over a decade of matcha madness!
Fusion Tea Cuisine
EST. 2015 HK 852
Please note that due to venue availability and scheduling, T Lab is currently on holiday. Latest news will be updated via Instagram, thank you!
T LAB 'YUMCHAKASE'
THE ROOT OF T. CHAPAS TE'XPERIENCE
Inspired by Chinese Dim Sum & Spanish Tapas,
'CHAPAS' is a dim sum concept introduced by Tiff when the T LAB pop-up series started in 2018.
These bite-sized sweet & savoury treats showcase the creativity and vision of our very own
fusion tea cuisine, exploring the possibility between tea & produce.
Combining the lovable elements from the previous series,
The cultural-flavor-driven 'YUMCHAKASE' Te'Xperience is an elevated hybrid
Providing a seasonal & unique fusion tea dim sum TE'Xperience which truly express ourselves,
Re-embrace our passion and keep striving for the ultimate service and performance.
一期一會 | The Private Dining
T LAB 'YUMCHAKASE'
THE ROOT OF T. ONE OF A KIND 'CHAPAS DIM SUM' TE'XPERIENCE
Thanks for the support!
The Yumchakase Beta Season Has Officially Ended
Since the venue will undergo renovation soon, bookings for 2022 will be announced later.
We will launch the Official 'Yumchakase' once the venue is available again and when scheduled is allowed.
Thank you for all the support again.
*Before making a reservation*
T LAB is a pop-up experimental project, it's not meant to run as a commercial restaurant.
That being said, it's a platform to let Chef expresses the possibility of fusion tea ideas without holding back on cost & creativity.
To make sure everyone really understands our concept and enjoy this dining journey,
please go through the CONCEPT, SAMPLE MENU & TE'LUXE SUPPLEMENT INFO first before proceeding. ~Thank you~
T LAB ，顧名思義，是一個實驗計劃，並不是一家以商業模式營運之餐廳。
創立旨在沒有傳統框框箝制下，提供一個讓主廚與茶友一期一會交流，無拘無束分享茶料理可能性的後花園。
因此在訂座前，請先細心閱讀關於T LAB的詳盡概念、 介紹、 參考MENU和 TE'LUXE 升級選項 了解是否適合你的喜好，
並確保在充分理解整個體驗的情況下，能夠更加投入享受這獨一無二的茶味盛宴。:) ~謝謝~
Thanks for the support, we're currently Fulled
Reservation for winter 2021 will be announced later,
Please follow our Instagram for latest reservation news, thank you!
適用於所有2015-2021曾購買CTK產品/光顧TLAB + 沒棄單記錄之顧客
Only Eligible for customers who've made any purchase at Chef Tiff's Kitchen
OR dined at T LAB through 2015-21 without order forfeit record.
Newbies are welcome to fill in the waitlist, for which we reserved a number of tables
letting newcomers have an opportunity to join our big UNITEA! :)
A Note from Chef
As guests may know, T LAB is a family-run label with limited manpower.
We've tried our very best to accommodate the demand as much we can.
We sincerely apologize for the difficulties in making a reservation.
Strive for the best in service and quality is the most important value of T LAB.
In order to provide guests the utmost experience,
we must control our bookings and take a balance between the two.
We hope you will understand and thank you again for everyone's support. - TIFF
@ms.v_nessie
Dining Details
Dining Venue | Block 2, The Forum, 8 Connaught Road, Central HK
T LAB is a guest chef private event at Liberty Exchange Kitchen & Bar
Please avoid contacting the restaurant directly as they do not accept reservations.
Dining Date | WE ONLY OPEN ON SUNDAY
Guests will be notified with the exact date when the booking is successful.
TIME SLOT
早午茶 BRUNCH PAR'TEA | 1200-1430 / 1230-1500 *Only HIBIKI Course is available.*
下午茶 CLASSIC ATN PAR'TEA | 1500-1730 / 1530-1800 *Only MIDORI Course is available.*
夜茶 NIGHT PAR'TEA | 1830-2100 / 1900-2130 *Only HIBIKI Course is available.*
~Bookings for 2 - 4 guests are welcome.
~Please reserve at least 2.5 hours to enjoy the Te'Xperience.
~Please make sure your stomach has enough room for the full course~
Evolution of T LAB Te'Xperience Concept
T LAB，顧名思義是個實驗室。
2018年8月，一個本來只是為期十多天的計劃， 有賴各位支持，轉眼間來到第三個年頭，實在感恩。
GEN I - Te'guestation & YumCha Beta {Opus. 1-2 | 2018-2019}
仍在摸索階段，' 衍生出融合茶料理基礎及'飲茶'體驗的雛形
⇩
GEN II - OCHAKASE {Opus. 3-26 | 2019-2021}
導入日式料理為本令融合茶料理能全面發揮，找到T LAB 的方向
但有時菜式創作過於複雜，未必能被吃得懂，創作也未免有點overthink
⇩
GEN III - Yum Cha {Opus. 1-2, 23-27 | 2018, 2021}
化繁為簡，並注入更多本地元素，亦保留'OCHAKASE'創作性
唯客人喜好多甜點或想吃多點鹹點會因菜單框框箝制
以上就是這三年來的一個小總結，感謝大家回饋與支持，我們沒有忘記每一次學習到的東西。
________________________
對於我們來說，茶料理的可能性是永無止境的， 而這個一期一會沒有完結的一天。
亦是由始至終只做快閃而不轉為餐廳營運的原因。
反覆試驗並從中吸收養分，繼而不停進步創作出新東西，
從每回體驗中的成功與失敗學習並一步步鑽研 是一個永恆的進化。
當然，選擇一條這麼瘋狂的道路不易行，當中一切經歷有笑有淚有血汗，
雖然有不懼怕的覺悟，但身心上也不一定能每一刻承受得起。
無數次氣餒想放棄時，都會記起和大家一期一會交流的一點一滴， 提醒自己辦T LAB的初衷，
努力做好去回饋每位的支持及鼓勵，直到嚐到回甘一刻的滋味。
期望這次'YUMCHAKASE' 又能再進一步，與大家一起經歷這趟獨一無二旅程！
Tiff.
YUMCHAKASE
飲茶かせ BETA
INTRODUCTION
Since 2018, nearly 30 pop-ups,
2022 - The latest Te'Xperience Concept 'YUMCHKASE' is finally revealed!
[We're currently running the Beta version in F/W2021]
Taking the best elements from our previous series,
The YUMCHAKASE is the latest concept introduced by Chef Tiff.
Following our roots of fusion tea cuisine, it is a marriage between YUM CHA & OMAKASE,
two of the most authentic food culture of Hong Kong & Japan.
The Yumchakase Beta has two options, 'MIDORI' & 'HIBIKI',
featuring 10 CHAPAS Bites catering to guests with different preferences.
Not only there are some signature bites that guests must not miss,
exclusive 'Omakase Chapas' is also a key highlight of the YUMCHAKASE.
Just like the authentic Japanese omakase,
Chef Tiff will be serving her current innovative bites with seasonal ingredients.
ABOUT CHAPAS
Inspired by Chinese Dim Sum & Spanish Tapas,
'CHAPAS' is a bite-sized fusion tea treats introduced by Tiff in our first-ever pop-up in 2018.
It showcases the creativity & vision of T LAB
as well as exploring the possibility between tea & produce.
飲茶かせ 前言
三年多來， 經歷了近30場快閃，
2022 年 - 第四代 Te'Xperience 概念「YUMCHKASE」終於揭曉！
從過往的系列中， 提取最好的元素，
遵循我們融合茶系料理的根源，推出「YUMCHKASE 飲茶かせ」
「飲茶」x「おまかせ」| 一個香港和日本飲食文化結合之概念。
YUMCHAKASE 兩款體驗選擇 |「MIDORI 翠」和「HIBIKI 韻」
除包含不容錯過的招牌甜點，
也各自呈獻 '限定 CHAPAS' 和 'Te'luxe Upgrade' 迎合不同類型客人的喜好，
配合自家茶品，提供 10 款隨創意及時令食材季節更變的CHAPAS嘗味茶點心料理
「YUMCHKASE 飲茶かせ」 保留'YUM CHA'嘅簡潔和土炮文化
亦同時保留'OMAKASE'顧及客人喜好同主廚創作發板嘅元素
無論整個Flow抑或概念上的表達都比以前更精準，
也是YUMCHAKASE概念的精粹所在，期望客人可以有一個更上一流嘅精彩體驗!
關於CHAPAS
受港式點心和西班牙小點TAPAS的啟發，
「CHAPAS」是 Tiff 於 2018 年在首個快閃中推出的融合茶點心。
務求令食客可在一個短短的用餐體驗中， 以一口大小能吃到茶與食材碰撞出的無限可能性與層次。
一口接一口的「CHAPAS」，感受一浪接一浪超呼想像之茶味衝擊。
Chef 創作時考慮到，如果全部點心也調至濃茶味
不但矜貴的食材會因茶味掩蓋而白白浪費，
而點心味道也變得單一，客人也會因一波又一波的濃茶攻勢導致味覺疲勞。
因此，鹹點CHAPAS的茶味不一定濃烈，
希望在不影響主食材味道之下，茶味擔任輔助角色提出整個菜式的層次，
達到相映成趣、畫龍點睛的效果。
相對地，甜點CHAPAS就保持自2015年以來的傳統，
以招牌式的濃茶甘香作主，並配上時令食材創作出獨特配搭，帶出獨特的茶韻味。
整個Te'Xperience 讓茶與其他時令主食材在整個體驗不同階段互做主角，
每一個Chapas的茶濃度細緻調教，在這一點上我們從不妥協。
務求令用餐鋪排井條有理，包含不同的高低起伏與味道記憶點，
這不但是主廚的獨有創作特色，也是T LAB的最大魅力與亮點。
THE COMPOSITION
YUMCHAKASE TE'XPERIENCE
'翠 MIDORI'
Recommend for dessert lovers,
the 'MIDORI' YUMCHAKASE Course is a dessert-driven afternoon Chapas Te'Xperience
with a spotlight selection of seasonal savoury chapas by Chef Tiff.
「MIDORI 翠」是以甜點作主導的下午茶體驗，包含3款特選咸點Chapas及七款甜點Chapas。
當中兩款是「MIDORI 翠」獨有的限定季節性甜點，推介給嗜甜的抹茶控及初體驗的客人！
+
Including 2 MIDORI EXCLUSIVE
Sweet Omakase Chapas
*CTK x Gion Tsujiri House Custom Blend,*
+
Opt. CHEF TIFF Kung Fu 'USUCHA' is also available as a supp.
FW21 MIDORI Exclusive Omakase Chapas
(1) DASSAI45 Matcha Terrine x Amazake Cream
(2) Cook'te Sando - Hojicha x Bailey's & Walnuts
$460/person (+10% S.C.)
*To make sure guests from the same table have a synchronized pace,
the course chosen needs to be the same for the entire table.
* Please note that since it's omakase, there's no exact menu.
Hence, the Chapas may change without further notice.
YUMCHAKASE TE'XPERIENCE [The Signature Flow]
'韻 HIBIKI'
Being Chef Tiff's ideal composition,
the 'HIBIKI' Signature YUMCHAKASE Course is a well-balanced Chapas Te'Xperience
focuses on emphasizing PREMIUM seasonal savoury chapas followed by the ever-evolving signature sweet selections.
「HIBIKI 韻」是T LAB的 Signature 體驗，包含咸及甜點Chapas 各５款，果腹量比「MIDORI 翠」 更滿足。
當中兩款是使用特級食材創作的「HIBIKI 韻」獨有限定季節性咸點， 一個鹹甜平衡鋪排的全方位體驗！
Including 2 HIBIKI EXCLUSIVE
Savoury Omakase Chapas
+
*CTK x Gion Tsujiri House Custom Blend,*
+
Opt. CHEF TIFF Kung Fu 'USUCHA' is also available as a supp.
FW21 HIBIKI Exclusive Omakase Chapas
(1) Hairy Crab x Ikura x MatSoba Beurre Blanc
(2) Pu'er 'RAN-OH' x Parma ham x Grilled Onigiri
$600/person (+10% S.C.)
*This menu is not available during AFTERNOON PAR'TEA (1500-1800).
*To make sure guests from the same table have a synchronized pace,
the course chosen needs to be the same for the entire table.
* Please note that since it's omakase, there's no exact menu.
Hence, the Chapas may change without further notice.
TE'LUXE Chapas Supplement
Know more about the details behind Tiff's Signature Te'luxe Chapas
A Selection of TE'LUXE Signature & SEASONAL SPECIAL is available as a supplement.
Please check the sample menu for details (all upgrades are subject to 10% S.C.).
@nanzyang
MONACHA. The Root of Umami [Supp. +$128/pc]
CHABAKO – Monaka. Hokkaido Bafun Uni. Caviar.
Mat’kabocha Puree. Tencha. Shiso Flower
The MONACHA is one of the most signature Chapas of T LAB since its launch in 2019.
It combines the umami from the land (Kabocha [Japanese Pumpkin] and Matcha)
with the umami from the sea (Hokkaido Bafun Uni and Caviar).
Guests will be able to taste the natural sweetness harmony with this unique composition.
This magical combo is sandwiched by a chabako-shaped monaka for a texture contrast
and finished up with the root of matcha, Tencha, for a mouthful of umami bomb.
EARLGYUKATSU SANDO
Wagyu Katsu. Housemade T LAB Earl Grey Shokupan Toast
Secret Earlgyukatsu Sauce. Caramelized Onion. Lettuce from T LAB Farm
牛カツサンド [Beef Cutlet Sandwich] is one of Chef Tiff’s favorite comfort food. It took us over 2 years of craftmanship before THE EARLGYUKATSU SANDO is introduced in April 2020 which has been loved by our guests since then.
At T LAB, we hand-picked some of the rarest breeds around the world and serve these prestigious wagyu after infusing them with a special earl grey tare for over 24 hours and coating them with Japanese brand crumbs.
Another point that makes the Ealgyukatsu sando special is our SECRET Earlkatsu Sauce. We use 15 ingredients to make it, including house-made wagyu butter, fresh tomato, cooked wasabi, and of course - earl grey. The umami from it is something that you can't find elsewhere. The sauce has a hint of a regular katsu sauce flavor as well as a strong earl grey aftertaste!
A fresh yeast handmade Earl Grey Shokupan Toast is ready to be paired up after toasted golden brown with wagyu butter. Last but not least, a layer of wagyu butter caramelized onion and farm-to-table lettuce planted by Chef herself are added to make the sando more flavourful and delightful.
@instafoodhunter
Current Wagyu Selection
(i) STRIPLOIN | Mayura 'Chocolate-fed' Wagyu, Australia
Breed Rare-ness: ★★★/5 Price: $$$/5. [+$198/2oz per portion]
Located in the Limestone Coast of South Australia, the Mayura Wagyu is a National award-winning 100% Full-blood Wagyu. What's special with the Mayura Wagyu is that it's fed with chocolate and gummy bears. It's known for its rich beefy flavors yet the fat is not too overwhelming. We recommend for guests who love wagyu that has textures and depth flavor with the right amount of richness.
FW21 RARE Special [Ltd. 30 Pcs]
Shadoshima 'Olive-fed' Tenderloin
Signature Option
AUS 'Mayura; Choc-fed Striploin
*RETUNERS LIMITED OPTION 老顧客限定選項*
FW21 Special 沐浴於小豆島上的和牛王者 九個月等待 價值非凡30份, 售完即止
(ii) A5 TENDERLOIN | 'Olive-fed' Wagyu , Shadoshima Japan
*FW21 Special - SUPER RARE * 瀬戸内海小豆島「オリーブ牛」
Breed Rare-ness: ★★★★⯨.5/5 Price: $$$$$/5 [+$298/2oz per portion]
First introduced in 2011, The 'Olive-fed' Wagyu is probably one of the rarest breeds you could ever get around the world. This premium Sanuki Wagyu 讃岐牛 is produced exclusively on Shodoshima which the olive tree is a symbol of the island. Growing under the mild climate of the Seto Inland Sea, it has been raised by feeding olive trees branches & squeezed olive fruits. It took home a special prize for fat quality at the 2017 Wagyu Olympics.
Each month, only a few herds are available to be export outside of Japan. T Lab is very grateful to successfully sourced the wagyu exclusively and serve it after waiting for nearly 9 months! We recommend for guests who love super tender Japanese wagyu that's melt-in-your-mouth with bold and aromatic fatty burst!
SMOKTE'-MISU [Supp. +$58/pc]
竹鶴 TAKETSURU Whiskey x Hojicha Tiramisu
Niigata 10-Year Miso Barley Malt Syrup. TAKETSURU ‘Perfume’
Long ago, Chef Tiff watched 'Massan', a Japanese drama based on the real story of Mr. Taketsuru - founder of the famous whiskey label NIKKA, which touched her.
Chef was inspired after watching it and wants to create a dish based on whiskey, She thinks that the production and the smoky flavor elements of both whiskey and hojicha are actually very similar. Thus, the Smok'te-misu was born.
Italian Mascarpone is infused with Taketsuru whiskey and whipped with hojicha
for a creamy and rich flavor. Lady-fingers are also dipped with an hojicha taketsuru extract for an extra boost and depth.
Niigata 10-Year Miso Barley Malt Syrup is added on top. Not only balancing out the sweetness but also using this rare black miso to embark the aging process of whiskey as well as a highlight of barley malt, the root of whiskey. Extra Taketsuru will be sprayed in front of guests to perfume the dish for an extra aroma.
@instafoodhunter
SIMPLICI'TEA
The Original Form of Tea
Complementary House-blend Custom Tea
祇園辻利 Gion Tsujiri x Chef Tiff's Kitchen
CHA'EN Custom-blend Uji Tea
The custom-blend tea will be served hot
Only available at T LAB
港音 KONON (コンオン)
We are very honored to be the first brand outside of Japan
to have an official authorized collaboration with the renowned
祇園辻利 Gion Tsujiri from Kyoto, JP for a custom blend tea, the 港音 KONON.
The 港音 KONON is a depth and complex yet refreshing blended tea 合組茶
which mainly consists of Matcha infused Gyokuro as well as
different kinds of green tea leaves which were custom blended
by Experts from Gion Tsujiri & Chef Tiff together.
TO PURCHASE/LEARN MORE (Click Here)
T LAB SIGNATURE SERIES ー TE'LUXE UPGRADE OPTION
薄茶 KUNG FU 'USUCHA'
Premium matcha from 丸久小山園 Marukyu-koyamaen, Kyoto, Japan,
A hand-whisk 'Kung Fu' USUCHA will be prepared right in front of you by Chef.
Available as a supp. 五十鈴 - $68+10% | 天授 - $98+10%
