Chef and restaurateur Vicky Lau has garnered awards and recognition for her creative cuisine, a modern fusion of French and Asian influences. Tate has recently moved to Hollywood Road, with seating for 50 and open kitchen. Lau collaborated with Robert Ho and JJ Acuna on the décor.

The ingredients on the eight-course tasting menu is seasonal. Recent dishes have included tiger prawn with cauliflower puree and florets, kimchi cherry and shiso, and pan-fried foie gras with Clementine risotto. The cocktails are inventive featuring Chinese plum infused vodka, sake and ume shu and Shiro manga with shiso-inflused rum, lime and sake, with a mainly French wine list.

Signature dishes

Kagoshimi beef tenderloin, Jerusalem artichoke espuma, tomato herb paste, miso butter sauce, beef jus