Tate Dining Room & Bar Restaurant

Chef Vicky Lau

2 Michelin Stars 2024

Creative cooking

My philosophy: Cooking and presenting a dish is like gifting a precious gift to my customers. As a chef we play a humble role of paying homage and ode to the ingredients given to us.

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Dietary preferences

Air-conditioned

2 Michelin stars 2025

East-meets-West cuisine

superb wine list

Creative to the core, chef Vicky Lau has made cooking her platform for artistic expression. Trained in graphic design before taking the path of gastronomy, she conceives her dishes as “stories that can be eaten”, creating with each one a sensorial and emotional experience. The finest ingredients are selected to deliver a revisited Chinese cuisine with a hint of French influence, as in the “Ode to foie gras”, where Miéral duck is sublimated with a foie gras mousse and plum sauce. Great attention is given to the remarkable wine list, as well as to the restaurant’s discreet and elegant decor and the staging of the dishes.

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Chef

Vicky Lau

Read stories of the property

2021-06-15

“The ecological situation is one of the most important things.”

After a year-long review, it has become clear that sustainability must become even more of a main course issue in the culinary philosophy and style of Relais & Châteaux chefs. Aware of the key role she plays, chef Vicky Lau of Tate Dining Room in Hong Kong shares precisely this commitment.

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2021-05-12

"Embarking on New Journeys"

Four members of the association — from Mexico to Hong Kong and all the way to the European countryside — share their hope for the future as Relais & Châteaux properties gradually reopen throughout the world.

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