After seven weeks dark, one of Hong Kong's most decorated fine-dining rooms has reopened with a new name, a new address and a near-total reinvention. TATE — formerly Tate Dining Room — is chef Vicky Lau's two-Michelin-starred restaurant, and it has just resettled on Lok Ku Road in Sheung Wan with a ceramics-obsessed new tasting menu.
In This Guide
What happened to Tate Dining Room?
Chef-proprietor Vicky Lau served her final dinner at the original Tate Dining Room on Hollywood Road on 27 June 2026, before closing the doors for a seven-week rebuild. The restaurant has now reopened under a simplified name, TATE, at a new address a short walk away on Lok Ku Road — still within Sheung Wan, but a deliberate reset rather than a like-for-like move.
TATE holds two Michelin stars and has long been one of the standard-bearers for Hong Kong's home-grown fine dining, alongside rooms like Ébauche and other chef-led openings reworking what modern Chinese-influenced fine dining looks like in the city. This relocation is being framed by the kitchen as the next chapter of her long-running “Ode to Ingredients” dinner series, not a rebrand for its own sake.
What's on the “Porcelain” menu?
The eight-course “Porcelain” dinner menu costs HK$2,880 per person and opens this new chapter at TATE, continuing chef Lau's “Ode to Ingredients” approach — each course is still built to tell a story about a single ingredient, filtered through her French technique and Chinese heritage. The produce list for this menu includes lobster, crab, scallop, pigeon, abalone and century egg, prepared with the precision that has kept TATE at two Michelin stars.
As with previous menus at the restaurant, dishes are expected to evolve through the run rather than stay fixed, so exact plates on the night may vary from the produce list above. Wine pairings were not published in English at the time of writing — ask when booking.
Inside the new space
The new TATE occupies a two-storey, roughly 5,500 sq ft space — considerably larger than the old Hollywood Road room — yet seats just 20 guests, with more than 60 per cent of the footprint given over to back-of-house: an exceptionally well-equipped kitchen, a wine cellar holding around 1,200 bottles of French wine, an office and even a laundry. The interiors were custom-designed by Chris Shao, and centre on ceramic and porcelain art commissioned from more than 20 artisans working in Hong Kong, mainland China, Japan, South Korea, France and the United States.
That ceramics focus isn't just decorative — it's the organising idea behind the “Porcelain” menu itself, with tableware treated as part of each course's storytelling rather than a backdrop to it.
TATE
TATE holds two Michelin stars and seats only around 20 guests, so book well ahead — especially for weekend dinners. Reservations open via SevenRooms; WhatsApp bookings are also accepted on the venue's contact number.
Getting there
Lok Ku Road sits in the quieter, antiques-and-galleries stretch of Sheung Wan, just up from Hollywood Road. From Sheung Wan MTR Station, it's roughly a five- to six-minute walk uphill via Ladder Street or Tai Ping Shan Street — wear comfortable shoes, as much of Sheung Wan's western end runs on inclines and steps. For context on what else has opened in the neighbourhood, see our guide to TATE's full venue listing and profile of chef Toni Au's new restaurant, Ébauche, on the other side of the harbour.
Frequently Asked Questions
Worth knowing
TATE is open now on Lok Ku Road, Sheung Wan — a two-Michelin-starred restaurant's full reset, built around a ceramics-led tasting menu and a 20-seat room. Book ahead.