A rare lunch visit to Ta Vie, one of my favorite restaurants in Hong Kong, with some of the chef's classic dishes.
Full account of lunch is here:
http://www.diarygrowingboy.com/2017/12/ac-x2.html
"Crab house sandwich" : zuwai crab salad with crispy buckwheat crêpe
House made pasta with "aonori" sauce topped with premium uni
"Les Feuilles Mortes": fresh chestnuts Mont-Blanc with Pu'er tea ice cream
