Always a treat to return to @ta_vie_hk and discover new creations from @sato.hideaki . Some real creative dishes on this menu , like the paella distilled into purely soccarat or corn with its husk removed and stuffed like a dumpling . As well as refined bistronomie like the Limousin Veal main course . It all meshes together for a sublime experience.

“Shiromiru” white geoduck
tossed with julienned vegetables and jalapeño pickles accompanied with cucumber, celery and seaweed terrine.

A oceanic start with plenty of salinity balanced by the pickles .

Crispy blue lobster paella
“Rouille” red bell pepper sauce,
tomato, parsley oil infused with lobster shell

The discs of crunchy rice are the highlight , they host a familiar lobster and rouille combination and the parsley oil is a lovely herbal foil .

House-made fresh pasta with “Aonori” butter sauce topped with fresh Hokkaido uni

A signature dish , the sweetness of the uni and the salinity of the seaweed are a great match .

Crab & Corn
Hokkaido Kegani crab & Japanese sweet corn,
Cajun spices butter sauce

Took a while for me to register and figure out the technique of how the corn is de husked so cleanly . The texture and flavours of the crab and corn are a classic match .

Roasted Limousin veal
with brown butter confited carrots
served with black truffle

Each element here is terrific , a little hollows out potato can be written off as a garnish but it’s filled with a lovely veal ragu , there is thought conveyed in every bite .

Peach & guava sorbet with soda mousse covered with guava jelly and crispy peach scarf

Guava and peach is another great match , 5 interwoven layers are beautifully melded .

Pineapple compote with anise,
Mousseline cream, crispy puff pastry, pineapple sorbet.

The first time in 10 years that Pineapple has featured on a ta vie menu , star anise and a wonderful lacquered pastry ensure that this is far from a basic pineapple preparation.