Last year, TaVie joined that select group of restaurants with three Michelin stars, putting it in truly elite company – an honour only seven establishments in Hong Kong can currently boast. The recognition is no less than chef Hideaki Sato deserves. From day one, Sato's culinary philosophy of "pure, simple and seasonal" has produced wonders. The menu may be another variation of French dishes with Asian accents and Japanese techniques, but perhaps nowhere does it better. The Hokkaido crab with Japanese sweetcorn and Cajun butter sauce, and the chocolate crepe souffle served with banana-jasmine-meringue ice cream, alongside fermented rice jam, are two recent hits off the seasonal menu. The drinks menu is taken seriously too, highlighting beverages of Asian heritage, from tea to wine to sake. As with the food, cocktails are made with high-quality seasonal ingredients.

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