TATE Dining Room Invites 7 Female Entrepreneurs to Cook for a Good Cause

Chef Vicky Lau owner of TATE Dining Room in Hong Kong

To celebrate International Women’s Day on 8th March 2020, Michelin-starred TATE Dining Room is welcoming seven inspiring female figures from a variety of industries to join Chef & Owner Vicky Lau for a charity dinner collaboration.

For one night only, guests will partake in an empowering event in which some of Hong Kong’s most esteemed female icons showcase their culinary talents, each contributing one course to the evening’s 8-course tasting menu.

The special International Women’s Day menu is priced at HK$1,780.00 + 10%, with sommelier-led drinks pairing starting at an additional HK$480.00 + 10% per guest.

All proceeds will be donated to participating “guest chef” and yoga therapist Margaret Chung’s BEYOND Foundation. The organisation dedicated to creating a long-term path to make Hong Kong a better place for children with special needs and ensuring they live life to the fullest potential.

Amuse Bouche at Tate Dining Room in Hong Kong

BEYOND’s mission extends to supporting and equipping families with the appropriate resources, engaging community experts, providing grants for access to therapy sessions, fostering public awareness and a culture of inclusion, and more.

The Female entrepreneurs cooking at the Tate Dining Room

The Special 7 Female Guests of International Women’s Day at TATE Dining Room

On the night, seven female guests from all walks of life will join Chef Vicky at the pass.

Each nostalgia-inducing course will represent the respective guest chef’s treasured memories from childhood, from Jolli Lo’s Prawn Puff Pastry Egg Tart with a surprise ingredient to Sarah Heller MW’s Spaghetti Carbonara with a distinctly Asian twist.

TVB personality-turned-celebrity yoga teacher and mother of two, Margaret Chung ultimately chose a philanthropic path by founding BEYOND Children’s Special Needs Foundation. On the night, she will be serving up delicious Spring Rolls with a twist based on her mother’s old recipe, which was her favourite snack in childhood.

Hong Kong Tatler’s 2015 Restaurateur of the Year Yenn Wong needs no introduction as the founder of JIA Group, one of Hong Kong’s leading hospitality groups with an ever-growing portfolio of top restaurants and bars. Her dish on the night is inspired by her great-grandfather’s old Malaysian recipe, which was her favourite dish as a child.

Sarah Heller MW, Asia-Pacific’s youngest Master of Wine at only 31 years of age, is a true jack-of-all-trades with global prominence as a visual artist, television host and writer as the Wine Editor for Tatler Asia. Sarah’s dish on the night is inspired by her formative years working in Italy, a Spaghetti Carbonara with an Asian twist.

Gigi Ng is the fourth-generation from the iconic restaurant Ser Wong Fun, a renowned local eatery with a long history of over 120 years in Hong Kong. She strives to sustain traditional and cultural practices in cooking while finding a balance with the rapidly evolving F&B landscape.

Former management consultant at KPMG and private wealth manager at Goldman Sachs, Colleen Yu founded EXR Consulting to pursue her creative passion and now caters to a clientele ranging from luxury retail, entertainment and a host of Fortune 500 brands. Colleen will conclude the special dinner with something sweet; a marriage between two of her favourite Hong Kong-style desserts, Glutinous Dumplings and Traditional Steamed Almond Soup with Bird’s Nest.

Charmaine Mok is the Editorial Director of Dining for Hong Kong Tatler, overseeing the luxury lifestyle media group’s food and drink platforms, including the T.Dining Best Restaurants Awards, T.Dining Best Restaurants guide and Off-Menu festivals. Before joining Tatler in 2012, she spent her time working and eating her way around London as Time Out’s Deputy Food Editor and as a researcher and recipe editor for BBC Food.

Hong Kong-born professional food writer Jolli Lo (www.jollilo.com) has lived in Shanghai, the United States and the United Kingdom, owing to her passion for gastronomy and knowledge of global culinary trends to her experiences travelling abroad. For the first dish of the night, Jolli will present a unique savoury take on her favourite local snack, Egg Tarts, which she grew up eating with by combining Salted Egg Yolk and Prawns.

Chef Vicky Lau cooking in the TATE Dining Room in Hong Kong

“I am proud and honoured to be cooking alongside such iconic women from various industries to celebrate this very special day. All seven of our guest chefs are game-changers for the next generation of aspiring women,” says Owner & Chef Vicky Lau. “In the end, we are cooking together for a great cause, and we can’t wait to welcome you all to experience this menu at Tate Dining Room.”

TATE Dining Room International Women’s Day Menu
HK$1,780.00 + 10% per guest

  • Crispy Taro Spring Roll with Pork and Carrot Filling
    By Margaret Chung
  • Prawn Puff Pastry Egg Tart with Salted Egg Yolk
    By Jolli Lo
  • Fresh Abalone accompanied with Chicken and Abalone Consommé and Sticky Rice
    By Gigi Ng
  • Spaghetti Carbonara with Spice Medley, Bacon and Greens
    By Sarah Heller MW
  • Hong Kong Style Borscht Soup
    By Chef Vicky Lau
  • French Quail with Maple Pancake and Raspberry
    By Charmaine Mok
  • Fermented Red Beancurd Braised Pork Belly with Black Fungus
    By Yenn Wong
  • Chinese Apricot Almond and Sesame Puff Ball
    By Colleen Yu

The upcoming guest chef collaboration line-up at TATE Dining Room is as below:

  • 13-14 May: Leonor Espinosa of Leo
  • 5-6 August: Manu Buffara of Restaurante Manu

Read more culinary-related articles in our dedicated section here.

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Editorial Team

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