Vicky Lau with some of her favourite ingredients at Tate Dining Room, in Sheung Wan. Picture: Dickson Lee

Why experimental Hong Kong chef sticks to tradition at home when she cooks Chinese food

Vicky Lau, of Tate Dining Room, was inspired by motherhood to better understand Chinese ingredients, which take pride of place in her well-stocked pantry

Topic |   Food and Drinks

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Vicky Lau with some of her favourite ingredients at Tate Dining Room, in Sheung Wan. Picture: Dickson Lee
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