Ta Vie Hong Kong

Awards

MICHELIN Guide

Two stars restaurant, 2020

All Michelin stars in Hong Kong All Michelin stars in China All 2 stars Michelin in Hong Kong All 2 stars Michelin in China

OAD

Asian Restaurants 2020, #25

All OAD Asian Restaurants in Hong Kong All OAD Asian Restaurants in China

The World’s

50 Best

Asia`s 50 Best Restaurants 2019, #50

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

Chef

Hideaki Sato

Cuisine

Innovative, International

• 2019
• 2018
• 2017

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