• TATE Dining Room by Chef Vicky Lau unveils an all new “Ode to Seaweed” 6-course lunch menu on Fridays – Saturday

    Two-Michelin-starred TATE Dining Room presents a refined new seaweed-focused lunch menu with Chef Vicky Lau’s signature French Chinese twist, serving on Fridays and Saturdays only starting from now until May 2022.

     

    Following a successful series of single-ingredient lunch menus that started from April 2020 focusing on Eggs, Rice, Tofu, Tea, Soy Sauce, Vegetables, Fruits, Mushrooms, and more, Chef-patron Vicky Lau now shines the light on Seaweed. Packed with nutrients, minerals and antioxidants, the humble seaweed’s high glutamate content is a rich source of umami flavour.

     

    Priced at HK$1,180+10% per guest, “An Ode to Seaweed” features six courses of elevated interpretations of different variations of seaweed, bridging familiar Asian flavors with refined French techniques. Each chapter of the menu presents a new type of seaweed, from Japanese-style kombu and hijiki, to western winged kelp and dulse seaweed. While not a vegetarian menu, Ode to Seaweed does not feature any traditional meat courses, instead providing a wholesome degustation with refined creative takes on seafood and vegetables with a focus on seaweed with an objective to reduce consumption of meats.

     

    The full menu details are as below:

    AN ODE TO SEAWEED

    HK$1,180+10%

     

    AMUSE BOUCHE

    Seaweed sourdough cracker

    Sea snail with celtuce

    Smoked Eel mousse tartlet

    Squid Egg Custard with Seaweed

     

    KOMBU

    Fresh Local Crab with Ocean Mousse and Seaweed Salad in Japanese Kombu Cone, Jerusalem Artichoke Purée

     

    HIJIKI

    White Asparagus, Razor Clam and Braised Japanese Hijiki seaweed Ravioli with seaweed mousse & nuts, Chinese Wine, Razor clam juice

     

    Homemade Brioche with Seaweed Butter

     

    LAVER

    Hokkaido Scallop cooked in Seaweed Butter with Dried Scallop Sauce and Laver from Chiu Chow, Romenesco

    WINGED KELP

    Potato Seaweed Millefeuille, Chicken jus, White mushroom, duxelle mushroom purée sprinkled with sesame, seaweed, dried prawn powder

     

    DULSE SEAWEED

    Seaweed Steamed Threadfin with Braised Fennel and Chicken Chinese Wine Aoi Nori Sauce Served with a seaweed risotto

     

    ARAME

    Passion Fruit Curd, Strawberry Sauce and Poach Meringue Crispy Seaweed, Green tea ice cream

     

     

    MIGNARDISE TEMPTATIONS

    Chocolate seaweed tuille

    Green tea rocher