Ta Vie Hong Kong

Awards

MICHELIN Guide

Three stars restaurant, 2024

All Michelin stars in Hong Kong All Michelin stars in China All 3 stars Michelin in Hong Kong All 3 stars Michelin in China

OAD

Asian Restaurants 2024, 24

All OAD Asian in Hong Kong All OAD Asian in China

The World’s

50 Best

Asia`s 50 Best Restaurants 2024, #55

All Asia`s 50 Best in Hong Kong All Asia`s 50 Best in China

La Liste

La Liste, #689

All La Liste in Hong Kong All La Liste in China

Restaurant Ranking

Restaurant Ranking 2024, #131, PRO #19.17, USER #18.33

All Restaurant Ranking in Hong Kong All Restaurant Ranking in China

Chef

Hideaki Sato

Cuisine

Innovative

• 2024
• 2023
• 2022
• 2019
• 2018
• 2017

Dinner at Ta Vie 旅

on 29 Mar 2024

by Peter Verey

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... More

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. Less

Dinner at Ta Vie 旅

on 12 Feb 2024

by Peter Verey

It’s only been 6 weeks since last eating @ta_vie_hk but it was certainly exciting to revisit . Quality of care and execution always meets all expectations!

Winter snow crab and artichoke gratin - a very homely dish , sweet crab and cheese gratin and then you are left with lovely artichoke petals to scrape your teeth into , it’s been a long time since I have had that opportunity as Artichoke is not seen often in the region .

Japanese winter turnip, 36 months aged Parma ham, and... More

It’s only been 6 weeks since last eating @ta_vie_hk but it was certainly exciting to revisit . Quality of care and execution always meets all expectations!

Winter snow crab and artichoke gratin - a very homely dish , sweet crab and cheese gratin and then you are left with lovely artichoke petals to scrape your teeth into , it’s been a long time since I have had that opportunity as Artichoke is not seen often in the region .

Japanese winter turnip, 36 months aged Parma ham, and grilled Hokki clam - First bite was actually this trio which was served whole and also turned into a sauce and a consommé ( inspired by Chinese double boiled soups ) , a terrific winter welcome .

Poached Oyster, celeriac, spinach, Oscietra caviar sauce - the sauce did the heavy lifting here , decidedly salty it actually made the Hokkaido oyster taste sweet . A terrific balance .

House-made fresh pasta with “Aonori” sauce topped with premium Hokkaido uni- Aonori is a Japanese seaweed and it’s delightfully herbaceous, it stole the show more so than the uni .

Pan-seared fresh Brittany blue-lobster
with pied blue mushroom, “Tubu clam” Japanese whelk, and “Gobo” burdock- had this dish in December and was glad to see it again , the sauce which is a blend of the four key ingredients is a tour de force .

Charcoal grilled pigeon from Breese, France (medium rare) with leek, black truffle, horseradish, lemon confit

Gorgeous meaty pigeon , with simple garnish , a very satisfying course .

Japanese white strawberry with pistachio cream pistachio sable, white meringue- Simple and satisfying pre dessert served with Ruinart Rose , the dish and the champagnw both tasted incredibly similar .

Chocolate crêpe soufflé, with Tasmania cherry jam,
Tonka beans flavored ice cream- this is a terrific dessert , none of the elements over power each other , an always striking finale. Less

Dinner at Ta Vie 旅

on 27 Dec 2023

by Julien Walther

Cauliflower, shirako, white Alba truffles. At three-Michelin-starred "Ta Vie" in Hong Kong.
—
#shirako #truffles #caviar #hideakisato #threemichelinstars #troisetoiles_hongkong
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#mystorywithmichelin #michelinplate #michelinfood #delicious #eeeeeats #food #foodie #foodgasm #foodpics #foodporn #foodstagram #igdaily... More

Cauliflower, shirako, white Alba truffles. At three-Michelin-starred "Ta Vie" in Hong Kong.
—
#shirako #truffles #caviar #hideakisato #threemichelinstars #troisetoiles_hongkong
.
.
#mystorywithmichelin #michelinplate #michelinfood #delicious #eeeeeats #food #foodie #foodgasm #foodpics #foodporn #foodstagram #igdaily #instafood #instagood #instapic #julienwalther #picoftheday #travel #troisetoiles #willtravelforfood #yummy Less

Dinner at Ta Vie 旅

on 27 Dec 2023

by Julien Walther

Burnt Japanese winter leek with Oscietra caviar. At three-Michelin-starred "Ta Vie" in Hong Kong.
—
#leeks #caviar #hideakisato #threemichelinstars #troisetoiles_hongkong
.
.
#mystorywithmichelin #michelinplate #michelinfood #delicious #eeeeeats #food #foodie #foodgasm #foodpics #foodporn #foodstagram #igdaily... More

Burnt Japanese winter leek with Oscietra caviar. At three-Michelin-starred "Ta Vie" in Hong Kong.
—
#leeks #caviar #hideakisato #threemichelinstars #troisetoiles_hongkong
.
.
#mystorywithmichelin #michelinplate #michelinfood #delicious #eeeeeats #food #foodie #foodgasm #foodpics #foodporn #foodstagram #igdaily #instafood #instagood #instapic #julienwalther #picoftheday #travel #troisetoiles #willtravelforfood #yummy Less

Dinner at Ta Vie 旅

on 27 Dec 2023

by Julien Walther

Ark shell clam with shallot vinegar / terrine with cucumber celery and seaweed. At three-Michelin-starred "Ta Vie" in Hong Kong.
—
#arkshellclam #hideakisato #threemichelinstars #troisetoiles_hongkong
.
.
#mystorywithmichelin #michelinplate #michelinfood #delicious #eeeeeats #food #foodie #foodgasm #foodpics #foodporn #foodstagram... More

Ark shell clam with shallot vinegar / terrine with cucumber celery and seaweed. At three-Michelin-starred "Ta Vie" in Hong Kong.
—
#arkshellclam #hideakisato #threemichelinstars #troisetoiles_hongkong
.
.
#mystorywithmichelin #michelinplate #michelinfood #delicious #eeeeeats #food #foodie #foodgasm #foodpics #foodporn #foodstagram #igdaily #instafood #instagood #instapic #julienwalther #picoftheday #travel #troisetoiles #willtravelforfood #yummy Less

9 / 10

Dinner at Ta Vie with Gerhard

on 01 Oct 2023

by Peter Chang

Fulfilling my duty of bringing Gerhard to the new 3-star in Hong Kong. Sato-san never disappoints, and this night I tried a couple of dishes which were new to me, too.

Full account of dinner is here: https://www.diarygrowingboy.com/2023/10/geruhage-hk-tour-day-3-golden-journey.html

Dinner at Ta Vie 旅

on 12 Jan 2023

by Daniel from Hong Kong 🇭🇰

2022 Top 10 Dishes
(No. 1 in chronological order)

Matsubagani wrapped with Stem Lettuce served with Crab Bouillon
Ta Vie, Hong Kong
January 2022

Some have said French cuisine is about addition with more and more ingredients, seasoning, sauce, … being layered on top of each other. Sato-san has managed subtraction here and it is all about clean sweet crab flavor

Bouillon is made from kombu, sake and water from steaming the crab. Crab legs were made into a shinjo and stuffed inside

In... More

2022 Top 10 Dishes
(No. 1 in chronological order)

Matsubagani wrapped with Stem Lettuce served with Crab Bouillon
Ta Vie, Hong Kong
January 2022

Some have said French cuisine is about addition with more and more ingredients, seasoning, sauce, … being layered on top of each other. Sato-san has managed subtraction here and it is all about clean sweet crab flavor

Bouillon is made from kombu, sake and water from steaming the crab. Crab legs were made into a shinjo and stuffed inside

In addition to Hong Kong, visited Canada, Denmark, US, Sweden, Norway and Japan in 2022 Less

10 / 10

Fantastic dinner at Ta Vie worthy of 3 stars

Top list

on 31 May 2022

by Peter Chang

After many years of visiting this place, one of my favorite restaurants in Hong Kong, now comes a meal where I felt the restaurant deserves to be promoted to 3 stars.

Not only are the flavors beautiful, but the presentation has now gone up a level. Some of the dishes are quite stunning.

Full account of dinner is here: https://www.diarygrowingboy.com/2022/05/le-french-gourmay-near-perfect-three.html

8 / 10

Lunch at Ta Vie

on 04 Dec 2019

by Gerhard Huber

This meal must have been the biggest surprise of my last stay in Hong Kong. More or less forced by my friend @growingboy to go there. I went by myself and was also the only lunch guest, so I had not only the entire focus of myself but of the team on my lunch.
This is very good food, maybe even great food (I am hesitant to jump to great after only one meal there). It is unashamedly focused on ingredients and seasonality. But for me, what really lifts it up to a level which intrigues me is the Japanese... More

This meal must have been the biggest surprise of my last stay in Hong Kong. More or less forced by my friend @growingboy to go there. I went by myself and was also the only lunch guest, so I had not only the entire focus of myself but of the team on my lunch.
This is very good food, maybe even great food (I am hesitant to jump to great after only one meal there). It is unashamedly focused on ingredients and seasonality. But for me, what really lifts it up to a level which intrigues me is the Japanese focus on purity. Take the homemade pasta with seaweed sauce and sea urchin on top. Cooked to perfection the tagliatelle added texture to the softness of the uni while the seaweed sauce complemented the sweetness of the uni. Genial.
The snow crab combined with cherry radish into a refreshing salad to start you off.
However what really knocks you off the socks is the fact that this Japanese operation in Hong Kong serves you a different piece of bread with almost every course! And all are homemade and all are very good. As an Austrian we are very discerning when it comes to bread, as we believe that we produce the best on earth, but this bread is astonishing.
This is exactly the food I am looking for, seasonal, ingredients focused, perfectly executed but most importantly, focused and simple. No gimmick, not one flavour too many, pure pleasure!
Less

8 / 10

Autumn menu at Ta Vie

on 21 Sep 2018

by Peter Chang

Change of seasons means revisiting one of my favorite restaurants.

Full account on dinner is here:

9 / 10

Dinner at Ta Vie

on 28 Jun 2018

by Peter Chang

Another fantastic meal, with some signature dishes along with new creations from Sato-san.

Full account of dinner is here: http://www.diarygrowingboy.com/2018/06/refreshing-summer.html

9 / 10

Another wonderful meal at Ta Vie

on 22 Mar 2018

by Peter Chang

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

8 / 10

Last lunch at Ta Vie

on 28 Dec 2017

by Peter Chang

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