The other week, I had the opportunity to revisit Tate Dining Room & Bar (1 Michelin star) for a unique eight-hands lunch hosted by Relais & Châteaux. First off, I adore Tate. I’ve only been once before, when it reopened at its current Sheung Wan location, but was blown away by Chef Vicky Lau’s masterful ability to take what’s familiar and transform into something otherworldly. I still think about her ‘Ode to a Chiu Chow Classic’ foie gras egg custard with marinated goose and