TATE

T.Dining by Hong Kong Tatler - - The New Gastronomy -

Po­etry on a plate is the first thing that comes to mind when we dine at Tate, and it’s not just be­cause of the in­tri­cate and im­pos­si­bly beau­ti­ful pre­sen­ta­tion of the dishes. Che­fowner Vicky Lau, for­merly a graphic de­signer (which shows in the pic­ture per­fect in­te­ri­ors), has cho­sen to cre­ate a tast­ing menu ti­tled “All The Odes”, which fea­ture mul­ti­ple cour­ses ded­i­cated to the in­gre­di­ents, mo­ments or con­cepts that have in­spired her through­out her life. Ode to Chi­u­chow, for ex­am­ple, is a culi­nary homage to her fa­ther’s roots, and fea­tures a tra­di­tional flavour pro­file of spiced soy-based sauce paired with goose and foie gras. Ode to Hong Kong is an­other—a dish of fresh abalone paired with tuna jus and tightly wound rib­bons of cooked vegeta­bles that looks as del­i­cate as art­work. Each course is care­fully con­sid­ered not only for aes­thetic value, but for lay­ers of com­plex flavours that seem to un­ravel and build upon each other as the meal pro­gresses. Ode to Bees com­pletes the meal, and fea­ture mignardises that in­cor­po­rate local honey, housed in a cus­tom-made, stack­able wooden bee­hive for guests to work their way down to each tray of treats. It’s a per­fect ex­am­ple of the lengths to which Lau will go to cre­ate a beau­ti­ful and un­for­get­table din­ing ex­pe­ri­ence for ev­ery guest at Tate.

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