Ta Vie is a french restaurant Central located in Hong Kong.
2/F, The Pottinger, 74 Queens Rd C Central and Western District Hong Kong
Had dinner here - they served us with a tasting course designed by their founder and chief chef Hideaki Sato. My favorite dish is uni pasta . Absolutely great service. Everything is just lovely.
Visited while guest chef from Milan was there. Great food but extremely pricey . Lotsa interesting French/ Japanese fusion ideas but perhaps a better understanding of local ingredients takes time.
This oyster with wagyu is da bomb, the uni with scallop pasta , squid ink with fish all amazing
Started weak, but finished decently. Signature abalone dish lives up to its name. Wagyu beef was very good. Butter was ok - bread was awesome. Overall, not good enough for the price point.
Great food. Wines are a bit overpriced. Bring your own.
Specialty - black egg custard , topped with squid and radish
Off menu Uni, scallop pasta
Great tasting menu , composing asian ingredients with french techniques.
Surrealism - wagyu beef wrapping oyster
Japanese western style
Good seafood choices and dessert menu is just right for light tasters. - Sharon Lee
Their Earl Grey gelato is by far the best in town! Very rich tea flavor, and gelato is really smooth and not too milky. - Angel Law
The cocktail pairing was fantastic - best cocktails I've had in HK. Prefix was excellent, esp the uni caviar prawn pasta ???????? - Minka Monica Li
Burrata, yellowtail carpaccio, Lemon baby chicken, steak, linguine vongole, french toast and warm chocolate mousse are musts - G M
Confused. Rushed. Incoherent menu. Stingy wine pairing. Pigeon was a saviour, but other dishes fair are best. I put their two Michelin hats down to covid desperation. - Patrick Kirby