All vegetables everything on @chefvickylau’s new “Ode to Earth” menu at @tatediningroom. The menu features vegetables from the east and west, highlighting all parts of different vegetables from the seeds, leaves, bulbs, stems, fruits, roots, and flowers.
The first few bites included a green peas & sticky rice tartlet, century egg mimosa with tofu espuma, taro croquette with black truffle & mustard seed, and a warm broth made from 10 vegetables.
The “bulbs” dish featured a 9-year sweet lily bulb stuffed with “8 treasures” and mushroom sauce.
The “stems” course consisted of white & green asparagus with bamboo shoot chartreuse with fermented tofu sauce served alongside Chinese olive leaves focaccia with baby vegetables.
