Tate Dining Room

DSC02046I always love the idea of a small fine dining restaurant. It’s just feel somewhat more warm, intimate, unpretentious, and focus. Here I am, dining at a restaurant headed by the best Female chef in Asia 2015, Vicky Lau, who once graduated as a graphic designer from New York University before she enrolled at Le Cordon Bleu Bangkok. Chef Lau honed his skills under Sebastien Lepinoy during his time at Cepage. (Sebastien Lepinoy is currentlyheading Les Amis’s kitchen in Singapore. Review).

DSC02026I hate to say this, but the bread was honestly felt dry. It didn’t belong in a 1* restaurant. 1/10

DSC02037Our meal started with 5 amuse bouches that represent the 5 Chinese elements.

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Quail egg coated with ginseng chicken broth, smoked eel, dashi sphere, corn panacotta, mushroom panacotta

Ode to tomatoes

Ode to tomatoes

five type of tomatoes tartare, strawberry tomato gazpacho, smoked sardine, marrakech lemon skin confit

The strawberry and the tomato tasted really fresh and vibrant with a hint of smoke sardine on your palate. All flavor worked well without a single flavor dominated the plate. 8/10

DSC02040The brioche was definitely way better than the first bread. Good crust on the outside and soft inside.

The Sea

The Sea

Seascallop espuma, taraba crab meat, yuzu gelee, marinated jelly fish, osetra caviar, rice paper

Hong Kong version of “Song of the Sea” probably? It left me the heavy flavor impression at first, judged by the presentation itself, but when you start to dig in, you’ll find that this dish packed with sea flavor yet still feel light in a good way. Very enjoyable. 9/10

Hokkigai Clam

Hokkigai Clam

root vegetable mille feuille, cauliflower black garlic espuma, fresh water clam sauce

A nice blend between sea and earthy flavor. Everything was cooked and seasoned just right. 7.5/10

Sakura Ebi

Sakura Ebi

Lobster broth, fregola pasta, mentaiko, vin jaunne foam, kombu, crispy sakura ebi

I didn’t manage to enjoy this dish since it just felt too heavy. The shellfish flavor was just overpowering the whole dish. I believe it would taste better if the flavor was lighter and having more acidity into it. The Vin Jaunne foam almost just there for the sake of the presentation only. 4.5/10

Rose Bresse Pigeon

Rose Bresse Pigeon

slow cooked breast of pigeon, filo pastry wrapped fermented mustard green thigh of pigeon, roasted baby beetroot, pigeon jus

The meat was just juicy and tender. The jus was rich and worked as the flavor booster really well. The fig managed to cut the richness and balance the dish. 9/10

Honey, Milk, & Chamomile

Honey, Milk, & Chamomile

Honey, Milk, & Chamomile

Honey, Milk, & Chamomile

Home made wing ho hong kong bee farm honey ice cream, chamomile white chocolate mousse, dacquoise, yogurt meringue, willams pear ice cream

I’m not a big fan of white chocolate and sweet desserts, but this one clearly won my heart. 8/10

Zen Garden

Zen Garden

Zen Garden

Zen Garden

Passion fruit marshmallow, matcha macaroon, dark chocolate coconut

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Tate is very enjoyable to your eye and your palate. Without any doubt, Chef Lau’s accent appeared on the whole meal. The plates were neat and artistic yet not too complicated. Some dish like Ode to Tomatoes and The Sea were just perfect. Most of the dish feels light without losing any flavor profile. Too bad, some dish was off balance, otherwise it would be a perfect dinner.

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Tate Dining Room

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Hong Kong, 中環蘇豪伊利近街59號地下

+852 2555 2172

http://www.tate.com.hk/

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