Ta Vie Review

This French-Japanese restaurant specializes in fusion cuisine. The food is very exquisite, so the price is relatively high. The restaurant environment is also very high-end and stylish. There are some old photos of Hong Kong hanging on the walls of the restaurant, and the sign at the door is also very artistic. The salmon tastes good and uses fresh ingredients.

A Michelin Japanese restaurant, very good, the beef tongue is delicious, and the foie gras is also very good. It is a super high-end Japanese restaurant. I like it very much. The noodles are good, but too expensive.

This is a very popular restaurant that promotes simple life. We have to carry too many things in our life, and being ordinary is a blessing, which is what everyone aspires to. Although the food is simple, the presentation and matching are beautiful. This is the chef who came from Longyin, so of course he can't be bad. The dishes are very innovative, with color, fragrance and taste. The menu is in English. The waiter is nice, a very cute girl. I was very satisfied with the recommended dishes and it was worth the trip.

A very good restaurant, it is a Michelin two-star restaurant that is rising rapidly. There are about dozens of tables. The food style is Japanese and French. There are also many good wines to choose from. I recommend it.

This Michelin 2-star restaurant in Central has fresh and high-quality ingredients, creative dishes, and a convenient location. It is a good choice for business gatherings. There are not many seats in the restaurant, so it is recommended to book a seat 2 weeks in advance. The chef attaches great importance to the balance of temperature and taste of the dishes. The order of serving dishes is carefully arranged, so bread is served after the salad. Unlike other restaurants, this chef's special bread and butter are all homemade by the restaurant, and even the yeast for fermenting bread is homemade by the chef. It is definitely a top-quality Western restaurant in Hong Kong. Among them, "Abalone Shell Cookies", "Sea Urchin Pasta" and "Charcoal Grilled Wagyu" are all considered to be a must. The last dessert is the seasonal cherry blossom dessert, fresh strawberries with almond-flavored ice cream and crispy candy, plus pickled cherry blossoms. The sugar on the outside is crispy and crushed and mixed in the ice cream when eating. The whole dessert is not fancy. Only the simplest ingredients are used to design a rich layer of taste and flavor. Thumbs up!