Two of Hong Kong’s most acclaimed restaurants, Yong Fu Hong Kong and Ta Vie, will come together for a rare two-night collaboration on 10-11 June. The event pairs Chef Liu Zhen of the MICHELIN-starred Ningbo restaurant with Chef Hideaki Sato of three-MICHELIN-starred Ta Vie for a tasting menu exploring the theme of “Journey”. Through a unique ingredient exchange, each chef will reinterpret ingredients selected by the other, creating a cross-cultural dialogue between Ningbo, Japanese and French culinary traditions.
Hosted at Ta Vie on 10 June and Yong Fu Hong Kong on 11 June, the menu features collaborative dishes alongside signatures from both restaurants. HK$3,588 + 10% per guest, excluding beverages.
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
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SOUP COURSE
Sour Broth with Fish Maw, Shrimp & Tofu Ribbons
By Yong Fu Hong Kong
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DIM SUM COURSE
French pork “Noir de Bigorre” Dumpling
By Ta Vie
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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
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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.