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HK Magazine Archive

Shoku Sizzles and Ta Vie's Japanese-influenced French Cuisine

PUBLISHED : Thursday, 18 June, 2015, 4:00pm
UPDATED : Wednesday, 19 October, 2016, 4:44pm

Tongue-Thaied

Sai Ying Pun boasts yet another new restaurant: Thai Na (124 Second St., Sai Yung Pun, 2803-2331), opened by former five-star hotel chef Tom Saranjit. TN serves, as you’d guess, authentic Thai fare, from grilled meat skewers to soupy beef ball noodles. The cozy, hipster interior is covered with mural art and intense red walls. Dishes include grilled fish, curries and kway teow (fried noodles).

You’re In For a Shoku

Shoku (Shop 109, The Pulse, 28 Beach Rd., Repulse Bay, 2808-2333) finds its beat with a binchotan (white charcoal) grill, dishing out smoked fish, prawns and other sizzling treats in a bright and colorful environment. And because the venue is right by the beach, there is a whole range of cooling cocktails on offer.

 

Bon Vivanda

Akrame’s chef-owner Akrame Benallal is bestowing Ship Street with a second resto venture. Atelier Vivanda (9A Ship St., Wan Chai, 2109-1768) is also an import from Paris, but unlike its brother restaurant, AV is more about casual dining and lots of butchered meats rather than fancy fine dining. Beef, chicken, duck, veal, pork, in all their glorious preparations, will be available to the diner along with various traditional potato sides.



 

C’est La Vie

The former chef of ritzy Tenku Ryugin, Hideaki Sato, has opened Ta Vie (Shop 3, 2/F, The Pottinger, 74 Queen’s Road Central, 2668-6488) at The Pottinger in Central. Chef Sato will be dabbling in French cuisine with a strong Japanese influence, and using Asian ingredients as a focal point.

Email me at adele.wong@hkmagmedia.com or follow me on Twitter: @adelewong_hk.