Chef Vicky Lau has collected several awards for her avant-garde cuisine at Tate since it opened in 2012. Her dinner menu uses Chinese ingredients executed with French flair, and has a delicacy in presentation and flavours on the palate. To illustrate, the recent Ode to Seaweed menu included seaweed sourdough cracker, sea snail with celtuce, smoked eel mousse tartlet, and squid egg custard with seaweed. The first course used kombu, or Japanese kelp, most famous for its use in dashi. Made into a cone, it was served with fresh local crab with ocean mousse and seaweed salad, served with Jerusalem artichoke purée. Signature dishes Lobster with scallion ginger and oyster sauce Warm scallop with kumquat Grenobloise sauce Mayura beef with foie gras oil aubergine and herbal beef broth Contact details 210 Hollywood Road, Sheung Wan, Central 2555 2172 Read more about this year’s 100 Top Tables winners .