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2022-10-23 2300 views
📍 TATE Dining Room G/F-1/F, 210 Hollywood Road, Sheung Wan🌟🌟 2 Michelin stars Congrats to Chef Vicky Lau on the 10th anniversary of the amazing Tate Dining Room 🥂 The 10th anniversary menu features some of Tate’s most signature dishes like the “ode to bamboo shoots” and “ode to pigeon”. They also offer a 3-glass/ 6-glass wine pairing to go with the meal. ============10th Anniversary 6-course lunchMenu $1,480 per personPetit salé, amuse bouche 🌟 I. ODE TO CRAB | Flower Crab with Ocean Mousse and
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📍 TATE Dining Room
G/F-1/F, 210 Hollywood Road, Sheung Wan

🌟🌟 2 Michelin stars

Congrats to Chef Vicky Lau on the 10th anniversary of the amazing Tate Dining Room 🥂 The 10th anniversary menu features some of Tate’s most signature dishes like the “ode to bamboo shoots” and “ode to pigeon”. They also offer a 3-glass/ 6-glass wine pairing to go with the meal.

============
10th Anniversary 6-course lunchMenu $1,480 per person

Petit salé, amuse bouche
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🌟 I. ODE TO CRAB | Flower Crab with Ocean Mousse and Caviar Oscietra in Crispy Cone. An interesting mix of different flavors and textures, ranging from the salty crab to the creamy unami.
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II. ODE TO BAMBOO SHOOT | Bamboo Shoot with Chicken Supreme, Tarragon and Bottagra. Perfect execution and presentation.
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III. ODE TO FISH | Kadaiff wrapped Turbot with Fruit Tomato and Sauce Abalone. Always loved the texture and rich flavors of one of the sea’s finest produce. Went well with the HK-style abalone sauce.
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IV. ODE TO KUMQUAT | Hokkaido scallop with aged Kumquat Grenobloise-Style sauce.
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🌟 Brioche | Tried Tate’s brioche for the first time at their sister restaurant Mora and I just can’t get enough of it!! Wish I could bring some home 🥰
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(Supplementary course for $280) ODE TO SCALLION GINGER
Blue Lobster with Scallion Ginger Cream and Lobster Oyster Sauce
or
(special request) ODE TO NOODLES
Hand Made Chilli Tagliolini in Lobster Broth, Sakura Ebi and Shaoxing Wine Foam
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🌟 V. ODE TO PIGEON | Breast of Pigeon with Fermented Mustard Green and Chicken Stuffing, Sauce Salmis. One of Tate’s most famous dishes. Went really well with the chicken stuffing and nicely seasoned with the five-spice powder.
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VI. ODE TO THE SUN
Fresh Mango with Vanilla Ice Cream in Yogurt Meringue and Sauce Exotic (I had the fig dessert as I’m allergic to 🥭)
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END. Zen Garden Mignardise Temptations | Every guest can choose 4 items from their signature dessert cart and it’s every dessert lover’s dream come true 🥰

Taste: 👅👅👅👅
Value for Money: 💰💰💰
Service: 👍🏻👍🏻👍🏻👍🏻
(on a scale of 0-5 emojis)

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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
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Decor
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Dining Method
Dine In
Level2
28
0
好耐之前就已經想食但都幾full夾吾到時間,今次同朋友食生日飯似乎易book左小小就食到😌預先Book枱嗰陣我有remark想坐喺位,但原來餐廳裝修過,位置上有變動,Staff都好好感主動wtsapp我同我講🥹,當我話我想搵個後面吾會影到其他客人嘅靚位可以影相,佢地都好supportive & responsive,而最後我同朋友都滿意佢坐位安排,呢個服務我覺得值得一讚👍🏻❤️-當日午餐我會話係一個sauce嘅tour🤣有一張sauce introduction,好detail感講吾同sauce嘅用料同texture,再配合吾同食材,每個配搭都恰到好處,真係感覺到chef design menu嘅用心同專業👏🏻Total 7個course 我自己最中意2nd n 3rd🥰但值得一提嘅appetiser,好refreshing 嘅蔬菜配特制嘅醬汁,分別係用柑桔,蠔,sour cream 做成,個人覺得幾有驚喜(本身吾中意食呢個形式嘅菜😂)因為個汁真係好夾,好特別👍🏻-第二道菜係一個由蔬菜夾住甜蝦同Caviar ,再配用椰菜花嘅汁,最後touched by香油。除左望落係一個藝術品之後,食材
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好耐之前就已經想食但都幾full夾吾到時間,今次同朋友食生日飯似乎易book左小小就食到😌
預先Book枱嗰陣我有remark想坐喺位,但原來餐廳裝修過,位置上有變動,Staff都好好感主動wtsapp我同我講🥹,當我話我想搵個後面吾會影到其他客人嘅靚位可以影相,佢地都好supportive & responsive,而最後我同朋友都滿意佢坐位安排,呢個服務我覺得值得一讚👍🏻❤️
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當日午餐我會話係一個sauce嘅tour🤣有一張sauce introduction,好detail感講吾同sauce嘅用料同texture,再配合吾同食材,每個配搭都恰到好處,真係感覺到chef design menu嘅用心同專業👏🏻

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Total 7個course 我自己最中意2nd n 3rd🥰
但值得一提嘅appetiser,好refreshing 嘅蔬菜配特制嘅醬汁,分別係用柑桔,蠔,sour cream 做成,個人覺得幾有驚喜(本身吾中意食呢個形式嘅菜😂)因為個汁真係好夾,好特別👍🏻
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第二道菜係一個由蔬菜夾住甜蝦同Caviar ,再配用椰菜花嘅汁,最後touched by香油。
除左望落係一個藝術品之後,食材味道配合得好完美,Caviar嘅咸味配甜蝦帶到鮮味之餘仲好balance 💯
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第三道菜就係蟹🦀
我絕對係蟹嘅Big Fans🥹喺脆卜卜嘅外層入面係mix左Parmesan cheese嘅蟹肉,超香啖啖肉雖然望落無乜花神🤣但真係勁好食,好有幸福感🤤
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4th:
Concentrated Mushroom and Frog Fumet
Dover Sole and Mushroom
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5th:
Abalone and Puff Pastry
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6th:
Pigeon with臘腸
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Dessert:
Strawberry n Tomato
酸酸甜甜超級解膩❤️
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Overall係幾滿意嘅一餐,Lunch價錢更值得一試😋Fusion菜食吾少但中法真係對我嚟講好新鮮,Chef對吾同食材嘅了解度足夠毫無違和感咁將中式同法式嘅烹調手法融合💯加入左好多中式用料例如陳皮,臘腸,話梅etc,真係大開眼界,同時都好impressive 好令人回味,係個幾難忘嘅體驗👍🏻
P.s雖然明白Fine Dine文化係咁但上菜時間有少少太長(到後來因為趕時間已經好趕感食都食左3個鐘😂),但整體服務,環境,食物,創新度,絕對對得住果粒星⭐️

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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Spending Per Head
$1300 (Lunch)
Celebration
Birthday
Level4
129
0
2022-09-05 978 views
📍SHEUNG WAN - HONG KONG 📍#D仔的擇星之旅Tate Dining Room 米芝連2星⭐️⭐️@tatediningroom Tate法式 中式混合靈感所製造的美味,但D仔偷偷表示一開始是給餐廳的外觀設計吸引了🤫粉粉的設計💕。每月會有不同的菜式,為求精選每月最適合的身材。Menu分別會有8道菜品/ 6道菜品,為食的D仔當然要識盡所有菜品。🤤按照慣例,選了D仔最喜愛的3個菜式分享給您們。😋1. Ode To Crab 蒸蛋,蟹肉,魚子醬。3個是一個完美的配合,一開始D仔把它們先分開品嘗,蒸蛋令我回想到平時家常菜中會食到的蒸水蛋,但這個蒸蛋十分順口鮮。蟹肉、魚子醬,一開始會覺得這樣的配合會否搶走彼此的味道,但一口吃落完美配合。😍魚子醬的鹹香配上蟹肉的鮮,想不斷地吃!🤤2. Ode To Seaweed 墨魚麵?🦑這個是真真正正的墨魚麵,但不包括一點麵粉。你可能會想直接食墨魚會唔會什麼味道都沒有,完全不會因為配上海葡萄、紫菜汁及脆脆的蝦乾仔。想問可不可以多來一碗,配料令到墨魚麵不會單調😚3. Ode To Scallop美美的一道菜,帶子配上美美的蝦脆脆。帶子半生熟,配上
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📍SHEUNG WAN - HONG KONG 📍
#D仔的擇星之旅

Tate Dining Room 米芝連2星⭐️⭐️
@tatediningroom

Tate法式 中式混合靈感所製造的美味,但D仔偷偷表示一開始是給餐廳的外觀設計吸引了🤫粉粉的設計💕。每月會有不同的菜式,為求精選每月最適合的身材。Menu分別會有8道菜品/ 6道菜品,為食的D仔當然要識盡所有菜品。🤤按照慣例,選了D仔最喜愛的3個菜式分享給您們。😋

1. Ode To Crab
蒸蛋,蟹肉,魚子醬。3個是一個完美的配合,一開始D仔把它們先分開品嘗,蒸蛋令我回想到平時家常菜中會食到的蒸水蛋,但這個蒸蛋十分順口鮮。蟹肉、魚子醬,一開始會覺得這樣的配合會否搶走彼此的味道,但一口吃落完美配合。😍魚子醬的鹹香配上蟹肉的鮮,想不斷地吃!🤤

2. Ode To Seaweed
墨魚麵?🦑這個是真真正正的墨魚麵,但不包括一點麵粉。你可能會想直接食墨魚會唔會什麼味道都沒有,完全不會因為配上海葡萄、紫菜汁及脆脆的蝦乾仔。想問可不可以多來一碗,配料令到墨魚麵不會單調😚

3. Ode To Scallop
美美的一道菜,帶子配上美美的蝦脆脆。帶子半生熟,配上一個像忌廉汁的醬,好搭😋。但這道菜我覺得重點是那個醬,跟配上的麵包😂但個麵包超級超級重牛油香🧈其實我很想很想再吃一個,但我怕吃撐了吃不了其他菜所以忍痛沒有吃。

______________________________

💰價錢: HKD 1900-2500/ Per One

😋味道: ❤️❤️❤️❤️🖤

📍地址: 上環荷李活道210號地下及1樓

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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2021-12-20
Dining Method
Dine In
Spending Per Head
$2000 (Dinner)
Celebration
Anniversary
Level4
398
0
2022-08-18 2823 views
今年生日餐揀咗米其林二星TATE,睇到menu已經好期待!Amuse-Bouche of Summer Vegetables前菜做得好精緻,Summer Vegetables有baby胡蘿蔔,筍,蘿蔔等,搭配仲3款醬汁:金桔醬,蠔油醬同青蔥優酪醬。金桔醬同蠔油醬好好味,味覺層次好豐富,搭配咗Vegetable好清爽。仲送咗一杯落咗10種蔬菜啲蔬菜汁,飲落有少少得意,不過都算好味!Ode to Shrimp哩款前菜真係幾花心思同刀工,兩側係蘿蔔同萵筍薄片,切得薄到一片只有1mm左右。上層落咗好多魚子醬,比得一啲都唔孤寒,下層係切碎啲Shrimp。隔離綠綠啲係馬鞭草做啲醬汁,全部一齊食,口感豐富,醬汁清爽,真係好like!Ode to Crab松葉蟹肉預先做過調味,再倒入蟹殼焗烤,食落唔會覺得好油膩,食得出蟹肉本身鮮甜!Ode to Dover Sole哩款主菜有少少特別,係選咗英國同法國海峽間啲鯊魚來烹飪,上層焦香部分仲係用咗高溫射燈來照射,聽到真係“嗶”一聲。用火槍來炙烤食材就好多见,但係用高溫射燈來照射真係第一次試。鯊魚肉食落同普通鱈魚差唔多,食落好幼滑,同埋中間夾咗一片海帶,味覺層
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今年生日餐揀咗米其林二星TATE,睇到menu已經好期待



Amuse-Bouche of Summer Vegetables
前菜做得好精緻,Summer Vegetables有baby胡蘿蔔,筍,蘿蔔等,搭配仲3款醬汁:金桔醬,蠔油醬同青蔥優酪醬。金桔醬同蠔油醬好好味,味覺層次好豐富,搭配咗Vegetable好清爽。仲送咗一杯落咗10種蔬菜啲蔬菜汁,飲落有少少得意,不過都算好味

Amuse-Bouche of Summer Vegetables
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Ode to Shrimp

哩款前菜真係幾花心思同刀工,兩側係蘿蔔同萵筍薄片,切得薄到一片只有1mm左右。上層落咗好多魚子醬,比得一啲都唔孤寒,下層係切碎啲Shrimp。隔離綠綠啲係馬鞭草做啲醬汁,全部一齊食,口感豐富,醬汁清爽,真係好like


Ode to Shrimp
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Ode to Crab
松葉蟹肉預先做過調味,再倒入蟹殼焗烤,食落唔會覺得好油膩,食得出蟹肉本身鮮甜

Ode to Crab
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Ode to Dover Sole
哩款主菜有少少特別,係選咗英國同法國海峽間啲鯊魚來烹飪,上層焦香部分仲係用咗高溫射燈來照射,聽到真係“嗶”一聲。用火槍來炙烤食材就好多见,但係用高溫射燈來照射真係第一次試。鯊魚肉食落同普通鱈魚差唔多,食落好幼滑,同埋中間夾咗一片海帶,味覺層次好豐富

Ode to Dover Sole
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Ode to Abalone 
哩款主菜有少少失敗,上層係用咗酥皮作鮑魚殼,下層係鮑魚加埋啲香菇粒,鮑魚切得好碎,食落好辛苦同埋兩層需要分開食

Ode to Abalone
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Ode to Pigeon
我同FD唔食半生熟啲鴿子,事前同餐廳確認是否可以全熟,chief話做唔到,所以主菜轉咗炙烤花膠雞卷。外層係用雞皮包住啲雞肉,中間花膠打碎做成花膠滑,食落外層雞皮焦香,中層雞肉幼滑,內層花膠Q彈,口感非常豐富,同埋所有材料預先做過處理,唔洗點醬已經好夠味。事前唔知道轉咗乜主菜,炙烤花膠雞卷來咗真係非常驚喜。同埋chief知道我們中意食熟少少,哩款雞卷做到好熟同埋真係好啱我同FD口味

炙烤花膠雞卷
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Ode to Strawberry & Tomato 
甜點係一隻好得意啲小番茄,上層係朱古力,下層係蛋白糖,中間係士多啤梨慕斯,仲用咗士多啤梨同番茄做咗醬汁。食落非常清爽,仲有一陣淡淡啲番茄清香,真係食多幾件都唔會滯

Ode to Strawberry & Tomato
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Mignardises of Custard, Chutney and Caramel.

最後啲petit four同樣好出色,唔少餐廳petit four都會好甜,哩三款又真係好味同好睇,從天鵝泡芙一直食到朱古力,食落唔會覺得好甜,同埋都入口即化,如果再配埋一杯咖啡真係夠曬chill


petit four
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哩間餐廳從前期預定,到用餐服務,環境,菜品都屬一流,絕對夠晒米其林二星水准,以後一定要再encore
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2022-08-06
Dining Method
Dine In
Spending Per Head
$1300 (Lunch)
Recommended Dishes
Amuse-Bouche of Summer Vegetables
Ode to Shrimp
Ode to Crab
Ode to Dover Sole
Ode to Abalone
炙烤花膠雞卷
Ode to Strawberry & Tomato
petit four
Level4
584
0
2022-06-12 2131 views
Excited to be trying the restaurant’s latest single ingredient lunch menu, ODE to SAUCE. Sauce indeed is the soul of any dish. Added $580 for a 3-glass wine pairing, being a glass each of bubbles (Andre Clouet), Burgundy white, and a very interesting red from Xinjiang, China. Here’s what we had for our educational experience with 7 different types of sauces.Amuse-Bouche of raw carrot, radish and celtuce; sourdough bread and a cold 10-Vegetable Consommé. Accompanying sauce was 3 types of Mayonna
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Excited to be trying the restaurant’s latest single ingredient lunch menu, ODE to SAUCE. Sauce indeed is the soul of any dish.
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Added $580 for a 3-glass wine pairing, being a glass each of bubbles (Andre Clouet), Burgundy white, and a very interesting red from Xinjiang, China.
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Here’s what we had for our educational experience with 7 different types of sauces.
Amuse-Bouche of raw carrot, radish and celtuce; sourdough bread and a cold 10-Vegetable Consommé. Accompanying sauce was 3 types of Mayonnaise, being: brown butter foam made with salted Kumquat; Oyster sauce and Scallion Sour Cream.
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“Ode to Shrimp”, being marinated sweet shrimp with caviar and celtuce. Accompanying sauce was vinaigrette made with verbene leaves (馬鞭草), balanced with a lemon-flavored velouté made with white asaparagus and a few drops of strong scallion oil.
“Ode to Crab”, being Crab Gratin (made of 松葉蟹 and 花蟹) in a Béchamel sauce (creamy white sauce made by cooking milk, flour and fat together) enriched with parmesan cheese. To complete the dish, server poured Crab Velouté on top.
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“Ode to Dover Sole”, being dover sole with seaweed in the middle, served with a fumet sauce (made with frog legs, mushrooms, whipped cream and gratin under heat) and pickled mushroom. Sauce was so fragrant- my favorite dish of the meal.
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“Ode to abalone”, being chunks of South African abalone in an abalone supreme sauce with a touch of mandarin peel, topped with puff pastry, resembling the shell of an abalone.
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“Ode to Pigeon”, being pigeon with salmis sauce. Salmis is prepared by undercooking a roast game meat and reheating it in an enriched sauce. Cooking game birds in this manner keep them moist. Here, the sauce was enriched with 臘腸 and 梅菜. Loved the plating.
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“Ode to Strawberry & Tomato”, being
Strawberry Tomato Coulis with Yogurt Mousse and Fresh Herb Sorbet. Coulis is a thick sauce made from puréed fresh strawberries and tomato. Very refreshing balance of acid and sugar.
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To finish off: mignardises of Custard, Chutney and Caramel. And a latte.
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In summary, yet another brilliantly executed ode lunch. Can’t wait till the next one.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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2022-02-11 4531 views
踏入虎年,疫情嚴峻,食肆進一步被收緊,Tate 原本主要晚市,但由於晚市禁堂食,所以轉攻午市,我地有機會可以book 倒位食lunch .星期三請半日假,行上斜路好容易就見倒餐廳,兩層高,地下有staff 接待之後上樓梯,二樓先係餐廳,樓底有啲矮,似閣樓, 地方唔大,不過每張檯私隱度好高,睇唔倒其他檯嘅情況。Menu 無價錢嘅,咁我問下,regular set 1180 , 無咩要選擇,main course 兩款我地當然兩款都要,另外有2個optional 嘅,分別係墨魚加180,一個係芝士120,我地加咗一客墨魚試下。先嚟係餐前小食Home made 麵包外脆內軟,面有芝士。牛油已坐落喺刀上,好美觀。另一個視覺有少少複雜,一共係三個碟再加一個杯,面層係豆腐,底係皮蛋。芋泥面一點係raspberry, 外層炸咗,好鬆脆,感覺中式,中間係松茸。賣相清新可愛😍,最底係帶子,圍住花嘅係檸檬啫喱,脆片化為太陽花花瓣,中間係松露。貌似烏冬,其實係用墨魚切成一條條,再配上海葡萄🍇,蝦乾仔之後上嘅魚,面層微脆造得啱啱好,底有切片龍蝦,非常彈牙。鮑魚飯用上日本珍珠米,鮑魚好新鮮彈牙豆腐輕輕炸過,鹹酸
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踏入虎年,疫情嚴峻,食肆進一步被收緊,Tate 原本主要晚市,但由於晚市禁堂食,所以轉攻午市,我地有機會可以book 倒位食lunch .
星期三請半日假,行上斜路好容易就見倒餐廳,兩層高,地下有staff 接待
之後上樓梯,二樓先係餐廳,樓底有啲矮,似閣樓, 地方唔大,不過每張檯私隱度好高,睇唔倒其他檯嘅情況。
Menu 無價錢嘅,咁我問下,regular set 1180 , 無咩要選擇,main course 兩款我地當然兩款都要,另外有2個optional 嘅,分別係墨魚加180,一個係芝士120,我地加咗一客墨魚試下。
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先嚟係餐前小食
Home made 麵包外脆內軟,面有芝士。牛油已坐落喺刀上,好美觀。
另一個視覺有少少複雜,一共係三個碟再加一個杯,面層係豆腐,底係皮蛋。
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芋泥
面一點係raspberry, 外層炸咗,好鬆脆,感覺中式,中間係松茸。
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賣相清新可愛😍,最底係帶子,圍住花嘅係檸檬啫喱,脆片化為太陽花花瓣,中間係松露。
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貌似烏冬,其實係用墨魚切成一條條,再配上海葡萄🍇,蝦乾仔
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之後上嘅魚,面層微脆造得啱啱好,底有切片龍蝦,非常彈牙。
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鮑魚飯用上日本珍珠米,鮑魚好新鮮彈牙
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豆腐輕輕炸過,鹹酸菜再鋪上面

主菜係乳鴿配雞翼
之前食過幾間星級餐廳個乳鴿都好腥,所以今次特別同waiter講想要熟啲,咁一如以往同其他餐廳嘅答案一樣話太熟唔好食,不過佢都會同廚師講聲熟啲。
上菜望見無乜血明顯佢地有用心為客人安排,面層好光身,脆脆地,咬落去唔係普通煎香,於是問waitress 係咪用荔枝柴燒過,回覆原來係用蘋果木燻過,果然一絲不苟,肉亦好嫩,非常高質
雞翼用肉餅釀咗,原來都幾夾。
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另一個主菜係黃麂,即鹿肉,慢煮令肉質可保持嫩滑
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甜品
外層係好薄嘅蘋果切片,好刀功👍,最底係蛋白糖霜,再加少少清新嘅汁。
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最後仲有四件小甜品
1.彿手柑棉花糖
其實我食唔彿手柑味😅。
2.爆炸糖朱古力
有童年嘅感覺
3.開心果
呢個好好食,唔甜
4.檸檬蛋糕
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整體唔錯,不過係fusion 菜,唔係傳統法菜,定價有少少高。


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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2022-02-09
Dining Method
Dine In
Spending Per Head
$1397 (Lunch)
Level3
40
0
2021-12-18 1888 views
TATE Dining Room 9/10👍🏻Chef Vicky was named the Best Female Chef in Asia by Asia's 50 Best Restaurants. My fd even gave it a 10 out of 10! The lunch menu is seasonal and our luck is “Mushroom”. I once heard another friend saying it does not worth it since his lunch was “Vegetarian”. Hope you meet the right food in the right timing!Premises 1Cauliflower Mushroom Tartlet 9/10👍🏻crispy new flavour of a MushroomPremises 2Chestnut, coconut and Button Mushroom soup 10/10👍🏻omg omg! I am in love with the
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TATE Dining Room 9/10👍🏻
Chef Vicky was named the Best Female Chef in Asia by Asia's 50 Best Restaurants. My fd even gave it a 10 out of 10! The lunch menu is seasonal and our luck is “Mushroom”. I once heard another friend saying it does not worth it since his lunch was “Vegetarian”. Hope you meet the right food in the right timing!

Premises 1
Cauliflower Mushroom Tartlet 9/10👍🏻crispy new flavour of a Mushroom

Premises 2
Chestnut, coconut and Button Mushroom soup 10/10👍🏻omg omg! I am in love with the rich mushroom chestnut taste and its enlightened by the coconut form!

Premises 3
Black Truffle Brioche Beignet 6/10👍🏻 A standard brioche will contain plenty eggs, milk and butter. A typical Beignet is a type of deep-fried pastry. While they mixed with Black Truffle, it is a bit dry to me but yes, it is rich.

Start with the Ode
Wood ear, Lion’s Mane Fungus and King Oyster Mushroom as cold noodle 9/10👍🏻 Japan plus Hong Kong mushroom made a good mixture

Harvest soup of Japanese Black Cod, Chicken Tofu, Shimeji and bamboo Fungus 10/10👍🏻 the soup is clear without any impurity plus the chicken tofu texture is smooth

Pan fried fresh abalone with lobster oyster sauce and shiitake mushroom 10/10👍🏻 what can go wrong with lobster oyster sauce?! Plus it is with a crispy Abalone?🤤

Sour dough with Ceps mushroom butter 10/10👍🏻 ceps mushroom butter is hardly seen in normal resto so this is a must try. I almost finished the sour dough with this special butter.

Yellow chicken roulade with swason, salted radish and foie gras 8/10👍🏻 the deep fried roulade is just well done and at the same time staying juicy. The foie gras is in dice but sadly not catching attention. The dish is slightly better than standard.

Coffee mascarpone cream with banana compote, puff pastry and morel caramel soy sauce 11/10👍🏻 Hardly believe a soy sauce dessert is good but it is. The puff pastry is crispy under the cream and the last raspberry sauce helped refresh the whole meal❤️

Magic mushroom mignardises 2/10👍🏻 truffle cake, satay choco, bacon choco, chestnut choco. A must try if you are a bo innovation friend only.

$1298pp lunch
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
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2021-12-13 1506 views
The hearty dishes, the mains and eveything else before dessert.I thought the sauce for the cuttlefish was crazy already, but that butter sauce with scallop and caviar in Ode to Scallop was MIND-BLOWING! It came with their signatyre brioche, and we even ordered an extra cube of brioche to clean all of the sauce of the plate. I also think I hyped up the brioche in my mind cuz I went aroudn telling everyone it's the beat in town, but I realise it's just one of the best, not that its bad but it's di
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The hearty dishes, the mains and eveything else before dessert.

I thought the sauce for the cuttlefish was crazy already, but that butter sauce with scallop and caviar in Ode to Scallop was MIND-BLOWING! It came with their signatyre brioche, and we even ordered an extra cube of brioche to clean all of the sauce of the plate. I also think I hyped up the brioche in my mind cuz I went aroudn telling everyone it's the beat in town, but I realise it's just one of the best, not that its bad but it's different from what I remembered. The scallop itself was cooked just 1 second away from raw so it was perfect. Combined with the crispy texture of the super think shrimp cracker on top, it was sublime.

The actual main was smoked pigeon breast served with a chicken wing stuffed with pigeon leg confit on the side. The breast meat was really juicy, and the smokiness permeated across the whole piece of meat. The stuffed chicke wing was too dry though . I understand they want to mix in more chinese elements, but if the pigeon lrg is too stuff to stuf and the chicken wing ends up dry, maybe it'll be better to switch to another aspect to bring in the chinese element.

Desserts galore. Idk if it'll be too much for me to say I came for the desserts, but all I had on my mind was DESSERTS .

I mean, just look at that sweets trolley, it's what every dessert lover dreamed of. Theres the popping candy lollipop on the top left, chocolate toffees under it, banana chocolate tars, geometric sesame chocolates, dragonfruit cake, financiers dressed as lemons, crunchy matcha chocolate in front of the mini vases and mint candy lollipops shaped as goldfish swimming in the stream of candy candy candy!

For the dessert dishes, I was soooooo impressed with the main dessert, Ode to Herbs. It's two parts of meringue, one part steamed and wrapped with thin delicate slices of infused pear, sitting on another part baked. Inside is an herbal sorbet with diced pear and faint hints of shiso. Outside is a citrus mixture with lemongrass and other flavours, that made the whole dish such a refreshing and memorable experience. Trust, that dessert was an experience. I loved it so so so much.

Pre dessert was a fig themed palate cleanser, a guava sorbet on a disc of fig puree. Loved tge the birthday tag BECAUSE it pairs so well with the comte we got in the previous cheese course. Speaking of, there was a three cheese platter before all the sweetness that was surprisingly paired with chinese condiments. Mimolette paired with salted kumquats, 24 month comte with fresh pickled ginger, and the best pairing of all, Italian gorgonzola with seaweed. The meal ended on such a high note , it was sooooooo satisfying
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
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128
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2021-12-13 447 views
After being waitlisted for the better part of the month, we got a reservation at @tatediningroom, the 2nd time in my life where my waitlist was successful lmao. But the biggest surprise was walking into the restaurant and the staff bringing me straight to the private room! SHOUTOUT TO THE TEAM FOR ARRANGING THAT FOR US!To ease off the stress on my stomach, we opted for the 6 course meal ($1,680) which started with a taro puff amuse bouche and a tofu mousse with century egg and turnip. An interes
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After being waitlisted for the better part of the month, we got a reservation at @tatediningroom, the 2nd time in my life where my waitlist was successful lmao. But the biggest surprise was walking into the restaurant and the staff bringing me straight to the private room! SHOUTOUT TO THE TEAM FOR ARRANGING THAT FOR US!

To ease off the stress on my stomach, we opted for the 6 course meal ($1,680) which started with a taro puff amuse bouche and a tofu mousse with century egg and turnip. An interesting combination of very local ingredients but with a more refined appraoch to typical cooking methods plus elegant plating. Before we move onto the first course, kind of wanted to highlight this alternative we had for one of guests due to allergies. Made with a variety of mushrooms, the tart shell reminds us of spring roll crisp and is spotted with black garlic sauce. Super aesthetic dish and it really reminded me of Core by Clare Smith,probably one of my top 3 restaurants in the world.

First course of our dinner is the Ode to Crab, which is a lobster shaoxing wine egg custard, with osteria cabiar and flower crab mest on top. Loved the presentation and the red leaves on the side for a touch of autumn.

Then there's the Ode to Seaweed, featuring cuttlefish noodles coated with a savoury butter sauce made with over 6 types of seaweed. The amount of umami in this dish will blow you away, I meam seaweed is like epitome of umami. With the sprinkles of dried shrimp flakes on top, the contrasting textures really worked.

Thrid course is the Ode to Soy Sauce. This dish used turbot as the anchor of this show wrapped with shrimp paste and steamed before wrapping it again with seaweed. Only then do they drizzle their homemade soy sauce on the side to elevate the whole dish. To be honest it was a bit too salty for me, so I only dipped my fish in moderation to bring out the most of everything.
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2021-11-22 2823 views
📍TATE Dining Room2 Michelin Star Restaurant 🌟🌟TATE provides a French and Chinese fusion menu with fruits incorporated. Dish after dish, each one compliments each other.• The amuse bouche are very interesting. The Chinese sausage goes well with the cherry tart. The presentation is full of wow factor. What you eat is not what you expect.• Strawberry parfait with sweet prawn and caviar. This is an absolute surprise and my favorite. It is a light and refreshing appetizer. The sweetness from the swe
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📍TATE Dining Room

2 Michelin Star Restaurant 🌟🌟

TATE provides a French and Chinese fusion menu with fruits incorporated. Dish after dish, each one compliments each other.

• The amuse bouche are very interesting. The Chinese sausage goes well with the cherry tart. The presentation is full of wow factor. What you eat is not what you expect.

• Strawberry parfait with sweet prawn and caviar. This is an absolute surprise and my favorite. It is a light and refreshing appetizer. The sweetness from the sweet prawns, the sourness from the strawberry and the savory touch from the caviar.

• Shrimp paste wrapped with grouper fish with preserved lemon. The preserved lemon was an interesting combination with the green olive foam.

• Double clam rice. The razor clam was so tender yet still juicy. The rice goes so well with the subtle yellow plum jam.

• Aubergine with crispy tofu. The sauce was a bit salty but the tofu was fried to perfection.

• Lamb duet with spiced fruits. If you are a lamb lover, this is your dish. The lamb neck had a strong lamb flavor whilst the lamb loin was very tender.

• Red date longan jelly with peach sorbet. Very refreshing. Interestingly, the flavor combination tasted like 山楂餅.

• The petite four. They are like art.

Price: HK$1300 pp (lunch)

Revisit: 9/10
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
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Hygiene
Value
Date of Visit
2021-08-17
Dining Method
Dine In
Spending Per Head
$1300 (Lunch)
Level4
177
0
上環米芝蓮中式fusion 菜今年獲得米芝蓮二星的餐廳,特別來試試。菜式跟烹調偏中式,配搭創新,味道不錯。我們點了八道菜menu (比六道菜多豆腐跟鮑魚,還有主菜可以選擇牛肉)份量剛剛好。頭盤是高湯慕絲配上皮蛋跟茄子,味道挺特別。Crab mille crepe :千層糕裏面釀入花蟹肉跟cream 。蟹肉非常鮮甜。上面放了甜蝦跟魚子醬,鮮味突出的一道菜。Cuttlefish noodles with seaweed butter sauce:把章魚造成麵條狀,配上紫菜牛油sauce ,加上了炸小魚跟海葡萄。章魚麵彈牙,sauce 有濃濃的紫菜味。有創意的一道菜。Turbot and shrimp roulade with soy sauce :多寶魚、蝦蓉紫菜卷。魚肉和蝦肉很新鮮,加了紫菜,味道有點像日本料理,加上的蒸魚豉油有一點太鹹。Hokkaido scollop with sauce of scollop and caviar :北海道帶子非常鮮甜,烹調得剛剛好,不會過乾,鮮味突出。Abalone rice :鮑魚雞粒飯,味道像普通中式飯。Smoked Australian be
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上環米芝蓮中式fusion 菜


今年獲得米芝蓮二星的餐廳,特別來試試。

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菜式跟烹調偏中式,配搭創新,味道不錯。
我們點了八道菜menu (比六道菜多豆腐跟鮑魚,還有主菜可以選擇牛肉)份量剛剛好。

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頭盤是高湯慕絲配上皮蛋跟茄子,味道挺特別。

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Crab mille crepe :千層糕裏面釀入花蟹肉跟cream 。蟹肉非常鮮甜。上面放了甜蝦跟魚子醬,鮮味突出的一道菜。

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Cuttlefish noodles with seaweed butter sauce:把章魚造成麵條狀,配上紫菜牛油sauce ,加上了炸小魚跟海葡萄。章魚麵彈牙,sauce 有濃濃的紫菜味。有創意的一道菜。

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Turbot and shrimp roulade with soy sauce :多寶魚、蝦蓉紫菜卷。魚肉和蝦肉很新鮮,加了紫菜,味道有點像日本料理,加上的蒸魚豉油有一點太鹹。

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Hokkaido scollop with sauce of scollop and caviar :
北海道帶子非常鮮甜,烹調得剛剛好,不會過乾,鮮味突出。

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Abalone rice :鮑魚雞粒飯,味道像普通中式飯。

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Smoked Australian beef striplion:吃朱古力大的澳洲朱古力牛肉,薰煙的熟度剛剛好,肉質軟腍。調味配上八角花椒這些濃味的spice ,感覺太強烈,都吃不到牛的味道。
燉牛肉湯非常香濃。香甜,不油膩,有張口膠質,這個非常推薦。

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甜品有芒果、熱情果啫喱配雲呢拿雪糕。最後還有dessert trolley 可以任選甜品。基本上甜品都新鮮,味道突出,都很滿意。

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DETAILED RATING
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Decor
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Dining Method
Dine In
Spending Per Head
$3100 (Dinner)
Level2
22
0
盡量造訪及回訪各米其林餐廳,也嘗試準米其林及衝擊米其林的餐廳,以米其林給人的感受去品嚐。星級:2星(2021)。訂位:網上,選定tasting menu,方便。下單:除了網上預訂時有詢問外,再確認有否食物敏感或不吃。上菜:介紹每道菜式。用餐環境:良好。洗手間:好。餐前小食:豆腐,製作很有心思,底下有茄子,表面有碎皮蛋;芋泥酥,內有松茸,也挺搭配。蟹餅,有點膩,麵粉太多。海帶,屬主題,但墨魚份量還多。多寶魚,似壽司做法,底下有雞皮碎。琵琶豆腐,似日本炸豆腐。腐乳味牛油,還挺好吃。帶子櫻花蝦,北海道帶子預期味道,櫻花蝦薄脆香口。鮑魚飯,用上越光米,很日式,和味。牛塊,被飼餵六個月可可豆,當然沒有巧克力的味道,但炮製得很入味,外層脆卜卜,中間配以白蘿蔔,牛湯也濃郁。兩款甜品值得贊,番石榴和芒果。最後,甜品車實在太精緻了。2人光顧,點餐如下:Jade menu x2NV, L. Roederer, Brut 1er (G) x2NV, Agrapart, Terroirs (G)順序:餐前小食:豆腐皮蛋茄子、芋泥酥蟹餅日本海帶、墨魚多寶魚琵琶豆腐麵包配腐乳味牛油帶子、櫻花蝦鮑魚飯牛、大根番石榴
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盡量造訪及回訪各米其林餐廳,也嘗試準米其林及衝擊米其林的餐廳,以米其林給人的感受去品嚐。


星級:2星(2021)。
訂位:網上,選定tasting menu,方便。
下單:除了網上預訂時有詢問外,再確認有否食物敏感或不吃。
上菜:介紹每道菜式。
用餐環境:良好。
洗手間:好。


餐前小食:豆腐,製作很有心思,底下有茄子,表面有碎皮蛋;芋泥酥,內有松茸,也挺搭配。
蟹餅,有點膩,麵粉太多。
海帶,屬主題,但墨魚份量還多。
多寶魚,似壽司做法,底下有雞皮碎。
琵琶豆腐,似日本炸豆腐。
腐乳味牛油,還挺好吃。
帶子櫻花蝦,北海道帶子預期味道,櫻花蝦薄脆香口。
鮑魚飯,用上越光米,很日式,和味。
牛塊,被飼餵六個月可可豆,當然沒有巧克力的味道,但炮製得很入味,外層脆卜卜,中間配以白蘿蔔,牛湯也濃郁。
兩款甜品值得贊,番石榴和芒果。
最後,甜品車實在太精緻了。


2人光顧,點餐如下:
Jade menu x2
NV, L. Roederer, Brut 1er (G) x2
NV, Agrapart, Terroirs (G)
順序:
餐前小食:豆腐皮蛋茄子、芋泥酥
蟹餅
日本海帶、墨魚
多寶魚
琵琶豆腐
麵包配腐乳味牛油
帶子、櫻花蝦
鮑魚飯
牛、大根
番石榴
芒果
榛子朱古力、柑草啫喱、檸檬蛋糕、白朱古力爆炸糖
加一後,合共HK$5,093。
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2021-09-21
Dining Method
Dine In
Spending Per Head
$2546.5 (Dinner)
Level3
66
0
2021-09-19 1160 views
C’est parfait! Absolument délicieux!Mushroom Feast 🍄 除左Amber我覺得第二間全部野都好食的餐廳好好心機同服務周到,法式+少少日式再fusion香港口味。魚同雞都煮得好出色,蘑菇湯好濃,lobster oyster sauce 濃得黎酒味唔重所以唔會過苦(好多餐廳都會有啲苦)點麵包食一流。有粒蘑菇朱古力有雞仔餅味😆好得意。我唔飲酒,所以叫左2杯果汁,個人覺得Amber的果汁較好飲同大杯啲,價錢相約。不過overall成餐都非常滿意👍🏻👍🏻👍🏻呢個午餐只在星期五/六供應
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C’est parfait! Absolument délicieux!
Mushroom Feast 🍄
除左Amber我覺得第二間全部野都好食的餐廳
好好心機同服務周到,法式+少少日式再fusion香港口味。魚同雞都煮得好出色,蘑菇湯好濃,lobster oyster sauce 濃得黎酒味唔重所以唔會過苦(好多餐廳都會有啲苦)點麵包食一流。有粒蘑菇朱古力有雞仔餅味😆好得意。
我唔飲酒,所以叫左2杯果汁,個人覺得Amber的果汁較好飲同大杯啲,價錢相約。不過overall成餐都非常滿意👍🏻👍🏻👍🏻
呢個午餐只在星期五/六供應
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Level2
12
0
2021-09-12 1084 views
Birthday celebration Jade Menu with 9 dishes Food is delicious, creative and with very pretty presentationGood service, staffs are attentions to detail and friendly Would definitely recommend to try
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Celebration
Birthday
Level4
595
0
· 2021米芝蓮二星餐廳·中式x 法式fine dining·主廚曾到巴黎藍帶廚藝學院深造· 款式精緻亦見誠意,擺盤精美得令人讚嘆不絕,滿足眼球之餘亦滿足到肚皮。· 裝潢大多運用暖色系的粉色米色,柔和偏暗既燈光,舒適中不乏浪漫元素。· 服務亦相當有質素,職員都表現得殷勤有禮。而且亦會為食客介紹每道菜式的用料及特別之處,令人食得安心又放心。HKD$1980 for 8-course / per person 🔹ODE TO TOMATO Marinated Sweet Shrimp with Caviar and Tomato Jelly.🔹ODE TO MUSHROOM Braised Fresh and Dried Mushroom with Pea Sprout and Puff Pastry.🔹ODE TO RAZOR CLAMRazor Clam Sabayon with Seasonal White Asparagus.🔹ODE TO SOY SAUCEGrouper Fish with Steamed Fish Style Soy Sauce.🔹ODE TO SCALLO
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· 2021米芝蓮二星餐廳
·中式x 法式fine dining
·主廚曾到巴黎藍帶廚藝學院深造


· 款式精緻亦見誠意,擺盤精美得令人讚嘆不絕,滿足眼球之餘亦滿足到肚皮。
· 裝潢大多運用暖色系的粉色米色,柔和偏暗既燈光,舒適中不乏浪漫元素。
· 服務亦相當有質素,職員都表現得殷勤有禮。而且亦會為食客介紹每道菜式的用料及特別之處,令人食得安心又放心。


HKD$1980 for 8-course / per person


🔹ODE TO TOMATO
Marinated Sweet Shrimp with Caviar and Tomato Jelly.


🔹ODE TO MUSHROOM
Braised Fresh and Dried Mushroom with Pea Sprout and Puff Pastry.


🔹ODE TO RAZOR CLAM
Razor Clam Sabayon with Seasonal White Asparagus.


🔹ODE TO SOY SAUCE
Grouper Fish with Steamed Fish Style Soy Sauce.


🔹ODE TO SCALLOP
Warm <<Hokkaido>> Scallop with Sauce of Scallop & Caviar.


🔹ODE TO ABALONE
Rice of Fresh Abalone and Chicken Supreme.


🔹ODE TO BEEF
《Australian》Mayura Beef Tenderloin with Aubergine served with Herbal Beef Bouillon.


🔹ODE TO LOVEBIRDS
Feather Light Lychee Mousse with Raspberry.

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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2021-04-29
Dining Method
Dine In
Type of Meal
Dinner
Celebration
Birthday