TATE Dining Room

Open Now

Now Closed

I have heard about this restaurant and for their fusion dishes and finally got the chance to try it.Pay attention to their entrance as it is easy to miss especially at night.Their first dish, featuring century egg, was a stunner already. Instead of using just egg, you get the distrinctive aroma of their choice of centruy egg and being elevated with crab and the osmanthus jelly. Definitely a great start.For their butter, it has fermebted bean curd which further reminds of their fusion flavors.The

好耐之前係呢度食過飯，之後因為menu唔啱冇再嚟，最近改咗而又係聖誕節兼朋友生日，所以揀選呢度食生日飯🥳FESTIVE LUNCH MENU 1,180pp另加 $498 Ode to TeaExclusive Tea Pairing provided by Being & Tea 存在與茶好窩心，有個生日嘅welcome sheet，上面印埋生日嗰個人嘅名，同埋生日賓客開胃前菜左邊係尤魚、右邊係鴨肝醬😋I. ODE TO CENTURY EGGCentury Egg Mimosa with Alaskan King Craband Delicate Osmanthus Jelly好豐富嘅蟹肉，配合蛋香，仲有咁靚靚嘅花花，真係又好睇又好食😋Ancient Tree White Tea古樹白茶 (冷)II. ODE TO ABALONEBraised Fresh Abalone in Umami Essence withPearl Barley and Lemongrass Foam將鮑魚切片，再將珍珠貝切碎、配上薏米+香茅泡泡，幾特別嘅組合。Xi Niu Tang Raw Pu-er

這是我第一次試這間餐廳。我個人覺得食5course應該好滿足了，但試7course好像開心點。我沒有食完sourdough 。我個人覺得最好食是菇的那道菜，還有那湯是十分推介的。請預留充足的時間，我是星期五晚，應該滿座了，吃了起過3小時。不好意思，我看以前的食評，以為會用Hermes 食具。以我觀察，應該不是，不好意思，我沒有翻轉碟去確認。這餐的開始是一杯清味蕾的紫蘇水。開胃菜份量也不少，中間那塊好像是潤腸做的，我覺得太膩。第一道菜：蛋當中有皮蛋，魚子和蟹，十分和諧和鮮第二道菜：龍蝦個人十分鍾愛龍蝦，這次也沒有令我失望第三道菜：菇最推介，你以為是伴碟，原來可以食用。那塊像蝦片的叫青蛙皮，脆脆的，香口也鮮。第四道菜：帶子疏乎厘，沒有帶子。醬汁才是帶子第五道菜：欖菜魚ok，沒有太大驚喜第六道菜：乳鴿還是傳統烤的好吃，蒸的乳鴿怪怪的大紅袍雪糕，好好味！我承認我對甜品沒有免疫力。第七道菜：無花果甜品好漂亮，讓你打咭。最後還有甜品車讓你慢慢挑！總結，會推介，但你要預備充足時間應該可以選擇廣東話或英文解釋菜式

去咗間嘅餐廳，食咗個由頭笑到尾嘅午餐，真係食得開心過癮！每一樣菜都好似打小人咁，一啖一啖都歡樂。從頭盤嘅雞尾酒，混合咗獨特嘅豉油風味，一開始都覺得怪怪哋，但飲多幾啖後，真係有種不得了嘅發現。😮菜式之中，最出彩嘅一定係魚，魚身燒到剛剛好，滑嫩得嚟唔單止，配上嘅豉油汁又提升咗整體味道，食落去真係令人回味無窮。同朋友嘅個桂魚比較起嚟，雖然唔同款，但都有驚喜，記憶猶新。而家講下嗰個Puff Pastry with Apple Caramel，淨係睇落已經鬼靚，食落去更加係口感與味道嘅完美結合，酥脆嘅外皮包住濃郁嘅忌廉，再加上微咸嘅焦糖豉油，簡直食到一個天昏地暗！只可惜，個湛江雞就未夠哂嚙度，有啲過於平平無奇，似乎失咗色。哦，唔好唔提，份外整件事都好靚，用上Hermès嘅餐具，真係提升咗整體嘅享受感。總之，食呢餐，食得過癮，又食出咗新意境，真係食到心滿意足！🍴👌🎉

老饕我又黎喇，剛去咗一間號稱咁勁嘅餐廳！噚日嗰碗海膽粥呀，軟滑得嚟帶子味道得嚟鮮，海膽鮮甜滋味滿分！不過呢，我係嗌熱粥嘅粉絲，佢嘅凍感稍咪過吓。至於另一道泰式味道嘅Crispy Rice with Steamed Cod Fish，外皮餅脆魚肉滑，味道幾正點，清新得嚟唔失水準。🐟嚟講下哈嘿，講真我覺得“暗然銷魂飯”有啲夸張，叉燒risotto上頭啲叉燒實在係少少跩，味道同質地都一般。驚喜呢，系個Steamed Rice Roll with Shrimp配龍蝦汁a，創意十足！醬汁啱晒口，不過嗰蝦要再過關啦。🍤 隔離嘅Brioche仲唔洗講，頂！腐乳牛油撈埋嘅話，你嘆息聲都會停。Dessert嗰邊，Sake Soufflé食落輕盈，伴侶嗰啲米味雪糕真系心水。環境，餐牌，都正！可惜佢哋D服務質素，同菜單介紹似乎未夠熱烈同用心，頗有點hea。呢度比起LEGIT啲嘅餐廳，有房間可進步。不過話咁容易，下次仲會唔會黎？得閒陰天就未必啦。🤔

今次Menu轉咗好多嘢 但係冇轉嘅係佢哋嘅用心擺盤一樣精緻🫶🏻 特別鍾意佢哋勁多脆脆嘅配搭 而我最鍾意都係佢特別嘅腐乳牛油 配迷你頂角方包😋仲有佢個紫菜牛油🤣可能我真係好鍾意食牛油 同麵包 😂龍蝦一樣鮮甜彈牙 配合得超好🦞今次係羊肉卷代替雞卷，但係我始終都係鍾意雞卷嘅脆皮🫢 特別鍾意羊卷隔離嘅麻香糯米飯團仔😋今次魚子醬放喺疏乎厘上邊配濃湯 遮掩咗魚子醬嘅氣概😝但係配搭新鮮🌈今次去嘅時候會有我同朋友個名嘅Menu

The Michelin ⭐️⭐️ restaurant, TATE Dining Room, by Chef Vicky Lau, is the combination of art, culture, stories and food. Really happy to able to dine in here after bookmarking this place ever since they opened and take a look of the chef's creative vision (Thank you for the one who surprised me with this dinner arrangement as well🥰). ---𝗝𝗮𝗱𝗲 𝗠𝗲𝗻𝘂 𝗹 𝟳 𝗺𝗼𝗺𝗲𝗻𝘁𝘀.▪️ 𝑷𝒆𝒕𝒊𝒕 𝑺𝒂𝒍𝒆. 𝑨𝒎𝒖𝒔𝒆 𝑩𝒐𝒖𝒄𝒉𝒆𝔹𝕖𝕖𝕗 𝕋𝕒𝕣𝕥𝕒𝕣𝕖 𝕋𝕒𝕣𝕥𝔽𝕠𝕚𝕖 𝔾𝕣𝕒𝕤 𝕄𝕠𝕦𝕤𝕤𝕖 "𝕔𝕒𝕜𝕖" 𝔽𝕣𝕚𝕖𝕕 𝕋𝕒𝕣𝕠 𝔻𝕦𝕞𝕡𝕝𝕚𝕟𝕘𝕋𝕠𝕗𝕦 𝔽𝕠𝕒𝕞 𝕒𝕟𝕕 ℂ𝕖𝕟𝕥𝕦𝕣𝕪 𝔼𝕘𝕘 𝕄𝕠𝕦𝕤𝕤𝕖.▪️𝙊𝙙𝙚 𝙩𝙤 𝙏𝙤𝙢𝙖𝙩𝙤 Combin

交完功課，因此便訂了Tate 的午餐慰勞一下自己。餐廳環境簡潔舒適，選用的餐具盡顯女性的美麗觸覺。經理推介給朋友的香檳，只嗅也充滿香氣別出心裁，有salted egg corn tart、pork terrine及 taro ball with black truffles，不但用具精美，各款小食也很美味混入皮蛋的豆漿球，輕盈清爽滿滿的白蘆筍甜香味，小池塘裏藏着很多白蘆筍粒海鱸魚是皮脆肉嫩的，但不算十分出色金桔醬很開胃，十分配煎過的帶子加配菜式，絕對值回票價，龍蝦爽彈，份量大方，醬汁是由海鮮烹調而成，不含一滴豉油很是鮮味來自Greffeuille 的羊胺，可惜本身不吃羊，因此選了以下的豬卷作替代，豬卷肉質結實肉味香濃，伴碟的泡芙也有滿滿的肉餡擺盤及味道也是滿分好評的甜品多款不同造型及味道的小甜品，無論有多飽也不會拒絕

The mostly salty but slightly sweet Flower Crab is accompanied with ginger marinated sweet shrimp and crab consommé jelly. The consommé looks clear but it is indeed very strong and rich, a nice match with the fresh flower crab.Charcoal grilled sea bass is buttery and the texture is quite firm and meaty, while the skin is crispy. It’s served with Chinese Shaoxing wine sabayon which the sweetness of shaoxing wine can bring out some subtle flavours of the fish.The Hokkaido scallop is lightly pan-se

Finally here to try this Chinese-French Michelin ⭐️⭐️ restaurant. We came here for dinner and to celebrate a friend’s birthday. The atmosphere and service were both unbeatable but taste-wise, wasn’t as surprising as I thought it would be..🥂Amuse-Bouche First, some small bites to kick start the dinner. There’s beef tartare with dried beef below that gave a little spicy in taste, chicken liver mousse with Chinese sausage and smoked eel on top supported by a parfait biscuit, which was my favourite an

位於上環嘅米芝蓮兩星fine dining, 每一道菜式嘅擺盤都好靚，味道都十分唔錯🫶🏻 -Jade Menu 💰~2000/pp 🌟3.5/5Ode to white Asparagus👉🏻Caviar with White Asparagus Blanc-Manger and Squid in Green Pepper VinaigretteOde to olive👉🏻Olive brined Sole Fish with Green Olive Sauce and Lemongrass FoamOde to kumquat👉🏻Warm Hokkaido Scallop accompanied by Aged Kumquat Grenobloise-Style SauceOde to tofu👉🏻Homemade Truffle Tofu with Seasonal Mushroom and Mixed HerbsOde to blue lobster 👉🏻Blue Lobster with Lobster Cannelloni accompanied with Scallion

Chef Vicky的TATE Dining Room是香港Fine Dining界少有以女性作掌舵人的餐廳, 可以見到她和其團隊的心思, 除了侍應的Attentiveness比不少同類餐廳高之外, 餐廳的裝修和氛圍也比其他的在高貴中, 更見柔和, 特別是週邊的油畫, 以及餐具用上的植物元素. 唯一可以再要求的, 是送餐速度較為緩慢, 五道菜的午餐花了兩個半小時, 是性急子的老婆就想快點完成, 當然我是OK的.午市五道菜一千五百多元, 貼近晚市價錢, 但我還是覺得物有所值. Chef Vicky和VEA的Chef Vicky (同樣也叫Vicky呢)也是香港將法式Fine Dining本土化和中菜化的先驅. 除了食材來自香港外, 煮法和汁醬也有不少中菜的風格. 例如是成名作的Brioche配腐乳牛油, 腐乳的鹹香和牛油配合得天衣無縫, 再加上酥香的Brioche, 和Whey的Bricohe成為我印象最深刻的Fine Dining麵包.TATE的每一道菜也以Ode, 也是歌頌為名, 也是對大自然食材的尊敬. 頭盤也就是唯一的非肉類, 是白蘆筍蓉配上魚子醬, 口感對比度夠, 香而不腥,

祝各位吃貨們聖誕快樂‼️🎅🏻 小編今日來到上環一間法國菜餐廳「TATE Dining Room」🇫🇷，在「香港澳門米芝蓮指南 2021」中成為亞洲首間由女主廚帶領的米芝蓮二星餐廳⭐️⭐️，餐廳融合了香港本土風味和精緻的法國烹調技術，亦細膩地運用時令食材，以 Edible Stories 演繹每一道佳餚，創造出令人難以忘懷的動人美饌🧡 餐廳為慶祝成立十週年，特別推出獨家十週年紀念嚐味菜單，名為「過去與現在」Then & Now，為食客展示餐廳自開業以來的經典菜餚👏🏼Amuse Bouche是「Century Egg Mimosa」，特別紀念餐廳於2018 年首次在香檳活動中的小食，以傳統的中式皮蛋豆腐，改以法式烹調方法，泡沫絲滑口感，加上濃郁的皮蛋蓉，以金箔和花瓣片注入高貴氣息，整體感覺令人耳目一新😍菜式第一章「 ODE TO CRAB 螃蟹頌 」🦀 源於餐廳2015年向本地海鮮致敬的一道名菜，以香港出產的花蟹舖底，加上一層青蟹濃湯慕斯，再配上鮮味的 Oscietra 魚子醬🧡 外層是紫菜圈酥脆而入口即溶，每啖充滿著和諧的海洋滋味🌊 菜式第二章 「ODE TO TURBOT 魚頌」🐟 這道菜於

菜色精緻有特色，我試的是今期節日特色餐。有蟹（花蟹和藍蟹），龍蝦，鰻魚，多寶魚，芋頭酥，甜點是蘋果配法國cream. 飯後甜點可撰四種不同口味。服務人員很尊業親切，地方環境安靜舒服，不會喧嘩密集。

2🌟餐廳Tate，由外到內，從餐廳設計、樓下小舖、通道、樓梯、擺設、食物賣相、餐具設計、味道都有驚喜😬讚👍🏻👍🏻👍🏻可惜OpenRice限制🚫只可放12張照片，否則大家可以欣賞更多😍HK$1,480ppLuke 經理以手推車細心介紹飲品，我哋最後選擇左 Alain Milliat Sauvignon Blanc 果汁及 Saicho Darjeeling Sparkling Tea (各+$80)餐前小食：1.南瓜撻，上面有咖喱，鹹香，個撻好脆2.豬肉凍批3.芋蓉角，入面有粟米味甜甜地餐前小食：皮蛋忌廉，感覺好滑，咸香味🤭Ode to Crab外面係昆布，脆嘅，裏面係蟹肉上面係魚子醬餐廳經理話外面嘅昆布好難做到脆嘅感覺，要試吓，又真係脆香😋😋😋Ode to Noodles 我唔食🐟嘅替代品，超正🤭墨魚製作嘅麵條，上面有大片墨魚，再加海膽，魚仔，鮮味有咬口👍🏻👍🏻👍🏻Ode to Turbot多寶魚外面係中東脆麵，配鮑魚汁Ode to Bamboo Shoot爽口嘅荀，煮法特別，唔似傳統嘅荀咁硬🤭Ode to Kumquat 爽口彈牙嘅帶子，配上面簿脆。金桔🍊汁，幾特別嘅味覺感受😬Ode