TA VIE

It may lack the glitzy views and over-the-top opulence of Hong Kong’s flashier fine diners, but that’s exactly the point—Ta Vie is, without a doubt, one of the city’s top tables for a special occasion, yet you won’t find them shouting it from the rooftops. Chef Hideaki Sato has quietly pushed the contemporary Japanese envelope further since his days at Tenku Ryugin, serving a degustation menu that brings together the Japanese insistence on seasonality, and European cooking techniques, from fresh pasta to puff pastry and gelées, all perfectly executed. The menu changes often, and features ingredients at their prime, from all over the globe, be it lobster from Ise or Thai green mango. The wine list is predominantly French, although there th are a few Japanese standouts, with a good selection from Burgundy and a Rhône that will please even connoisseurs. Sake and cocktails made with wi fresh produce from the wet market, as well as an excellent tea anand drip coffee offering, round off a great beverage program. Service Servic is professional yet relaxed, putting diners at ease.