Ta Vie, the second floor eatery of the beautiful Pottinger Hotel, will form the background of a wonderful collaboration of two dynamic young chefs, Hideaki Sato and Luca Fantin.
Head chef Sato, who previously worked at award-winning restaurant Ryugin, opened Ta Vie earlier this summer and will host the guest chef collaboration from August 22nd – 24th.With a hallmark style that fuses Japanese and French ingredients, Sato cuisine compliments the seasons and pays homage to two great technical styles. His degustation menu encompasses dishes such as Botan shrimp, hirame and almond tofu to create a gastronomic journey through the senses.
His counterpart in the ‘four-hands’ dinner will be Luca Fantin, who featured in FOUR’s rising star competition earlier this year, and continues to wow with his high quality Italian cuisine with a contemporary twist. As executive chef of Bulgari Tokyo Restaurants, Fantin’s cooking style is characterized by a perfect balance between aesthetics and taste. With meticulous presentation and intense flavours, every dish is a becomes a unique creation.
The four-hands dinner will comprise of a ten-course tasting menu that has been designed exclusively by the two chefs, and will try to incorporate the skills, talent and creativity of both chef’s signature style.Using only the finest produce and seasonal ingredients available, dishes will use delicacies such as sea urchin, Akaushi beef and homemade pastas.
2/F The Pottinger
74 Queen’s Road Central