TATE Dining Room

Recommended for a six-course vegetarian lunch ($1180), the price is already tea-packed, and chef Vicky cleverly combines fruits and vegetables with French cooking technology to take the vegetarian food completely to another level, admiring. Chinese and Western combination vegetarian menus, the variety of fruits and vegetables used is very large, fried potato horn with black truffle, French-style egg tart, smoked baby vegetables, fried mushrooms, nine-year-old sweet lily with bamboo shoots and Japanese bamboo shoots, white asparagus, tomato competition rot bamboo, Braised monkey head mushrooms and other ...... flavor and display have surprises.

The restaurant is very special. 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 you to the menu. Every food should be equipped with any wine. There are good suggestions, the cooking style is changeable, Ingeniously integrated together, the product is also full of artistic sense, rich taste level, a bit crowded environment, insufficient space between tables and tables, privacy is not ideal, dishes are more choices, the price is slightly more expensive, may exceed your budget.

The restaurant run by the first female chef in Asia, the dishes inside are quite particular, the dishes are placed in a very delicate box, it feels like eating French court dishes, the grade is very high.

The chef Vicky calls her dish "the story that can be eaten", and the menu is presented in the form of a book, and the theme is updated every quarter. The book in my hand is called "ALL THE ODES", and the theme of the carol is presented with the theme of the eight dishes in this quarter. With peeled Kunbu tea tomatoes, wrapped in flower crab meat and kale da sauce, the tomato tastes sour and sweet after cutting, while crab meat has no fishy smell. This dish is very interesting, with the ink fish body made into a very crisp and pop-toothed ink fish noodles, and then poured into the soup made by the ink fish must, it feels like eating a bowl of soup powder, but the taste is full. The sauce, made from olive oil, is really "olive" and the salmon is topped with pickled olive leaves. This sauce makes a clever balance between heavy taste and freshness, and it is just right with the fish. This bowl of rice is used by Italian risotto, the taste will be harder than "al dente", but I didn't expect the seaweed to blend into the taste of rice, and the fat and fried to the crispy Iwate county oysters, so harmonious.

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.

When I went there, I didn't know it was Michelin. I didn't report any hope, but I felt pretty good! The quail egg has a creamy taste. I don't think it only feels delicious. The mashed potatoes are too light. The wind fried tofu refreshes the three views! The amount is really too small!