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Tate
Chinese French
Each course at this intimate tasting-menu restaurant is built as an "ode" to a single ingredient, Vicky Lau's way of making French technique answer to Chinese instincts. The room is small and quietly beautiful, all soft neutrals and botanical wallpaper. It holds two Michelin stars, and the cooking earns the weight of the concept rather than hiding behind it.
The awards strongest first
- Michelin Guide 2 Stars
- South China Morning Post 2026 · 100 Top Tables
- The 50 The 50 Discovery
One number, weighted & current 91
How we scoreThe dishes from the writeups
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Crab and pepper bisque
“Successful dishes include the Ode to crab opening course – which pairs steamed snow crab with consommé jelly, and crab and pepper bisque with peanut sprouts – and the pan-seared Normandy scallop with Osciètra caviar and a coconut sauce.”
South China Morning Post, 2026 -
Pan-seared normandy scallop
“Successful dishes include the Ode to crab opening course – which pairs steamed snow crab with consommé jelly, and crab and pepper bisque with peanut sprouts – and the pan-seared Normandy scallop with Osciètra caviar and a coconut sauce.”
South China Morning Post, 2026 -
Ode to quail
“Each dish is an ode to a timeless ingredient, such as the ode to quail: a delicate arrangement of Shaoxing wine-marinated quail that is first roasted, then paired with sticky rice and a spiced poultry reduction.”
The 50 -
Steamed snow crab
“Successful dishes include the Ode to crab opening course – which pairs steamed snow crab with consommé jelly, and crab and pepper bisque with peanut sprouts – and the pan-seared Normandy scallop with Osciètra caviar and a coconut sauce.”
South China Morning Post, 2026
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