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Digest Tate Dining Room Gathers 7 Female Entrepreneurs To Cook For Charity This March

Tate Dining Room Gathers 7 Female Entrepreneurs To Cook For Charity This March

Tate Dining Room Gathers 7 Female Entrepreneurs To Cook For Charity This March
By Wilson Fok
By Wilson Fok
February 12, 2020
Vicky Lau’s fine dining establishment will be home to the one-night-exclusive dinner collaboration

As part of the celebrations for International Women’s Day, Vicky Lau of Tate Dining Room will invite seven other female figures from different industries to participate in the construction of an exclusive one-night-only eight-course charity dinner collaboration on March 5, with all proceeds to be donated to Margaret Chung’s Beyond Foundation.  
 
With the grand mission to create a long term path to facilitate realising the potential of children with special needs, local yoga therapist Margaret Chung founded the Beyond Foundation with the hope of extending support with appropriate resources, providing grants for access to therapy sessions, and fostering public awareness and a culture of inclusion in Hong Kong.  
 
Joining chef Lau at Tate on March 5 are female guests from various industries in Hong Kong, each inspired by memories of their respective childhood. Among these women of authority is Charmaine Mok, our very own editorial director of dining for Tatler Asia. Mok is set to share memories of her Canadian upbringing through her dish of French quail with maple pancake and raspberry, each element involving her childhood memories—including a family restaurant that facilitated her career in sharing her insight on food with others. 
 
"When I was asked to think of my childhood memories as a point of inspiration for a dish, my mind immediately went back to three seemingly disparate things,” explains Mok. “First, the scent of ripe raspberries that grew wild in our backyard in Calgary, Alberta, where I spent the first nine years of my life. Second, the sticky sweetness and buttery fragrance of maple syrup pancakes, a ritual that always preceded our trips to the annual Calgary Stampede—and the only thing that would get me out of bed and into the car in the morning. Third, the tiny crisp roasted quails that my dad—who opened a western-leaning restaurant with my mom when I was a kid—would cook as a special treat for dinner. After presenting these three elements to chef Vicky, we decided to combine them for a dish that may sound unusual, but will hopefully be just as memorable.” 
 
Joining Vicky Lau, Margaret Chung, and Charmaine Mok are notable personalities such as Gigi Ng, the fourth-generation owner of Chinese restaurant Ser Wong Fun; Sarah Heller, Master of Wine and contributing wine editor for Tatler Asia; Yenn Wong, founder of hospitality-driven Jia Group; Colleen Yu, founder of EXR Consulting; and Jolli Lo, an esteemed gastronome who founded her own food and travel website: www.jollilo.com
 
 

Tate Dining Room International Women’s Day Menu 
 
Spring Rolls with Taro, Pork, and Carrots (Margaret Chung) 

Prawn Puff Pastry Egg Tart with Salted Egg Yolk (Jolli Lo) 

Fresh Abalone With Chicken and Abalone Consomme with Glutinous Rice(Gigi Ng) 

Spaghetti Carbonara with Spice Medley, Bacon, and Greens (Sarah Heller MW)

Hong Kong Style Borscht Soup (Vicky Lau)

French Quail With Maple Pancake And Raspberry (Charmaine Mok) 

Fermented Red Tofu-Braised Pork Belly With Black Fungus (Yenn Wong) 

Chinese Apricot Almond And Sesame Puff Ball (Colleen Yu) 



 
 
The special International Women’s Day menu is priced at HK$1,780 per person, with a wine and cocktail pairing option available at an additional HK$480 per person. All proceeds will be donated to the Beyond Foundation. 

Tate

Restaurant, $$$$, Contemporary, Sheung Wan

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