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"eight-course menu that treads the boundary between

French and Chinese cooking in a feminine, sophisticated way. Each dish is an ode to an ingredient, mostly locally sourced..."

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"The finest ingredients are selected to deliver a revisited Chinese cuisine with a hint of French influence. Great attention is given to the remarkable wine list, as well as to the restaurant’s discreet and elegant decor and the staging of the dishes."

THEN and NOW 
2012 - 2022

We are celebrating a decade of milestones with a special Then & Now
Anniversary Menu 
for lunch and dinner from 8th September onwards.
Then & Now
celebrates the evolution of both Chef and Cuisine, showcasing the restaurant’s

most popular – and most formative – dishes over the years.

Ode to Crab

We utilise two types of locally-caught crab: Flower Crab for the structure, and Green Crab for the bisque. The combination of caviar and seaweed creates a harmonious range of flavours from the sea, enlivening the palate. This salad builds in intensity, from earthy to salty and umami flavours; and from sharp to soft and creamy textures

Ode to Crab 2014 - Tate Dining Room

2015

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2022

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MICHELIN Guide Hong Kong Macau - Two MICHELIN Stars - 2022

 

WORLD'S 50 BEST RESTAURANTS - Asia's Best Female Chef Award - 2015

 

HONG KONG TATLER - Best Interior Design, Top 20 Most Impactful Restaurants of Hong Kong - 2022, Asia’s Most Influential List 2021

 

THE BEST CHEFS AWARD - No. 49 - 2021

 

THE BEST CHEF FOOD ART AWARD 2021 

 

OAD TOP ASIA RESTAURANTS - No. 47 - 2022

 

HARPER’S BAZAAR HONG KONG - Visionary Women Award 2021

 

PRESTIGE HONG KONG - Women of Power 2021

RELAIS & CHÂTEAUX - Member

 

FEEDING HONG KONG - Board of Directors