TATE Dining Room

營業中

休息中

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

📍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

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

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

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

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

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

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

📍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

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

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

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

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

· 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

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