No.33

Ta Vie

Hong Kong, China

On the pass:

Hideaki Sato

Pastry chef:

Style of food:

French-Japanese

Standout dish:

Sweet corn puffed mousse with aburi botan shrimp in shrimp broth jelly

Contact:

2/F, The Pottinger, 74Queen’s Road Central, Central, Hong Kong

+852 2668 6488
http://tavie.com.hk/

Beautiful, delicate and seasonal French-Japanese dishes in the heart of busy Central

What’s in the name: In French, Ta Vie translates as ‘your life’; in Japanese, it means ‘journey’. The combination of the two words and the French-Japanese sensibility sum up chef Hideaki Sato's cuisine.

A few words on the chef: Sato was born in Nagano prefecture and started cooking in French restaurants before switching over to Japanese cuisine. He worked at the three-Michelin-star Nihonryori Ryugin in Tokyo, then moved to Hong Kong to open the two-star Tenku Ryugin, which debuted on Asia's 50 Best Restaurants list in 2014 at No.50.

Must-try dishes: For the full experience, go for the eight-course seasonal tasting menu, with dishes such as sweetcorn mousse with botan shrimp and shrimp broth jelly; abalone with green asparagus puree and onsen egg; cauliflower puree with risoni and uni; and almond tofu with peach compote, fresh lychee, peach sorbet and oolong tea jelly.

What to drink? The beverage offering is an eclectic selection: not just rare French wines, but also many from Asian vineyards, as well as sake, cocktails and house-bottled teas.

Calm interior: The intimate, quiet and somewhat austere room in the boutique Pottinger hotel is an oasis in the heart of Hong Kong's bustling Central district.

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