TATE Dining Room Review

It hasn't been long since Tate moved to the new address. It was originally on Elgin Street in Central. The decoration style is exquisite and unique. One flower and one scene are impressive. The old address will eat three times in total, and everyone who accompanied it will be praised every time. After moving to Sheung Wan, the dishes are still the most loved French and Japanese fusion dishes in Hong Kong. The decoration environment is not as feminine and exquisite, but the style is still small and fresh. After the Michelin addition, my expectations have become bigger. Booked on the middle of the week, there were not many guests at night. The first course after the appetizer was Hiramasa, with tomato frozen, a very French-style front dish, but the taste of tomato completely covered the taste of hiramasa. The second course is scallops, which is very creative. The same problem with scallop foam and orange-sour salmon feels is that the flavor of the supplement completely covers the main ingredients. Before the main course was served, a loaf of bread with fermented cheese was really one of my favorite foods all night. The creamy bread is in place, with fermented cheese, and every mouthful has a heavenly feeling. The first main course fried Amadai (a fish) with sweet corn and salted eggs, this dish is very innovative, sweet and salty combined with full taste, using two accessories I like very much. Basically, the whole plate is simmered. Then a main dish is abalone fillet with tuna sauce, abalone sliced, the meat is very tender, and the sauce is very rich, this is a rich taste. After that, the foie gras steamed eggs with goose meat, Hong Kong-style pepper tastes very strong, goose meat is a bit meaty and a bit old. The fourth hot dish is cherry shrimp pasta with lobster juice, cherry shrimp is very crisp, lobster sauce is rich, but the ingredients are very single, completely with cherry shrimp as the main material seems a little stingy, at least one or two pieces of lobster meat. The last main dish is pigeon meat, and the fried pigeon legs next to it feel very ordinary, even some chicken ribs. The first dessert is mango mousse with osmanthus ice cream and oolong tea smoothie, this is another dish I like, very refreshing, very suitable as the end of a meal, both the sweetness of mango mousse, and the fragrance of osmanthus, plus the refreshing taste of oolong smoothie, this dessert gives full marks! The last one is his home's logo with desserts, named Zen. Very Zen-like display, but each mouth is very sweet, and there is white sugar underneath, a bit too sweet. Overall, the experience of Tate's new store is not as good as the old store. The speed of serving food is too fast, resulting in the feeling that I am not full when I am in the restaurant. I have actually eaten a lot. Many dishes are sauce taste completely covered with the taste of the main dish, like foie gras, I have not eaten a little foie gras feeling, although I like fried fish very much, but the characteristics of amadai are not reflected at all. It is worth mentioning that there are many Chinese flavors here, including fermented cheese, salted egg-flavored fish, octagonal steamed eggs, sweet-scented ice cream, oolong tea smoothie. In addition, the cocktail is very delicious. The original plate is also very innovative, now the plate is ordinary, but the taste is very good, I suggest you order a few cups to try.