Name: TATE Dining Room
Address: 上環荷李活道210號地鋪及1樓, 香港
Telephone: +85294682172
Price range: $$$$
Rating: 4.4

推薦六道菜的素食午餐($1180),價錢已包茶配，主廚維琪巧妙地將蔬果結合法國烹調技術,將素食完全提升到另一個層次,佩服佩服。中西合璧素餐單,所用到的蔬果種類非常多,炸芋角配黑松露、法式皮蛋蓉、煙熏娃娃菜、炸舞茸菇、九年生甜百合配搭竹笙及日本蕪菁、白蘆筍、番茄比賽腐竹、紅燒猴頭菇等......味道及擺盤都有驚喜。

TATE Dining Room

2026美食林榜單

週末午餐性價比相當高。服務很好，裝飾很優雅。海港景色也令人驚嘆。

2023美食林榜單

2026  Global 100 – 高級餐廳

這裡的菜都很精緻，小小的一盤，一兩口的分量。炭火厚切叉燒好厚一塊叉燒，炭火烤所以帶來了燒烤的香味。龍井菊花煙乳鴿龍井茶和菊花的香氣賦予了乳鴿肉獨特的芳香，煙燻乳鴿肉質更加鮮嫩。蟛蜞膏柚皮冬瓜蟹黃的鮮甜與柚皮的酸香相襯，冬瓜又很清爽，這道菜既有鮮美的海鮮風味，食材又巧妙搭配。雞油花雕蒸花蟹配陳村粉花蟹的鮮甜與花雕酒的香氣相互融合，陳村粉的口感綿密。話梅老薑陳醋排骨話梅的酸甜味道和老薑陳醋的醇厚風味相互融合，令排骨有好獨特的滋味。魚湯白木耳浸瓜絲魚湯為有濃郁的魚香味，白木耳和瓜絲軟嫩口感，比較清淡。薑絲肥牛膶腸窩蛋煲仔飯有香濃的口味和豐富的飽足感。每道菜都帶有獨特的風味和口感。

主打融合菜式的法日混合餐廳，賣的食物都很精緻，所以價格較高。餐廳環境也很高級有格調，餐廳牆壁上掛著一些香港老照片，門口的招牌也很有意境。三文魚味道不錯，選用新鮮材料。

我在 Wing 餐廳的體驗非常出色，其特點是卓越的服務和精緻的美食。這些食物巧妙地平衡了經典傳統與創新技術，創造了一頓令人難忘的美食，我熱切地期待着再次品嘗。服務團隊在各個方面都表現出色，表現出對細節的高度關注和對其工藝的深刻理解。食物經過精心製作，品嘗菜單讓我們吃得很飽。雞肉是一道出色的菜肴，名副其實，而煲仔飯也是最受歡迎的。

中環四季飯店龍景軒非常好的味道。點心質素總括而言算非常好。但以服務及性價比我本人首選 天龍軒吧。相信好與壞亦逃不出各位法眼。味道是偏不得人的。

2026  Asia 100 – 高級餐廳

維姬主廚的餐廳堪稱世界一流，照片根本無法展現它的美味。

2026 China 100 – 高級餐廳

餐廳很有特色，那裡的主廚可是很出名的，裝潢漂亮，環境很亮，簡約，開放式的餐廳，主廚也是相當帥氣，服務員很耐心地給你介紹菜單，每樣食物該配什麼酒都有很好的建議，烹飪風格多變，巧妙地融合在一起，出品也是藝術感十足，口感層次豐富，環境有點擠，桌與桌之間空間不足，私密性不太理想，菜式選擇都算多，價格稍貴，可能會超出你的預算。

亞洲第一女廚經營的飯店，裏面的菜的擺盤可謂是相當的講究，上菜是放在很精緻的盒子裏面上來的，感覺是在吃法國的宮廷菜，檔次極高。

全部

附圖片評價

正面評價

這一家餐廳在上環。
聽說，是米其林餐廳，他家的擺盤非常精緻，特別是最後的這個甜品寶箱，打開的時候真的是非常的夢幻。

不過他家的食物，沒有特別讓人驚艷的味道。
感覺都是中規中矩。
不過我個人比較喜歡他們家的茶，套餐選擇了Tea Paring，有四款茶可以嘗試，這四款茶都非常清香。

價格，人均大概在1800左右，真的也是不便宜。

服務
服務感覺中規中矩，他們有自己的一套流程去介紹每一道餐，但是感覺他們並沒有什麼熱情，就像是機器人背書一樣。#香港美食 

香港

中國

香港蓮花池寶盒箱—中西合璧料理

香港美食

有人為摘星而來， 我為重溫那場白蓮花綻放的儀式回來，是來自米芝蓮三星的優雅🌟

若問為何三訪 Tate the Dining Room？答案藏在那輛 「會開花的梳妝檯」，鍍金櫃門輕啟，一遍荷塘月色，睡蓮花芯的棒棒糖；巧克力石春。再來一盞白蓮茱儀式 ，滾水傾注，白蓮在玻璃碗中甦醒，茶霧彌漫，托起一室清雅。

這不是用餐，是一首蓮的詩篇

前菜amuse-bouche 用「玻璃扇面」盛著三闕精巧小點！已經沉淪！

▫️ODE TO CENTURY EGG
皮蛋慕斯配蟹肉，細緻的米醋果凍如琥珀。一個極致的開胃菜！

 ▫️ODE TO ASPARAGUS
白蘆筍乳酪搭配烤綠蘆筍，雲南火腿和魚子醬，再加上白酒醬汁的點綴，都是春天的味道

▫️ ODE TO MUSHROOM
慢煮香菇搭配土菇燉菜和糯米，再配上罕見的雲南樹上花和紅木耳，每一口都充滿大自然的馨香。獨家調制的香菇茶更是讓這道菜的層次更加分明

▫️ODE TO SCALLOP
扇貝豆腐藏在翠綠的西葫蘆花中，搭配鮑魚、扇貝、龍蝦和香滑的椰子扇貝醬，如同一朵綻放的花朵

▫️ ODE TO GROUPA
炭烤斑點藍石斑搭配法式魚湯，魚肉鮮嫩，湯汁濃郁

▫️ODE TO LAMB
羊架搭配柑橘羊肉汁和蒙古韭花醬，番茄雪葩是味蕾的休止符 ！羊脊肉造成羊肉餃子！一肉兩吃

▫️ODE TO SAKURA
櫻花蛋白霜裹住荔枝慕斯，樹莓雪葩咬碎春日的酸，是春日的甜

#finedining #finedininghk #米芝蓮 #tate 

Date by TATE (Delivery)

Tate的優雅 🪷 是連一顆糖都活成藝術的偏執✨

finedining

finedininghk

米芝蓮

tate

#timetotravel

To celebrate my 23rd birthday, my boyfriend and I went for a seven-course dinner at Tate Dining Room in July. Tate Dining Room is a Chinese x French fusion fine dining, each dish is an “Ode to” a specific ingredient. All the courses were indeed poetic, the favours in every dish are very well balanced and you can truly taste the “main character” of each dish.

Our first course was “Ode to Tomato”, which is a terrine of smoked tomato and bitter gourd with shiso pesto and parmesan tuile.

The second course was “Ode to Seabass”, which is a charcoal grilled sea bass with green olive sauce and lemongrass foam.

Followed by the third course, which was “Ode to Kumquat”. It is a warm Hokkaido scallop accompanied by Aged Kumquat Grenobloise- style sauce. We were told by the sommelier that Chef Vicky Lau’s hometown is Chaozhou/ Chiuchow (潮州), therefore she uses Kumquat from Chaozhou in this dish to pay tribute to her hometown.

The fourth course was “Ode to Tofu”. It was a homemade truffle tofu with seasonal mushroom and mixed herbs.

The two main courses were “Ode to Blue Lobster” and “Ode to Lamb”. The Blue Lobster was served in a steamed rice roll accompanied with scallion ginger cream and oyster lobster sauce. And the Lamb was raised with Sichuan pepper. Both of these mains formed a lasting memory in my mind!!

To end, we were served a dish called “Ode to Summer Fruits”. It was Lychee Cream with Raspberry Sorbet plated with a yoghurt meringue and muscat grape on top.

As for the petite four “Ode to Zen Garden” which was served in the Tate’s signature mignardise chinoserie trolley.

Tate Dining Room is definitely on the more expensive side of the spectrum but I would definitely recommend visiting for special occasions.



A Michelin Two Stars Restaurant in Hong Kong 🇭🇰 

timetotravel

Michelin ⭐️⭐️ Part (I)

Tate Dining Room is helmed by the award-winning Chef Vicky Lau, who was also named Best Female Chef 2015 
TATE’s “edible stories” concept pays homage to Pablo Neruda’s All the Odes collection. Culminating into a series titled Edible Stories, combining East and West, past and future, precision and innovation in your gastronomic experience.

The ‘Ode To’ menu series is an in-depth study of a single ingredient which leads to a final thesis exploring all facets that make-up the subject. Tate offers two set menus which are equally artistic and impeccable. I opt for the Bamboo menu this time, main dishes are stated below, tbc in part (II) for the desserts and verdict 

Bamboo - 6 course Degustation
HKD 1680 per person

I. ODE TO CRAB
Handmade Crêpes layered with Scallion Cream, Fresh Flower Crab, Sweet Shrimp and Ossetria caviar

II. ODE TO RAZOR CLAM
Razor Clam Sabayon with Seasonal White Asparagus

III. ODE TO SOY SAUCE
Grouper Fish with Steamed Fish Style Soy Sauce

IV. ODE TO SCALLOP
Warm Hokkaido Scallop with Sauce of Scallop & Caviar

V. ODE TO PIGEON
Smoked Breast of Pigeon accompanied with Pigeon Leg Confit in Chicken Wing and Poultry Consommé

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#浪漫約會餐廳