![]() “I ended up loving it so much after the initial program that I finished the grand diploma,” says Lau. She graduated and worked in advertising and design before enrolling on a short-term course at the Bangkok outpost of the Le Cordon Bleu culinary school. Her food is described as “an eclectic mix of French and Japanese influences” in the guide.ĭespite her success, Lau didn’t start out with the intention of becoming a chef. She’s also earned a Michelin star every year since the restaurant opened in 2013. The 34-year-old chef was just named Veuve Clicquot Asia’s Best Female Chef in 2015. “Through the ‘Zen Garden,’ I hope my customers will reflect and ponder on things at the end of their meal,” says Lau, Tate’s owner and head chef. She wants to create food landscapes that nourish the mind. It’s the piece de resistance in an entire meal of edible art works.īut Lau’s cooking isn’t only aimed at satisfying stomachs and eyes. The detail is amazing, echoing the real tools and material used to create calming patterns in an actual karesansui. ![]() ![]() Plated like a real Zen garden, which is also called karesansui, or rock garden, in Japan, the matcha dessert comes with a little rake and gravel made of sugar. The stress instantly vanishes when the last course resembles a Zen garden.Īt the Tate Dining Room and Bar in Hong Kong, the domain of chef Vicky Lau, that’s precisely what happens. In quality restaurants, the arrival of the final dish can sometimes trigger a wave of stress, as it means a big check can never be far behind. ![]()
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