Dining at Tate Dining Room and Bar is an indulgence for the taste buds as it is for the visual senses. Newly reopened in its revamped location on Hollywood Road by critically acclaimed chef Vicky Lau, who earned a coveted Michelin star and the title of Asia's Best Female Chef in 2015, the demurely elegant restaurant incorporates stories from the chef's unique background into its "edible stories" prix-fixe menus.
Just a few weeks ago, Poem Patisserie opened in the gorgeous gallery-esque ground floor of Tate. Cakes displayed in the tranquil white space look like museum art pieces, full of whimsy and delicate precision. Working alongside Pastry Chef Nocar Lo, Chef Lau creates pastries based on thematic flavours, with a new chapter unveiled every six months.
For the first chapter of Poem's story, Chef Lau has been inspired by classic local flavours from dim sum and Chinese sweet soups. Aged mandarin peel, miso custard, snow chrysanthemum cream, oolong tea and pandan are just some of the flavours that have been incorporated into these delectable treats.
Bite-sized variations of the cakes are also available for those with a hankering for every flavour. The patisserie offers a set of eight small cakes for $250 and medium cakes large enough to share amongst 4–6 guests for $450. Large celebratory cakes are priced at $750 and would make 6–10 guests very happy indeed.
Refreshing bottles of cold-brew coffee and tea and mocktails are available alongside house-bottled still and sparkling water to cool down on a searingly hot Hong Kong summer day.
G/F, 210 Hollywood Road, Sheung Wan, 2555 2550