Tate Dining Room is celebrating its tenth anniversary this year—no easy feat by any measure—and to commemorate the occasion, chef Vicky Lau and her team are launching their tenth single-ingredient lunch menu dedicated to sauces. This comes after the success of other lunch menus including special menus, or odes, to tea, soy sauce, mushrooms, seaweed and more.

Recognising the undeniable importance of sauce in binding the elements of a dish together and its power to impart flavour and fragrance, Lau's latest seven-course lunch menu will be available every Friday and Saturday from now until the end of August 2022. Each course will focus on a different type of sauce, including the five French mother sauces including béchamel, velouté, espagnole, hollandaise, tomato, and other derivatives. 

The first course pairs a cauliflower velouté with marinated sweet shrimp and caviar while a creamy béchamel infused with Parmesan is incorporated in the crab gratin. Other highlights include espagnole, a brown sauce, in the form of an abalone ragout with abalone supreme sauce and puff pastry, as well as the strawberry and tomato coulis with yoghurt mousse and fresh herb sorbet.

Read more: Vicky Lau of Tate Dining Room and Mora Launches Ān, a New Line of Homemade Soy Products

In a seasonal update, Bedu has created new Middle Eastern-inspired dishes to sample this summer. The a la carte menu now offers salt-baked local carrots with lime, sumac and sheep’s milk cheese; a beetroot, instead of a classic cured beef, basturma with caramelised whey and pine nuts; truffle duck tagine with pistachio and egg; and marinated New Zealand green mussels with charcoal harissa and local lettuce. 

For lunch, the set menu—which includes a choice of three starters and the main course—also has new additions such as the three yellow chicken mousse with saffron mustard and pickled apple. There are also new main dishes of roasted local eggplant with hummus and couscous salad; charred chermoula chicken with pickled chilli, tabouli and lemon; and garlic prawn mujaddara (lentils and rice) with fennel, chilli and caramelised onions. Not forgetting the brunch menu, a new eggplant shakshuka with tomato, leek and egg and a slice of Daisy’s Honey Cake with pistachio and spiced almond milk is also available.

Don’t miss: Tatler Dining Kitchen Returns This August at KIN Food Halls with Brut and Bedu

Crown Super Deluxe introduces its new executive chef of Japanese Cuisine this week, along with three revamped teppanyaki menus. Joshua Bedell, a writer-turned-chef who traded his pen for a kitchen knife began honing his skills at restaurants such as Manhatten's Bond Street Sushi and Kisumé in Melbourne. Overseeing Black Sheep Restaurants' Japanese restaurants, Bedell will bring the finesse of marrying traditional flavours and modern techniques to Crown Super Deluxe and Fukuro.

The teppanyaki menus at Crown Super Deluxe will focus on beef, showcasing grain-fed American and Australian steaks, alongside a premium selection from small Japanese farmers that specialise in marbled beef cuts. The three menus, named Crown, Super and Deluxe vary in price, with the Deluxe offering the most, well, deluxe items. Highlights include the signature crowd-pleaser, a teppan spiny lobster in coral butter, in addition to the new teppan foie gras with grilled vegetables, and the flavourful A5 Kagoshima Wagyu beef among other dishes.

Chef Antimo Maria Merone of modern Italian restaurant Estro is working with premium online grocer, The Grocery Club, in the Box Of Wonders series of chef-curated boxes that send restaurant-quality recipes and ingredients to make a meal for two to your home. The first box is for the linguini al rosso dish created by Merone and includes everything from artisanal linguine, large Rosso di Mazara red prawns, Italian Datterino tomatoes, garlic, extra virgin olive oil, Amalfi lemon and fresh basil. The box, which is available at the-groceryclub.com, has the full recipe inside as well as a scannable code to watch chef in action so you can cook alongside him. We also hear that The Grocery Club will be working with more chefs soon.

NOW READ

Plaa, a Thai Seafood Restaurant, by ZS Hospitality to Launch This August

Interview: Chef Antonio Oviedo Has Spain on the Brain

The Pottinger Hong Kong’s New Restaurant Huso Opens—and It’s All About Champagne and Caviar