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港铁香港站 C 出口, 步行约4分钟 继续阅读
电话号码
26686488
开饭介绍
餐厅名称的法文意思为“您的人生",日文则指“旅程",提供法日混合烹煮的菜式。由天空龙吟日本料理创办总厨山本征治先生徒弟佐藤秀明主理,希望透过食物带客人进行一次味觉之旅,餐牌每一至两个月更换一次。 继续阅读
奖项殊荣
米芝莲二星餐厅 (2017-20), 米芝莲一星餐厅 (2016),, 亚洲50最佳餐厅 (2017-2019)
营业时间
今日营业
18:30 - 21:30
星期一至六
18:30 - 21:30
星期日
全日休息
付款方式
Visa Master AlipayHK 支付宝 现金 美国运通 银联
座位数目
40
其他资料
Wi-Fi
酒精饮料
自带酒水 详细介绍
切蛋糕费 详细介绍
加一服务费
当面支付
食记 (26)
The Restaurant is not big but the seats are wide and confortable, the environment is soft, quiet, relxed and romantic. We look forward to food tasting there soon.The First are two warm housemade breads was fluffy and crispy. Shiro ebi was a very fresh baby white shrimp and green asparagus tartar topped with Oscietra caviar. Housemade pasta with Aonon Seaweed sauce topped with Hokkaido “Bafun” uni. The sea urchin in the was so creamy and rich. The Grilled Hotaru squid from Toyama Bay with organic Chinese kale Gai lan salad was tasty and refreshing.I liked delicious. Simmered Whelk Matsubu twist clam with fresh Yunnan morel mushrooms, potato stir-fried with beurre. Pan-fried 活鯒 with tapenade beurre blanc sauce, the Pan-fried 活鯒 was fresh and sweet. Maybe I don't like the taste of lamb, I didn't eat too much of the Roasted Aveyron Lamb with Yuzu kosyou sabayon. Almond tofu with peach compote, had fresh lychee and oolong tea which jelly was so juicy and sweetie.A cake was Blueberry, lavender & chocolaee mousses, the cake is not too sweet. Not bad! Conclusion - We greatly loved this dinner. Every dish was delicious and of good quality. 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
餐厅名 Ta Vie 是法文,意思是「您的人生」,同时也是日文,意思是「旅程」,主厨佐藤秀明是希望透过食物让客人用味蕾来体验这一餐法日式料理。餐厅里的布置却富怀旧感,同时感觉似在一个大客厅,灰绿白色直条梳化,古董摆设,墙上贴了黑白旧照片,几有特色。餐厅里面不大,只有10张枱左右。除咗老板娘之外,也只有另外2个楼面同事,不过服务贴心也很有效率,所以此店已经连续4年(2017-2020)获得米芝莲二星的殊荣,也曾经是亚洲50最佳餐厅之一 (2017-2019)。在今年的餐厅周活动,此餐厅更是「顶级精致餐厅」的得奖者,所以我可以以HK$650 (另收加一服务费) 享用3道菜的一餐。前菜:鹅肝及无花果乾法式肉酱 Foie gras & dried figs terrine这片冻法式鹅肝酱很特别,因为中间酿了一些无花果乾,这样食起嚟不会觉得只有肥美奶油的鹅肝,也多了一些无花果果甜清新的口感,食完不会觉得成口油腻。配上一片脆口的多士,可以与鹅肝酱一齐食,正呀👍🏻面包:酸面包配淡牛油和茅屋芝士 Sourdough with lightly salted butter cream and cottage cheese热辣辣的酸面包,外脆内软,涂上茅屋芝士或淡牛油真系好好味,不过我比较喜欢茅屋芝士多一啲。食一件酸面包唔够,老板娘发现我想食多一件,就再提供多一件热辣辣的酸面包,满足😃意粉:自家制意粉配青海苔汁伴马冀海胆 House made pasta with “Aonori” sauce, topped with Hokkaido “Bafun” uni这碟是餐厅的招牌菜,薄切的自家制意粉煮得烟韧度适中,也很容易挂上青海苔汁。北海道马冀海胆份量多,肥美又有奶油口感,可惜不够鲜甜,有少少腥。主菜:烤法国勃根地奶牛日本冬季萝卜伴鼠尾草碎 Roasted French milk fed veal from Burgundy粉红色的奶牛肉排,是稀有食材,因为不是度度都有。奶牛肉啲肉质鲜嫩多汁,牛味浓郁,非常美味。配上煎得一层脆皮的萝卜和薯仔,外脆内多汁,好味。 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
等级4 2020-03-30
2406 浏览
Located on the 2nd floor of The Pottinger, the restaurant is neither glamorous or fancy, it’s indeed very simple, humble and has a tranquil atmosphere that elicit proper etiquette from whoever walks in.It is seemingly a French restaurant, but is running Japanese blood at its heart. Their cuisine emphasize on clean and refined flavors. Japanese influence is projected manifestly in the delicacy and precision of its cooking and their choice of ingredients. I’ve long been interested to visit this restaurant, and there is no better time to pay a visit with its restaurant week offer of 3-course lunch at $650pp. Can’t say it’s a bargain cause it’s still very expensive but it’s a much better deal for a restaurant that normally charge $900pp at lunch.Starting off with a Japanese rendition of a sourdough, using a very traditional Japanese ‘nukazuke’ (rice bran pickles) to ferment the flour. It truly infuses the sourdough with a unique Japanese identity. Whilst the second bread served is a reminder of a conventional sourdough, made in exceptional quality, amazing fermented flavor and very crispy crust.The tartar starter is such a beautiful display, simple yet elegant. Crunchy green asparagus forming the base, layered with creamy avocado and fresh translucent shiro ebi (white shrimp), caviar on top to give the extra umami oomph. Hands down my favorite dish of the day.The foie gras and dried fig terrine is served with a lovely brioche toast, the sweet fig balances the richness from foie gras but I personally think the sweetness from figs has slightly overpowered the earthiness of foie gras. The walnut and fig salad with sherry vinegar on the side is refreshing and delicious. The uni pasta is their signature, served with green seaweed sauce and tops with Hokkaido uni. The house made pasta is very finely cut, thin and al dente, cling on the sauces nicely. The mellow seaweed sauce is the background act to support the leading star - the Hokkaido uni which is creamy and rich, but lacking the fresh umami sweetness that I was looking for. The housemade short pasta has some bite to it and chewy in texture, duck ragu sauce is rich and strong, undoubtedly the most deeply flavored dish of the day. The black truffle has sadly been disparaged as simply a garnish, the much needed truffle aroma is absent from the plate, shaving fresh truffle a on table side might help. Don’t be mistaken, those ‘white’ meat is not chicken, they are milk fed veal! The veal is succulent and has great meaty flavor despite its pale appearance. The dish is quite lightly seasoned, would prefer a richer and thicker veal jus to enrich the flavor and give more depth to the dish. Fresh enormous Hokkaido scallops perfectly cooked, slightly caramelized on the surfaces and edges but still opaque in the centre. All the accompaniments including the anchovy brown butter sauce, cauliflower, bamboo shoot and antichoke crisp are very light with subtle flavors, allowing the delicate scallops to shine through.The meal didn’t end with dessert because the dessert offerings are just not enticing enough to justify an extra $200. A souffle or mille feuille may deserve my money but a compote with crepe or sakura dessert? nah, I’m good thanks.To be frank, I am a bit underwhelmed. Dishes overall are very delicate and subtle, nothing gives the the wow factor to blow my mind or excite my palate. If you are the kind who favors strong bold flavorful food, this may not be the right choice for you. I might sound a bit harsh in this review, the quality just did not live up to its exorbitant price. 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
等级3 2020-03-17
1472 浏览
$650/per person 呢口价2⃣️🌟餐厅🍴真系要试吓😍一入门口已经比门口个“旅”字logo吸引,忍唔住要同餐厅logo影相😂店内只设约10张枱,应该系方便老板娘可以照顾到所有客人嘅需要。因为你可以感受到由落单、上菜、讲解全程由老板娘亲自处理,呢方面系做得好足,抵赞👍🏻至於食物方面,虽然与晚餐一定有分别,但仍然可以食得到2⃣️🌟水准,尤其要赞👍🏻头盘,两样都好掂,而甜品亦超水准😋😋😋离开前,大厨出嚟打招呼🙋🏻‍♂️,非常好嘅体验🥰影相位📸Drink: “Rose” Monkey pick🐒 Fujian (Oolong) (+80) / 1 teapot 210ml,味道甘香面包🥯配自家制忌廉及牛油“Zuwai” snow crab and cherry radish salad卖相已吸晴,最正系好鲜味😋Foie gras and dried figs terrine 䳘肝中间夹左无花果,估唔到咁夹,而且中和左太大片䳘肝嘅油腻感觉,旁边再配新鲜无花果及沙律菜,提升开胃🈯️数,我自己就十分欣赏😅House made pasta with “Aonori “ sauce, topped with Hokkaido “Bafun” uni意粉🍝够弹牙,而uni食🉐️出好鲜嘅海水味,份量都唔少,并无因为将货就价🥰House made short pasta “Strozzapreti” duck ragu sauce with black truffle鸭肉食落有D似肉酱意粉😆Roasted French milk fed veal from Burgundy 肉质鲜嫩多汁,伴菜嘅萝卜上面有D蓉好好食,而薯仔🥔味道都好好😋Pan seared Hokkaido scallop呢个要扣分,三粒带子、三粒口感都唔同,有D怪怪地😅Kumquats compote with crepe, cream cheese ice-cream (+200)法国餐厅嘅甜品,唔叫走宝😆不过价钱有D贵,份量亦少左D,但绝对绝对要叫来试吓!好好好好食😍😍😍 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
等级4 2020-02-28
1073 浏览
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 layers in between. The peanut butter on figs was a nice surprise that went well with the foie gras and figs.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.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. 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)