My 4th visit to @ta_vie_hk and the first one that didn’t occur in winter , loved the entree into spring flavours and I think this is my favourite menu here so far .

Dish of the night was a 20/20 stunner . Steamed abalone , Guinea fowl and Yunnan morel mushroom were combined with a consommé from the 3 ingredients. This was incredibly clean and flavourful, the broth had a delicious roasted quality but was certainly more broth than jus yet still packed a punch . The morel stuffed with Guinea fowl farce was terrific .

Prior to this the meal kicked off with a very Mediterranean preparation of Hotaru squid and padrón pepper with tabouli salad chorizo, fresh lemon zest. Nice bright start !

Japanese cockle and white asparagus, were served whole and in sauce form , nicely amplifying the flavours .

A signature dish of House-made pasta
with deep-fried Sakura shrimp from Shizuoka and Spring cabbage. Sweet and soulful .

Poached Oyster from nagasaki with soft shell made from celeriac and a Oscietra caviar butter sauce. There is no doubt this dish is prepared to highlight the RSRV Blanc de Blanc and it’s a flawless pairing .

Charcoal grilled pigeon from Bresse, France (medium rare) with leek, black truffle, horseradish, sesame oil, lemon confit, had this dish 6 weeks ago and it didn’t blow me away , but somehow this is now a highlight . The cuisson of the pigeon is terrific , the charcoal flavours well balanced by the condiments and garnishes .

Japanese white strawberry with pistachio cream pistachio sable, white meringue is a nice palate freshener and once again a great pairing with Ruinart rose .

Chocolate crêpe soufflé, with black cherry jam,
Tonka beans flavored ice cream is always a great way to finish the meal here , rich but portion size keeps you feeling comfortable.