Vea, a new French restaurant and lounge by chef Vicky Cheng, formerly at Liberty Private Works and esteemed mixologist Antonio Lai of Quinary fame, is the latest to open in Sheung Wan. The two-storey restaurant and lounge aims to delivery contemporary French cuisine with a single eight-course tasting menu with bespoke cocktails designed for each course.

Occupying the top two floors of The Wellington, the top floor is the main dining room, equipped with open kitchen where chef Vicky Cheng and his team prepares dishes from a signature eight-course tasting menu, where items change weekly and due to market availability of produce. The restaurant serves contemporary French fare, with as many locally-sourced ingredients as possible, such as tomatoes, seafood and honey. A private 10-seater dining room is also available for bigger parties. The tasting menu includes a seven course cocktail and wine pairing. Notable dishes on the tasting menu include:

- Hairy crab, shiso and black vinegar
- Langoustine, apple, salsify and fennel
- Wagyu beef, black garlic, tomato and gingko nuts
- Milk jam with salted duck egg and black quinoa

On the 29th floor is a cocktail lounge and terrace, serving a rich array of specially designed cocktails divided into 4 categories: sweet, savoury, sour, and strong. Inspired by the marriage between food and drink, the list of cocktails include concoctions made with Chinese mustard, longans, Japanese dashi and bone marrow, all inspired creations of Antonio Lai and experienced mixologist Leszek Stachura, who will take up the beverage creative manager post at the new restaurant. Aside from cocktails and wines, the lounge also serves an array of Asian-inspired dishes.

The eight-course tasting menu at Vea is priced at HK$1,180 per person, with an additional HK$600  for the seven-course cocktail and wine pairing on the 30th floor.

Vea, 29/F – 30/F, The Wellington, 198 Wellington Street, Central; +852 2711-8380