Foodle

The hits keep coming at Ta Vie, and chef Sato keeps perfecting his most popular creations while coming up with new ones.

Full post on dinner is here:
http://www.diarygrowingboy.com/2018/03/pure-simple-seasonal.html

A wonderful sushi-focused lunch at the invitation of the Wynn Macau, as part of the media coverage for Asia's 50 Best Restaurants.

Full post on lunch is here:
http://www.diarygrowingboy.com/2018/03/the-clarity-of-wave.html

an unexpected return visit 2 weeks after the last one. Seasonal treats such as firefly squid delighted along with perennial favorites such as flower crab and sea urchin, wagyu sukiyaki

Full post on dinner is here:
http://www.diarygrowingboy.com/2018/04/hairy-ronin.html

back here after a few years. Still delicious food, and now with items such as wagyu which deviate from a pure sushiya. Happy to have had hana sansho while in season.

Full post on evening is here: http://www.diarygrowingboy.com/2018/04/impromptu-sushi.html

Another delicious dinner at this small hideaway serving delicious Japanese fare with each course paired with sake. This time the chef made use of fresh ingredients available in spring, such as sansho flowers and sakura shrimp.

Full description of dinner is here: http://www.diarygrowingboy.com/2018/04/the-last-flowers-of-spring.html

Pomelo, Kundru, Amla Confit, Cashew $12

Keema is an Indian stew made of either meat, veggies or soy. Stuffing it into a fluffy bun makes a tasty snack. Since we were in a fancy place, we were told to stir the egg into the keema before adding it to the kaffir lime buns.
Soy Keema, Quail Egg, Lime Leaf Butter Pao $12

Spiral-cut potatoes are deep fried to make this potato cake chaat. It’s topped with a white pea mash, yogurt and tamarind mint sauce and garnished with green apple.
Potato Sphere Chaat, White Pea Mash $12

Imagine an American pickled relish, but instead of using American stuff, it’s Indian stuff. Things like red chili powder, turmeric, and fenugreek, and a wider variety of fermented produce. That’s achaar. It’s a bold, tangy, sweet condiment and is used to glaze these ribs.
Meetha Achaar Ribs, Sun Dried Mango, Onion Seeds $12

Kulcha is made with maida flour, leavened with baking powder and whole milk yoghurt then typically baked in a pan. We ordered two of the various stuffed kulchas offered. Butter Chicken Kulcha and Wild Mushroom Kulcha $5/each