TATE Dining Room

营业中

休息中

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

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

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

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

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

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

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

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。

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

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

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。

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

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

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,

擁有🌟米芝蓮一星🌟餐廳的TATE Dining Room & Bar搬遷新址後都未有機會品嚐，大廚兼老闆的Vicky最大特色是以法式烹調方式煮中式料理。*️⃣Amuse Bouche餐前小吃精緻又好吃，驚喜萬分！🥰*️⃣Ode to Chinese Yam這道菜美輪美奐，十分吸睛❤️。山藥海藻凍搭配魚子醬十分創新，食材味道匹配，誰也不搶誰的風采，是很驚豔的菜色👍🏻。*️⃣Ode to Pate En Croute法式肉餡批餅配鮑魚、豬肉、冬菇配蘆荀及黑蒜 ，那種一咬下去豐富的層次感，香味鮮味一次性爆發在口裏🤤，太好吃了吧✨！*️⃣Ode to Kumquat扇貝煮至大概8成熟左右，又軟嫩又鮮甜😋，配上法式Grenobloise醬增添惹味程度，喜歡！*️⃣Ode to Turbot魚肉嫩滑，配上洋薊一起吃清新得來味道亦不會太淡👌🏻。*️⃣Ode to Scallion龍蝦新鮮彈牙，薑蔥汁突顯龍蝦鮮味，不錯👌🏻！*️⃣Ode to Pigeon from France鴿肉熟度剛好，肉質軟嫩，吃得我很是滋味😍！*️⃣Brioche麵包配腐乳牛油麵包外微脆內軟熟，沒想到配上香濃的腐乳牛油那麼好吃💯！！太神奇了！*️⃣Ode to