TATE Dining Room

I recommend the six-course vegetarian lunch ($1180), which includes tea. Chef Vicky skillfully combines fruits and vegetables with French cooking techniques, taking vegetarian food to another level. I admire her. The vegetarian menu combines Chinese and Western elements, and uses a wide variety of fruits and vegetables, such as fried taro with black truffle, French preserved egg puree, smoked baby cabbage, fried maitake mushrooms, nine-year-old sweet lily with bamboo fungus and Japanese turnip, white asparagus, tomato with yuba, braised hericium erinaceus, etc. The taste and presentation are all pleasant surprises.

The restaurant is very distinctive, the chef there is very famous, the decoration is beautiful, the environment is very bright, simple, open restaurant, the chef is also very handsome, the waiter is very patient to introduce the menu to you, there are good suggestions on what wine to pair with each food, the cooking style is varied and cleverly integrated, the products are also very artistic, with rich taste, the environment is a bit crowded, there is not enough space between tables, the privacy is not ideal, there are many choices of dishes, the price is a bit expensive, it may exceed your budget.

The restaurant is run by Asia's No. 1 female chef, and the presentation of the dishes is quite exquisite. The dishes are served in very delicate boxes, and it feels like eating French court cuisine, which is of extremely high quality.

I had high expectations for this restaurant before I even arrived, and it never disappoints; it's a wonderful dining experience. The tableware is beautiful, the service is excellent, and they made us feel at ease while explaining the tasting menu and wine pairings. Each dish was beautifully presented and carefully prepared, with rich flavors.

TATE, a two-Michelin-starred restaurant in Hong Kong, specializes in creative cuisine. My reservation wasn't recorded, but I dined there anyway. The decor is feminine, with pink hues. They say the chef is a woman, and the presentation of the dishes shows her meticulous attention to detail, with a focus on aesthetics. Only one server could speak Chinese, so most of the conversation was in English. Thankfully, Xiao Yu was there to translate, and the Chinese server came over directly. He was very polite and attentive throughout. Since I didn't want the lamb from the set menu, I was temporarily substituted with squab. A little later, they told me the chef didn't think the pigeon was cooked well, so they switched to chicken for my main course. I didn't find it bad at all; I was impressed by the chef's skill. The chef acknowledged the failure, but the chicken was a surprisingly good option, resulting in a dish that was both flavorful and aesthetically pleasing. The set menu is quite rich, with a variety of desserts and appetizers, including flower crab caviar as an appetizer, grilled sea bass with radish, Hokkaido scallops with kumquat pomegranate sauce, and chicken rolls as a main course. After the meal, they also presented a gorgeous and quaint cart with countless small desserts to choose from. The ideas were creative, the flavors were just right, and I was quite satisfied. #MyLateNightFoodTATEDiningRoom