{"id":67309,"date":"2026-07-09T11:38:01","date_gmt":"2026-07-09T03:38:01","guid":{"rendered":"https:\/\/sgbuzz.com\/?p=67309"},"modified":"2026-07-09T11:38:01","modified_gmt":"2026-07-09T03:38:01","slug":"on-the-menu-its-goodbye-to-chef-vicky-laus-tate-dining-room-but-not-for-long","status":"publish","type":"post","link":"https:\/\/sgbuzz.com\/?p=67309","title":{"rendered":"On the Menu | It\u2019s goodbye to chef Vicky Lau\u2019s Tate Dining Room, but not for long"},"content":{"rendered":"<p><br \/>\n<\/p>\n<div id=\"\">\n<p datatype=\"p\" data-qa=\"Component-Component\" class=\"e8zc9q40 css-1c6uqr6 ec74h0k1\">Chef Vicky Lau\u2019s Tate Dining Room, which first opened in 2012 on Elgin Street in SoHo, on Hong Kong Island, has survived plenty over the years, riding waves of food trends and challenges both social and economic.<\/p>\n<p datatype=\"p\" data-qa=\"Component-Component\" class=\"e8zc9q40 css-1c6uqr6 ec74h0k1\">It transformed from a small bistro-like venue, where its \u201cedible stories\u201d concept was outsize for its square footage and 26 covers, to a sweeping, 2,200 sq ft two-tiered space on Hollywood Road.<\/p>\n<p datatype=\"p\" data-qa=\"Component-Component\" class=\"e8zc9q40 css-1c6uqr6 ec74h0k1\">What is remarkable about Lau, then, is how her cuisine has felt like a steady presence over the past 14 years. I have had the privilege of dining at Tate numerous times over its lifespan \u2013 many as a guest, but in earlier days, as an anonymous reviewer \u2013 and can chart its evolution through the years.<\/p>\n<p datatype=\"p\" data-qa=\"Component-Component\" class=\"e8zc9q40 css-1c6uqr6 ec74h0k1\">Lau\u2019s initial offering hinted at a time when chefs were excited to expand their repertoire by fusing the best of European technique and prime produce from Japan; early dishes sang along the lines of foie gras <em data-qa=\"ContentSchemaRender-defaultRenderMapFunctions-Component\" class=\"css-1mniedq ex3nmsa15\">somen<\/em> and smoked salmon confit, or Kagoshima beef with miso potato pur\u00e9e.<\/p>\n<div class=\"image-inline-container e1a5rv550 css-1llrc1m e1yqhwb40\" data-qa=\"Component-renderMap-StyledDiv\">\n<div class=\"image-inline caption e1fvabeq0 css-19sk4h4 ea9pn0s0\" data-qa=\"Component-Container\">\n<figure class=\"image-inline caption ea9pn0s1 css-1qeofuq e1gf69pb0\" data-qa=\"ArticleImage-ArticleImageContainer\">\n<div data-qa=\"ArticleImage-handleRenderImage-ImageContainer\" class=\"css-bjn8wh e1gf69pb3\"><img decoding=\"async\" alt=\"Chef Vicky Lau in the kitchen at Tate Dining Room. On June 27, Tate completed its final service in the space it called home for the past nine years.\" data-qa=\"BaseImage-handleRenderImage-StyledImage\" class=\"e1gf69pb2 css-6ikqhs e445x7d0\" loading=\"lazy\" src=\"https:\/\/img.i-scmp.com\/cdn-cgi\/image\/fit=contain,width=1024,format=auto\/sites\/default\/files\/d8\/images\/canvas\/2026\/07\/08\/aa1e6be3-da40-4b48-b960-3c2eb459e9da_f2509dfe.jpg\" title=\"Chef Vicky Lau in the kitchen at Tate Dining Room. On June 27, Tate completed its final service in the space it called home for the past nine years.\"\/><\/div><figcaption data-qa=\"ArticleImage-DescriptionContainer\" class=\"css-1bj5zno e1gf69pb1\">Chef Vicky Lau in the kitchen at Tate Dining Room. On June 27, Tate completed its final service in the space it called home for the past nine years.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n<div class=\"image-inline-container e1a5rv550 css-1llrc1m e1yqhwb40\" data-qa=\"Component-renderMap-StyledDiv\">\n<div class=\"image-inline caption e1fvabeq0 css-19sk4h4 ea9pn0s0\" data-qa=\"Component-Container\">\n<figure class=\"image-inline caption ea9pn0s1 css-1qeofuq e1gf69pb0\" data-qa=\"ArticleImage-ArticleImageContainer\">\n<div data-qa=\"ArticleImage-handleRenderImage-ImageContainer\" class=\"css-bjn8wh e1gf69pb3\"><img decoding=\"async\" alt=\"(From left) A medley of mushrooms set inside a \u201cgunkan\u201d of purple potato, pan-seared Normandy scallop with Oscietra caviar and coconut sauce, and steamed snow crab with consomm\u00e9 jelly and sea urchin. Photos: Charmaine Mok\" data-qa=\"BaseImage-handleRenderImage-StyledImage\" class=\"e1gf69pb2 css-6ikqhs e445x7d0\" loading=\"lazy\" src=\"https:\/\/img.i-scmp.com\/cdn-cgi\/image\/fit=contain,width=1024,format=auto\/sites\/default\/files\/d8\/images\/canvas\/2026\/07\/08\/4f7e6aea-d3dd-4b48-af68-3cb0cc6da199_b5c06b95.jpg\" title=\"(From left) A medley of mushrooms set inside a \u201cgunkan\u201d of purple potato, pan-seared Normandy scallop with Oscietra caviar and coconut sauce, and steamed snow crab with consomm\u00e9 jelly and sea urchin. Photos: Charmaine Mok\"\/><\/div><figcaption data-qa=\"ArticleImage-DescriptionContainer\" class=\"css-1bj5zno e1gf69pb1\">(From left) A medley of mushrooms set inside a \u201cgunkan\u201d of purple potato, pan-seared Normandy scallop with Oscietra caviar and coconut sauce, and steamed snow crab with consomm\u00e9 jelly and sea urchin. Photos: Charmaine Mok<\/figcaption><\/figure>\n<\/div>\n<\/div>\n<div datatype=\"p\" data-qa=\"Component-Component\" class=\"e8zc9q40 css-1xdhyk6 ec74h0k0\">Several years later, Lau would share that she was starting to \u201cmove towards other Asian influences \u2026 there are no rules, and there are so many cultures\u201d. A turning point felt like it came circa 2018, when Lau had her first child. <span data-qa=\"Component-Text\" class=\"css-0 ef9u0v00\">She told the SCMP<\/span> that the experience gave her a new-found appreciation for <span data-qa=\"Component-Text\" class=\"css-0 ef9u0v00\">traditional Chinese medicine<\/span>, ingredients and techniques.<\/div>\n<\/div>\n<p><br \/>\n<center><br \/>\n<br \/><a href=\"https:\/\/www.scmp.com\/lifestyle\/food-drink\/article\/3359802\/its-goodbye-chef-vicky-laus-tate-dining-room-not-long?utm_source=rss_feed\" target=\"_blank\" rel=\"noopener\">Read Full Article At Source <\/a><br \/>\n<center\/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Chef Vicky Lau\u2019s Tate Dining Room, which first opened in 2012 on Elgin Street in SoHo, on Hong Kong Island, has survived plenty over the&#8230;<\/p>\n","protected":false},"author":1,"featured_media":67310,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fifu_image_url":"","fifu_image_alt":"","footnotes":""},"categories":[33],"tags":[809,5970,5049,26221,2702,739,1096,23987,21087],"class_list":["post-67309","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bored-interesting","tag-chef","tag-dining","tag-goodbye","tag-laus","tag-long","tag-menu","tag-room","tag-tate","tag-vicky","wpcat-33-id"],"_links":{"self":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/67309","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=67309"}],"version-history":[{"count":0,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/67309\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/media\/67310"}],"wp:attachment":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=67309"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=67309"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=67309"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}