4-min walk from Exit C, Hong Kong MTR Station continue reading
Ta Vie is a Japanese and French restaurant that aims to delicately combine the two cuisines. They focus on making their handpicked ingredients shine through in the dish. continue reading
Awards and Titles
Michelin 2 Starred Restaurant (2017-21), Michelin 1 Starred Restaurant (2016), Asia's 50 Best Restaurants (2017-2019,2021)
Opening Hours
18:30 - 21:30
Mon - Sat
18:30 - 21:30
Payment Methods
Visa Master AlipayHK Alipay Cash AE UnionPay
Number of Seats
Other Info
Alcoholic Drinks
May Bring Your Own Wine Details
Cake-cutting Details
10% Service Charge
Spot payment
Review (31)
Level4 2020-12-31
Ta Vie was offering a Festive Lunch Menu. Again since it was a weekday on my long annual leave, I was able to book a table here with relative ease.The server greeted me politely and introduced their menu in detail. Their decor was simple yet elegant, just like their food.They will serve you one bread at a time and the first one was definitely my favorite, witch its crunchy exterior and fluffy inside. Their ricotta cheese and house-made butter was heavenly.The first course was the Crab House Sandwich, which is crab salad. The crab was sweet in its own way, matching the salad especially the avocado well. The crispy crepe was also extremely cute in a crab shape.The duck consomme was as clear as a consomme can be yet tasting extremely rich. The oyster filling of the ravioli also burst with flavors.For the Deep Fried Chicken Wing and the Wagyu Beef Rossini, both had truffles on it but were not shaved at the table(maybe due to COVID). However, I have to say the aroma was definitely less intense.Back to the flavor, the I felt the sauce was the star of the Chicken Wing. The taste of the Shaoxing wine sauce was intense without being overpowering.The beef of the Rossini was almost as tender as the foie gras and eating it with the bread wrapping balanced their strong flavors. Chef Hideaki Sato himself came to serve this dish.The langoustine was my favorite main course(this was between the Rossini and Chicken Wing, I described it out of order due to the truffle issue). The langoustine was springy and the presentation was extremely simple yet beautiful, with the outer pastry wrapped carefully layer by layer to resume the shell.After all the main, they prepared a lovely hibiscus drink to refresh our palate to prepare us for dessert.The dessert came and wow, it was a stunner. The dessert was constructed like an artpiece and the dish they choose was glistening under the light(the photo I took does not do it justice) . If possible, eat all 3 layers together. The richness of the ice-cream, the sweetness and juiciness of the pear and the "Baba"/Cake were such a lovely combo. I also checked afterwards and the pear they used "Le Lectier" is a Niigata pear famous for its flavors and infamous for its difficulty to store, hence named "Queen of Pears".Their French Press Indonesian Coffee was smooth and instead of Petit Four, the chocolate mousse served was exceptionally good with a hint of citrus in it. When I left, the server also came to the entrance to thank me again before leaving, kind of like restaurants in Japan.This menu does come with a hefty price tag(even when compared with other Michelin restaurants) but given the food and service, it justifies the price but I think in the future, I will only reserve it for special occasions.  continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level5 2020-12-27
This French restaurant is managed by chef Hideaki Sato and has been awarded Michelin 2-star status. Located in The Pottinger Hong Kong, we came on the Boxing Day for lunch, as the dinner service is not available with the government's current restriction measures on social gathering. Greeted warmly, we were shown to our table. The décor is very comfortable and relaxing, cleverly using live plants and details on the decoration and setting to create a cozy ambience. I like how the dated texture of the wooden floorboards and cabinet giving me a feel of visiting a place with history. We ordered the special Winter Festive Season Menu ($2,180 each), with me also going for the wine pairing ($1,280). The restaurant also offers a wide range of wine, as well as sake too. Even the bottled natural water Azumino ($88) is special, coming from Nagano in Japan. The first course is 'Crab House Sandwich'. Very interesting on the presentation, the crispy buckwheat crepe has a crab shape, and underneath is Hokkaido kegani (horsehair) crab salad. The crab meat is very delicious, and together with avocado, tomato, thin radish slices and a nice dressing which blends all the flavors together, with a perfect acidity to make this a wonderful starter of the meal. The wine paired is Paul Bara Reserve Brut Champagne NV with the crisp acidity refreshing and complimentary.The second course is Duck Consommé. The delicate yet intense soup is certainly mind-blowingly delicious, and there are also house-made ravioli contained duck meat, as well as a poached oyster from Hokkaido Akkeshi of silky texture. The flavors are further enriched by the black truffle strips on top. The wine paired is Famille Plageoles Vin de Voile 2008, with the oxidative aromas and taste matching well with the consommé. The third course is Deep-fried Lung Guang Chicken Wing. A signature of the restaurant, the chicken wing has the bone removed and then stuffed with Jpanaese burdock and white truffle rice, before deep-fried to give a crispy skin. Underneath are some pea sprout which is right in season, and added with an intense Shaoxing wine sauce. With a few shaves of truffle on top, this is another great dish which is a must-try in my opinion. The wine paired is Domaine de Montille Beaune 1er Cru Greves 2015. The earthy notes are a good match with sauce.  The fourth course is Pan Seared Langoustine. Another of my favorites, the langoustine is wrapped with a thin puff pastry to reminiscent of a crispy edible shell. The langoustine itself is very good, fresh and very tasty, great in both appearance and flavors. There are also the seasonal parsnips which added a different texture to the dish. The wine paired is a wine from Yamanashi, Adega d'Arvga Bosque 2017 made from local variety Koshu with good mineral notes to match with the langoustine. The fifth course is Wagyu Beef 'Rossini', with a piece of nice Nozaki Wagyu beef as well as a piece of foie gras wrapped in a brioche, paired with red wine sauce and some black truffle. Both of us always are shy of the fatty meat, but I found it amazing that both the beef and foie gras did not show any oiliness, simply perfect on how they are cooked. Wonderfully done, the wine paired is also beautiful, with the 1995 Clos du Marquis offering a nice savory development to the dish. Before transitioning to dessert, we are given a cup of home-made hibiscus beverage, which helps to cleanse the palate. It is very refreshing and I wonder whether the chef can share the recipe as I want to make this at home as it is so good. The sixth course is Fresh Japanaese Pear 'Le Lectier', with a sponge cake soaked with pear liqueur on the bottom, with the fresh and juicy pear on top, on top with a fresh cheese ice-cream and beautiful garnish. A piece of art, it also delivers on the flavors, with the pear liqueur strong but balanced with the sweetness from the ice-cream, and the delicate of the pear is not suppressed interestingly. The wine paired is spirit from Capovilla Distillati, using Decio di Belfiore apples.With an Indonesia Coffee (dripped by French press) to wrap up, the restaurant also provided a chocolate mousse dessert to pair which is highly complementary. A very good meal, and the portion size is also appropriate, making us full but not overly so, enabling us to really savor all the dishes to the complete extent. The service is very good, with the staff attentive to our needs without asking and able to remain 'invisible' most of the times to allow a good privacy on the conversations. Chef Hideaki Sato also came to introduce a couple of dishes himself, and both of us were amazed by his young and handsome look. Definitely the quality of a celebrity chef. The bill was $6,301 which is a bit expensive but considering the quality of the food, the choice of wines, and the overall dining experience, I would say it is worth the price tag. As chef Hideaki Sato personally written on the menu, his motto is 'pure, simple, seasonal' and I truly can relate to that through his dishes. It is one of the most pleasant meals I had for a while and for that, I wholeheartedly recommend the restaurant. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level2 2021-03-20
為朋友慶祝大生日,選擇了這間米之蓮餐廳試試!相信因為是疫情的關係,餐廳只有三台客人。進入餐廳是日本人熱情的greeting, 一如以往日本人的招呼是有禮、週到的,感覺已經不錯我們預早已安排了了吃套餐,由頭盤至甜品整體也有80 分!日本廚師對每道菜式也花了不少心思,只是那個海膽意粉有點腥味,不太容易接受,其餘的大家也吃到舔舔脷雖然埋單時候大家也說不便宜,每人要$3000左右但絕對是一個很好的餐飲體驗,值得推介比其他朋友去試試 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level3 2021-03-02
一間原本只做晚市嘅米芝蓮二星日式法國餐廳TA VIE,係日語「旅程」嘅意思而係法語中意為「你的人生」係一家日法融合主打亞洲風格嘅法餐早前因為疫情無咗晚市轉做午市因時勢而易book到嘅情況下梗係要支持一下🥢Appetizers:📍Kegani crab and avocado cocktail, covered with chrysanthemum jelly 以往比較抗拒牛油果但今次由新鮮蟹肉拼湊埋牛油果及青瓜等材料上面覆蓋著透明漂亮嘅菊花果凍味道又意想不到咁夾不自覺就食晒啲牛油果而蟹肉嘅鮮味亦好特出整個組合值得一讚🥢Appetizers:📍Dried figs and foie gras terrine with crispy buckwheat crepe 好特別嘅一道鵝肝鵝肝鬆軟滑溜肥美不羶兩片鵝肝中間釀咗一層無花果雖然帶有無花果甜甜嘅味道但無花果嘅酸甜正正可以減輕膩滯感覺味道配合得天衣無縫🥢📍House made pasta with “Aonori” seaweed sauce topped with Hokkaido “Baffin” uni 自家製意粉配青海藻汁伴馬冀海膽餐廳嘅招牌菜之一薄切自家製意粉煮得煙韌度適中呈al dante夠晒彈牙配搭青海藻汁及北海道馬冀海膽另有一番滋味麵條吸收晒海藻汁嘅味道鮮味十足海膽份量一啲都唔吝嗇而且肥美鮮甜難怪成為signature dish🥢📍Deep fried “Lung Guang” chicken wing stuffed with black truffle rice, Shaoxing wine sauce 餐廳另一招牌菜 - 炸龍光雞翅大廚將雞翅去骨然後放入日本牛及白松露米飯雞翼外皮炸得非常脆口但內裡嘅牛仲保持住嫩滑上面鋪上幾片黑松露片雖然配上濃烈嘅紹興酒醬但上菜時酒精已完全揮發只留下濃郁嘅黑松露香氣🥢📍Brittany blue-lobster with lobster essence, garlic-parsley butter, spicy tomato sauce 藍龍蝦爽口彈牙配上微辣嘅蕃茄醬汁更加突出龍蝦嘅鮮甜原來以為主菜只係得龍蝦點知食到中途再上多個迷你版龍蝦包驚喜之餘又玩味十足🥢📍Charcoal grilled Nozaki beef ribeye Somked with Hoba leaf 呢個係小編食過最難忘嘅ribeye上菜時大廚會先呈上以藤藍盛載嘅ribeye 肉眼以鐵枝串起上面再以一塊大葉鋪著嚟煙燻咁嘅煮法真係第一次見肉眼燻到恰到好處帶有葉香之餘亦保留到肉汁再配以黑松露片進食教人一試難忘 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
呢間係我睇人哋嘅post&其他平台,望到讚成咁樣,又二星,點解我未去過,同埋點解我冇預備去。原來一睇返OpenRice,呢一間淨係做晚市,因為而家咁樣迫於無奈開既Lunch。(個人控制卡路里,唔會係出面食晚餐)再上佢FB page睇,天呀,而家有lunch,即wasp book。用中文預約但對方要求英文對話,後尾再睇原來係日籍既😅😅😅一有得book就好緊張好趕咁,因為我個人係想好快食到,等一兩個月真心會謝左。當日lunch menu 包好味,芝士醬好正。佢有講兩種都係自己整嘅。中途有俾另一個包俾我,但我驚食唔晒無要到。呢餐既份量係較細既,我細食啲都應該要第二個包😂。好味,係正正路路拼湊好材料咁既味道,唔係驚喜,係可以幻想下咁樣材料夾埋咪咁嘅味囉個種前菜黎講都叫大份,比起差唔多價位既話好味,意粉份量太少;手製好好咬口😭。俾多三四條我先覺得係正路份量(意思係貴啲既餐廳份量少,佢真係太少😂),海膽都鮮甜既,但唔係最高質個種。溝埋啲昆布,好日式味道,好好味。食緊呢個知道呢餐飯差唔多完,食唔飽,仲想問返佢哋攞一個麵包,同埋因為個芝士醬真係太好食。龍蝦好鮮甜,貴野好品種。個人味覺唔係好銳利,見識唔多,個下覺得似而家喺屋企食緊「救救澳龍」差唔多嘅鮮甜😂。但呢度配佢既汁同技術當然好會好啲。上菜係主廚上,會介紹吓,👍🏻。我見到佢個source有啲油,我仲想唔點啲汁食,開頭一細啖剩食無點汁,第二啖點左佢既汁。卡路里?算啦算啦一餐半餐咁抹乾淨晒個碟😂😂😂😂😂。食到一半主廚又拎個龍蝦熱狗仔出黎,好得意食完我就飽左,無再企圖問麵包😂兩啖難趙既份量,應該分三啖食(對我黎講)好味,一細杯俾你清口既花果茶?唔記得係咩材料。淨係記得好細杯好味,都爽口,想再要多杯😂甜品,雪糕加蘋果批。我唔鍾意食甜野都係是但食一兩啖就算。滴漏咖啡,present得好好,仲有朱古力慕絲,佢應該有加啲東南亞嘅香葉,唔知係咩,都係了一細啖試下味。服務超好,嗰日主要係老闆娘同埋另一個一籍女侍應。係日本,松屋既服務都好好啦,更何況係呢種餐廳,唔怪得咁多好評。我六點後食野唔多,唔會出去食呢啲咁既野。我睇返點解勁好評都無放佢去想去既list ,原來只做晚市。食完種應覺係貴左啲,同類水平餐廳lunch黎講;但再睇返食材,又無人地咁係咁 add on之類,係好值既👍🏻如果大吉利是仲要開午市我會再去🥲。(please don’t) continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)