India, Aug. 3 -- Cheffe Vicky Lau has unveiled the most ambitious evolution of her two-Michelin-starred restaurant, TATE, now permanently housed on Lok Ku Road in Hong Kong's historic Sheung Wan district.
Culinary Philosophy
- Rooted in Chinese identity expressed through French classical craft.
- A return to "quiet luxury" and artisanal detail-every ingredient, vessel, and gesture is intentional.
- Signature "Ode" dishes reimagined: lobster, crab, scallop souffle, mushroom ragout, clay-baked pigeon, and distilled desserts.
Space & Design
- Collaboration with designer Chris Shao, blending softness, precision, and beauty.
- Interiors inspired by fine china: ceramic motifs in flooring, lighting, and furniture.
- Over 20 ceramicists commissioned, using Lau Fau Shan clay and cuttlefish bone to embed Hong Kong's geography into the dining experience.
- Expanded kitchen with wok station, charcoal grill, and fermentation corner.
Wine, Tea & Service
- Cellar of 1,200 French wines, chosen for harmony with the menu.
- Chinese tea elevated to equal standing, served with ceremony.
- Service designed around invisible details-custom furniture and seamless tableside rituals.
- Private dining room for 10 guests, offering the most intimate expression of TATE's artistry.
Vision
Cheffe Vicky describes the move as a homecoming:
> "We are grounding ourselves for the long term - shedding the unnecessary noise to return to what spurred me on this path in the first place: a deep respect for raw craftsmanship, natural seasonality, and......
Published by HT Digital Content Services with permission from Travel Media.