[Hong Kong, 14 October 2026] For those days when the afternoon is yours, TATE has now opened its doors for lunch service on Fridays and Saturdays, mirroring the same exacting standards as at dinnertime. Guests may choose from the five-course or eight-course tasting menu, both offering a complete journey through Chef Vicky Lau's culinary language: Cantonese in soul, classical French in structure, and entirely singular in expression.
[Hong Kong, 14 October 2026] For those days when the afternoon is yours, TATE has now opened its doors for lunch service on Fridays and Saturdays, mirroring the same exacting standards as at dinnertime. Guests may choose from the five-course or eight-course tasting menu, both offering a complete journey through Chef Vicky Lau's culinary language: Cantonese in soul, classical French in structure, and entirely singular in expression.
The Celadon Menu (HK$2,280 per guest) opens with the Salé & Century Egg and a warm Brioche with fermented tofu butter and sesame soy cream, before moving into the kitchen's signatures: Ode to Crab, a steamed snow crab with bisque mousse and Oscietra caviar; and Ode to Fish, charcoal-grilled kinki with an aged kumquat grenobloise sauce that draws equally from Lyon and from Hong Kong. Guests then choose between the savoury depth of the Ode to Abalone, a modern interpretation of the classic Buddha Jumps Over the Wall recipe featuring Wando abalone, seared scallop, and sirloin in supreme soup — or the quieter intensity of the Ode to Mushroom, a medley finished with mushroom consommé.
The menu crescendoes with a choice of main: the clay-baked Ode to Pigeon with preserved mustard cabbage and hairy fig pigeon jus, or Ode to Beef, bringing together Hanwoo Beef 1++ rib eye and short rib with fragrant beef consommé. Finally, the Ode to Flora rounds out the lunch with a magnolia mousse paired with sweet rice wine soy milk gelato.
The Porcelain Menu (HK$2,880 per guest) extends the journey further. In addition to the above, guests are treated to both the Ode to Abalone and the Ode to Mushroom as well as a palate-cleansing six-herb sorbet with gooseberry marmalade and jasmine foam before the dessert course.
For tables wishing to supplement either menu, the Ode to Lobster — a bamboo charcoal blue lobster with scallion lobster jus — can be ordered for HK$880 per portion, and is recommended for tables of between one to three guests.
Both menus can be paired with the sommelier’s selection of wine or tea pairings, the latter offering a nuanced dive into the expansive realm of traditional Chinese teas. The tea pairing is an invitation to reconsider tea as a fine dining companion: each cup chosen to echo or counterpoint the course it accompanies, from the mineral brightness of the crab to the earthier register of the mushroom consommé.
TATE is located at G/F, Evora Building, 68 Lok Ku Road, Sheung Wan, Hong Kong. Reservations for lunch are now open on Fridays and Saturdays.
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TATE and Cheffe Vicky Lau press kits and images:
For a media kit please click HERE
For high-res images please click HERE
For more information, please contact COMPANION:
Gavin Yeung - gavin@companioncommunications.com
June Heung - june@companioncommunications.com
Jacqueline Shutt - jacqueline@companioncommunications.com
Sneha Rupani-Nagpal - sneha@companioncommunications.com
About Cheffe Vicky Lau
Vicky Lau is the chef-proprietor of two-Michelin-starred TATE and one-Michelin-starred MORA in Hong Kong. Named Asia’s Best Female Chef in 2015, Chef Vicky has spent over a decade redefining modern Hong Kong cuisine. At TATE’s new Lok Ku Road home, she has embraced an intuitive return to her roots – blending deep Chinese seasonality and classical French technique with her lifelong passion for artisanal ceramics to craft an enduring culinary narrative. Vicky’s culinary repertoire now encompasses TATE, MORA, date by TATE, AN Soy, and most recently, JIJA by Vicky Lau. Beyond the kitchen, Vicky is dedicated to promoting social and environmental responsibility in the food industry, advocating for sustainable practices and supporting local communities.
About Romain Herbertreau
A native of Aix-en-Provence in France, Romain Herbreteau is the managing director of TATE. Originally trained in the culinary and pastry arts, Romain transitioned to front-of-house operations and sommelier work in Paris. He later spent seven years in Tokyo as the Director of Operations of a high-end restaurant group, launching six acclaimed venues and managing investor relations across Japan. In 2020, Romain relocated to Hong Kong to join Cheffe Vicky Lau. Today, he steers TATE’s operations, administrative logistics, and beverage program – providing the precise organisational backbone that allows their shared passion for artisanal craftsmanship and thoughtful culinary innovation to thrive.
About TATE
Founded in 2012 by Chef Vicky Lau, the two-Michelin-starred TATE 態邸 is an acclaimed pillar of Hong Kong’s fine-dining landscape. Now located in a permanent, multi-story residence on Lok Ku Road, TATE 態邸 balances creativity, craft, and science in a form of haute cuisine that is rooted in the flavours and traditions of Hong Kong, yet expressed through the precision of classical French technique. Every element of the TATE experience — from the ingredients sourced to the ceramics that hold them — is chosen with deliberate care. The result is a dining journey that is at once intimate and expansive, familiar and simultaneously revelatory.