13 Tate

FRENCH-CHINESE

With its pastel-pink hues, brushed gold and soft curves, you’d be mistaken in thinking Tate is all style and no substance. Chef Vicky Lau has the finest eye for detail, whether it’s used to design the book-shaped boxes used to house the seasonal menus, or to realise the exceptional wheeled mignardises cabinet, full of picture-perfect sweets. Lau has mastered the difficult art of creating cuisine that tastes as good, if not better, than it looks—and tells a compelling story at the same time. Her menu, anchored by the idea of each course being an “ode” to an ingredient or dish that inspires her, is continuously changing and pays tribute to the Chinese and French flavours that form her culinary identity. From a simple cube of brioche with fermented tofu butter to a stylishly plated conch with seaweed jelly and fennel cream, every moment at Tate is beautiful.

210 Hollywood Road, Sheung Wan, Hong Kong

A Pastel World Tate’s picture perfect dining room is the result of chef Vicky Lau's eye for detail