Two-Michelin-starred TATE Dining Room moves to a new address, reopening in stunning style in Sheung Wan this August!

This move is more than a change of space; it marks chef Vicky Lau’s return to the essence of craftsmanship. From Elgin Street in SoHo to Hollywood Road, and now the ground floor of the Evora Building on Lok Ku Road, TATE Dining Room has remained committed to telling local Hong Kong stories through classic French techniques. The restaurant has announced that reservations will open on August 14.

A tranquil space blending contemporary aesthetics with a woman’s perspective

The first thing you notice upon entering the new location is its soft yet precise sense of quiet. This elegant, two-story residence is the product of chef Vicky Lau’s collaboration with Chris Shao, a designer based in New York and Shanghai. For his first restaurant project in Hong Kong, Shao deftly captured the female chef’s distinctively nuanced perspective. Rather than relying on surface decoration, he embeds beauty in the details.

Ceramic patterns on the floor, custom furniture echoing the curves of porcelain, and service carts that integrate perfectly with tableside service lend every corner a quiet sense of luxury. Most arresting are the bespoke ceramic vessels on the table, incorporating soil from Lau Fau Shan and cuttlebone. They subtly bring Hong Kong’s geographic textures to the table, becoming one-of-a-kind artworks within the space.

A profound dialogue between French precision and Chinese seasonality

The fully upgraded kitchen includes a Chinese wok station and a dedicated fermentation corner, allowing the restaurant’s signature dishes to evolve further. The new version of “Ode to Lobster” features French blue lobster and local green lobster from the restaurant’s live tanks, paying tribute to the Cantonese tradition of preserving seafood’s freshness. Meanwhile, the technically demanding “Ode to Scallop” makes an elegant return as a soufflé.

For diners drawn to ingredients from the earth, “Ode to Mushroom” is sure to be a highlight. A silky, slow-simmered mushroom sauce is paired with a rich, fermented mushroom sauce and served in a dark, mountain-clay ceramic plate with a leather-like texture, expressing nature’s pure flavors. “Ode to Pigeon,” a tribute to the age-old beggar’s chicken, is wrapped in red clay and slow-roasted to lock in its abundant juices, giving each bite remarkable depth.

The ultimate hospitality, returning to its roots

Beyond the impressive cuisine, the new space’s wine cellar holds more than 1,200 bottles of fine French wine, presented alongside Chinese tea culture to create harmonious pairings throughout the dining experience. The private dining room accommodates up to 10 guests, offering highly intimate, attentive service, with the kitchen’s full efforts focused on a single table.

A truly moving fine-dining experience often lies in intangible details. More than simply a matter of flavor, TATE Dining Room’s new home is like a journey in search of its roots, setting aside unnecessary noise to focus on traditional craftsmanship and the natural seasons. The restaurant will officially open in August. Those interested may want to plan ahead and experience this quiet luxury unique to Hong Kong for themselves.

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