By Lily
Vicky Lau is the head chef of the one Michelin star restaurant Tate Dining Room and Bar in Hong Kong now located in the heart of Sheung Wan at 210 Hollywood Road.
The talented chef was named the Best Female Chef in Asia by Asia's 50 Best Restaurants in 2015.
Before having dinner in the relocated Tate I have asked Vicky some questions:
You were working in design before, how did you get into cooking?
As a Graphics Communications graduate and Creative Director, I spent several years learning how visual cues like colors or textures could be used to trigger a memory or spark the imagination. Then a recreational stint at the Le Cordon Bleu Bangkok culinary school taught me that food as a medium of expression, was a far more liberating canvas to explore creativity because of the added dimensions of taste and smell. After the completion of the nine-month full-time Grand Diplome, I started my career as commis chef at Cépage before deciding to launch my own restaurant.
Who inspires you and why?
My mentor Chef Sebastien Lepinoy inspires me, not only through his cooking techniques, but the importance of detail and being mindful. His cooking philosophy, and it’s one that’s shared in all the arts, is that simplicity is the sign of perfection.
How do you describe your cuisine?
"Edible Stories" - In every plate I output my all, everything I’ve ever experienced, sadness and happiness, are ever-present in my products, I am willing to expose my emotions and share them with you. I truly hope that every bite you take pushes you into stories about me and my adventures.
Do you think you cook differently because you’re a woman?
Regardless of gender, what makes me cook differently is my love for food and design. For me, cooking is a harmony of art, craft and science. I am driven by my passion to tell stories that boldly explores culinary expressionism - the dishes are inspired by a theme. A theme, itself, could be inspired by a story or a simple abstract thought.
How did you create this new venue?
With my design background, I am allowed to turn my creativity and inspiration into reality. The new TATE reflects an updated and more sophisticated style that evolved alongside my personal and culinary journey. Here in the new space, I am given more space to create and explore entirely new projects.
Now, time to sit down to eat…
The tasting menu is called “All the odes”.
8 courses to discover Vicky’s universe and poesy, available in two versions, regular and vegetarian. We took both to make sure to try everything.
Every ode is a story – scallop, abalone, foie gras, lobster and beef tenderloin for the regular option. Japanese tomato, local vegetables, pithivier pie for the vegetarian option.
The most memorable dish is the foie gras royale with marinated goose, “Ode to Chiu Chow Classic” as it relates not only the sense of taste but also smell and sight. Vicky left her kitchen to explain us this ode and how Sichuan pepper is special for her.
From the vegetarian version, the third ode or “Ode to Apple” is my favourite. The apple jelly with eggplant and cauliflower cream creates a very interesting and surprising harmony and freshness.
The final poem is an edible Japanese Garden to end with a zen touch, final point of Vicky’s composition.
Chef Lau pays meticulous attention to every detail in the plates but also in the elegant venue.
She obviously loves Japan with Chinese and French touches and succeeds to create a wonderful experience.
Well done.
All the odes – 8 Course Menu
Regular - 1,580HK$
Vegetarian - 1,380HK$
TATE DINING ROOM & BAR
210 Hollywood Road, Sheung Wan, Hong Kong.
Tel: 2555 2172
tate.com.hk/
Vicky Lau is the head chef of the one Michelin star restaurant Tate Dining Room and Bar in Hong Kong now located in the heart of Sheung Wan at 210 Hollywood Road.
The talented chef was named the Best Female Chef in Asia by Asia's 50 Best Restaurants in 2015.
Before having dinner in the relocated Tate I have asked Vicky some questions:
You were working in design before, how did you get into cooking?
As a Graphics Communications graduate and Creative Director, I spent several years learning how visual cues like colors or textures could be used to trigger a memory or spark the imagination. Then a recreational stint at the Le Cordon Bleu Bangkok culinary school taught me that food as a medium of expression, was a far more liberating canvas to explore creativity because of the added dimensions of taste and smell. After the completion of the nine-month full-time Grand Diplome, I started my career as commis chef at Cépage before deciding to launch my own restaurant.
Who inspires you and why?
My mentor Chef Sebastien Lepinoy inspires me, not only through his cooking techniques, but the importance of detail and being mindful. His cooking philosophy, and it’s one that’s shared in all the arts, is that simplicity is the sign of perfection.
How do you describe your cuisine?
"Edible Stories" - In every plate I output my all, everything I’ve ever experienced, sadness and happiness, are ever-present in my products, I am willing to expose my emotions and share them with you. I truly hope that every bite you take pushes you into stories about me and my adventures.
Do you think you cook differently because you’re a woman?
Regardless of gender, what makes me cook differently is my love for food and design. For me, cooking is a harmony of art, craft and science. I am driven by my passion to tell stories that boldly explores culinary expressionism - the dishes are inspired by a theme. A theme, itself, could be inspired by a story or a simple abstract thought.
How did you create this new venue?
With my design background, I am allowed to turn my creativity and inspiration into reality. The new TATE reflects an updated and more sophisticated style that evolved alongside my personal and culinary journey. Here in the new space, I am given more space to create and explore entirely new projects.
Now, time to sit down to eat…
The tasting menu is called “All the odes”.
8 courses to discover Vicky’s universe and poesy, available in two versions, regular and vegetarian. We took both to make sure to try everything.
Every ode is a story – scallop, abalone, foie gras, lobster and beef tenderloin for the regular option. Japanese tomato, local vegetables, pithivier pie for the vegetarian option.
The most memorable dish is the foie gras royale with marinated goose, “Ode to Chiu Chow Classic” as it relates not only the sense of taste but also smell and sight. Vicky left her kitchen to explain us this ode and how Sichuan pepper is special for her.
From the vegetarian version, the third ode or “Ode to Apple” is my favourite. The apple jelly with eggplant and cauliflower cream creates a very interesting and surprising harmony and freshness.
The final poem is an edible Japanese Garden to end with a zen touch, final point of Vicky’s composition.
Chef Lau pays meticulous attention to every detail in the plates but also in the elegant venue.
She obviously loves Japan with Chinese and French touches and succeeds to create a wonderful experience.
Well done.
All the odes – 8 Course Menu
Regular - 1,580HK$
Vegetarian - 1,380HK$
TATE DINING ROOM & BAR
210 Hollywood Road, Sheung Wan, Hong Kong.
Tel: 2555 2172
tate.com.hk/
