Examples of this include the Ode to Crab, a 2015 dish that spotlights local seafood with Hong Kong flower crab complemented by green crab bisque mousse and Oscietra caviar; Ode to Pigeon, a dish from 2018 that utilises the local cooking technique of steaming pigeon and serves it with fermented mustard green, chicken stuffing, sauce salmis, and five-spice powder; and one of Tate's most memorable dessert experiences, Zen Garden from 2014, which was originally served on a plate but is now served in the mignardise chinoiserie trolley. 

What differentiates these dishes from the past? Lau says "We've been studying sauces a lot the past few years. So I think paying attention to the sauce has really developed our cuisine. Anyone can source great items—the scallop or lobster—but the sauce is what gives a dish character and the sauce in each of our dishes is where the customer will find our character."

Looking back, Lau recalls fond memories that have stayed with her until now. "When we set everything up for the first time [on Elgin Street] and I looked into the restaurant, it was a dream come true moment. I think we've experienced a lot of things over the past 10 years and we're very thankful to all who believed in us and gave us an opportunity to try and learn from our mistakes."

When asked about how she has changed over the years, Lau ponders for a moment. "When I first started out, I was more focused on plating but over time, I started to focus more on the ingredients. The same goes for Hong Kong and the dining scene is quite different now. It has always been very vibrant but people are more concerned with where ingredients are sourced from."

"That is one of our main goals now," adds Lau "We used to shy away from using local meats and other ingredients, but now we are swapping out a lot for more homegrown produce and we will incorporate more from Hong Kong's fishermen and farmers into our menu."

On what she is currently working on, Lau also talks about being on the board of directors for local charity Feeding Hong Kong. "I first learnt about Feeding Hong Kong after I joined an event with a few chefs to cook meals out of surplus food. I found the experience so interesting and thoughtful. That's why I decided to join the board and see what we can do. I'm learning a lot about their mission to fight hunger in the city and right now, it's more important than ever."

As for what the next decade will bring, Lau hopes to continue her work with Tate Dining Room, as well as her soy-inspired restaurant Mora and soy product collection Ān. "It has been so much fun exploring the tofu world, and we hope to create more products, more texture and more flavour through tofu while incorporating this vegetarian protein into dishes. I think we've successfully opened up some minds on tofu, especially the pastry side as we've been able to manipulate the soy into the texture we want. So, we'll keep exploring that."

"I am so proud of achieving what we have done so far because Hong Kong is so fast-paced. But in the cooking world, there is always so much to learn and we will evolve again."

The anniversary menu is available from September 8 until December at Tate Dining Room. For reservations, please contact +852 2555 2172 or info@tate.com.hk

NOW READ

Hong Kong’s Newest Restaurants to Visit in September 2022

Black Sheep Restaurants to Open The Magistracy, a Multi-Storey Venue in the Restored Tai Kwun Building, This September

The Restaurants Offering the Best Views of Hong Kong