VEA Restaurant And Lounge
Silver Pomfret with Sichuan Chili Oil and Fermented Cabbage
ABOUT VEA RESTAURANT & LOUNGE
1-Michelin Starred VEA Restaurant and Lounge celebrates the collaboration between two of the finest in HK culinary and beverage circles, Vicky Cheng and Antonio Lai. The focus of VEA Restaurant & Lounge is to captivate the senses with a mix of modern Chinese x French cuisine and elegant yet playful cocktails. All of this can be experienced in our open kitchen setting, where guests can connect with the chef crafting their dishes, as well as the mixology team executing their seamlessly paired beverages.
VEA: THE ORIGIN OF CHINESE X FRENCH CUISINE
Inspired by his childhood, his parents, and the vibrant culture of Hong Kong, Vicky pours his heart into the bi-weekly changing tasting menu at VEA. The menu’s strong focus on seasonality means that whilst the core of the menu remains the same, individual dishes are updated or changed completely to specifically highlight ingredients at their peak time. Most renowned for his use of rare Chinese products such as preserved apricot, local sugarcane, sea cucumber and flowery crabs, Vicky aims to create harmony between his Chinese roots, French culinary training, and precise plating aesthetics.
Roasted Sea Cucumber
Local Tiger Prawn
EXECUTIVE CHEF VICKY CHENG
Born in Hong Kong and raised under Western influences, Chef Vicky Cheng started off as a young chef trained under some of the most highly revered and respected French chefs, including Daniel Boulud of the Michelin-Starred Restaurant Daniel in New York. After years working and refining his culinary techniques at various kitchens overseas, Cheng finally came back to settle in his birthplace in Hong Kong in 2011. His background has paved the way for his cooking style – Chinese x French Cuisine.
Address: 29-30/F, The Wellington, 198 Wellington Street, Central, Hong Kong