An Underrated Chef

Vicky Lau

Restaurant: TATE Dining Room

2 Michelin Star chef in Hong Kong

Veuve Clicquot Asia’s Best Female Chef 2015

Fusion cuisine: French & Asian

     Upon graduating from New York University, Chef Vicky Lau embarked on an advertising career as a graphic designer, where she honed her ability to leverage subtle visual cues to elicit audience responses—a skill later integrated into her culinary endeavors. Fueled by her passion for the culinary arts, Lau pursued culinary education at the esteemed Le Cordon Bleu in Bangkok, subsequently refining her talents at the Michelin-starred Cépage in Hong Kong under Chef Sebastien Lepinoy’s guidance.

The Tate Dining Room & Bar

     In 2012, Lau unveiled Tate Dining Room & Bar, showcasing French-inspired cuisine with Asian influences. Her proficiency in visual artistry is evident in the impeccable presentation of dishes, while her creativity shines through in the seasonal tasting menus, each inspired by a central theme and crafted to tell ‘Edible Stories.’ Lau’s culinary expertise was validated in 2013 when Tate Dining Room & Bar was awarded its first Michelin star by the prestigious MICHELIN Guide Hong Kong & Macau—a recognition reaffirmed for three consecutive years, solidifying her status as a leading figure in French fine dining in Hong Kong.

One of the world’s most impactful female chefs

     Furthermore, Lau’s innovative culinary approach and meticulous plating paved the way for the launch of Butler, a bespoke luxury catering service, catering to esteemed clients such as Hermés, Cartier, Gucci, Boucheron, and Christies. Lau’s global influence as one of the most prominent female chefs was underscored in 2015 when she was honored with the Veuve Clicquot Asia’s Best Female Chef 2015 award, recognizing her pioneering ‘edible stories’ concept at Tate Dining Room & Bar.