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Overview
Awards
- MICHELIN Guide
- OAD
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Asian Restaurants 2023, 32
- The World’s50 Best
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Asia`s 50 Best Restaurants 2023, #53
- La Liste
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La Liste, #689
- Restaurant Ranking
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Restaurant Ranking 2023, #530
Chef
Hideaki Sato
Cuisine
Innovative
Foodle Reviews
on 27 Dec 2023
Cauliflower, shirako, white Alba truffles. At three-Michelin-starred "Ta Vie" in Hong Kong.
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#shirako #truffles #caviar #hideakisato #threemichelinstars #troisetoiles_hongkong
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#mystorywithmichelin #michelinplate #michelinfood #delicious #eeeeeats #food #foodie #foodgasm #foodpics #foodporn #foodstagram #igdaily... More
on 27 Dec 2023
Burnt Japanese winter leek with Oscietra caviar. At three-Michelin-starred "Ta Vie" in Hong Kong.
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#leeks #caviar #hideakisato #threemichelinstars #troisetoiles_hongkong
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#mystorywithmichelin #michelinplate #michelinfood #delicious #eeeeeats #food #foodie #foodgasm #foodpics #foodporn #foodstagram #igdaily... More
on 27 Dec 2023
Ark shell clam with shallot vinegar / terrine with cucumber celery and seaweed. At three-Michelin-starred "Ta Vie" in Hong Kong.
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#arkshellclam #hideakisato #threemichelinstars #troisetoiles_hongkong
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#mystorywithmichelin #michelinplate #michelinfood #delicious #eeeeeats #food #foodie #foodgasm #foodpics #foodporn #foodstagram... More
on 01 Oct 2023
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
on 12 Jan 2023
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
Top list
on 31 May 2022
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
on 04 Dec 2019
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
on 21 Sep 2018
Change of seasons means revisiting one of my favorite restaurants.
Full account on dinner is here:
on 28 Jun 2018
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
on 22 Mar 2018
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
on 28 Dec 2017
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
Recommended in Hong Kong
Address
Hong Kong, Central, Pottinger St, 74號The2/FQueen’s Road
Hours
Phone
+852 2668 6488
