53
6
1
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2021-05-20 2858 views
最近留港消費 試左好多間星星但唯有呢間beyond對星星餐廳嘅期望除基本服務 裝潢 餐具 食物質素仲有創意有新奇有wow 加上定期換menu必定會encore😁遲左post 呢個係之前嘅lunch menu$1180 / 6-course 大部份菜式都非常精彩 由AmuseBouche開始笑住食至甜品食完呢餐真係開心左成個星期😂今次個menu係Ode to Soy Sauce每道菜都有唔同form嘅豉油元素⭐Highlight係個魚由於我request唔食coriander嘅關係同朋友個魚有d唔同 朋友嘅桂魚釀左蝦膠係中間 配個特別嘅soysauce豐富層次我嘅係雖然係簡單白身魚冇釀亦冇甘多配料但愈簡單愈顯出個功力 魚熟度剛好滑到一個點 配個sauce提鮮 係最近食過最好嘅魚另一個非常wow嘅係甜品Puff Pastry with Apple Caramel 有d似Mille-Feuille 非常鬆脆嘅pastry係包左係厚厚嘅cream入面一定係即做即食先可以甘脆個cream亦甜而膩再加個caramelized soysauce淋上面 咸得黎帶淡淡咖啡味同奶油香好少好食到形容唔到🤣最
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最近留港消費 試左好多間星星
但唯有呢間beyond對星星餐廳嘅期望
除基本服務 裝潢 餐具 食物質素
仲有創意有新奇有wow
加上定期換menu必定會encore😁

遲左post 呢個係之前嘅lunch menu
$1180 / 6-course
大部份菜式都非常精彩
由AmuseBouche開始笑住食至甜品
食完呢餐真係開心左成個星期😂
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今次個menu係Ode to Soy Sauce
每道菜都有唔同form嘅豉油元素
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⭐Highlight係個魚
由於我request唔食coriander嘅關係
同朋友個魚有d唔同
朋友嘅桂魚釀左蝦膠係中間 配個特別嘅soysauce豐富層次
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我嘅係雖然係簡單白身魚冇釀亦冇甘多配料
但愈簡單愈顯出個功力
魚熟度剛好滑到一個點 配個sauce提鮮
係最近食過最好嘅魚
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另一個非常wow嘅係甜品
Puff Pastry with Apple Caramel
有d似Mille-Feuille
非常鬆脆嘅pastry係包左係厚厚嘅cream入面
一定係即做即食先可以甘脆
個cream亦甜而膩
再加個caramelized soysauce淋上面
咸得黎帶淡淡咖啡味同奶油香
好少好食到形容唔到🤣
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最值得介紹除左食物仲有2杯cocktail
以為soysauce cocktail會好伏
老實第一啖係皺眉嘅
但再dap落aftertaste係另一個世界
Dark Soysauce Martini 真係似飲豉油
偏咸 但襯佢d dish又好match wor 好新鮮嘅感覺
另一杯完全係blow my mind
上枱嘅時候見到隻菇有小小驚
因為都怕菇味 我鍾意食炆冬菇但飲就想像唔到
第一啖入口完全係普通refreshing style嘅cocktail 有淡青瓜同蕃茄味
放低個杯 個aftertaste係你完全冇expect嘅情況下出左黎 係好厲害嘅菇味 我到依家諗番都仲好amazed 真係入口完全冇菇 但飲完幾秒先滲出黎 仲要幾strong 非常特色
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唯一係個湛江雞我覺得比較失色
唔知係咪因為雞胸嘅關係 有少少鞋同冇咩雞味
再加上多次強調個普寧豆醬sauce
可能我唔識欣賞 成件事非常非常淡
係會被遺忘嘅一個dish
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最後要讚係挑選嘅餐具
好大部分都用上Hermès
令成個dining experience更加分❤
服務同裝潢都係滿意以上
所以就算有冇星星 呢餐都非常值回票價
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So proud of Chef Vicky
有一間值得推介又帶有香港元素嘅餐廳
期待6月去試新嘅Ode to Fruits Menu🤗
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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
Type of Meal
Lunch
Level4
124
0
2021-05-13 2093 views
喺中環荷李活道有間米芝蓮一星餐廳裝飾採用溫暖舒適嘅粉紅色調同淺棕色調,柔和的燈光,精緻時尚的裝飾。在這環境中感到非常舒適和放鬆。絕對係打卡精選💕仲有工作人員熱烈的歡迎餐廳主要以精緻嘅茶為主題多謝Vicky主廚的食物都經過設計研究加上茶嘅配搭,可以講說每一份都是藝術品非常有心思,Amuse-bouche Steamed fish soy sauceCream of morel and soy等等...我在香港我吃過最好的一餐這間餐廳令人有太多驚喜了
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喺中環荷李活道
有間米芝蓮一星餐廳
裝飾採用溫暖舒適嘅粉紅色調同淺棕色調,柔和的燈光,精緻時尚的裝飾。在這環境中感到非常舒適和放鬆。絕對係打卡精選💕
仲有工作人員熱烈的歡迎
餐廳主要以精緻嘅茶為主題
多謝Vicky主廚的食物都經過設計研究加上茶嘅配搭,可以講說每一份都是藝術品非常有心思,

Amuse-bouche
Steamed fish soy sauce
Cream of morel and soy
等等...
我在香港我吃過最好的一餐
這間餐廳令人有太多驚喜了
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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
11
0
2021-03-07 2303 views
It was an amazing meal! We came here for lunch. The theme for these few months was ode to soy sauce, which means soy sauce was used in many of the dishes.The Chef used soy sauce in a highly intelligent way, this common Chinese seasoning enhanced the taste of the food and brought the best out of the ingredients. It was not only a great meal, it was also a great learning experience for me on the history of soy sauce! I still feel amazed by the way how soy sauce was used in the French/Chinese fus
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It was an amazing meal! We came here for lunch. The theme for these few months was ode to soy sauce, which means soy sauce was used in many of the dishes.

The Chef used soy sauce in a highly intelligent way, this common Chinese seasoning enhanced the taste of the food and brought the best out of the ingredients. It was not only a great meal, it was also a great learning experience for me on the history of soy sauce! I still feel amazed by the way how soy sauce was used in the French/Chinese fusion dishes and how well it mixed with the ingredients, and it was part of the meal from entree to dessert and in different forms! I can tell the chef must have put a lot of thoughts into the menu, and one must come here to experience it for him/herself!

All of the dishes were exceed expectation and exceptionally delicious! Everything was just brilliant starting from the sourdough and Amuse-Bouche! It is difficult to pick my favourite out of all but I would say the mandarin fish was very special and impressive! The fried chicken skin and oil with soy sauce on the side highlighted the flavour of the fish, with the shrimp mousse in the middle of the fish enhancing the texture!

In addition, the gentlemen who served us on the day were very thoughtful and attentive and explained every dish well. I think the restaurant deserves more stars and recognition to be frank!

Next month will be ode to earth (lunch menu), I am looking forward to it already and will definitely be back real soon for ode to earth and also for their dinner menu! A big thank you to Chef Vicky and everyone in Tate for such an enjoyable meal and experience!
Amuse -bouche 
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Umami  Tomato  Soy  Sauce
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Steamed  Fish  Soy Sauce
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Cream  of  Morel  and  Soy
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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
2021-03-06
Dining Method
Dine In
Spending Per Head
$1300 (Lunch)
Recommended Dishes
Amuse -bouche 
Umami  Tomato  Soy  Sauce
Steamed  Fish  Soy Sauce
Cream  of  Morel  and  Soy
Level4
This French restaurant is located in Sheung Wan, part of the Relais & Chateaux network, with members from over 580 hotels and restaurants all over the world by independent owners offering some of the finest hospitality to customers. Opened since 2012 by Chef Vicky Lau, it has been awarded Michelin 1-star status. With no dinner service due to government's restriction, we came for lunch instead. After greeted warmly by the staff we were shown up the stairs to the main dining room, and then further
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This French restaurant is located in Sheung Wan, part of the Relais & Chateaux network, with members from over 580 hotels and restaurants all over the world by independent owners offering some of the finest hospitality to customers. Opened since 2012 by Chef Vicky Lau, it has been awarded Michelin 1-star status. 

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With no dinner service due to government's restriction, we came for lunch instead. After greeted warmly by the staff we were shown up the stairs to the main dining room, and then further led into the private room, where our table was set. The décor has a warm and comfortable pinkish tone, with soft lighting, chic and stylish decorations. Already we felt very cozy and relaxing in the intimate environment.

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We had the Festive Lunch Menu ($1,500 each) and I also opting for the wine pairing ($680). We were first served the Petits Sales. One is a chopped Hokkaido dried oyster on puff, and the other is a deep-fried mashed yam. A clear cross-over of French techniques and Chinese ingredients and flavors, not only the taste are great, the presentation and the serve-wares used are also thoughtful. With that I got a good feeling that this meal would be a phenomenal one. 

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The Amuse-Bouche is a chestnut soup added with some pieces of Chinese duck liver sausage. A creative dish but the flavors are surprisingly complementary, with the sweetness from the chestnut matches with the savory of the sausage. Very tasty also.

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The first course is 'Ode to Mushroom'. It is a tart that contains fresh and dried shiitake mushroom, with pea sprout and fresh herbs. The familiar fragrance and taste of the dried shiitake mushroom enhanced the fresh ones which gives a nice texture, on top of some mushroom puree on the bottom and the crunchy tart base. The wine paired is Louis Roederer Brut Premier NV.

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The second course is 'Ode to Scallop'. The large Hokkaido Scallop is lightly seared and then smoked to infuse with a nice aroma, and then added with a creamy scallop and caviar sauce, with some deep-fried Jerusalem Artichoke as garnish. The scallop is of good quality, tender and without any fiber, with the original taste already mind-blowingly good but further supplemented with the cream sauce and the savory notes from the caviar. Very delicious. 

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The third course is 'Ode to Kumquat'. The grouper fish is wrapped in kataifi, a special dough of thin, thread-like strands, before deep-frying. The sauce is made with kumquat, in a grenobloise style, together with browned butter, capers, parsley and lemon. The acidity of the sauce is refreshing and livens the fish to another level. The wine paired is Jade Vineyard 'Jade Vintage' Chardonnay 2017. This wine is from Ningxia China, and is very good indeed. I talked to the sommelier for a while about the wine as apparently this is also one of his favorites.

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I added the additional course 'Ode to Lobster' ($280). The lobster is from Brittany, cooked perfectly, with a firm texture and great umami sweetness. On the side the leek puree added some light fragrance but the interesting note is for sure the ginger and scallion Sauce, which on the first taste reminds me of the dip we normally have for Cantonese steamed chicken. An innovative way to merge a local flavor with a French ingredient. 

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The fourth course is 'Ode to Chicken & Abalone'. The chef uses the chicken stock to cook the rice and mixed with some chopped abalone, with the flavors fully integrating together. The abalone is tender and not rubbery, and there are also some deep-fried chicken skin put on top for garnish, with everything served in a traditional Chinese tea-cup. Very good dish. The wine paired is Alain Chabanon 'Trelans Blanc' Chenin-Blanc-Vermentino 2014.

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There are two choices for the fifth course, and both of us chose 'Ode to Venison'. The venison is from NZ, very tender by using spiced oil to cook in confit style. Accompanying are some peppercorn sauce and aubergine, with also some Sichuan peppercorns as garnish but also can be added to spice up the flavors but can create a numbing effect. The wine paired is Aurelien Chatagnier Saint-Joseph 'La Sybarite' 2018 which goes well with the venison.

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Before dessert there is the Refreshing Osmanthus and Pear Delight. The thinly sliced pear is infused with osmanthus to give a floral and refreshing sensation. A delicate cleanser on the palate before transitioning to the dessert.

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The sixth and final course is 'Ode to Walnut'. The soufflé is made with walnut and sesame, with a sweetness that is in good balance, and as the maître d' shared, it did reminiscent of glutinous rice ball with sesame fillings. There is also some raspberry coulis and blue cheese mousse to accompany, with the former adding sweetness, and the latter enhancing the fluffy mouthfeel. The wine paired is Domaine Plou & Fils Moelleux 2014.

Overall the meal was amazing, and I am really impressed by how the chef has some smartly integrated the Chinese ingredients and flavors into the French cuisine. The services are also very good, with everyone attentive, friendly and nice, also coming to introduce each course in details. I also like the sommelier coming to introduce the wines as well. 

The bill on the day was $4,444 which consider the food, wine, dining experience and service, I would say is reasonable. A good place to enjoy how the fusion of the two most established culinary countries in the world can create a wonderful occasion.
(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
2020-12-29
Dining Method
Dine In
Spending Per Head
$2222 (Lunch)
Level2
22
0
2020-12-03 2913 views
Boom! It’s an year again... so we 3 decided to give a little treat to ourselves since this year we all stuck in HK The food/environment/service was so amazing at Tate, and it’s the best meal I have ever had in HK( not sure if anyone can beat it, but for now), the best one, not one of the best. The combination of ingredients are so match and the creativity of the team is so on point! We ordered the tasting menu, and ordered a bottle of wine, have to highlight that the wine is adding so much colou
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Boom! It’s an year again... so we 3 decided to give a little treat to ourselves since this year we all stuck in HK

The food/environment/service was so amazing at Tate, and it’s the best meal I have ever had in HK( not sure if anyone can beat it, but for now), the best one, not one of the best.
The combination of ingredients are so match and the creativity of the team is so on point!

We ordered the tasting menu, and ordered a bottle of wine, have to highlight that the wine is adding so much colour on the meal.

If you wanna try this restaurant out, do not hesitate, pay the deposit and you will never regret!!

For the main course, I highly recommend the pigeon over the beef, as the pigeon got so much more flavour in it plus the effort that the chef put on it, which it worth trying(you can easily have good beef with money).

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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
2020-10-29
Dining Method
Dine In
Spending Per Head
$2500 (Dinner)
Celebration
Birthday
Level4
536
1
2020-11-24 4072 views
A magnificent gastronomic lunch experience at Tate Dining Room themed around the humble yet sophisticated Tea. One could only appreciate how much thoughts, research and dedication behind the food and menu design. The progressive menu combining French style of cooking with Chinese culture flows seamlessly together with specially curated tea pairings. The featuring of tea goes beyond just incorporating tea elements into dishes, it’s much harder to combine flavors that complement the tea and highli
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A magnificent gastronomic lunch experience at Tate Dining Room themed around the humble yet sophisticated Tea. One could only appreciate how much thoughts, research and dedication behind the food and menu design. The progressive menu combining French style of cooking with Chinese culture flows seamlessly together with specially curated tea pairings. The featuring of tea goes beyond just incorporating tea elements into dishes, it’s much harder to combine flavors that complement the tea and highlight the connection. The level of details and sophistication run extraordinarily deep.
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The journey begins with a delicate refreshing cold brew white tea with a hint of earthy wild mushroom scent to introduce you into the first course which is a beautiful tea brewed soft boiled mushroom egg. It’s also served with a incredibly crunchy lightly salted toast for egg dipping. The complementary sourdough bread is divine with perfect crispy crust and a aromatic fermented flavor, served with a mushroom butter.
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Next is a longjing tea from Kyoto that brings a strong green tea aftertaste. It highlights the umami flavor of the Japanese sweet shrimp and crispy shrimp croquette. They’ve added fresh green tea leaf on the bottom as a salad dressed with a green tomato sauce that is refreshing and inspiring.
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This third course takes the pleasure of fried food with sparkling drinks to a whole new level with a crispy and delicate kataifi wrapped grouper paired with a funky cold brew sparkling tea with a stone fruit undertone (the Oriental Beauty). The little salty tangy Kumquat sauce cut through the flavors in absolute perfection.
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Hairy crab roe can be a strong rich ingredient to work with, but through pairing with the extremely sweet Tokyo turnip, enhances the umami flavor yet gives a sweet relief. Overall, it offers a clean delicate flavor that is smooth and mellow, while the Big Red Robe oolong tea gives it a soothing end.
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Perfectly cooked duck breast, medium rare with airy crispy skin that is rendered nicely. The roselle with plum paste and the plum sauce provides a fine sweet and sour balance that cut through the richness of the duck. The taro croquette is a great snack that reminds me of the traditional fried taro dim sum in Chinese restaurant. Although it felt a bit misfit on the dish, it’s a tasty side I wouldn’t mind having. The main course pairs with a tea from 200-year-old oak tree that taste uniquely earthy while bringing a lingering honey aroma, providing great comfort after a rich dish.
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Probably the most distinctive tea pairing, this aged pureh permeates and tastes with a prominent rice scent, complemented the dried seafood rice impeccably. Chef added clam sauce to infuse more moisture and extra umami flavor to the rice.
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A decadent rich chocolate dessert with creamy chocolate pastry cream and a moist cocoa streusel as a perfect ending. The final tea pairing is actually incorporated in the dish with a aromatic smooth Masala chai tea ice cream gives a fine balance to the chocolate richness. We demolished the dessert in no time and still want more after all the courses, this speaks volumes.
(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
2020-10-31
Dining Method
Dine In
Type of Meal
Lunch
Level4
485
0
2020-11-09 2796 views
Wine pairing🍷周圍都有, Tea pairing☕️就真係少,第一次Tea pairing嘅時候係喺Bangkok🇹🇭,第二次就係今次喺Tate dining room🍽.Tate每個月都會有唔同嘅ODE to XXX,而今個月就係ODE to Tea☕️,所以今次每一個Course都會有返tea pairing🍵.Tea brew soft mushroom egg x 荒野掃把白茶,呢個茶聲稱有蘑菇味,我就真係飲唔出喇🤔,不過為咗配合返個茶,佢呢個course就係有蘑菇🍄雞蛋🥚,嗰舊類似多士🥖嘅物體好好食😋.Sweet shrimp with shrimp croquette and fresh green tea leaf x 玉露奧之露,呢個course我就覺得一般🤭,嗰舊炸蝦球🦐有中式飲宴炸蟹鉗嘅style,不過個綠茶就好飲嘅,係好清嘅玉露🍵.Kataifi wrapped grouper with kumquat sauce x 東方美人,呢個我都覺得好食,魚🐟夠滑,外面就配上脆脆,茶嘅東方美人佢就用咗凍飲嘅方式,再加左氣🌬,係得意嘅,不過我就比較鍾意傳統嘅熱嘅東方
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Wine pairing🍷周圍都有, Tea pairing☕️就真係少,第一次Tea pairing嘅時候係喺Bangkok🇹🇭,第二次就係今次喺Tate dining room🍽
.
Tate每個月都會有唔同嘅ODE to XXX,而今個月就係ODE to Tea☕️,所以今次每一個Course都會有返tea pairing🍵
.
Tea brew soft mushroom egg x 荒野掃把白茶,呢個茶聲稱有蘑菇味,我就真係飲唔出喇🤔,不過為咗配合返個茶,佢呢個course就係有蘑菇🍄雞蛋🥚,嗰舊類似多士🥖嘅物體好好食😋
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Sweet shrimp with shrimp croquette and fresh green tea leaf x 玉露奧之露,呢個course我就覺得一般🤭,嗰舊炸蝦球🦐有中式飲宴炸蟹鉗嘅style,不過個綠茶就好飲嘅,係好清嘅玉露🍵
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Kataifi wrapped grouper with kumquat sauce x 東方美人,呢個我都覺得好食,魚🐟夠滑,外面就配上脆脆,茶嘅東方美人佢就用咗凍飲嘅方式,再加左氣🌬,係得意嘅,不過我就比較鍾意傳統嘅熱嘅東方美人多啲☕️
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Tokyo turnip with hairy crab roe x 果韻大紅袍,適逢而家係大閘蟹🦀嘅季節,所以佢都係用相大閘蟹膏,呢一味餸又係完全中菜嘅味道😆,呢個大紅袍飲落有浸薑味,幾好飲😋,全餐飯我覺得呢個茶最好飲,用嚟配大閘蟹一流👍🏻
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Challans duck breast with plum sauce x 古樹曬紅,呢個茶葉係來自200年嘅古樹🌳,鴨胸肉嫩🦆,皮就脆,配上酸酸甜甜嘅梅汁都唔錯
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Flower clams and dried seafood rice x 糯香茶化石,呢個茶超特別,沖起上嚟嘅時候有一浸粥嘅味道😯,所以就用嚟襯返呢個飯嘅course🍚,呢個襯得好
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最後甜品係Chai tea icecream with chocolate pastry cream and cocoa streusel,呢道菜冇配上一杯茶,係因為個茶已經融入左喺雪糕🍨入面,雪糕係用印度🇮🇳Masala chai tea 做成,我自己就唔係好鍾意嗰種香料味😅,個朱古力蛋糕就普普通通啦,冇咩特別,反而嗰塊朱古力造成嘅餅乾葉就幾好食😋
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本身好想supplement Mignardises,因為見佢個箱真係好靚🤩,但係無辦法,因為真係太飽,所以加唔到😭
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之前冇研究過呢間餐廳,食完先知道原來佢係咁Chinese fusion,好多道菜都會食到中菜嘅味道😅,特別係蝦同大閘蟹喺兩個course,係去中式飲宴會食到嘅味道🙈🙈🙈(係過分中式,which I didn’t expect it in a fine dining)
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最後有個小插曲,超搞笑🤣,就係去廁所嘅時候,我見到有個男人👨🏻係個廁格行出黎,我當堂嚇咗一跳😳,以為自己入錯咗男廁🙈,原來個廁所係男女共用㗎🤪
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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204
0
2020-09-24 4135 views
這次吃的餐廳是在香港上環 TATE是一位很有才華的女廚師Vicky主理這次我吃的是Lunch 人均大慨$1xxx hkd主題是豆腐第一道菜是餐前小吃有蟹肉跟濃濃的蘑菇香打開正方形的神秘盒子 是豆腐啫喱前菜我們add supplement upgrade了urchin海膽跟caviar魚子 beef他他 固名思意 他他就是生牛肉海膽來自北海道 甜 而魚子是來自澳洲 咸味挺重 建議配搭牛肉吃 獨個品嘗會很咸第二道菜是 眼看未必為真 這個有點份子料理的感覺了看上去是豆腐 實際全是雞肉 但是磨成豆腐般的滑跟口感 再淋上雞汁 很考主廚的功夫第三個是送的 但很好吃的toast 麵包很甜 像牛油那個東東是腐乳 但是很扎實很好吃的腐乳湯是有松露磨成的洋蔥湯 我覺得還行吧茶葉的展視挺好的 茶也很香比較推薦的是甜品 有雲 有糖 中間是荔枝味的冰淇淋充滿了少女感的一餐
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這次吃的餐廳是在香港上環 TATE
是一位很有才華的女廚師Vicky主理
這次我吃的是Lunch 人均大慨$1xxx hkd

主題是豆腐
第一道菜是餐前小吃
有蟹肉跟濃濃的蘑菇香
打開正方形的神秘盒子 是豆腐啫喱

前菜我們add supplement upgrade了urchin海膽跟caviar魚子 beef他他 固名思意 他他就是生牛肉
海膽來自北海道 甜 而魚子是來自澳洲 咸味挺重 建議配搭牛肉吃 獨個品嘗會很咸

第二道菜是 眼看未必為真 這個有點份子料理的感覺了
看上去是豆腐 實際全是雞肉 但是磨成豆腐般的滑跟口感 再淋上雞汁 很考主廚的功夫

第三個是送的 但很好吃的toast 麵包很甜 像牛油那個東東是腐乳 但是很扎實很好吃的腐乳

湯是有松露磨成的洋蔥湯 我覺得還行吧

茶葉的展視挺好的 茶也很香
比較推薦的是甜品 有雲 有糖 中間是荔枝味的冰淇淋
充滿了少女感的一餐
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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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Level2
18
0
2020-07-27 3086 views
我2017年開始幫襯TATE,欣賞老闆娘將香港元素混合佢法式烹調技巧創造既fusion菜。今次黎試下TATE既新MENU,主題係豆腐。相信只有TATE先可以將一種平凡既食材製造多樣變化而又高貴既fusion菜。我每次黎都會讚TATE既餐具🍴非常有心思,今日有玻璃既雀鳥,其他枱有魚、茄子,做裝飾。MENU製成一把扇,有古時製豆腐既打油詩,好特別。1️⃣歡迎前菜既presentation已經令我驚喜。我問侍應真係豆腐黎架?原來係印有豆腐花紋既陶瓷盒。上面分別有蟹肉,同埋素雞+菇既撻,味道清新。掀起個盒,係滑豆腐上面佈滿淡淡清香既紫菜+檸檬草湯羹。2️⃣頭盤有和牛他他,我額外加海膽同魚子醬(一定要加!!)3️⃣澳洲鮑魚非常林,舊豆腐混合雞肉,依種做法莫非係祖庵豆腐!!!配上濃濃雞汁。依道菜已經令我再次佩服老闆娘既手勢。因為食吾出雞肉粒,證明過濾到雞蓉非常幼滑,跟豆腐融合到既程度,係豆腐texture但有雞肉既味道。肯定係祖庵豆腐做法。4️⃣腐乳牛油+酥脆既麵包。我食過太多次。由2017年開始佢已經有依個腐乳牛油食法。我估到TATE玩豆腐主題一定會出現依個牛油!5️⃣望落似咸水角果兩舊,其實係混左椰菜既炸硬豆腐。
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我2017年開始幫襯TATE,
欣賞老闆娘將香港元素混合佢法式烹調技巧創造既fusion菜。

今次黎試下TATE既新MENU,主題係豆腐。
相信只有TATE先可以將一種平凡既食材製造多樣變化而又高貴既fusion菜。

我每次黎都會讚TATE既餐具🍴非常有心思,今日有玻璃既雀鳥,其他枱有魚、茄子,做裝飾。MENU製成一把扇,有古時製豆腐既打油詩,好特別。

1️⃣歡迎前菜既presentation已經令我驚喜。我問侍應真係豆腐黎架?原來係印有豆腐花紋既陶瓷盒。上面分別有蟹肉,同埋素雞+菇既撻,味道清新。掀起個盒,係滑豆腐上面佈滿淡淡清香既紫菜+檸檬草湯羹。

2️⃣頭盤有和牛他他,我額外加海膽同魚子醬(一定要加!!)

3️⃣澳洲鮑魚非常林,舊豆腐混合雞肉,依種做法莫非係祖庵豆腐!!!配上濃濃雞汁。依道菜已經令我再次佩服老闆娘既手勢。因為食吾出雞肉粒,證明過濾到雞蓉非常幼滑,跟豆腐融合到既程度,係豆腐texture但有雞肉既味道。肯定係祖庵豆腐做法。

4️⃣腐乳牛油+酥脆既麵包。我食過太多次。由2017年開始佢已經有依個腐乳牛油食法。我估到TATE玩豆腐主題一定會出現依個牛油!

5️⃣望落似咸水角果兩舊,其實係混左椰菜既炸硬豆腐。presentation好靚。

6️⃣洋蔥湯依道菜,非常有層次,因為用左四種蔥黎製成。味道濃郁到呢⋯⋯你要黎飲先體會到。入面既蜂巢豆漿索哂洋蔥湯既精華⋯⋯上面仲有黑松露⋯⋯嘩⋯⋯

7️⃣主菜係龍蝦肉混合軟豆腐,再有自家製花椒油。裝花椒油既樽同VEA整cocktail既樽一模一樣😆香辣!好彩我頂得順。應該話非常香,微微辣。我一下太大啖搞到想飲水。

8️⃣甜品係白朱古力既盒,入面有玫瑰花海綿蛋糕+荔枝jelly,上面係豆腐雪糕。我吾好甜品既人都覺得幾好食。

9️⃣小柑橘潽洱🍊有輕輕既柑橘味,茶味不重。

TATE既菜式加服務應該要兩星啦!一星實在對佢太吾公平。齋係侍應除左食物講解,仲要同客人傾計。客人離開座位,侍應馬上摺餐巾成三角形。我早前去間兩星既餐廳都冇依種服務。
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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
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Date of Visit
2020-07-25
Dining Method
Dine In
Spending Per Head
$1000 (Lunch)
Level2
7
0
2020-06-21 2561 views
I have heard about Tate Dining room for quite some time but it had not been on the top of my list so I had always missed it. This time a friend of mine suggested the place so I went with the flow and gave it a try.The restaurant sits in a low rise building with ground floor and first floor as its entrance and dining area respectively. The decor was quite nice and cozy but there were some minor flaws you could spot easily that make it a stretch to be comparable to the top fine dining restaurants
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I have heard about Tate Dining room for quite some time but it had not been on the top of my list so I had always missed it. This time a friend of mine suggested the place so I went with the flow and gave it a try.

The restaurant sits in a low rise building with ground floor and first floor as its entrance and dining area respectively. The decor was quite nice and cozy but there were some minor flaws you could spot easily that make it a stretch to be comparable to the top fine dining restaurants in town.

We got a table in the corner which was not bad, more spacious than I thought but the table was very very small. There were 3 of us, it was absolutely quite tight with the big plates and wine glasses.

Besides, whilst they tried very hard to make it a decent dining environment, I would definitely suggest that they put a door or screen between the dining area and their kitchen, as the bright light of the kitchen was a mood killer to the warm dining area, and it was SOOoo noisy in there which was quite disturbing!

The staff were polite and helpful overall. They tried to cater our needs and requests, however, they seem to be inexperience in handling wine and champagne that we brought, we had to keep asking and making requests which should not normally be the case in “real” fine dining restaurants. We brought two bottles- one fine champagne and one bottle of red. The first thing that surprised me was that they opened all the bottles without us! Most of the fine dining restaurants would absolutely open the bottle and keep it near you. But not only did they not open in front of us, they decanted our red wine without showing our bottle and kept it away from us the whole time!! We had check several times whether the red wine had been properly breathed, and yet they still kept hiding our bottle at their bar without showing us. We could only trust that they did open our bottle and there were no mix up. For the record the proper way should have been opening the bottle in front of you and pour it into a decanter, followed by putting the empty bottle next to the wine whilst waiting for it to be properly breathed. The way the whole thing was handled was honestly really amateur, was surprised that this would happen to a “fine dining” restaurant.

Let’s talk about the food. There’s only signature menu to choose from, with the price tag of $1680 per head for a regular menu with pigeon or add $280 for beef.

The food I could say was fusion with mainly Chinese influence than western style. You could taste the domination of Chinese cuisine like fermented red beancurd and deep fried meshed taro (exactly taste like the dim sum commonly found in a chinese restaurant) which overshadowed the seafood’s original taste instead of complementing it. And overall I could say that there were no surprises except for one dish with the cuttlefish and egg yolk which was exquisite. Other dishes were quite regular, maybe they could dazzle the Caucasian palate but I think I could speak on behalf of most Asian that they weren’t special enough.

We ordered both the pigeon and the beef for main course, please DO NOT choose the beef, you have to add $280 for it and it absolutely DID NOT worth it. The beef was tender but tasteless, you could hardly find any hint of beef in it, felt like the pork left after cooking chinese soup! It was so fancy that they put the beef into a drawer to give it a “smoky” taste and they show it in front of you for pictures, turns out it was all gimmicky, there were hardly any smoky taste!

Overall the dining experience was just average, and given the price tag of around $2000 you have much better choices out there with up to standard dining experience and expertise of handling your bottles of wine. I would not recommend it to any foodie unless you had no expectations at all, or you got some foreign friends in town and they absolutely adore fusion cuisine with major chinese influences....which I think most Asian would prefer either a real fusion of taste or rather go for Chinese restaurants.





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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
2020-06-20
Dining Method
Dine In
Spending Per Head
$2200 (Dinner)
Level2
11
0
2020-06-08 1891 views
其實都想試咗呢間一段時間 但佢嘅評價都有啲兩極 好多人會將佢同VEA 我個人來講係極鍾意vea 但由於未試過呢一間所以都諗住試一試佢佢以前一直冇做lunch 喺度最近推出唔同theme嘅lunch 我今次試嘅係用米做主題佢其中一個dish係海膽粥食落其實唔差 裏面嘅海膽同埋帶子全部都好鮮甜 但係個人來講其實我都係prefer熱嘅粥 凍食硬係有少少怪第二個course 係 crispy rice with steamed cod fish 話係有舊crispy rice 做外層嘅cod 我覺得幾唔錯 佢係行比較泰式嘅feel 幾開胃而佢有個iberico pork risotto 呢一個係我見網上啲人係咁寫嘅”暗然銷魂飯” 😂 不過我覺得係成餐最難食嘅嘢 可能佢地覺得個名改得好好? 其實佢就係一舊所謂叉燒嘅risotto 不過上面舊叉燒真係有啲跩 完全唔入味質地都好麻麻 嗰risotto 都係so so 佢其中一個course 係steamed rice roll with shrimp and sauce of lobster 宜個course係除咗個main body 做得一般所有其
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其實都想試咗呢間一段時間 但佢嘅評價都有啲兩極 好多人會將佢同VEA 我個人來講係極鍾意vea 但由於未試過呢一間所以都諗住試一試佢
佢以前一直冇做lunch 喺度最近推出唔同theme嘅lunch 我今次試嘅係用米做主題
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Cold  broken  rice  congee  with  scallop  ,sea  urchin  and  sweet  corn 
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佢其中一個dish係海膽粥食落其實唔差 裏面嘅海膽同埋帶子全部都好鮮甜 但係個人來講其實我都係prefer熱嘅粥 凍食硬係有少少怪


Crispy  rice  with  steamed  cod  fish  and  green  salsa
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第二個course 係 crispy rice with steamed cod fish 話係有舊crispy rice 做外層嘅cod 我覺得幾唔錯 佢係行比較泰式嘅feel 幾開胃

Roast  iberico  pork  pluma  with  egg  risotto 
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而佢有個iberico pork risotto 呢一個係我見網上啲人係咁寫嘅”暗然銷魂飯” 😂 不過我覺得係成餐最難食嘅嘢 可能佢地覺得個名改得好好? 其實佢就係一舊所謂叉燒嘅risotto 不過上面舊叉燒真係有啲跩 完全唔入味質地都好麻麻 嗰risotto 都係so so

Steamed  rice  roll  with  shrimp  and  sauce  of  lobster 
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佢其中一個course 係steamed rice roll with shrimp and sauce of lobster 宜個course係除咗個main body 做得一般所有其他嘢都好出色😂
佢本身係一舊rice roll with shrimp 然後配左一個有櫻花蝦嘅龍蝦sauce 我幾中意佢個sauce 但如果佢可以做到中間隻蝦都係脆嘅話 我話覺得perfect啦
而宜個course 有個brioche 跟 我覺得係成餐嘅highlight
首先佢個brioche 好好味 似係軟身鳳梨酥個隻質地 配埋佢個腐乳牛油 世界級🤩
Toasted  brown  rice  ice  cream  with  sake  kasu  soufflé 
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佢嘅甜品係一個sake soufflé
我就完全食唔出有sake味嘅 不過佢空氣感係做到嘅 而且佢配嗰個米味嘅雪糕係好夾嘅 整體來講係好唔錯

成個用餐嘅感覺 唔算差 餐廳嘅環境係真係靚嘅 presentation 係值呢個價錢
而且wine pairing 都唔差
我覺得佢Service係ok嘅 waiter 態度絕對係殷勤嘅 但係比我嘅感覺係佢哋每個菜式未係好了解 佢哋上菜嘅介紹係好簡單 比我嘅感覺係有啲Hea 純粹快快手上完菜 講完係咩就走
而且我覺得作為一間fine dine 嘅餐廳佢算係有啲小家 你正常去食一啲legit啲嘅餐廳 都會有amuse Bouche 同petit four 而呢度係兩樣都冇嘅
有時你去到最後嘆杯咖啡嘅時候 都會想有petit four 送吓咖啡 咁我諗咪諗住問一問睇吓佢係咪唔記得上 原來呢度係要Extra加錢嘅

如果真係想試呢間餐廳 我個人都推薦嚟試佢個lunch 價錢Make sense 得嚟 質素唔算差嘅
而且我都肯定女仔會幾buy個度嘅裝修 係幾適合打卡嘅 但想食類似嘅嘢而嘢食再高質啲for dinner 都係番VEA啦🥰
Lavender  perfumed  pigeon  with  lotus  leaf  glutinous  rice 
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Crispy  rice  with  steamed  cod  fish  and  green  salsa
Toasted  brown  rice  ice  cream  with  sake  kasu  soufflé 
Level4
486
0
2020-05-24 1582 views
素葷兩佳環境非常 feminine , 氣氛、設計與格局應該深受不少女性喜歡吧。幾乎每一道菜的擺設也非常精美, 這個應該給予credits,加分。service 還好比較意外的是 ,set dinner 另有素食選擇,而味道卻竟然也很不錯 ,味佳。 在推廣素食的潮流下,這間餐廳願意給予客人更多的選擇, 而且食物質素與客人體驗 也不錯, 必須說這是值得欣賞的。計價錢, 能夠限於每一位 2000蚊樓下(不計酒水), 也真的可以說沒有開天殺價了。
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素葷兩佳

環境非常 feminine , 氣氛、設計與格局應該深受不少女性喜歡吧。

幾乎每一道菜的擺設也非常精美, 這個應該給予credits,加分。

service 還好

比較意外的是 ,set dinner 另有素食選擇,而味道卻竟然也很不錯 ,味佳。 在推廣素食的潮流下,這間餐廳願意給予客人更多的選擇, 而且食物質素與客人體驗 也不錯, 必須說這是值得欣賞的。

計價錢, 能夠限於每一位 2000蚊樓下(不計酒水), 也真的可以說沒有開天殺價了。


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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
28
0
2020-05-05 1342 views
今年生日,揀左一間一直好想去嘅餐廳tate💕俾佢靚靚嘅粉紅色主題吸引,感覺好浪漫同特別同男朋友嚟食最啱sweetsweet亦都係one michelin star⭐️menu $ 1680 each ppl 我哋兩個都轉左mayura beef +280 each ppl成餐飯都食得好開心🥳環境靚,service好,食物都好味因為慶祝生日嘅關係,我哋額外都叫咗一支紅酒飲成餐飯都食咗好耐好開心💕💕超鍾意呢間fine dining餐廳 值得推介麵包配上腐乳牛油 麵包好好食 牛油嘅味道都好特別 開頭既Amuse-bouche味道好特別佢配合埋中式既味道ODE TO CRABODE TO CUTTLEFISHODE TO FISHODE TO KUMQUAT扇貝都非常甜美ODE TO LANGOUSTINE個汁好好味 濃烈既味道雖然全部睇落去都好細碟,但係都食得好飽ODE TO MAYURA BEEF佢係整到有少少中式牛腩嘅味道 幾得意但係呢隻牛口感就比平時食既無咁肥美ODE TO APPLEeaster既關係所以係復活蛋主題so cuteeeee 不過對呢啲甜品就麻麻哋
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今年生日,揀左一間一直好想去嘅餐廳tate💕
俾佢靚靚嘅粉紅色主題吸引,感覺好浪漫同特別
同男朋友嚟食最啱sweetsweet

亦都係one michelin star⭐️

menu $ 1680 each ppl
我哋兩個都轉左mayura beef +280 each ppl
成餐飯都食得好開心🥳
環境靚,service好,食物都好味
因為慶祝生日嘅關係,我哋額外都叫咗一支紅酒飲
成餐飯都食咗好耐好開心💕💕
超鍾意呢間fine dining餐廳 值得推介


麵包配上腐乳牛油 麵包好好食 牛油嘅味道都好特別

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開頭既Amuse-bouche味道好特別
佢配合埋中式既味道
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ODE TO CRAB

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ODE TO CUTTLEFISH


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ODE TO FISH


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ODE TO KUMQUAT
扇貝都非常甜美


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ODE TO LANGOUSTINE
個汁好好味 濃烈既味道
雖然全部睇落去都好細碟,但係都食得好飽

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ODE TO MAYURA BEEF
佢係整到有少少中式牛腩嘅味道 幾得意
但係呢隻牛口感就比平時食既無咁肥美

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ODE TO APPLE


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easter既關係所以係復活蛋主題
so cuteeeee 不過對呢啲甜品就麻麻哋

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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
Dining Method
Dine In
Spending Per Head
$2800
Celebration
Birthday
Level2
24
0
2020-04-22 997 views
一星米芝蓮,香港人一般都會諗Fine Fining,貴夾唔飽,Tate 係唔平,但係非常飽的。 一入去有條好有feel ge樓梯,絕對係打卡之選。招呼好好,你會覺得Waiter 好有心,好helpful! 1 star Michelin restaurant, you would think all Michelin restaurants are expensive and still hungry after the meal. Tate is not cheap. Yet, definitely full ! There is this stairs which is generally popular for KOL. Service was outstanding and I found the waiter very helpful on the recommendation and explaination on each dishes
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一星米芝蓮,香港人一般都會諗Fine Fining,貴夾唔飽,Tate 係唔平,但係非常飽的。
一入去有條好有feel ge樓梯,絕對係打卡之選。招呼好好,你會覺得Waiter 好有心,好helpful!

1 star Michelin restaurant, you would think all Michelin restaurants are expensive and still hungry after the meal. Tate is not cheap. Yet, definitely full ! There is this stairs which is generally popular for KOL. Service was outstanding and I found the waiter very helpful on the recommendation and explaination on each dishes
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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
Dining Method
Dine In
Spending Per Head
$2500
Level4
553
0
The environment is so warm with simplicity and minimised style. The color tone here is pink and light brown. But it’s super cool here even having cape with me, still feeling freezing here ahStarter is Petit sale and have shrimp mixture with nice tasteBread with green butter sauce which i guess is spinach parmesan, I quite like the green butter sauce, if having bread alone is just too dull la Seaweed jelly with Cauliflower puree and conch. Putting seaweed jelly insides the conch is a funny idea,
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The environment is so warm with simplicity and minimised style. The color tone here is pink and light brown.
But it’s super cool here even having cape with me, still feeling freezing here ah


Starter is Petit sale and have shrimp mixture with nice taste
Petit sale and have shrimp mixture
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Bread with green butter sauce which i guess is spinach parmesan, I quite like the green butter sauce
, if having bread alone is just too dull la 
Bread with green butter sauce
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Seaweed jelly with Cauliflower puree and conch. Putting seaweed jelly insides the conch is a funny idea
, jelly is those little seaweed. I didn’t expect and thought they are caviars lol
Seaweed jelly with Cauliflower puree and conch
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Pan roasted abalone with white chicken broth is the best dish here
though the broth just having few drops insides
, like a little soup tasting for us, it’d be much better if the soup is served as normal broth standard 
Pan roasted abalone with white chicken broth
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Bead curd with butter bread is nice as me a bread lover haaaa
Bead curd with butter bread
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Crispy Amadai fish with black bean bearnaise sauce is just fine and the texture of fish skin is a bit strange and thick
 
Crispy Amadai fish with black bean bearnaise sauce
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Warm Sea Scallop with aged Kumquat Grenobloise style sauce is another dish I like too.
The scallop is so soft with lovely fresh orange sauce haa, light sweetness is good
Warm Sea Scallop with aged Kumquat Grenobloise style sauce
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Langoustine with carrot red bean curd sauce, I thought it’s lobster as first ha, the texture and tastes look alike too. The sauce is quite lovely and sweet, matching langoustine very ha 
Langoustine with carrot red bean curd sauce
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Chicken Roulade with poultry sauce having tender meat with not so crispy skin, the taste is fine
Chicken Roulade with poultry sauce
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Yogurt Meringue with Gauva Sorbet and refreshing kaffir lime isn’t bad 
Yogurt Meringue with Gauva Sorbet
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Chocolate mousse with ginger milk ice cream quite funny, first time trying ginger milk
, the spiciness is out gradually, first you may still feel the sweetness. Chocolate is quite ok 
Chocolate mousse with ginger milk ice cream
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Mignardises Surprise honestly no surprise for me, lol, it’s just a simple little chocolate treat.
Mignardises Surprise
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after meal tea
after tea
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insides:
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Before the meal, I have quite high expectation on the meal, though after dinner, I don’t really feel the Michelin standard, the taste is just fine, honestly many restaurant way better than this. The only good thing here is the creativity with out-of-box cooking skill. But for this price, definitely not worth for it...
(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
Dining Method
Dine In
Spending Per Head
$2100 (Dinner)
Recommended Dishes
Bread with green butter sauce
Pan roasted abalone with white chicken broth
Bead curd with butter bread
Warm Sea Scallop with aged Kumquat Grenobloise style sauce
Langoustine with carrot red bean curd sauce
Chocolate mousse with ginger milk ice cream