TATE Dining Room

TATE believes that fine dining is not just about specific regions or ingredients, but about elevating a meal to an art form that can be consumed by all senses. The restaurant uses intentional control of space, lighting, timing, aroma, plating, temperature, texture, and flavor to create a perfect experience. The restaurant aims to balance tradition and adaptation, focusing on consistency and procedure as a form of creative meditation. The finest ingredients are selected to deliver revisited Chinese cuisine with a hint of French influence. The restaurant's wine list is remarkable, and attention is given to the discreet and elegant decor and staging of dishes. TATE uses locally-caught crab for its structure and bisque, with a harmonious range of seaweed flavors. The texture of cuttlefish is interesting, with fresh and sashimi-grade quality cuttlefish warmed up to 50 degrees Celsius for intensifying textures and releasing its exquisite aroma. Warm seaweed sauce, kombu paste, and cuttlefish tentacles add briny ocean flavors to the dish. Dried squid powder and crispy silver fish add texture and visual appeal.

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