YONG FU HONG KONG × TA VIE PRESENTS “JOURNEY” – A TWO-NIGHT SPECIAL COLLABORATION DINNER EVENT ON 10–11 JUNE 2026

Chefs Liu Zhen and Hideaki Sato Exchange Ingredients, Techniques, and Perspectives Across Ningbo and French-Japanese Cuisine

Please click here to download Yong Fu Hong Kong and Ta Vie high resolution images

<<12^th May, 2026 – Hong Kong>> Two of Hong Kong’s most distinctive culinary voices come together this June for a rare, two-night collaboration between Yong Fu Hong Kong (One MICHELIN Star and One DIAMOND recognised) and Ta Vie (Three MICHELIN Stars and Two DIAMONDS recognised). Taking place on 10-11 June 2026, the collaboration will see Chef Liu Zhen and Chef Hideaki Sato present a tasting menu shaped by their “Journey”, an exchange of ingredients, techniques, and personal perspectives.

“Cuisine has always been about exchange. Through this collaboration, we are stepping outside of our usual frameworks, working with unfamiliar ingredients, and interpreting them through our own traditions. It is both a challenge and an opportunity to see our cuisine from a different perspective, also illustrating our Yong Fu Hong Kong journey in how far we have come since our opening in 2019 in Hong Kong” says Chef Liu Zhen of Yong Fu Hong Kong.

The experience will take place across both restaurants: 10 June at Ta Vie, followed by 11 June at Yong Fu Hong Kong, with each evening limited to 30-40 guests. Priced at HK$3,588 + 10% per guest (excluding beverage pairings), the menu reflects a shared theme of journey and exploration, with each chef working with ingredients selected by the other.

“I have always been deeply interested in Chinese ingredients and their history. This collaboration allows me to explore them more directly, while also sharing my own approach with Chef Liu. It is not about blending cuisines, but about understanding each other through the ingredients we choose and how we use them,” says Chef Hideaki Sato of Ta Vie.

INTRODUCING THREE MICHELIN-STARRED TA VIE

Located within The Pottinger Hotel in Central, Ta Vie is a Three-MICHELIN-starred restaurant led by Chef Hideaki Sato. The restaurant’s name translates to “your life” in French and “journey” in Japanese, reflecting its approach to cuisine – a personal interpretation that brings together French technique and Japanese ingredients.

A CROSS KITCHEN EXCHANGE: MENU HIGHLIGHTS

At the centre of the collaboration is a deliberate role reversal. Chef Sato selects ingredients for Chef Liu to interpret through the lens of Ningbo cuisine, while Chef Liu offers Chinese ingredients for Chef Sato to reimagine through his refined French-Japanese approach. The result is a menu that moves fluidly between styles; not as a fusion, but as a dialogue shaped by mutual respect and curiosity.

The tasting menu kicks off with a series of appetisers including French White Asparagus in two ways presented by both restaurants, picked by Chef Sato and a Ning Bo Winter Melon course in two ways by both restaurants picked by Chef Liu. A Sour Broth with Fish Maw, Shrimp & Tofu Ribbons by Yong Fu introduces a bright, layered Ningbo-style soup, followed by a special dim sum course, French pork “Noir de Bigorre” Dumpling by Ta Vie.

Main courses include Soy-Glazed Grilled Brown Croaker Fish and Dried Abalone with Artichoke and Lily Bulb in Golden Premium Chicken Broth from Yong Fu, alongside a signature Guinea Fowl Pie with Black Truffle, also one of Chef Liu’s favourite dish from Ta Vie. The noodle course continues with Ta Vie’s Signature Sea Urchin Pasta (to be served in Yong Fu Hong Kong) and a Stir-fried Vermicelli with Shredded Eel, Yellow Chives Bottle Gourd, served with Sea Urchin (to be served in Ta Vie) , a twist by Chef Liu on Ta Vie’s signature Sea Urchin Pasta.

Concluding the collaboration event, desserts come in the form of a Ning Bo Bayberry Dessert from Ta Vie and a special Yong Fu’s Pan-Fried Longjing Tea Dumplings.

APPETISERS

French asparagus with Ning Bo Razor Clams

By Ta Vie

French White Asparagus with Crab-stuffed Pumpkin Blossoms

By Yong Fu Hong Kong

Steamed egg custard with Ning Bo Winter Melon

By Ta Vie

Ning Bo-style Pickled Winter Melon with Sea Urchin

By Yong Fu Hong Kong

—

SOUP COURSE

Sour Broth with Fish Maw, Shrimp & Tofu Ribbons

By Yong Fu Hong Kong

—

DIM SUM COURSE

French pork “Noir de Bigorre” Dumpling

By Ta Vie

—

MAIN COURSES

Soy-Glazed Grilled Brown Croaker Fish

&

Dried Abalone with Artichoke and Lily Bulb in Golden Premium Chicken Broth

By Yong Fu Hong Kong

&

Guinea Fowl Pie with Black Truffle

By Ta Vie

—

NOODLE COURSE

Signature Sea Urchin Pasta

By Ta Vie at Yong Fu Hong Kong

Stir-fried Vermicelli with Shredded Eel, Yellow Chives, Bottle Gourd

By Yong Fu Hong Kong at Ta Vie

DESSERT COURSE

Ning Bo Bayberry compote with Bayberry Jam and Mousse

From Ta Vie

Pan fried Longin Tea Dumplings

From Yong Fu

For reservations at Yong Fu Hong Kong, please visit website at HERE or whatsapp to 5573-0202. For reservations at Ta Vie, please whatsapp to +852-6627-9856 or email to info@tavie.com.hk.

<<ENDS>>

ABOUT YONG FU HONG KONG

Ningbo, Zhejiang Province, abbreviated as “YONG”, is a famous national historical and cultural city in China, which is located on the coast of the East China Sea, with plains, mountains, rivers, lakes and seas in its territory. The four distinct seasons have bestowed richness of products on this area making it known as the “land of fish and rice”.

In 2011, Yong Fu was founded in Shanghai. Since the very beginning, its mission has been to promote the flavors and ingredients of Ningbo and to present exquisite Jiangnan cuisine. In the words of Yong Fu’s founder, Mr. Weng Youjun, we use only the freshest ingredients and the most traditional techniques to cook the most authentic flavors. With this belief, Yong Fu has developed a number of related brands and operated nearly twenty restaurants nationwide in Beijing, Shanghai and Hong Kong.

In the fall of 2019, Yong Fu came to Hong Kong. Yong Fu Hong Kong’s Head Chef, Liu Zhen, leads a team of chefs to innovate boldly while restoring the tradition. With his exquisite skills and sense of Ningbo flavors, he and his team blend the diverse variations of Hong Kong cuisine with the flavors of Ningbo, pushing Ningbo food culture to a more vibrant level.

With a strong belief that taste comes from the heart and returns to the essence, now one MICHELIN-starred and one DIAMOND recognised Yong Fu Hong Kong strives to make the best Ningbo food in Hong Kong.

ABOUT CHEF LIU ZHEN – EXECUTIVE CHEF OF YONG FU HONG KONG
Since graduating from the Chinese Culinary Professional College over 28 years ago, Zhen Liu has pursued his passion as a chef specialising in the multifaceted art of Chinese regional cuisines. In a fateful encounter, he met Mr. Weng, the founder of Yong Fu, whom he proceeded to apprentice with for more than 20 years.

The profound historical culture and rich fishery resources of Chef Liu’s hometown Ningbo provided him with a unique understanding of and deep love for his native cuisine. In addition to studying traditional Ningbo dishes, he also pursued various arts within different schools of Chinese cuisine. Chef Liu is able to create new and innovative dishes by combining his knowledge of various Chinese regional cuisines, while still maintaining traditions.

After arriving in Hong Kong to open Yong Fu Hong Kong during the pandemic, Chef Liu had time to focus on deepening his knowledge of local ingredients and experimenting with bold interpretations of the local cuisine. Through this, he discovered many surprises and revelations that continue to serve him today as the constant innovator that he is.

YONG FU HONG KONG – RESTAURANT ACCOLADES

MICHELIN Guide Hong Kong Macau 2022 – 2026 – One MICHELIN Star

Tatler Dining Hong Kong 2023 – 2024 – Top 20 Restaurants of Hong Kong

#54 on 51-100 IExtended List – Asia’s 50 Best Restaurants 2023

SCMP 100 Top Tables – 2020 + 2021 + 2022 + 2023 + 2024 + 2025 + 2026

Ctrip Trip Gourmet 2023 – Yong Fu Hong Kong

Travel & Leisure Asia 2023 – Top Restaurants of Hong Kong

#16 – OAD 2024 Top Asia Restaurants

Harpers Bazaar Hong Kong – BAZAAR Taste Elite 2024 – 2026

One Diamond – Black Pearl Restaurant Guide 2023 + 2024 + 2025

Top 20 Restaurants of Hong Kong – Tatler Best 2025

#9 – Chinese Restaurant Awards 2025

Trip.Gourmet 2026 The Global Selection of Restaurant – Platinum Award

Travel & Leisure Asia TasteMakers 2025/26 – Top 25 Restaurants of Hong Kong

EATER – The 38 Best Hong Kong Restaurants

Tatler Best 2026 – Tatler Best 20 Restaurants in Hong Kong – Yong Fu Hong Kong

Tatler Best 2026 – Best Innovation – Yong Fu Hong Kong

ABOUT TA VIE

“Ta Vie 旅” has a double meaning. In French, it means “Your Life”; in Japanese, it means “Journey”. When connoisseurs cross paths and interact with Ta Vie 旅, they start a culinary journey to explore the best-quality seasonal produce across Asia with refined modern French cooking techniques, all orchestrated by Owner Chef, Hideaki Sato. Three simple words, “Pure, Simple and Seasonal” sum up the character of the cuisine – accentuating the purity and original taste of the seasonal ingredients through simple yet precise cooking, seasoning and presentation, allowing the ingredients to shine while food lovers can enjoy the best of the taste. The unique beverage offering not just limited to rare French wines, but also wines from Japan and China, as well as sake and the signature house-brewed chilled teas. Since its opening in 2015, Ta Vie 旅 has been rewarded with 1 Michelin star within 6 months, then 2 stars since 2017, and promoting to 3 stars since 2023. From 2016, it debuted on Asia’s 50 Best Restaurants and has been listed for multiple times. Ta Vie is being watched in China, the leading food critics authority “The Black Pearl Restaurant Guide” has listed Ta Vie for 2 diamonds since 2019. The recognitions cement the restaurant’s success and continue to grow as one of Asia’s most promising restaurants.