the recent Ode to Tofu menu), pickled mustard stem, and served with rice that resembles a texture like risotto and topped with blue lobster medallion. For those who enjoy some extra heat, add an optional extra serving of homemade Sichuan spice oil.

This season’s dessert is an Ode to Citrus, a medley of yogurt meringue and pink grapefruit sorbet in homemade choux pastries topped with pomelo mousse.

For more information, please visit www.tate.com.hk