One of the signature presentations in Chef Lau's Jade menu. Sweet, buttery Hokkaido scallop is paired with the umami depth of uni and the brightness of caviar emulsion. Multiple reviewers note the delicate balance of flavours and the visual skill of the plating—each element carefully positioned to tell a story about the ingredient itself.
Tips from diners
This dish exemplifies Chef Lau's philosophy: taking premium seafood and letting the ingredient shine rather than obscuring it. Each element serves a distinct purpose.
The main course offering showcases Japanese premium beef prepared with French technique. Reviewers note the meat is cooked precisely to temperature and paired with vegetables that vary seasonally. Recent menus have featured Yunnan mushrooms from Wuyi mountains and French wild pigeons as components.
Tips from diners
When booking, specify your preferred protein if you have preferences. The tasting menu usually offers a choice between fish and beef mains.
An opening course that demonstrates the kitchen's attention to foundational techniques. The seaweed-infused sourdough is made in-house, providing a crispy base for the delicate crab preparation. Reviewers praise how the kombu's umami connects the entire dish to the ocean theme.
Tips from diners
The sourdough is baked fresh daily. If you want to taste the bread without the crab preparation, ask if they have any available.
Smoked eel mousse in a tartlet shell with seaweed accents.
Tips from diners
If you spot't tried eel before, this is an approachable introduction—the smoking balances the richness with subtle smoke flavour.
A refined intermediate course showcasing an often-overlooked ingredient. The squid egg custard is remarkably delicate and pairs beautifully with the marine flavours of seaweed. The dish exemplifies Chef Lau's technique of elevating Chinese ingredients through French finesse.
Tips from diners
This dish appears frequently on seasonal menus. It's one of the most memorable courses for many diners who revisit.
Tate Dining Room opened in 2012 and has held continuous Michelin recognition, earning promotion to two stars in 2021. Chef Vicky Lau is the only female chef in Hong Kong with two Michelin stars and has won numerous accolades including Asia's Best Female Chef 2015. Her menus tell edible stories that blend classical French technique with Chinese ingredients, with each dish framed as an 'ode' to a specific ingredient like scallop, seaweed, or oyster.
Lunch is served Friday-Saturday only (12pm-4pm) with 5-course menu at HKD 1,180. Dinner (Tue-Thu) is 7 courses at HKD 2,480 or 5 courses at HKD 1,880. Closed Sunday-Monday. Reservations strongly recommended.
The restaurant has curated beverage pairings ranging from HKD 1,080-1,980. Sommelier Sebastien Allano is highly regarded for his selections that complement Chef Lau's dishes.
The intimate dining room features soft neutrals, gold accents, and muted pinks. It's beautifully designed for romantic dinners and milestone celebrations. Chef Lau is known for her precise plating and theatrical service timing.
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