Vicky Lau Jul 26, 2021 After graduating from New York University, Vicky Lau initially embarked on a career in advertising as a graphic designer. The knowledge she gleaned during this phase of her life taught her how subtle visual cues can be used to provoke an audience’s response, a skill she would later employ in her cooking. Sparked by her passion for the culinary arts, Lau enrolled in classes at theprestigious Le Cordon Bleu in Bangkok. Now with a new career path, chef Lau honed her skills at the Michelin-starred Cépage in Hong Kong under the tutelage of chef Sebastien Lepinoy. In 2012, she opened Tate Dining Room serving French-inspired dishes with Asian influences from her upbringing in Hong Kong. Her talent for visual artistry is reflected in the immaculate presentation, 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 froma common theme and consist of elaborately designed dishes that stir the imagination with their rich imagery and intriguing play on flavors and textures. In January 2021, Chef Vicky Lau was awarded with 2-Michelin stars by MICHELIN Guide Hong Kong Macau 2021 and is the first female Chef in Asia to receive such accolade, and remains the undisputed queen of innovative French-Chinese fine dining in Hong Kong.