we haven't had a long talk like this ever since i moved out 👩❤️👩
Nothing is more important than spending quality time with family and great food
Signature #VolauVent - sea bass swimming in flaky puff ring with smooth lobster bisque
Ever since I started making my own bread, I have paid more attention to the bread offered by restaurants. Chef Vicky Lau chose to focus on two types of bread (sourdough and brioche) in this menu by serving them alone rather than leaving you a wide selection of bread in a basket for you to guess and fill your stomach at the beginning.
The refreshing yoghurt with beetroot juice and mini sourdough with seaweed (kombu) butter are great hors d'œuvres to kick start this tasty and poetic journey. The ceviche has been elevated to a next level by the scallop espuma with a funny distraction of rice paper. This local female chef cleverly made brioche with purified fermented tofu (腐乳) butter as a palate cleanser. The pan-fried amadai (tile fish) with sweet corn and salted egg may seem to have taken an inspiration from 粟米班腩 of street restaurants, it is delicious and crunchy.
The other courses/ Odes (as how Vicky called them) are good and artistically presented.
Tate also offers a vegetarian menu which is not commonly seen in the market.
Decor is feminine. Portion is about right for me. #Tate#AlltheOdes#femalechef#michelin