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
