A graphic designer by trade, chef Vicky Lau was always going to be one step ahead when it came to designing the new Sheung Wan location of her Michelin-star restaurant, Tate.
Tasking Hong Kong-based architect James Acuna, Lau has together with Acuna, produced a crisp, understated design in a sorbet palette of soft pink and natural bleached timber, softened by sensuous upholstery and subtle lighting.
Begin your journey in the street-level cake shop, before heading upstairs for the main event, where a mix of cosy booths and banquettes are embellished with steel tables custom-etched by French artist Elsa Jean de Dieu.
The best seat in the house is the chef’s table, where you can watch the kitchen whip up the eight courses from one of the two tasting menus available. We suggest plumping for ‘All The Odes’, in which Lau pays homage to a series of ingredients to include dishes such as Ode to Meat – tender Kagoshima beef tenderloin served with Jerusalem artichoke or Ode to Scallop, served as an espuma, ceviche and dried.
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