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Tate’s New Ode To Soy Sauce Menu After her ode to rice and tofu, chef Vicky Lau has focused on another essential ingredient in Chinese cuisine: soy sauce. The new menu features six courses where the ingredient acts as an inspiration; highlight dishes include steamed fish and soy sauce, a homage to the humble seafood dish but featuring chicken oil soy sauce, local mandarin fish stuffed with shrimp mousse, and flavourings such as ginger, bacon, and coriander. The menu is served on Friday and Saturday only for lunch between 12pm and 2:30pm, from now until 27 March 2021. New A La Carte Menu At Cuisine Cuisine ....
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