TATE Dining Room

I recommend the six-course vegetarian lunch ($1180), which includes tea. Chef Vicky skillfully combines fruits and vegetables with French cooking techniques, taking vegetarian food to another level. I admire her. The vegetarian menu combines Chinese and Western elements, and uses a wide variety of fruits and vegetables, such as fried taro with black truffle, French preserved egg puree, smoked baby cabbage, fried maitake mushrooms, nine-year-old sweet lily with bamboo fungus and Japanese turnip, white asparagus, tomato with yuba, braised hericium erinaceus, etc. The taste and presentation are all pleasant surprises.

The restaurant is very distinctive, the chef there is very famous, the decoration is beautiful, the environment is very bright, simple, open restaurant, the chef is also very handsome, the waiter is very patient to introduce the menu to you, there are good suggestions on what wine to pair with each food, the cooking style is varied and cleverly integrated, the products are also very artistic, with rich taste, the environment is a bit crowded, there is not enough space between tables, the privacy is not ideal, there are many choices of dishes, the price is a bit expensive, it may exceed your budget.

The restaurant is run by Asia's No. 1 female chef, and the presentation of the dishes is quite exquisite. The dishes are served in very delicate boxes, and it feels like eating French court cuisine, which is of extremely high quality.

Tate has just moved to its new address. It was originally located on Elgin Street in Central. The decoration style is exquisite and unique. Every flower and every view is impressive. I ate at the old address three times, and every time the accompanying people praised it. After moving to the new address in Sheung Wan, the dishes are still the most popular French-Japanese fusion dishes in Hong Kong. The decoration environment is not as feminine and exquisite as before, but the style is still fresh. With the blessing of Michelin, my expectations have become greater. I made a reservation on the same day during the week, and there were not many guests in the evening. The first dish after the appetizer was Hiramasa, which was served with tomato jelly. It was a very French appetizer, but the taste of the tomato completely overwhelmed the taste of the hiramasa. The second dish was scallops, and the presentation was very creative. Scallop foam with orange pickled fish, I feel that there is the same problem that the taste of the auxiliary ingredients completely overwhelms the main ingredients. Before the main course was served, another piece of bread with fermented bean curd cheese was served, which was really one of my favorite foods of the whole night. The texture and taste of the butter bread are very good, and with the cheese with fermented bean curd, every bite feels like heaven. The first main course was fried Amadai (a kind of fish) with sweet corn and salted egg. This dish was very innovative, with a sweet and salty combination and full of flavor. It used two of my favorite side dishes. I basically licked the whole plate clean. The next main course was abalone slices with tuna sauce. The abalone was sliced ​​thinly, the meat was very tender and chewy, and the sauce was very rich. This was a rich dish. Then there was foie gras steamed egg with goose meat. The Hong Kong-style pepper flavor was very strong, and the goose meat was a little tough. The fourth hot dish was sakura shrimp pasta with lobster sauce. The sakura shrimp was very crispy and the lobster sauce was rich, but the ingredients were very simple. It seemed a bit stingy to use sakura shrimp as the main ingredient. At least one or two pieces of lobster meat should be added. The last main course was pigeon meat. The fried pigeon legs served next to it felt very ordinary and even a bit tasteless. The first dessert was mango mousse with osmanthus ice cream and oolong tea smoothie. This was another dish I liked the most. It was very refreshing and suitable for ending a meal. It had the sweetness of mango mousse, the fragrance of osmanthus, and the refreshing taste of oolong smoothie. This dessert deserves full marks! The last dish was the signature dessert of his restaurant, called Zen. The presentation was very Zen, but every bite was very sweet, and white sugar was added at the bottom, which was a bit too sweet. Overall, the experience of Tate's new store was not as good as the old store. The pace of serving dishes was too fast, which made me feel that I was not full in the restaurant, but I had actually eaten a lot. The taste of many dishes was completely covered by the sauce of the main dish. For example, I didn't taste any foie gras in the foie gras dish. Although I liked the fried fish very much, the characteristics of amadai were not reflected at all. It is worth mentioning that there are many Chinese flavors here, including cheese with fermented bean curd flavor, fish with salted egg flavor, steamed egg with star anise flavor, ice cream with osmanthus flavor, and smoothie with oolong tea flavor. In addition, the cocktails are very delicious. The original presentation was also very innovative. Although the presentation is ordinary now, the taste is very good. I suggest you order a few to try.

I didn't know it was Michelin when I went there, so I didn't expect much, but I thought it was pretty good! The stewed eggs had a creamy taste, and I didn't feel choking, I just felt it was delicious. The mashed potatoes were too bland, and the Japanese-style fried tofu refreshed my three views! But the portion was really too small!