Two-Star Vicky Lau Makes History in Hong Kong

Vicky Lau made history this week by becoming the first female chef in Asia to be awarded two Michelin stars at her TATE Dining Room restaurant in Hong Kong in the Michelin Guide Hong Kong Macau 2021.

Reacting to the news, Lau said that it was a long-term dream come true and she was "honoured to receive the milestone accolade," as well as thanking all past and present staff and mentors, friends and guests, farmers and suppliers. "Dreams do come true with passion, patience, blood, sweat and tears. Create together for tomorrow” she said.

The accolade took Lau eight years to earn, having held on to one Michelin star since first opening her restaurant almost a decade ago. Her restaurant, located in Sheung Wan, has become widely lauded for her French-Chinese food. In a style referred to as 'culinary expressionism', Lau creates an eight-course menu of ‘edible stories’, taking guests on a journey while they eat. 

Lau took an unconventional route into fine-dining after giving up her career in advertising and instead channelling her creative ambitions into cooking professionally. She kicked off her career with an apprenticeship at Cépage before launching out on her own and opening TATE Dining Room in 2012.

She has been a visible leader in Asia, winning Asia's Best Female Chef in 2015, and using the platform to remain active in ongoing discussions about the role of women in gastronomy, as well as launching a series of pop-up dinners featuring some of the best female chefs in the world. Her restaurant is one of over 20 in Asia to be recognised with a Michelin star and be helmed by a female chef.

Lau's news also lands in the same week that female chefs were celebrated in London, when both Hélène Darroze and Clare Smyth won a third Michelin star in the Michelin Guide Great Britain and Ireland 2021.

Take a closer look at Vicky Lau's TATE Dining Room and its food in the pictures below:

_{Photo: TATE Dining Room}

_{Photo: TATE Dining Room}

_{Photo: TATE Dining Room}

_{Photo: Celeriac cream with fresh abalone and puff pastry}

_{Photo: Century egg mimosa with fresh crab and caviar}

_{Photo: Chinese citrus mousse in choux puff with pink grapefruit sorbet}

_{Photo: Homemade Brioche and Fermented Tofu Butter}

_{Photo: Ode to Mayura Beef} 

_{Photo: Scallop with kumquat grenobloise and crispy sakura} 

_{Photo: Silken tofu with pickled mustard plant and duet lobster}

_{Photo: Tomato sago with fresh herb sorbet}

_{All images courtesy of TATE Dining Room}