Chef-patron Vicky Lau sources and applies Asia’s exclusive teas for her latest lunch offerings
After presenting lunch menus that are odes to eggs, rice, and tofu—single ingredients celebrated using her French-Chinese approach, Tate Dining Room’s Vicky Lau is renewing her Friday and Saturday lunch menu to pay tribute to the versatility of tea, sourced exclusively from all around Asia. Available during lunch service on Fridays and Saturdays, Lau’s new tea-themed lunch menu adopts Asia’s most celebrated brews to complement each of the seven courses. Each featured tea will be brewed in small batches and served cold or warm for pairing throughout the various courses.
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Lau’s ode to tea journey is designed to highlight the versatility and complexity of teas, as dishes are served in a sequence to first present the lightest flavoured teas, such as Fujian white teas and Gyokuro Oku no Tsuyu green tea by Hori Shichimeien in Kyoto. These are then followed by Yunnan’s 200-year old Gushu black tea and Indian spiced chai. The menu progresses as flavours and depth of the featured tea grows. Highlights in Lau’s menu include tea-brewed soft mushroom egg; sweet shrimp, shrimp croquette, and fresh green tea leaves; French Challans duck breast with plum sauce; and masala chai tea ice cream with chocolate pastry cream and cocoa streusel. The exclusive lunch menu finishes with tea-flavoured mignardises.
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