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10 Reviews
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Overprice for the whole experience
We booked a dinner to celebrate my birthday here at Ta Vie. It is a two stars restaurant.
The first starter is Aburi lightly torched Aori squid, grilled avocado with French Oscietra caviar. I and my daughter think this is a disaster as the avocado overpowered caviar and three items together do not have any connection elements.
The second starter is much better and I give it a perfect score which is Lobster and Japanese turnip warm salad , turnip leaf oil, Stilton sauce, fresh apple, the lobster is perfectly cook and match perfectly with turnip leaf oil.
Next corse is House made pasta with Aonori seaweed sauce topped with Hokkaido fresh Uni, this course is perfectly cook but not extraordinary in term of taste.
The first main course is charcoal grilled Kinmedai with crispy scales. This one is extraordinary and heavenly.
The second main course is charcoal grilled wagyu beef ribeyes smoked with Hoba leaf arima pepper sauce. The wagu beef is a bit chewy and the steak knife is not sharp enough. The desert is Pistachio tart which is not ok. The taste of pistachio not balancing good enough with mandarin. The final desert is much better which name winter forest with chocolate, whisky, dates, pu'er tea which is well balance.
To end the dining experience, u can chose tea, herbal tea and coffee, i recommend coffee or tea instead of herbal tea. All of this come with little treats like chocolate mousse with coffee, Pina cotta with herbal tea etc. This is a perfect ending.
Overall the dinning experience is like riding roller coaster. From soso to excellent and then good to soso and very good again.
With the high price tag 330USD+10%. I am expecting a perfect dinning experience with only 10% fail room. Therfore I can only give it a four stars.
Service is extraordinary, unfortunately the setting of restaurants is not up to date. It need renovation due to current HK situation. Dinner always move to lunch time. This is unacceptable to charge this price with this dated setting.
Well deserve its 2-star status...
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.
Fantastic French cuisine
Sampled Ta Vie’s four course lunch. It is not surprising that every course was prepared to well perfection. Surprisingly, their home made bread, butter and cheese were so nice that we couldn’t control ourselves to finish them all albeit fatty concern. Ta Vie’s Michelin star rating is well derserved.
Be the first to ReplyAn Ordinary 2-Star Michelin Restaurant
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.
Business lunch
Set menu with 4 courses for lunch. The food is barely impressive but the service is definitely unprofessional. The waitresses are interrupting and presenting the dishes or the bread and the cutlery from both sides. The dishes are explained in an annoying and not appetizing manner.
Be the first to ReplyDesserts were good
I was invited to a birthday dinner at Ta Vie. Due to some prior engagements, I only joined for desserts, cakes and drinks.
All my friends had the tasting menu which included 2 desserts. Both of them, especially mont blanc with Pu’er tea ice-cream, were good. The melon birthday cake looked really nice and was delicious too.
Love it
I went there for my birthday celebration and due to some personal problems, I had to change my booking a few times and thanks to Ms Takano San, who had been very accommodating and patient with our email communication.
It was a tasty meal with a price tag on the high side. However, after taking into account the exquisiteness and seasonality of the ingredients used and the detailed and meticulous cooking, I think the money was well spent.
IMHO, the food tasted more on the Japanese side i.e. the flavour was more pure and simple to pay homage to the ingredients and was less complicated or as strong as the French cuisine. Both my son and I appreciated such subtlety.
Service was impeccable with genuine hospitality. To my pleasant surprise, Chef Sato served two of the eight courses to the table personally.
The dining experience was delightful and it's an enjoyable evening. Don't expect anything gimmicky. It's just about savoring the natural and original taste of the food.
I will definitely return as it doesn't hurt once in a while to splurge on a special occasion.
Special Occasion Meal
Came here to celebrate my husband's birthday....walked out feeling very satisfied.
Highlights: Caesar salad topped with Hotaru squid, grilled Hokki clam with Taiwanese bamboo shoot, and roasted Aveyron lamb.
We did the wine pairing and thought it was good (wheat bear, sweet sake, sherry)....but probably not worth the price tag.
Fantastic experience
Awesome restaurant, French cuisine from Japanese Chef, very attentive service and delicous food. Beautiful desserts.
Be the first to ReplyLet’s start the journey
Being ranked #16 on Asia’s top 50 with 2 Michelin stars, Chef Sato did not disappoint. We had the Winter Special menu and it was a delightful culinary journey. Every course was delicately plated and the taste was good. His signature dish “Braised abalone covered with abalone shell” was indeed memorable. We could see the Chef’s great attention to details in everything. Even the water they served was one of a kind from Japan. After the delicious champagne, we also tried a bottle of lovely Japanese white wine made with Japanese grapes. Service was friendly and attentive. The intimate dining room was very cozy. Chef Sato came to say goodbye when we left and it was a very nice touch.
I only wish there were no truffle and caviar. These two expensive ingredients are so overly used by Michelin star chefs nowadays in their dishes, I found these ingredients with such a strong character only made something special less special.