Vea is best known for its signature degustation menu with cocktail pairing for each course, and the collaborative effort between chef Vicky Cheng and mixologist Antonio Lai has earned the restaurant a fine reputation as one of the best openings of 2015.  This March, chef Cheng will collaborate with renowned pastry chef Andres Lara for a one-night crossover dining event, marking chef Lara’s return to Hong Kong since his stint at Aberdeen Street Social.

During the nine-course dinner, chef Vicky Cheng will prepare six savoury courses, complemented with three desserts created by chef Lara, as well as cocktail pairings designed by Antonio Lai. Guests can expect seasonal produce adapted into notable courses such as Spanish mackerel with star fruit, ginger, and jellyfish, Abalone with goji berries, risotto and shirako, and Kagoshima wagyu with fava beans, asparagus and cordyceps.

With strong expertise in pairing multiple flavours in desserts as well as being a master in chocolate craft, pastry chef Lara is creating three desserts at the event, utilizing from sheep’s yoghurt to white chocolate and matcha. Look for signature plated desserts including:

- Sheep and its Wool, a dessert showcasing sheep’s yoghurt gelato, frozen honey comb with guava
- Crispy lemon meringue, with lemon basil, cucumber and matcha
- Zephry white chocolate, featuring panna cotta, crispy corn, coconut and parmesan cheese.

Pastry chef Andres Lara’s collaboration with chef Vicky Cheng will take place at Vea on March 25. The nine-course tasting menu is priced at HK$1,480 per person, with an additional HK$680 for the option of cocktail pairing. The event is open for reservations starting 12pm on March 10.

Vea, 29/F-30/F, The Wellington, 198 Wellington Street, Central, Central, Hong Kong; +852 2711-8639