@ta_vie_hk is an outstanding restaurant , like Armand DuPlantis and his Pole Vault World records , each visit has seen the bar climb a little bit higher . The accumulation of these little improvements has led to continuously thrilling experiences.
Eggplant salad
with “Mizu” octopus lightly cooked in herbal oil, tossed with black olive tapenade Ossetra caviar on tomato consommé jelly-
Lovely Provençal influenced start with the tomato flavours adding rounded acidity to the dish .
Crispy blue lobster paella
“Rouille” red bell pepper sauce,
tomato, parsley oil infused with lobster shell- the all soccarat paella is destined to be a menu staple here , the texture and flavour reminds me a lot of eating a perfect crispy prawn head .
House-made fresh pasta with ragoût
French Guinea fowl, savoy cabbage- a rich yet light poultry ragu , sweet cabbage and white truffle which augments the flavours .
“Taraba” king crab and cauliflower meunière with brown butter sauce, crab juice reduction- love the cooking of the crab leg , saline and soft , the meunière preparation was drier than expected which I queried at first glance but this was an improvement on the usual pool of brown butter as it just coated the ingredients perfectly .
Quail pie with porcini, chestnut porcini sauce flavoured with whisky , chestnuts and celeriac purée- first time pithivier has ever graced the menu at Ta Vie . And Chef @sato.hideaki has nailed it . The pastry is crisp and thin and clings on to the quail meat like a second skin . The different quail segments are identifiable and whole chestnuts add texture and interest . The porcini jus rounds out the autumn flavours .
Amaori Apple and pink guava sorbet, pomegranate jelly on guava mousse- first dessert plays on the floral elements of apple and guava and is wonderfully soothing .
Crispy éclair with pumpkin cream, pistachio ice cream- then we finish with more autumn flavours with a play on eclair which is not as it seems .
Great service from @hiromiicotakano and her team , amazing wines . It’s the full package .
