Remember Passage 53 we went earlier in Paris? Chef Sato got invited to Hong Kong by another Chef Sato to do a 4 hands dinner! Ta Vie is a French restaurant in Hong Kong run by a Japanese chef.
11 courses in total, Chef Sato of Ta Vie wisely used the Japanese and Chinese ingredients. “Matsuba” crab + “Shiitake” mushroom for house made pasta, Yunnan ham for the galette (buckwheat crepe) and Chinese tea from Taiwan “red jade” tea for jelly.
I was so happy that Chef Sato of Passage 53 prepared two desserts, elder flower creme brûlée made a magic touch of the chocolate cake.
Btw, is the 4 hands, 6 hands or even 8 hands dinner is a kind of trend in the culinary industry for now… …?