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My friend and I grabbed the chance to try out Ta Vie’s lunch menu during restaurant week. The dining experience was very ordinary, which didn’t quite match up with its 2 Michelin stars.My friend and I are huge bread lovers. These warm house bread got our heart with their crispy crust and fluffy bread. Second round of sourdough was great too.I chose this Foie gras and dried figs terrine as appetizer. The foie gras was great, not too stuffy nor heavy, probably because of the refreshing figs sauce
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My friend and I grabbed the chance to try out Ta Vie’s lunch menu during restaurant week. The dining experience was very ordinary, which didn’t quite match up with its 2 Michelin stars.

House Bread
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My friend and I are huge bread lovers. These warm house bread got our heart with their crispy crust and fluffy bread. Second round of sourdough was great too.
Foie gras and dried figs terrine
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I chose this Foie gras and dried figs terrine as appetizer. The foie gras was great, not too stuffy nor heavy, probably because of the refreshing figs sauce layers in between. The peanut butter on figs was a nice surprise that went well with the foie gras and figs.
House made pasta with “Aonori” topped with Hokkaido “Bafun” uni
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Second dish was this House made pasta with “Aonori” topped with Hokkaido “Bafun” uni. The sea urchi was so fresh and sweet, very delightful. The seaweed was so refreshing. A delicious dish indeed.
Roasted French milk fed veal from Burgundy
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Main course was Roasted French milk fed veal from Burgundy. The seasoned turnip and potato pieces were actually more attractive than the veal itself. The veal was really ordinary...

The overall dining experience was okay, and the food was great, but not up to our expectations of a Michelin 2-star restaurant. Luckily we got a deal from restaurant week to try out this lunch menu without feeling really ripped off.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2020-02-27
Dining Method
Dine In
Spending Per Head
$720 (Lunch)
Recommended Dishes
House Bread
Foie gras and dried figs terrine
House made pasta with “Aonori” topped with Hokkaido “Bafun” uni
Roasted French milk fed veal from Burgundy