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
Ningbo-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 served with Sea Urchin
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 [email protected].
