HONG KONG: Vicky Lau will join culinary forces with celebrated Executive Chef Tam Kwok Fung, and guest star in a two-night dinner series that highlights the use of coveted seasonal ingredients within an innovative French-Chinese menu. Savour an evening of “Edible Stories“, and discover the carefully crafted narrative of each dish that fuses Chef Lau’s innovative French-Chinese and Chef Tam’s authentic Cantonese cuisines.
The dinners take place on the evenings of 5 and 6 September, one-Michelin-starred Relais & Châteaux member TATE Dining Room will take part in a highly anticipated four-hands collaboration at Cantonese fine dining restaurant Wing Lei Palace in Wynn Palace, Macau.
Vicky Lau will join culinary forces with celebrated Executive Chef Tam Kwok Fung, and guest star in a two-night dinner series that highlights the use of coveted seasonal ingredients within an innovative French-Chinese menu. Savour an evening of “Edible Stories“, and discover the carefully crafted narrative of each dish that fuses Chef Lau’s innovative French-Chinese and Chef Tam’s authentic Cantonese cuisines.
“It is an honour and a privilege to collaborate with one of the region’s finest Chinese chefs. Chef Fung has a wealth of culinary knowledge that I look forward to tapping into, as I am constantly striving to widen my perspective of Cantonese cuisine. We look forward to combining our unique skillsets to showcase a truly innovative menu of ‘edible stories’,” says Tate Dining Room Chef-Patron, Vicky Lau.
The 8-course collaboration dinner menu among others Drunken sweet shrimp with avocado, Duck sausage parfait with figs (by Lau); Stir-fried scallop with lettuce, Rabbit char siew (by Tam); Century egg mimosa with tofu espuma (by Lau); Almond pig lung soup (by Tam) followed by Abalone with chicken jus (by Tam); Warm oyster with Caviar and Kumquat Sauce (by Lau); Scrambled egg white with buffalo milk cheese and roasted chicken liver (by Tam); Foie gras royale with marinated roast goose (by Lau); Fried lobster with fresh pepper corn (by Tam) ; Chicken roulade with frog leg velouté (by Lau) and Crispy Wagyu beef cheek with tangerine peel in port wine sauce (by Tam).
Vicky Lau stars in innovative French-Chinese fine dining in Hong Kong, chef Vicky Lau and takes pride in her talent for visual artistry from her previous life as a graphic designer. Her innate creativity is evident in the seasonally evolving tasting menu of “Edible Stories”, each course designed by chef Vicky Lau to evoke emotions and stir the imagination with an intriguing play on flavours and textures.
Macau’s most revered Cantonese chef, Tam Kwok Fung is the master chef of Wynn Palace’s signature Chinese restaurant, Wing Lei Palace. Under his helm, the award-winning establishment climbed to the 36th position on Asia’s 50 Best Restaurants 2019, shortly after Fung debuted his opening menu last July. He brings to Wing Lei Palace an unparalleled skillfulness in Chinese cooking, honed over 30 years of experience in Cantonese fine dining such as 1-MICHELIN-starred Jade Dragon and internationally-acclaimed Ying restaurant at Altira Macau, for which he achieved a MICHELIN star in 2009.
Chef Tam is dedicated to producing authentic flavors and preserving the body’s balance and health by using the finest handpicked organic produce available, and implementing outstanding traditional Chinese culinary techniques.
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