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05 Mar - 05 Mar

International Women Day's Dinner - Cooking for a Good Cause

By Localiiz 25 February 2020

Event Information

START DATE 05 Mar 2020
END DATE 05 Mar 2020
TATE Dining Room, 210 Hollywood Road, Sheung Wan

To celebrate International Women’s Day on 8th March, 2020, on the night of 5th March, 2020, 1-Michelin-starred TATE Dining Room will welcome seven inspiring female figures of various industries to join Chef & Owner Vicky Lau for a charity dinner collaboration. For one night only, guests will partake in an empowering event in which some of Hong Kong’s most esteemed female icons showcase their culinary talents, each contributing one course to the evening’s 8-course tasting menu.

The special International Women’s Day menu will be priced at HK$1,780.00 + 10%, with sommelier-led drinks pairing starting at an additional HK$480.00 + 10% per guest.

Special "Guest Chefs" include:
Ms Jolli Lo - Creator of
Margaret Chung - Founder of BEYOND / Yoga Instructor
Ms Charmaine Mok - Editorial Director of Dining, Tatler Asia
Ms Yenn Wong - Chief Executive Officer of JIA Group
Ms Sarah Heller MW - Master of Wine
Ms Colleen Yu - Managing Director of EX-R Consulting
Ms Gigi Ng - Fourth generation of Ser Wong Fun

Proceeds will be donated to participating “guest chef” and yoga therapist Margaret Chung’s BEYOND Foundation, an organization dedicated to creating a long-term path to make Hong Kong a better place for children with special needs, and ensuring they live life to the fullest potential. BEYOND’s mission extends to supporting and equipping families with the appropriate resources, engaging community experts, providing grants for access to therapy sessions, fostering public awareness and a culture of inclusion, and more. For more information, visit

TATE Dining Room International Women’s Day Menu
HK$1,780.00 + 10% per guest

Crispy Taro Spring Roll with Pork and Carrot Filling
By Margaret Chung

Prawn Puff Pastry Egg Tart with Salted Egg Yolk
By Jolli Lo

Fresh Abalone accompanied with Chicken and Abalone Consommé and Sticky Rice
By Gigi Ng

Spaghetti Carbonara with Spice Medley, Bacon and Greens
By Sarah Heller MW

Hong Kong Style Borscht Soup
By Chef Vicky Lau

French Quail with Maple Pancake and Raspberry
By Charmaine Mok

Fermented Red Beancurd Braised Pork Belly with Black Fungus
By Yenn Wong

Chinese Apricot Almond and Sesame Puff Ball
By Colleen Yu


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