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2023-09-10
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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
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𝗝𝗮𝗱𝗲 𝗠𝗲𝗻𝘂 𝗹 𝟳 𝗺𝗼𝗺𝗲𝗻𝘁𝘀
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▪️ 𝑷𝒆𝒕𝒊𝒕 𝑺𝒂𝒍𝒆. 𝑨𝒎𝒖𝒔𝒆 𝑩𝒐𝒖𝒄𝒉𝒆
𝔹𝕖𝕖𝕗 𝕋𝕒𝕣𝕥𝕒𝕣𝕖 𝕋𝕒𝕣𝕥
𝔽𝕠𝕚𝕖 𝔾𝕣𝕒𝕤 𝕄𝕠𝕦𝕤𝕤𝕖 "𝕔𝕒𝕜𝕖"
𝔽𝕣𝕚𝕖𝕕 𝕋𝕒𝕣𝕠 𝔻𝕦𝕞𝕡𝕝𝕚𝕟𝕘
𝕋𝕠𝕗𝕦 𝔽𝕠𝕒𝕞 𝕒𝕟𝕕 ℂ𝕖𝕟𝕥𝕦𝕣𝕪 𝔼𝕘𝕘 𝕄𝕠𝕦𝕤𝕤𝕖
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▪️𝙊𝙙𝙚 𝙩𝙤 𝙏𝙤𝙢𝙖𝙩𝙤
Combination of mild sweetness and sourness from tomato and the bitterness from bitter gourd got to the right balance. Admire Chef's adventurous concept to add bitterness to the dish which many other places would avoid doing so.
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▪️𝙊𝙙𝙚 𝙩𝙤 𝙎𝙚𝙖𝙗𝙖𝙨𝙨
The seabass was grilled to have crispy skin and I like how it paired flavors from green olive and lemon grass together, but my personal fav is the kelp butter served aside.
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▪️𝙊𝙙𝙚 𝙩𝙤 𝙆𝙪𝙢𝙦𝙪𝙖𝙩 𝙎𝙚𝙖𝙧𝙚𝙙 𝙎𝙘𝙖𝙡𝙡𝙤𝙥
Using citric flavor to elevate the scallop umami is a usual practise, however, pair it with brioche and fermented bean curd butter is definitely something you can only find here. I guess this dish is not for everyone, esp it's gonna be a mind exploding taste to many foreigners. To me, or many HKers, this would be a course that makes you smile.
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▪️𝙊𝙙𝙚 𝙩𝙤 𝙏𝙤𝙛𝙪
The overall taste was great, but I would prefer to have a rather mildly flavored sauce so the characteristics of their housemade tofu would be more outstanding. Love the modified version with chicken for even more tbh, which had the perfectly crispy skin and tender meat and as a better match with the sauce.
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▪️𝙊𝙙𝙚 𝙩𝙤 𝘽𝙡𝙪𝙚 𝙇𝙤𝙗𝙨𝙩𝙚𝙧
Look at that blue lobster! Flawless like a ceramic artpiece. Love the idea of turning it into rice roll, while the soysauce-less "soysauce" made from oyster and lobster is really impressive and unforgetable.
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▪️𝙊𝙙𝙚 𝙩𝙤 𝙇𝙖𝙢𝙗
The pinkish colour of lamb roudale showed the remarkable skill of chef, and the lamb neck meatball covered with sticky rice that absorbed the sichuan pepper lamb jus was an umami bomb.
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▪️𝙍𝙚𝙛𝙧𝙚𝙨𝙝𝙞𝙣𝙜 𝙂𝙞𝙣𝙜𝙚𝙧 𝙎𝙤𝙧𝙗𝙚𝙩
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▪️𝙊𝙙𝙚 𝙩𝙤 𝙎𝙪𝙢𝙢𝙚𝙧 𝙁𝙧𝙪𝙞𝙩𝙨
A refreshing dessert for summer. Sweetness of lychee and Muscat Grape, and the sourness from resberry and yogurt came together and formed a waltz upon your tongue.
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▪️𝙂𝙖𝙧𝙙𝙚𝙣 𝙈𝙞𝙜𝙣𝙖𝙧𝙙𝙞𝙨𝙚 𝙏𝙚𝙢𝙥𝙩𝙖𝙩𝙞𝙤𝙣𝙨
The signature dessert cart filled with edible art pieces placed in a garden. You can pick one of every piece as you wish and there wasn't a single one I don't like.
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There were only us, another couple, and a table in their private room, so we basically could really enjoy our own space. Service was superb as well and made the whole night a good experience. The only minor point was they expressed french fine dining culture in the authentic way that we waited quite a while between every courses, but it's ok when you are having this with a good companion😉.
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Taste: 👍🏽👍🏽👍🏽👍🏽👍🏽/ 5
Service: 👍🏽👍🏽👍🏽👍🏽👍🏽/5
Re-visit ? ✔️
張貼
