Vicky Lau, chef and owner of Tate Dining Room in Hong Kong, has been named Veuve Clicquot Asia’s Best Female Chef for 2015. The prestigious award is part of the Asia’s 50 Best Restaurants programme sponsored by S. Pellegrino & Acqua Panna.
After graduating from New York University, Lau initially embarked on a career in advertising as a graphic designer. This education 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 culinary arts, Lau enrolled in classes at the prestigious Le Cordon Bleu in Bangkok. Having changed career path, 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 & Bar serving French-inspired dishes with Asian influences. 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 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 flavours and textures.
Accepting the award, Lau commented: “As an independent chef working in a very competitive environment, being named Asia’s Best Female Chef is a validation of the hard work I’ve put in. Having grown up in Hong Kong and educated in the West, I feel my work is infused with a variety of culinary influences and I am honoured that the respected industry experts voting on this award appreciate and recognize my efforts.”
Aymeric Sancerre, Veuve Clicquot International Director of Communications, added: “This award continues Madame Clicquot Ponsardin’s legacy by honouring female chefs who demonstrate passion, innovation and an entrepreneurial spirit. Vicky Lau’s success can be attributed to her creativity, resilience and artistry, qualities that characterise Madame Clicquot’s life and achievements.”