The humble grain gets a French-Chinese twist in a brand new lunch set at the celebrated Sheung Wan establishment
This May, chef Vicky Lau is launching a brand new lunch menu at Tate, paying homage to eight varieties of the Asian rice in a lunch menu available on Fridays and Saturdays. From May 1 to June 30, guests can sample the chef’s creative ode to the humble grain that is widely harvested throughout Asia.
The new Ode To Rice lunch menu highlights the versatility of the grain. Lau has based her new creations on specific rice varieties, developing courses such as a cold congee featuring Thai Jasmine rice and black rice with scallops and oysters; crispy brown rice with horsehead fish and tomato salad; Hong Kong- style barbecued pork with egg on Heilongjiang rice; and toasted brown rice ice cream with sake kasu souffle.
The new Ode to Rice lunch menu is available from 12:00 pm to 2:30 pm on Fridays and Saturdays during May and June 2020. The menu is priced at HK$780 for six courses per person. The menu also features wine pairing options, where guests can enjoy three glasses of wine pairing at an additional HK$480 per person, or six glasses for HK$780 per person.