• TATE Dining Room celebrates a decade of milestones with a special Then & Now anniversary menu for lunch and dinner

    Over the past ten years, TATE Dining Room has made its world-wide reputation with an innovative style of cuisine that fuses Hong Kong’s familiar homegrown flavours with refined French techniques. The decade-long journey of evolution began from TATE Dining Room’s first standalone restaurant on SoHo’s Elgin Street, to its exciting new chapter on Sheung Wan’s Hollywood Road. From winning the title of Asia’s Best Female Chef voted by World’s 50 Best Restaurants in 2015, from acquiring one, then two MICHELIN stars in 2021, to ushering in the dawn of a new empire consisting of TATE Dining Room, MORA date by TATE and most recently, AN Soy, Chef-proprietor Vicky Lau has made an indelible mark on Hong Kong’s culinary scene. Then & Now celebrates the evolution of both Chef and Cuisine at TATE Dining Room, showcasing the restaurant’s most popular – and most formative – dishes over the years in an exclusive anniversary tasting menu.

     

    “Seeing and living the evolution of TATE Dining Room over the past ten years and being able to grow alongside it, has been the most rewarding experience of my career. I am grateful for every milestone, and look forward to the next ten years and more,” says Chef Vicky Lau. “Thank you to my wonderful team, for sticking together, persevering through the most challenging times, and coming out stronger every time. Thank you to our guests, whose support over the years helped us to achieve our dreams.”

     

    This September, two MICHELIN-starred TATE Dining Room will kick off ten-year anniversary celebrations with a new tasting menu that highlights a milestone dish from the years since opening. Serving from Thursday, 8th September onwards, the limited-time anniversary menu will be available for lunch on Fridays – Saturdays, and for dinner on Tuesdays – Saturdays.

     

    TATE Dining Room’s 10th anniversary menu begins with a selection of AMUSE BOUCHE, featuring Century Egg Mimosa created first in 2018 for a special champagne event at the restaurant. The first chapter, ODE TO CRAB, highlights a dish that was conceived back in 2015 to pay tribute to the local seafood. The highly popular Hong Kong flower crab is paired with crab bisque mousse, topped with luscious oscietra caviar in a crispy cone. ODE TO SEAWEED is a more recent crowd-favourite creation from 2020, featuring fettuccine-style cuttlefish noodles with creamy blue seaweed sauce and crispy silver fish.

    The third chapter, ODE TO FISH indulges Chef Vicky’s love for Chinese-style deep-fried fish paired with broth. First served in 2014, the dish includes turbot wrapped in crispy kataifi pastry with fruit tomato, served with a traditional Hong Kong-style abalone sauce. Next is the ODE TO KUMQUAT, a twist on the original dish from 2017 that used cold scallop. Now, the dish has been altered to feature instead a warm, concentrated scallop espuma with aged kumquat Grenobloise-style sauce. The delicate creation is served on a special plate designed by local ceramic artist Christina Liu (@christinaliuceramics).

     

    ODE TO NOODLE features a dish that amassed a cult following from its debut in 2014, making a comeback for the anniversary menu. For this version of the dish, hand-made chilli tagliolini is served with lobster broth, Sakura ebi and Shaoxing wine foam for a truly moreish bite. The next course, ODE TO TOFU is a throwback to the peak of the pandemic in 2020 when the dish was first created, followed by the restaurant MORA. Homemade truffle tofu is deep-fried and served with bonito, and seasonal mushrooms.

     

    From 2016, Chef Vicky brings back ODE TO SCALLION GINGER, which elevates the classic Cantonese pairing of scallion and lobster. Using prized blue lobster from Brittany, the succulent lobster meat is served in a scallion ginger cream and homemade oyster sauce. The other choice of main course is ODE TO PIGEON, featuring the beloved pigeon dish from 2018. Steamed pigeon breast is served with fermented mustard green, chicken stuffing and sauce salmis.

     

    For a refreshing palate cleanser, guests will enjoy frozen grape with High Mountain green tea custard that first appeared in the Ode to Tea menu in 2021. The first dessert, ODE TO THE SUN is a nostalgic creation from 2013 that features a sugar dome filled with mangoes, sorbet of passion fruit, banana and pineapple, yogurt meringue, and exotic fruit sauce. The meal concludes with ZEN GARDEN, one of TATE Dining Room’s most memorable dessert experiences from its early days in 2014. The aesthetic edible garden filled with mignardise temptations was originally served on a plate, however this time, will be served in TATE’s signature mignardise chinoserie trolley.

     

    For reservations and bookings at TATE Dining Room, please contact 2555-2172 or email to info@tate.com.hk. For more updates on TATE’s 10thAnniversary, please visit https://www.tate.com.hk/