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Tate Dining Room and Bar.

Vicky Lau is a remarkable chef.  She was named Asia’s Best Female Chef in 2015.  The Tate Dining Room and Bar is the place where she blends her passion for the culinary arts, her design sensibilities and her inspirations created Edible Stories.  

Lau was born in Hong Kong, she came to the US when she was 15, and attended  a boarding school in Connecticut.  Afterwards, she graduated in Graphic Communications from New York and worked in an agency as a creative director.   Lau went back to Hong Kong to start up a project with her sister but it didn’t quite work out.  At that time two of her friends were applying to the Cordon Bleu in Bangkok, she joined them and stayed for nine months finishing up her grand diploma.  This set her on a path to pursuing her fascination with food as a platform for her artistic expression and creativity.  Curious about how a fine dining restaurant worked, Lau went to CΓ©page where she gained a strong reputation as one of Hong Kong’s rising chefs.

Lau  combines everything she knows about design and food  to open the 'Tate Dining Room and Bar', Lau creates dishes with a story in mind with food landscapes that nourish the soul.  Her amazing details echo the tools and materials used to create beautiful patterns.  Lau's food is described as an eclectic mix of French and Japanese influences in the Michelin’s guide.  Her visual presentation skills create edible stories that take guests on a journey of culinary expressionism while they eat. 

 







π’Ÿπ‘œπ“‚π‘’π“ƒπ’Ύπ“†π“Šπ‘’ π‘€π‘œπ“‡π’Ά π’Ύπ“ˆ 𝒢𝓃 π‘’π“ƒπ“‹π’Ύπ“‡π‘œπ“ƒπ“‚π‘’π“ƒπ“‰ π“Œπ’½π‘’π“‡π‘’ π’Ύπ“ƒπ“ƒπ‘œπ“‹π’Άπ“‰π’Ύπ“‹π‘’ π’Ήπ‘’π“ˆπ’Ύπ‘”π“ƒπ‘’π“‡π“ˆ 𝒢𝓃𝒹 π’Έπ“‡π’Άπ’»π“‰π“ˆπ“‚π‘’π“ƒ π“Šπ“ƒπ’Ύπ“‰ π“‰π‘œ π“…π“‡π‘’π“ˆπ‘’π“ƒπ“‰ 𝓉𝒽𝑒 π’Ήπ‘’π“ˆπ’Ύπ‘”π“ƒπ“ˆ 𝒢𝓃𝒹 π‘œπ’·π’Ώπ‘’π’Έπ“‰π“ˆ 𝓉𝒽𝒢𝓉 𝒹𝑒𝒻𝒾𝓃𝑒 𝓉𝒽𝑒 πŸ€πŸ£π“ˆπ“‰ π’Έπ‘’π“ƒπ“‰π“Šπ“‡π“Ž.

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