’Tis the Season

Chefs Vicky Lau, Esther Sham and Andrea Zamboni share their blueprints for pulling off a gold-tier Christmas party at home

By Tara Sobti

VICKY LAU, TATE DINING ROOM AND BAR THE PREP Organisation is key. Executing a successful event is 70 per cent organisation. Start a few days early and count down to your guests’ arrival. I like to start with cleaning out the fridge three days before, so that there is room for all the new ingredients. Set the table a day before. This way you can ensure that you have everything from napkins to chairs and tableware in place, and you won’t have to scramble at the last second. Meal prep. When planning your menu, pay attention to guests that may have special dietary restrictions and work around them. I like to make one or two dishes last minute but if you want to be present with your guests,…

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Tatler Hong Kong (Digital) - 1 Issue, December 2020

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