VEA

Modern   |   $ $ $ $   |   Central

Settle in for fine dining Hong Kong-style as chef Vicky Cheng combines Asian ingredients with French finesse, treating diners to a parade of innovative flavours

 

Outnumbered by a large fleet of staff waiting on your every need, you can expect incredibly attentive—but never intrusive—service at VEA. It is, however, chef Vicky Cheng’s innovative “Chinese x French” cuisine and cerebral cooking that impress without fail. There are strategic layers that combine nostalgia with the thrillingly unfamiliar. From sea cucumber fragranced with aged Shaoxing wine to crispy daikon with an egg yolk that erupts with flavour, every dish is visually resplendent, evocative and executed with precision.

Signature Dishes

  • Sea cucumber
  • Fish maw
  • Abalone pithivier

Tatler Tip

The wine pairing is highly recommended but it’s also worth considering the curated selection of haute Chinese wines that accentuate the delicate ingredients on the menu.

Must Try


  • Fish maw with phoenix eye fruit, black truffle
  • 28 head dried abalone pithivier with sweetbread
  • Hokkaido sea cucumber with 20 years Shaoxing wine, tiger prawn

Awards


2023

Tatler Dining 20

2022

Tatler Dining 20

2020

Tatler Dining 20

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General Information