The acclaimed Two MICHELIN-starred TATE Dining Room, known for its innovative blend of French and Chinese cuisine, has launched its new autumn menus. Curated by Cheffe Vicky Lau, the menus celebrate seasonal ingredients like Yunnan red mushrooms, local figs, and French wild pigeon.
Autumn Menus: A Culinary Journey
TATE Dining Room offers a five-course lunch menu on Fridays and Saturdays for HK$1,180, while dinner options are available from Tuesday to Saturday, with choices of five courses (HK$1,880) or seven courses (HK$2,480). Guests can also enjoy carefully curated beverage pairings, including sake, wine, and tea, enhancing each dish’s unique flavors.
Highlights include:
- Ode to Century Egg: Century egg mimosa with cured swordfish and squid ink cracker
- Ode to Lobster: Steamed lobster with Chinese yam, pickled ginger, and caviar
- Ode to Mushroom (+HK$180): Shiitake mushroom steak with Yunnan red mushroom jus
- Ode to Pigeon: French pigeon breast with fermented cabbage and braised pigeon leg
- Ode to Figs: Fresh figs with yogurt meringue and local honey ice cream
TATE Dining Room’s autumn menus are meticulously paired with a selection of beverages, including a special tea pairing for lunch starting at HK$400.
About TATE Dining Room
Founded by Cheffe Vicky Lau in 2012, TATE Dining Room combines art and gastronomy, merging East and West with a creative twist. Cheffe Vicky, honored as Asia’s Best Female Chef, brings passion and expertise to each dish, redefining contemporary French-Chinese cuisine.
For reservations, call 2555-2172 or email info@tate.com.hk. To explore the full menu, visit TATE Dining Room’s website.
