The cross-cultural collaboration of @ta_vie_hk x @yongfuhk brought Chef @sato.hideaki and Chef @liuzhen2019 together for a creative exchange of ingredients and techniques between French-Japanese and Ningbo cuisines. Each chef carefully selected ingredients for the other to reinterpret through their own culinary lens. The result? Surprising and harmonious creations where it was often hard to tell which dish originated from which chef. A beautiful culinary dialogue rooted in mutual respect and curiosity, this true meeting of masters delivered exceptional dishes that blended the best of both worlds.

Our menu:

雙味冬瓜咸蟹萵筍配海膽
Ningbo-style Pickled and Cooked Winter Melon with Sea Urchin, Fermented Crab, Celtuce / By Yong Fu

清蝦湯寧波冬瓜釀水滑蛋配香酥櫻花蝦
Steamed Egg Custard with Deep Fried Sakura Shrimp Ning Bo WINTER MELON in a Shrimp Broth / By Ta Vie

德國白蘆筍配蟹肉釀南瓜花
German White Asparagus with Crab-stuffed Zucchini Flower / By Yong Fu

德國白蘆筍配寧波蟶子
German White Asparagus with Ning Bo Razor Clams / By Ta Vie

酸湯茗荷煮三絲
Sour Broth with Fish Maw, Shrimp & Tofu Ribbons / By Yong Fu

法國黑豬餃配黃韭菜及竹筍
French pork “Noir de Bigorre” Dumpling with Yellow Chives and Bamboo Shoots / By Ta Vie

糟香鷹嘴豆醬豉油煎鮸魚配脆皮金針花
Soy-Glazed Pan-Fried Brown Croaker Fish with Fresh Daylily Flowers and Rice Lees Chickpea Puree / By Yong Fu

金湯洋薊百合扣鮑魚
Dried Abalone with Artichoke and Lily Bulb in Golden Premium Chicken Broth / By Yong Fu

法國珍珠雞批配黑鬆蕗
Guinea Fowl Pie with Black Truffle / By Ta Vie

北海道海膽青海苔牛油汁配自家製意粉
House-made fresh pasta with “Aonori” butter sauce topped with fresh Hokkaido uni / By Ta Vie

寧波楊梅啫喱配幕絲、雲呢拿巴伐露亞伴乳酪慕絲
Ning Bo Bayberry Compote and Mousse in Jelly, Vanilla Bavarois with Yogurt Mousse / By Ta Vie

脆皮龍井湯園
Pan fried Longin Tea Dumplings / By Yong Fu
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Ta Vie x Yong Fu
Wan Chai, Hong Kong
#supermelHK #supermelWanchai Less