Tate

Here are three unique and unconventional aspects of Tate, the Michelin-starred restaurant in Hong Kong:

1. Plates with a Color-Shift Effect
The charger plates at Tate have a distinctive visual property: when viewed straight on, they appear golden, but from the side, they shift to a turquoise color. This subtle effect makes each diner feel special, as if their plate is uniquely golden amidst a sea of turquoise ones.

2. Tasting Menus as "Odes" to Single Ingredients
Tate’s tasting menus are creatively themed as “odes” to individual ingredients. Each course is designed to highlight and celebrate a single ingredient, such as scallop paired with uni and caviar velouté, blending French and Chinese culinary influences into an edible story told by owner-chef Vicky Lau.

3. Flexible and Personalized Wine Pairings
The restaurant offers flexible wine pairing options with both regular and elevated selections. Guests can choose a full seven-glass pairing or shorten it to five glasses by dropping any two they prefer, allowing for a personalized wine experience that balances quality and guest preference.

These elements reflect Tate’s innovative approach to dining, combining artistic presentation, thematic storytelling through food, and guest-centric customization.

Here are the most honored or signature ingredients at the Michelin-starred restaurant Tate in Hong Kong, along with their significance or use in signature dishes:

• Scallop: A mainstay ingredient featured in a dish with citrus and improved sauce thickness over the years. Also used in a savory scallop and black garlic soufflé with scallop velouté, highlighting its delicate flavor and texture.

• Uni and Caviar: Used to complement scallop dishes, adding luxurious umami and briny notes that elevate the seafood experience.

• Preserved (Century) Egg: Reinterpreted with French culinary techniques in signature dishes like Preserved Egg Mimosa and century egg mimosa with cured swordfish and Osmanthus jelly, showcasing a fusion of traditional Chinese and modern flavors.

• Japanese Sweet Shrimp: Featured in amuse-bouche with umami Japanese tomato soy sauce, emphasizing freshness and umami depth.

• Homemade Sourdough with Fermented Soybean Paste Butter and Shio-koji: Served as a signature bread accompaniment, aged in-house for 2 years, reflecting the restaurant’s attention to fermentation and texture.

These ingredients are central to Tate's culinary identity, blending Asian and French influences with a focus on umami, fermentation, and refined techniques.