Ta Vie Hong Kong

Celebrating the 10th anniversary of @ta_vie_hk winter edition! Chef @sato.hideaki has again created a special anniversary menu of beloved classics from over the decade but this time with seasonal autumn and winter dishes. In addition to past creations, 2 new beautiful dishes were included as well with the French Guinea Fowl pithivier and the Japanese pear dessert with the unique scent of Ruta. A marvelous night tasting the evolution of the dishes at Ta Vie!

The Ta Vie 10th year’s Anniversary menu:

Hokkaido kegani crab and avocado cocktail with black vinegar sauce covered with chrysanthemum jelly (2016)

Cauliflower and sea cauliflower a la meunière anchovy brown butter sauce, shaved with white truffle (2017)

Poached oyster with oyster soft shell, celeriac, spinach, mushroom duxelles with Oscietra caviar butter sauce (2021)

Roasted European blue lobster, “Tubu clam”’ Japanese whelk, “Gobo” burdock and pied de mouton mushroom (2020)

French Guinea fowl, savoy cabbage, black truffle in crispy pie shaved with black truffle (2025)

Signature flower tea (2016)

Japanese fresh pear and pear sorbet yogurt mousse, topped with yogurt meringue scent of Ruta (2025)

“Les Feuilles Mortes”, fresh chestnuts Mont-Blanc with Pu’er tea ice cream (2016)
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3*, Ta Vie
Central, Hong Kong
#supermelHK #supermelCentral Less

@ta_vie_hk is an outstanding restaurant , like Armand DuPlantis and his Pole Vault World records , each visit has seen the bar climb a little bit higher . The accumulation of these little improvements has led to continuously thrilling experiences.

Eggplant salad
with “Mizu” octopus lightly cooked in herbal oil, tossed with black olive tapenade Ossetra caviar on tomato consommé jelly-
Lovely Provençal influenced start with the tomato flavours adding rounded acidity to the dish .

Crispy blue lobster paella
“Rouille” red bell pepper sauce,
tomato, parsley oil infused with lobster shell- the all soccarat paella is destined to be a menu staple here , the texture and flavour reminds me a lot of eating a perfect crispy prawn head .

House-made fresh pasta with ragoût
French Guinea fowl, savoy cabbage- a rich yet light poultry ragu , sweet cabbage and white truffle which augments the flavours .

“Taraba” king crab and cauliflower meunière with brown butter sauce, crab juice reduction- love the cooking of the crab leg , saline and soft , the meunière preparation was drier than expected which I queried at first glance but this was an improvement on the usual pool of brown butter as it just coated the ingredients perfectly .

Quail pie with porcini, chestnut porcini sauce flavoured with whisky , chestnuts and celeriac purée- first time pithivier has ever graced the menu at Ta Vie . And Chef @sato.hideaki has nailed it . The pastry is crisp and thin and clings on to the quail meat like a second skin . The different quail segments are identifiable and whole chestnuts add texture and interest . The porcini jus rounds out the autumn flavours .

Amaori Apple and pink guava sorbet, pomegranate jelly on guava mousse- first dessert plays on the floral elements of apple and guava and is wonderfully soothing .

Crispy éclair with pumpkin cream, pistachio ice cream- then we finish with more autumn flavours with a play on eclair which is not as it seems .

Great service from @hiromiicotakano and her team , amazing wines . It’s the full package . Less

Always a treat to return to @ta_vie_hk and discover new creations from @sato.hideaki . Some real creative dishes on this menu , like the paella distilled into purely soccarat or corn with its husk removed and stuffed like a dumpling . As well as refined bistronomie like the Limousin Veal main course . It all meshes together for a sublime experience.

“Shiromiru” white geoduck
tossed with julienned vegetables and jalapeño pickles accompanied with cucumber, celery and seaweed terrine.

A oceanic start with plenty of salinity balanced by the pickles .

Crispy blue lobster paella
“Rouille” red bell pepper sauce,
tomato, parsley oil infused with lobster shell

The discs of crunchy rice are the highlight , they host a familiar lobster and rouille combination and the parsley oil is a lovely herbal foil .

House-made fresh pasta with “Aonori” butter sauce topped with fresh Hokkaido uni

A signature dish , the sweetness of the uni and the salinity of the seaweed are a great match .

Crab & Corn
Hokkaido Kegani crab & Japanese sweet corn,
Cajun spices butter sauce

Took a while for me to register and figure out the technique of how the corn is de husked so cleanly . The texture and flavours of the crab and corn are a classic match .

Roasted Limousin veal
with brown butter confited carrots
served with black truffle

Each element here is terrific , a little hollows out potato can be written off as a garnish but it’s filled with a lovely veal ragu , there is thought conveyed in every bite .

Peach & guava sorbet with soda mousse covered with guava jelly and crispy peach scarf

Guava and peach is another great match , 5 interwoven layers are beautifully melded .

Pineapple compote with anise,
Mousseline cream, crispy puff pastry, pineapple sorbet.

The first time in 10 years that Pineapple has featured on a ta vie menu , star anise and a wonderful lacquered pastry ensure that this is far from a basic pineapple preparation. Less

Congratulations @ta_vie_hk on the 10th anniversary! To celebrate the occasion, @sato.hideaki has created a special anniversary menu of beloved classics from over the decade which will be served from now until June 13th. It was my first time back after the restaurant received 3 Michelin Stars in 2023, and the technical precision displayed in the dishes here was impressive. In particular the amount of sauce (or the lack thereof in the pasta and beef dishes) demonstrated the careful calibration of flavor and seasoning by the chef. I absolutely loved the crispy chicken wing stuffed with morel mushroom rice, homemade pasta with the fragrant sakura ebi, and the Wagyu ribeye with a beautiful charcoal roasted crust. Paired with the wonderful hospitality by @hiromiicotakano and team, this is a menu not to be missed!

The menu:

Sweet corn puffed mousse with lightly torched Botan shrimp in shrimp broth jelly

Deep fried “Lung Guang” chicken wing stuffed with morel mushroom rice, Chinese yellow wine sauce, fresh morel mushroom

House-made pasta with deep-fried “桜-SAKURA” shrimp and spring cabbage

“Civet” braised abalone covered with abalone shell

“Charcoal roasted” Wagyu ribeye smoked with “Hoba” leaf glazed with Arima pepper sauce

Signature flower tea

Almond pudding with peach compote, fresh lychee and “monkey picked” oolong tea jelly scent of rose bud

Signature crown melon shortcake
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3*, Ta Vie
Central, Hong Kong
#supermelHK #supermelCentral Less