After graduating from New York University, Vicky initially embarked on a career in advertising as a graphic designer. Through this education, Vicky learnt how subtle visual cues can be used to evoke a response from an audience, a skill she would later employ in her cooking. Sparked by her passion for culinary arts, Vicky enrolled in classes at the prestigious culinary school Le Cordon Bleu in Bangkok. After making the decision to change career paths, chef Lau went on to hone her new culinary skills at the Michelin-starred Cépage in Hong Kong, under the tutelage of chef Sebastien Lepinoy.
In 2012, she opened Tate Dining Room & Bar in Hong Kong, a fine-dining space in which she serves stunningly plated French-inspired dishes with Asian influences. Vicky used her talent for visual art in the aesthetics of the space, which is reflected in restaurant’s tasteful interior design, featuring pastel hues and modern finishes, while her innate creativity and appreciation for gourmet cuisine is evident in the seasonal tasting menu. Inspired to create ‘Edible Stories’, each of chef Lau’s menus originate from a common theme and consist of elaborately designed dishes that stir the imagination with their rich imagery and intriguing play on flavors and textures.
Inspired by the book All the Odes by Pablo Neruda, the dishes on the menu are intended to express appreciation for, as well as celebrate, the individual ingredients used and their origins. The menu is hidden within a book, telling different stories as “Odes”, allowing diners to unfold each chapter of the book throughout their meal.
In 2013, chef Lau’s skill and artistic talent was recognised by the Michelin Guide of Hong Kong and Macau, resulting in Tate Dining Room & Bar being awarded one Michelin star by the prestigious guide. Maintaining the Michelin star for five consecutive years, chef Lau remains the undisputed queen of French fine-dining in Hong Kong.
Chef Lau’s cutting-edge creations and intricate plating allowed her to further celebrate Tate Dining Room & Bar’s success. On the establishment’s second anniversary, Vicky launched Butler — a customized luxury catering service that provides clients with unrivaled culinary mastery with a well-trained, passionate hospitality team. Lau was commissioned by several renowned lifestyle and fashion brands to develop highly customized one-off menus and tablescapes. Butler’s client list includes preparation of culinary extravaganzas for Hermés, Cartier, Gucci, Boucheron and Christies, to name a few.
At the beginning of 2015, chef Lau was named as Veuve Clicquot Asia’s Best Female Chef of 2015. Being named the best female chef in Asia for creating a menu of ‘edible stories’ at her French-Asian restaurant, Vicky became recognized as one of the globe’s most influential female chefs.
In 2017, Tate Dining Room & Bar was relocated to a larger and more versatile space, a reincarnation of the Tate brand on a grander scale in Hollywood Road, where Lau houses her new dessert venture on the ground floor, Poem Patisserie, which delivers delectable pastries in a unique backdrop. The immaculate presentation of the restaurant resulted in it being awarded the Best Interior Design award from the Hong Kong Tatler.
Tate Dining Room & Bar was also awarded as part of the Top 20 Restaurants in Hong Kong by the Hong Kong Tatler and Chef Lau is ranked the #87th chef worldwide, along with the re-award of one Michelin star in 2018.
- 1 Michelin Star | The Michelin Guide 2013-2018
- Best Female Chef in Asia | Asia’s 50 Best Restaurants 2015
- Best Interior Design | Hong Kong Tatler 2017
- Best 20 Restaurants in Hong Kong | Hong Kong Tatler 2017
- No. 87 at The Best Chef Awards 2017
Describe your culinary philosophy in FOUR words:
Respect, Elegance, Balance, Innovation.
What is your greatest inspiration?
People who are doing good for humanity.
If you could take a plane ride to any restaurant in the world, just for one meal, where would you go?
What FOUR items would you take to a desert island?
Airplane, notebook, matches, champagne.