TATE Dining Room, Hong Kong, revealed its new eight-course degustation menu this week and it’s a delightful ode to the much-loved foods of China paired with intricate French techniques and specialty ingredients.
The innovative menu, created by chef-owner Vicky Lau, features dishes such as the Ode to Conch, which uses the mollusc traditionally used in Chinese cooking and medicine prepared with umami-rich seaweed jelly and pumpkin puree, or the Ode to Challans Duck that uses the famous French duck juxtaposed with figs and a red date compote.
In Ode to Kumquat, the small Chinese citrus fruit is incorporated into a dish composed of sautéed Hokkaido scallop, pickled daikon, a traditional French Grenobloise brown butter sauce and dried scallop, while in Ode to Lobster, blue lobster from Brittany is the star, served with a carrot and red bean curd sauce and topped with compressed pineapple.
TATE Dining Room was opened in 2012 as a fine dining restaurant serving an eclectic mix of French and Chinese cuisine presented in what the chef refers to as Edible Stories - an exploration into culinary expressionism. The dishes focus on fresh, seasonal ingredients, combined with modern French techniques with the utmost attention to detail. It was awarded 1 Michelin star in 2013.
Vicky Lau is Asia's Best Female Chef 2015
Check out the beautiful dishes of this award winning restaurant below.
ODE TO CONCH
Seaweed Jelly with Pumpkin Puree and Conch
ODE TO PÂTÉ-EN-CROÛTE
Made with Abalone, Pork and Chinese Mushrooms accompanied with White Asparagus and Black Garlic; Brioche with Fermented Tofu Butter
ODE TO TURBOT
Steamed turbot with yellow wine sauce, baby artichoke with Jerusalem artichoke puree
ODE TO MAYURA BEEF
Wagyu Beef Tenderloin with Aubergine, ‘Rossini style’ served with Herbal Beef Bouillon
ODE TO BRILLAT-SAVARIN
Accompanied by assorted Chinese condiments
All photos: TATE Dining Room
TATE Dining Room
Address: 210 Hollywood Road, Sheung Wan, Hong Kong
Opening hours: Monday – Saturday, 7pm – 11pm
For bookings: (852) 2555 2172 or email [email protected]