[Hong Kong] Ta Vie*

A little background:  Ta Vie 旅 means ‘your life’ in French and ‘journey’ in Japanese.  Chef Sato Hideaki, who has worked at Ryu Gin for three years, wishes to bring customers on a tasty journey through his special menu with French and Japanese fusion dishes that allows the ingredients to shine, accentuating their purity and original flavors…

[Hong Kong] Seafood Room

A little background: Set as one of the biggest restaurant openings of the year, Seafood Room is Bulldozer Group’s (a leading hospitality and nightlife group from Russia) first restaurant in Hong Kong. The seafood-focused fine dining experience takes place in their 8,000 feet dining room and 2,000 square feet rooftop lounge that boasts one of the most enviable views…

[Hong Kong] Carbone

A little background:  Carbone Hong Kong is a New York-Italian restaurant that pays homage to the essence of the great Italian restaurants of mid-20th century in New York, where delicious, exceptionally well-prepared food was served in settings that were simultaneously elegant, comfortable and unpretentious. The food nods to that same history, but takes culinary cues…