TATE

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.