[Hong Kong, 3 August 2026] Third time's the charm. This August, two-Michelin-starred TATE unveils its latest and grandest evolution with a fresh identity and a new and permanent home on Lok Ku Road in Sheung Wan. Spanning two stories in the beating heart of Hong Kong’s most historic district, the third iteration of TATE is a confident declaration of cheffe-proprietor Vicky Lau's intention to hone in on her single-minded craft – and a dedication to creating an altogether rarefied dining experience for the most discerning patrons of the culinary arts.
[Hong Kong, 3 August 2026] Third time's the charm. This August, two-Michelin-starred TATE unveils its latest and grandest evolution with a fresh identity and a new and permanent home on Lok Ku Road in Sheung Wan. Spanning two stories in the beating heart of Hong Kong’s most historic district, the third iteration of TATE is a confident declaration of cheffe-proprietor Vicky Lau's intention to hone in on her single-minded craft – and a dedication to creating an altogether rarefied dining experience for the most discerning patrons of the culinary arts.
“We are returning to a genuinely artisanal approach where every element is intentional, crafted, and built to endure,” says Cheffe Vicky of the inspiration behind the transformation.
This begins first and foremost with the brand name, which has shed everything ancillary to focus on the core of Cheffe Vicky’s philosophy. Drawing from the Old English word for "cheerful" and an association in recent years with the world of fine art, TATE expresses the art of gastronomy as a delicate balance of creativity, craft, and science. This is further deepened by TATE’s Chinese name,
態邸 (Tài Dǐ): where 態 represents a dual vision of artistic form and natural ecosystems, celebrating the complete journey from soil and sea to the kitchen; while 邸 signifies a grand residence or mansion. Together, TATE 態邸 invites guests to step into an immersive atmosphere of hospitality defined by meticulous attention to detail from arrival to departure.
Since 2012, TATE has established a global reputation for its innovative cooking under the leadership of Cheffe Vicky, where the prevailing philosophy is one of deeper Chinese identity expressed through the fluency of classical French craft. TATE's journey began with its first standalone location on Elgin Street in SoHo, later evolving into a much-loved home on Hollywood Road in Sheung Wan.
“What has sustained TATE over the past 14 years is a relentless dedication to detail and continuous evolution – our guests return because they can feel the constant creativity,” says Cheffe Vicky.
“As we look forward, our focus is shifting toward a philosophy of quiet luxury and deep artistry to counter a global fine-dining scene that has become increasingly monotonous and cookie-cutter. Reflecting the life cycle of renewal and growth, the new TATE marks a return to the philosophy that originally spurred Cheffe Vicky to embark on her path: a love for the act of creation that shines through in every ingredient sourced, every sauce reduced, and every piece of clay that holds the food. This new TATE is, in many ways, a homecoming.
In this new home, guests will find the most ambitious expression of Cheffe Vicky’s culinary language to date. The food remains unmistakably TATE – rooted in the whole story of Hong Kong, executed through a French backbone of classical sauces and precise plating – but it increasingly draws power from a profound, instinctive return to her roots, leaning into the deep wisdom of Chinese seasonality and local ingredients to craft a dining experience of unparalleled depth and narrative.
A Space Born of Intention
TATE’s new address on Lok Ku Road in Sheung Wan presented itself as a rare opportunity – a canvas of human scale and character to finally give form to a vision that was steadily outgrowing its previous walls. Working with New York and Shanghai-based designer Chris Shao, whose instinctive understanding of contemporary Chinese aesthetics brings a distinctly rooted hand to the interiors, Cheffe Vicky has created a space that is both timeless and precise. Shao's first restaurant project in Hong Kong achieves something subtly remarkable: an environment that is refined and feminine without ever being decorative.
“We wanted to celebrate Cheffe Vicky’s perspective as a female chef, so the design became about a balance between softness, precision and beauty. Fine china felt like the perfect symbol of that feminine balance and became the inspiration for the design,” says Chris. “You will see it in the flooring patterns inspired by ceramic motifs, the ceramic lighting installations in the main dining room, and the furniture forms that reference the curves of ceramic vessels. Every corner was developed with the ritual of dining in mind, so the design is never just a backdrop or just a beautiful room, but a space that carries the same sense of care and delicacy found in the food itself.”
This eye for detail extends to every piece of furniture, each of which was custom-designed for the space. In each instance, they are conceived to enhance the flow of service, allowing the staff a measured amount of interaction with guests over the course of a meal while maintaining utmost discretion. Take, for instance, the gueridon that joins precisely with the tables to facilitate seamless tableside service when needed, or silently whisked away.
The ceramics that grace each table are among the most considered details in the room, given Cheffe Vicky’s personal passion for the art form. Commissioned from over twenty ceramicists, each piece reflects the philosophy of the kitchen itself. Lau Fau Shan clay and cuttlefish bone find their way into the vessels, carrying the geography of Hong Kong in their very composition. Chinese ceramic traditions are reimagined for the intimacy of fine dining portions, while also spotlighted as key design elements throughout the dining space that cannot be found anywhere else.
The Kitchen, Evolved
The upgraded and expanded kitchen affords exciting possibilities at TATE, with additions such as a wok station, a charcoal grill for larger cuts, and a dedicated fermentation corner bringing new dimensions of technique and texture.
Beloved signatures make a confident return. The Ode to Lobster takes on a vibrant new form: Sourced directly from a newly installed live lobster tank, the dish showcases the pristine quality of ultra-fresh varieties, including French blue lobster and local green lobster. It is a nod to the longstanding, almost sacred Cantonese tradition of doing the utmost to preserve the delicate freshness of seafood.
In the Ode to Crab, a delicate veil of crisp crab tuile shelters freshly picked crab meat, sweet and ocean‑bright. The shells, gently roasted, are transformed into a light foam that carries the briny yet warm scent of the sea; while threads of pickled young ginger work as a quiet lift, revealing a hidden bloom of caviar beneath — a soft, saline surprise that draws the dish back to tide and origin.
The Ode to Scallop, perhaps the most technically demanding dish in the TATE repertoire, re-emerges in its soufflé iteration, its accompanying sauce the result of years of continued development. The mushroom with consommé, the pigeon, and the lobster have all been recalibrated to bring out more of the essence of each ingredient.
Wild and cultivated mushrooms also get their due in the Ode to Mushroom, where they are slow‑stewed into a silken ragout. Their essence is deepened through an aged mushroom reduction, fermented over time into a soy‑like liquor rich with quiet umami. A warm mushroom tea accompanies, its aroma rising like forest mist. Finally, a salad of crisp seasonal fungi adds contrast in texture — tender to crackle, and soft to crunch. Served upon a dark mountain‑clay plate, the leathery surface of which mirrors the skin of the mushroom itself, the dish is a fitting metaphor for the act of earth returning to earth.
The Ode to Pigeon, a longstanding recipe at TATE, reaches yet greater heights in its latest variation as an homage to the ancient craft of clay‑baked chicken. The breast, wrapped in red clay and slow‑baked, seals succulence, while a fold of mui choy (fermented greens) lends depth and salinity beneath. The dish is finished with a spiced poultry jus, its gloss recalling the essence of the roasting fire. Alongside, a clear soup of fig bark and pigeon bones is served.
The dessert selection has been similarly distilled: a focused edit of three exceptional offerings in place of the previous abundance, with a conscious decision made towards quality over spectacle.
The result is food that looks, in many ways, like Western fine dining, but speaks unmistakably in the flavours of this city.
On Wine, Tea, and Service
The cellar at new TATE centres on over 1,200 bottles of exceptional French wines chosen for their harmony with the menu rather than allegiance to any particular estate or label. Chinese tea, too, takes its rightful place at the table – served with the same ceremony and attentiveness afforded to wine, honouring its equal standing in the culture from which this cuisine draws.
"At TATE, true hospitality lies in the invisible details. Our move to Lok Ku Road allows us to elevate the guest experience far beyond the plate, pairing Cheffe Vicky’s deep culinary narrative with a 1,200-bottle wine program and a service flow designed around creating memories that last,” shares managing director Romain Herbetreau. “By working directly with independent artisans across the region, we are fostering an environment where every element feels completely intentional and rooted in tradition."
A private dining room accommodating up to ten guests offers the most intimate expression of the TATE experience, where the full attention of an entire, dedicated kitchen is brought to bear on a single table.
TATE is designed for a particular kind of guest: one who arrives not to be seen, but to taste and participate in an experience that is intimate by design and irreplicable by intention.
“TATE has never been about standing still; it is an evolving, living reflection of where I am as a chef and how our city eats,” says Cheffe Vicky. “With this new home on Lok Ku Road, we are grounding ourselves for the long term – shedding the unnecessary noise to return to what spurred me on this path in the first place: a deep respect for raw craftsmanship, natural seasonality, and the luxury of intentional detail. I look forward to welcoming our guests into a space where every element tells the enduring story of a modern Hong Kong.”
TATE is located at G/F, Evora Building, 68 Lok Ku Road, Sheung Wan, Hong Kong. Reservations open on August 14th, 2026.
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TATE and Cheffe Vicky Lau press kits and images:
For a media kit please click HERE
For high-res images please click HERE
For more information, please contact COMPANION:
Gavin Yeung - gavin@companioncommunications.com
June Heung - june@companioncommunications.com
Jacqueline Shutt - jacqueline@companioncommunications.com
Sneha Rupani-Nagpal - sneha@companioncommunications.com
About Cheffe Vicky Lau
Vicky Lau is the chef-proprietor of two-Michelin-starred TATE and one-Michelin-starred MORA in Hong Kong. Named Asia’s Best Female Chef in 2015, Chef Vicky has spent over a decade redefining modern Hong Kong cuisine. At TATE’s new Lok Ku Road home, she has embraced an intuitive return to her roots – blending deep Chinese seasonality and classical French technique with her lifelong passion for artisanal ceramics to craft an enduring culinary narrative. Vicky’s culinary repertoire now encompasses TATE, MORA, date by TATE, AN Soy, and most recently, JIJA by Vicky Lau. Beyond the kitchen, Vicky is dedicated to promoting social and environmental responsibility in the food industry, advocating for sustainable practices and supporting local communities.
About Romain Herbertreau
A native of Aix-en-Provence in France, Romain Herbreteau is the managing director of TATE. Originally trained in the culinary and pastry arts, Romain transitioned to front-of-house operations and sommelier work in Paris. He later spent seven years in Tokyo as the Director of Operations of a high-end restaurant group, launching six acclaimed venues and managing investor relations across Japan. In 2020, Romain relocated to Hong Kong to join Cheffe Vicky Lau. Today, he steers TATE’s operations, administrative logistics, and beverage program – providing the precise organisational backbone that allows their shared passion for artisanal craftsmanship and thoughtful culinary innovation to thrive.
About TATE
Founded in 2012 by Chef Vicky Lau, the two-Michelin-starred TATE 態邸 is an acclaimed pillar of Hong Kong’s fine-dining landscape. Now located in a permanent, multi-story residence on Lok Ku Road, TATE 態邸 balances creativity, craft, and science in a form of haute cuisine that is rooted in the flavours and traditions of Hong Kong, yet expressed through the precision of classical French technique. Every element of the TATE experience — from the ingredients sourced to the ceramics that hold them — is chosen with deliberate care. The result is a dining journey that is at once intimate and expansive, familiar and simultaneously revelatory.