Tate Dining Room’s New Seasonal Cakes by Chef Vicky Lau & Chef Graff Kwok

The Date by TATE ode to Jade Cake

Date by Tate, the two Michelin-starred Dining Room, has introduced a collection of exquisite new seasonal cakes and pastries, which have been designed by Chef Patron Vicky Lau and Head Pastry Chef Graff Kwok.

Unless you’re a high-end athlete or someone who’s on the strictest of diets, few people will refuse the chance to tuck into a beautiful, tasty cake or pastry. If you’re in Hong Kong, you’re in for a treat as the Michelin-starred Date by TATE has unveiled some new season cakes designed by the award-winning hands of Vicky Lau and Chef Graff Wok. In this feature, we look at what they have lined up to tantalise your taste buds.

The Mother's Day Celebration Cake

New & Limited Mother’s Day Celebration Cake
From 26th April – 7th May 2022, Date by TATE unveils an exquisite new Mother’s Day celebration cake that is available only in limited quantities. Priced at HK$720 (15x5cm) and perfect to share among a group of 4-8 people, the limited-time cake features a roasted soybean flour sable base, Chinese almond sponge, soy pulp crumble, raspberry gel and goji berry mousse.

The elegant cake is topped with fondant flowers, arranged like a celebratory bouquet. With Mother’s Day approaching on 8th May, it’s time to shower mum with the love (and beautiful cakes) she deserves.

Summer Citrus Tarts

New Seasonal Pastries & Cakes at Date by TATE
Date by TATE rolls out three more innovative pastry creations for all occasions, including the aesthetic Ode to Jade cake (main image), summery Citrus Tart (above), and Red Date & Chocolate Pound Cake (below).

The Red Date and Chocolate Pound Cake with its box

Beautiful as it is delicious, the Ode to Jade celebration cake (HK$480) features a jade-green marbled white chocolate exterior with a surprise centre. Cut through the cake to find a roasted soybean flour sponge and black sugar and roasted soybean flour mousse, which uses soy milk made in-house at MORA, Chef-patron Vicky Lau and Head Chef Percy Ho’s new restaurant in Sheung Wan’s Upper Lascar Row that focuses on soy products. The final touch is a layer of ginger crème Brulee, which adds a spicy and crunchy textural component to the cake.

Available now until 22nd July 2022, the spring-summer Citrus Tart (HK$106) is a sweet, bite-sized pastry comprising of meringue, apple and yuzu gel, calamansi curd, and candied kumquat. Finally, the last of the new pastries available all year long is the Red Date & Chocolate Pound Cake (HK$200), filled with almond pound cake and oozing red date paste coated with nutty dark chocolate glaze.

To place online orders, please visit https://datebytate.com/. Date by TATE’s Celebration Cakes require a two-day advance reservation and are available from Tuesdays to Saturdays. Delivery is available from 2:15 pm-6:45 pm, and self-pick-up is available from 1:15 pm-6:15 pm.

About Graff Kwok, Head Pastry Chef of date by TATE
Chef Graff KwokGraff Wok graduated from London’s Le Cordon Bleu culinary institute in 2015 and, following this, took the role of Commis Chef at The Langham, where she was able to pursue her passion for patisserie. It was during her time at the world-renowned hotel that she learned the art of creating showpiece pastries for the venue’s renowned afternoon tea.

After her stint at The Langham, she moved on to Café Le Cordon Bleu London in 2016, where she spent four years running all of the café’s pastries and gaining experience in the bakery, including traditional French baguette and sourdough.

In addition to this, she also enjoyed a brief tenure as Crystal Patisserie’s Pastry Chef before taking the role of Junior Sous Chef at the Royal Automobile Club in London. Here, she designed new seasonal menus alongside the Head Pastry Chef and overlooked the creation of daily mis-en-place for junior staff.

In 2020, Graff joined two-Michelin-starred Relais & Chateaux member TATE Dining Room’s date by TATE as Head Pastry Chef, leading the production of delicate French pastries with TATE’s signature modern Chinese twist at gourmet & lifestyle shop, Date by TATE.

Read more culinary news and features here.

Tate Dining Room's New Seasonal Cakes by Chef Vicky Lau & Chef Graff Kwok 2

Natasha Godbold

Creative Director / Writer

Natasha is a co-founder of Luxurious Magazine® and has undertaken the role of Creative Director. She is a keen photographer and regularly accompanies Paul on hotel and restaurant reviews. Born in Moscow, Natasha like her husband Paul has experienced living in multiple countries around the world. She is bi-lingual and has degrees in English Language and English Literature. Natasha covers all aspect of the luxury industry in her work. Her hobbies include health and fitness, culture and learning about nature and animal welfare.

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