Hong Kong native Vicky Lau moved to the United States at the age of 15. She attended New York University, studying graphic communication. Then, she worked in advertising for the following six years. At one point she was the creative director of a design agency. But it turned out her path was to create something else.
A different kind of art
From an artistic background led a path to cuisine, realizing the plate to be a canvas for her artistic intuition. Driven by the search for perfection in all aspects of her work, she is on a permanent quest to discover and reimagine new flavors and textures that result in gustatory revelation.
Her first restaurant was Cépage in Hong Kong under Sebastien Lepinoy, where she served as executive chef for 18 months. In 2012, she opened her own 26-seat restaurant, Tate Dining Room and Bar, serving a fusion of French and Japanese cuisine. The Chef is a woman of few words, but through cooking, she expresses her deepest emotions, curiosity and wildest imaginations.
While rooted in the culinary philosophy of haute cuisine, TATE is born from its surroundings. Flavors and ingredients definitive to the culinary identity of Hong Kong inspire menus that isolate and recontextualize the familiar into an avant-garde choreography of memory and revelation.
Culminating into a series titled Edible Stories, a collection of menus representative of the East and West, past and future, precision and innovation, are realized through the lens of a singular ingredient. The results are endless possibilities that drive the chef team to explore beyond their kitchen doors.
Exploration of Flavour
Every-day ingredients and flavors that make up the foundation of Chinese cuisine are deconstructed into a single menu theme requiring countless hours spent with farmers and producers of such products to understand its historical, cultural, and anthropological purpose. Every dish is a lesson to push creative boundaries beyond comfort and familiarity.
“At TATE, we believe fine dining is not a medium particular to a region, collection of ingredients nor even classical recipes. Its foundation lies in the belief that a meal can and should be elevated to an art form – the perfect expression of an idea that can be consumed by all senses.Vicky Lau