Tate's Vicky Lau Freshens Up This Season With An Ode To Tofu This July 2020
This summer, Tate’s Vicky Lau is renewing the restaurant’s lunch menu with an all new source of inspiration: tofu. From July to September, Lau is presenting a wide range of dishes prepared with the humble soy-based protein, available on a lunch tasting menu.
After paying a tribute to eggs and rice, Vicky Lau looks to an ingredient praised for its versatility in Asian cuisine, while also celebrated for the nutritional benefits including an abundance of essential amino acids, minerals, and low in calories. Lau experimented with many varieties of beans, from soy to black beans and Roman beans in creating her own tofu for the menu, together with tofu skin sourced from a local purveyor.
Tate’s new lunch menu features seven courses of tofu-inspired delights throughout summer. Notable highlights include crispy marinated tofu with shrimp and fermented tofu; cold noodles with yuba; chicken tofu with Iberico ham, braised abalone and light verbena oil; and soy cream with lychee gelee and rose sponge. The brand new lunch menu is available from 12:00noon to 2:30pm, and is priced at HK$780 per person, with an optional wine pairing programme for an additional HK$480 for three glasses of wine, and HK$780 for six glasses.