Tate takes dining to an art form, with chef Vicky Lau meticulously considering every element of the meal. Space, lighting, timing, aroma, plating, temperature, texture and flavour all play crucial roles in the dining experience. Tate’s menu presents an eclectic fusion of Chinese and French cuisine through “edible stories”. Within these narratives, the “Ode to” dishes showcase Lau’s deep dive into a single ingredient and every aspect of its nature. These “odes” run the gamut from the more straightforward like Ode to Langoustine (Beluga caviar with chilled langoustine lobster ginger salad, trio of sauce) to the more demanding Ode to Olive (fire roasted Mediterranean sea bass with pickled olive leaf fish ballotine and green olive extraction sauce). Whatever the complexity of each dish, what Lau serves is not cold molecular gastronomy, rather inventive cuisine served with passion and expert precision.