Restaurant Tate Dining Room

A French-Chinese fusion restaurant led by Vicky Lau, a Hong Kong native, New York University fine arts graduate, Le Cordon Bleu alumna and former Asia’s Best Female Chef. Highly artistic—each dish composed like a finished still life—yet boldly confident, Tate is unafraid of unconventional pairings. Century eggs are served alongside vintage Champagne; wagyu tenderloin arrives with a pepper sauce enriched by julienned offal. For over a decade, Tate has remained one of Hong Kong’s most original and visually arresting dining experiences.