After an intense career in the hospitality industry in Hong Kong, Nocar embodies the desire to find a balance between a French technical base and environmental and cultural references typical of this Chinese region in Vicky Lau’s restaurant, TATE, also in Hong Kong. That is why she often points to the classic Chinese soup dessert as the starting point for many of her creations. A lover of lightness and suggestive finishes, she also alludes among her references to professionals such as Frank Haasnoot and Grant Achatz.
“When creating a dish we always have both East and West in mind from ingredients to techniques to presentation. We find the balance and what makes sense in the menu we are presenting.”
“When creating a dish we always have both East and West in mind from ingredients to techniques to presentation. We find the balance and what makes sense in the menu we are presenting.”
Featured in so good #26