Vicky Lau, the young chef and owner of the Michelin-starred Tate Dining Room restaurant in Hong Kong, has been chosen the Best Chef of Asia 2015. This distinction is awarded each year by the French firm Veuve Clicquot and the British magazine Restaurant. Lau will receive the price on March 9 at the awards ceremony to be held in Singapore.
The list of the 50 Best Restaurants in Asia will be revealed at the same event for the third consecutive year. The selection process was headed by chefs and experts to highlight the cuisine of the region. Also on the event’s agenda is the presentation of the best restaurants in Latin American (see the list for 2014) and the Top 50 restaurants worldwide, an honor currently held by chef René Redzepi’s Noma restaurant in Copenhagen, Denmark.
In 2012, when she turned 34, Hong Kong native Vicky Lau opened her restaurant after years of cooking as a hobby. The young chef graduated as a graphic designer in New York, but it was at Le Cordon Bleu School in Bangkok where she discovered her true vocation. Her passion for cuisine led her to work at Cépage restaurant in Hong Kong under the tutelage of Chef Sebastien Lepinoy. There, she honed her skills to become the excellent cook she is today.
As the verdict was announced, the award´s organizers expressed their admiration for Lau. “Her ability and artistic talent are evident in her beautifully presented dishes, and her creative passion is demonstrated by a dining experience that truly awakens the senses.”
When Lau opened Tate Dining Room a couple of years ago, it immediately triggered an unstoppable enthusiasm for her magnificent menus called “Edible Stories”, inspired by a particular theme that carries from the first bite to dessert. This concept is a unique display of creativity where you can appreciate the combination of different culinary influences, with an ingenious eclecticism of the best of Asian and Western cuisines.
The small and distinguished Tate Dining Room, located in downtown Hong Kong, sits only 26 guests at a time. The lucky diners can choose from two tasting menus of six or nine courses, which offer personal creations that often transcend the typical relationship between sweet and savory. A good example may be the mustard foie gras ice cream with honey gel and cranberry sauce or the chestnut cake with wild boar and pork bacon.
Lau’s skill and ingenuity shine through exquisitely presented dishes that show a clear creative passion. Dining at her restaurant is an unforgettable experience. The title of Best Chef in Asia is a deserving recognition of Vicky Lau‘s ascent to the culinary pantheon. ■