Our Cheffe Founder
VICKY LAU
Vicky Lau, the chef-proprietor of TATE in Hong Kong, has spent over a decade exploring what modern cuisine in Hong Kong means. A former graphic designer who traded storyboards for stockpots, Vicky approaches cooking much as she once approached design — always learning, guided by a love of narrative, balance, and gastronomy.
Over the years, her culinary family has slowly grown to include TATE, MORA, TATE PATISSERIE, AN Soy, and JIJA by Vicky Lau — each a small expression of a different curiosity. Beyond the kitchen, Vicky hopes to do her part in encouraging social and environmental responsibility in the food industry, supporting sustainable practices and the local producers and communities whose work makes her own possible.
ODE TO INGREDIENTS
OUR (RE)OPENING MENU
As TATE reopens in its new home, Cheffe Vicky Lau and her team present an eight-course tasting menu "Porcelain Menu" that continues her signature ‘Ode to Ingredients’— reimagined for this next chapter.
Vegetarian options won't be available during our soft opening period.
"Each day, we are reminded of the privilege of working with exceptional produce."
WHERE INGREDIENT MEETS TECHNIQUE
At TATE, the ingredient is never a supporting act — it is the story itself.
Cheffe Vicky Lau's Ode To menu series is a quiet study in devotion: one ingredient, contemplated in its entirety — its history, its texture, its untold possibilities. Each dish is an exercise in restraint and reinvention, an invitation to see the humble anew.
And behind every plate, a relationship — with farmers, artisans, and producers across the world who share our conviction: that even the simplest ingredient, given time and attention, reveals something extraordinary.
"Savour the quiet pursuit of perfection."
Where Craft Meets Refinement
We believe cooking lives at the intersection of art, craft, and science — a discipline of the hands, guided by the heart.
Each dish begins with a simple question: how do we honour this ingredient at its finest? From there, nothing is left to chance.
Every course, every pairing, every pause between them is considered — so that
food and wine speak in one voice, and each moment unfolds as it should.
Hospitality, to us, is a quieter art still: generous without excess, attentive without intrusion. Our role is simply to hold the space — so that you
and your companions are free to savour the evening, and each other's company.
"Your roots are your anchor in the ever-changing world."
THE ART OF DUALITY
Every dish at Tate lives in the space between two truths: that tradition must be honored, and that it must never stand still.
Cheffe Vicky Lau draws from Hong Kong's layered culinary heritage
— Cantonese, Chaozhou, Shanghainese —
not as ingredients to blend, but as a foundation to build upon.
Classical technique meets intuition. Softness meets structure.
The past sits at the table with the present.
What emerges is neither one thing nor the other, but something entirely her own, a cuisine anchored by its roots and liberated by them.
They recommend us
Where craft meets celebration.
DISCOVER MORE ABOUT US
Nestled on Upper Lascar Row, Mora serves hyper-seasonal, sustainability‑driven dishes that spotlight house‑made soy in texture‑focused creations by Cheffe Vicky Lau.
Located on the 15/F of the Kimpton in TST, JIJA channels the warmth of Southwest China—named for the cheerful chatter “zi4 zi1 zaa4 zaa4 吱吱喳喳”—bringing people together over food, tea, and conversation.
Named for tofu’s legendary inventor, Western Han prince Liu Ān, Ān 安 is Cheffe Vicky Lau’s soy‑focused brand producing soy milk, tofu, and other soy products.
Since spring 2026, Cheffe Vicky Lau and the Qatar Airways culinary team have been co‑creating refined in‑flight dining.
As a director of Feeding Hong Kong, Cheffe Vicky Lau supports the charity’s mission to curb food waste and deliver surplus food to those in need.
TATE Pâtisserie is the pastry online shop of TATE, crafting delicate cakes, tarts, and baked goods focused on seasonal fruits and premium ingredients.