LMO Freshly Baked brings back its acclaimed The Tastemaker Series for the fourth time, and this time they’re doing a collaboration with chef Vicky Lau, the culinary mastermind behind the two-Michelin-starred Tate Dining Room.
Known for her East-meets-West approach, Lau has created an exclusive menu for LMO Freshly Baked that’s rooted in Chinese heritage but framed through modern techniques and presentation. Four time-limited grab-and-go dishes will be available until August 31, featuring chef Lau’s take on the chicken scallion oil rice with the shredded chicken and scallion focaccia sandwich ($78), and a Hong Kong-style sour and spicy borscht soup ($48).
Vegetarian friends are well catered for with the yuzu Sichuan pepper mushroom salad ($78), and there’s also a sweet taste of Hong Kong with the exotic manga sago drink ($48), an upgraded version of the classic local dessert enhanced with pineapples, bananas, and passion fruit.
Curated by chef Richard Ekkebus of Mandarin Oriental The Landmark, Hong Kong, this Tastemaker Series pulls together some of the most influential names in our city’s culinary landscape, and has them reinterpret their signature flavours for a new, casual concept. Previous collaborations have included Yardbird, Bar Leone, The Chairman, and Little Bao, and we’re excited to see what’s next in the months to come.
Find LMO Freshly Baked and these exclusive casual dishes from Tate Dining Room at Shop 233-234, 2/F, Landmark Atrium, 15 Queen’s Road Central.
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