Ta Vie

Hong Kong Tatler Best Restaurants (Hong Kong / Macau) - - Editor’s choice -

n ev­ery ta­ble, greet­ing each guest at Ta Vie, is a mes­sage i n a bot­tle—a course-by-course r un­down of t he day’s t ast­ing menu on one side and an es­o­teric poem on t he flip. The verses come fr om Yoshi­nomi, an old Ja­panese folk song, and speak poignantly of the jour­ney of a l ost trav­eller. At the base, chef de cui­sine Hideaki Sato has writ­ten the words “Pure. Sim­ple. Sea­sonal” with great flour­ish—and we’re l eft with no doubt t hat it’s an in­di­ca­tion of the philosophy that guides this par­tic­u­lar culi­nary no­mad.

Sato’s will is t o show­case t he very best of Asian pro­duce through a prism of finely honed French tech­niques, and this shines through a sea­son­ally at­tuned menu that’s never short of t wists and turns. The very first dish we’re served this year i s a t es­ta­ment t o this—and a prime ex­am­ple of t he chef’s i nnate artis­tic vi­sion when it comes t o craft­ing a dish. Listed on t he menu as ke­gani crab and av­o­cado cock­tail with black vine­gar

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