Few restaurants take dining as seriously as Tate. Here, chef Vicky Lau aspires to the meal as an art form . Space, lighting, timing, aroma, plating, temperature, texture and flavour all play a crucial part. Tate presents an eclectic mix of Chinese and French cuisine across a menu of "edible stories". Within these stories, the "Ode to" dishes reflect Lau's study of a single ingredient and all of its facets. Sometimes the subject is obvious – Ode to Kumquat, Ode to Pigeon. At other times you have to tuck in to discover the true nature of a dish, as with the dessert Ode to the Sun (yogurt meringue and vanilla ice cream, topped with a sauce of yellow and orange tropical fruits!. This is not cold, calculated molecular gastronomy but rather, inventive food served with passion and exactitude.

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