Asian Expressions at Ta Vie 旅

Sitting just above the picturesque cobbles of Pottinger Street, with its identifiable market stalls, Ta Vie 旅 is certainly well located.  Entering through the beautiful Pottinger Hotel, the restaurant is in good company in the building, with the renowned Italian Gradini restaurant just downstairs.

The interior of the restaurant is immediately welcoming and relaxing.  Colonial style touches of dark wood partitions as well as traditional Chinese bone China makes one feel at home in the surroundings- as though you’ve entered someone’s immaculately presented drawing room.

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The Chef Hideaki Sato, is classically trained in French cuisine.  However, given his time working with Seiji Yamamoto at 3 Michelin starred Nihonryori Ryugin in Japan, Hideaki is well versed in Asian culinary styles as well.  The result is an exciting East-meets-West culinary balance.  The menu is coherent and displays a clear flow which is an extension of the welcoming atmosphere one first encounters upon entering the restaurant.  The focus is on seasonality and pure ingredients, with which the chef delicately works to express their full potential, such as the immaculately presented Physalis, apricot and tomato, which is a perfect culinary articulation of summer. Selection of these ingredients is meticulous, with only the very best providers chosen and the finest results served.

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The beverage list is where our priorities always lie, and this menu stands out beyond others. The extra effort that has been put into sourcing individual expressions of Asian flavours through both their wine and spirits menu, is exquisite.  We tasted a Thai rum from Phuket “Chalong Bay” as well as another Thai creation “Iron Balls Gin”- an incredibly aromatic, almost savoury gin, distilled in the heart of Bangkok.

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For the wine list, sample Silver Heights’ “The Summit”, a blend of Cabernet Sauvignon and Merlot from Yingchuan, China.  This is a superior Chinese wine that is well worth a taste if you haven’t delved into the produce of this side of the world yet, and matches incredibly well with the menu’s charcoal grilled pigeon.  Grace Vineyard Tasya’s reserve Chardonnay is another excellent option, from a winery located in the Shanxi Province. Both of these producers apply French methods to their winemaking and age their wines in French barriques.  Ultimately they use these tried and tested styles in order to express the terroir and climate of their individual regions, making for an incredibly exciting tasting.  Alongside these they also of course offer a range of fine French wines, particularly an impressive Burgundy and grower champagne selection.  Leflaive and Louis Jadot are two of a wide gathering of premier and grand crus that are sure to perfectly pair for the menu, should you be looking for a more conventional accompaniment. Together the combination of East-meets-West extending to the wine wine fridge truly rounds up the diverse, eclectic, yet perfectly harmonious impressions of Ta Vie 旅.

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Ta Vie 旅 : http://tavie.com.hk

– Lucy Kelly

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