Diner’s Diary | Hong Kong’s Vicky Lau shows new fish dishes she’s adding to menu at bigger, relocated Tate restaurant
Michelin-starred chef gives presentation on sustainability at global chefs’ gathering in Manila, making dishes using every part of a farmed grouper – flesh, bones and skin
There’s been a lot of buzz around Vicky Lau, the chef-owner of Tate Dining Room and Bar. She left her career in graphic art to pursue culinary arts instead, and in a few short years has garnered many accolades, including being named Veuve Clicquot Asia’s Best Female Chef two years ago.
Last week Lau was in Manila to make a presentation on the theme of sustainability at the gourmet trade show Fusion Madrid Manila.
In front of an audience of several hundred people, the only Hong Kong chef participating in the event talked about our city’s dwindling local seafood supply, and how a friend of her father’s started the only sustainable fish farm rearing large groupers.
She showed a whole grouper intact, and then proceeded to make two dishes from it: a fillet that was charcoal grilled and served with a fish stock sauce made from the bones; and a salad that used the fish skin, itself made into a jellyfish-like dish that utilised the skin’s gelatinous texture.
