Restaurant Design | Tavie
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Restaurant Design | Tavie

Teo Ee Sean
by teoeesean on 17 May 2021

PURE, SIMPLE AND SEASONAL The concept is inspired from the signature dish of Ta Vie which is “Civet” braised abalone covered with abalone shell. The special about “Civet” braised abalone covered with abalone shell is the chef Hideaki Sato use a French traditional culinary technique “civet” and combine with Asian dish.

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To Design a Restaurant for Ta Vie. Located at Jalan Maarof, Bangsar, 59000 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur with the size of 10000 square feet.

PURE, SIMPLE AND SEASONAL

The concept is inspired from the signature dish of Ta Vie which is “Civet” braised abalone covered with abalone shell. The special about “Civet” braised abalone covered with abalone shell is the chef Hideaki Sato use a French traditional culinary technique “civet” and combine with Asian culinary technique to make this signature dish. Then, the abalone shell is edible and made from puff pastry as a abalone shell. Therefore, the keywords that extracted from the signature dish are RESILIENCE, LAYER and BUBBLES. Resilience, taken from the resilience texture of abalone. Second, Layer is extracted from the main seasoning which is the layer of pearl onion. Lastly, the Bubbles of the inner texture of puff pastry.


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