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Digest Tate Dining Room Debuts Saturday Lunch With An Ode to Eggs

Tate Dining Room Debuts Saturday Lunch With An Ode to Eggs

Tate Dining Room Debuts Saturday Lunch With An Ode to Eggs
By Wilson Fok
By Wilson Fok
February 27, 2020
Vicky Lau’s celebration of the humble egg spans across French and Chinese interpretations throughout the month of March

Staying true to her tribute to the culinary heritage of Hong Kong with French and Chinese influences, Vicky Lau of Tate Dining Room is extending her Ode to Cuisine as she debuts the restaurant’s first Saturday lunch menu. Available every first and last Saturday of the month, the new six-course menu is set to showcase Lau’s refined techniques with a monthly-changing themed ingredient. 

Photo: Courtesy of Tate Dining Room
Photo: Courtesy of Tate Dining Room

For the month of March, Lau premieres her ode to eggs, focusing on four varieties: salted egg yolks, quail eggs, Cantonese century eggs, and Japanese eggs. The six-course menu includes highlights such as a starter of century egg and tofu; cuttlefish noodles with warm egg yolk; and Jasmine tea egg custard tart as dessert. The lunch menu is priced at HK$780 per person, available from 12:00 pm to 2:30 pm. A wine pairing package is available featuring three glasses at an additional HK$480 per person and six glasses for HK$780 per person. Reservations are strongly recommended. 

Tate

Restaurant, $$$$, Contemporary, Sheung Wan

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Digest Tate DIning Room Vicky Lau Saturday Lunch Menu French Cantonese Sheung Wan

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