91
14
5
4-min walk from Exit E2, Sheung Wan MTR Station
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Telephone
27118639
Introduction
The pioneering contemporary “Chinese x French” gastronomy, VEA, is inspired by Executive Chef Vicky Cheng’s childhood and the vibrant culture of Hong Kong, reflected in the bi-weekly changing tasting menu at VEA where he pours his heart into. The menu is renowned for its strong focus on seasonality and the use of rare Chinese products, where Vicky aims to create harmony between his Chinese roots, French culinary training, and precise plating aesthetics.
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Awards and Titles
Michelin 1 Starred Restaurant (2017-24), Asia's 50 Best Restaurants (2019-2021)
Opening Hours
Today
13:00 - 00:00
Mon
Closed
Tue - Fri
18:00 - 00:00
Sat
13:00 - 00:00
Sun
Closed
Above information is for reference only. Please check details with the restaurant.
Recommended Dishes
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Bookmark了好久的fine dining💕 終於來到Vea 慶祝拍拖Anniversary 真心每道菜式都有驚喜 服務也很讓人滿意 侍應會不時和客人聊聊天👍🏻餐廳主要分了一半是廚房另一半就是吧台 菜單會根據季節變化和食材時令作出相應調整 最令我impressive 的是Vea signature dish海參配虎蝦 上菜前會噴上一點陳年花雕酒 融合在食物中 香味俱全White truffle season🤍 另外加錢換了馬友魚成白松露伊麵 醬汁完全融合到了伊麵裡面 簡單的加入白松露 超級香濃每一道甜品都超級加分 Vea用了季節性的🌰🌰 配茶味雪糕 也是我最愛的甜點 最後還有懷舊糖蔥餅 可以配椰子或榴槤味😋
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After visiting 永 Wing restaurant 2 years ago, I have much expectations on VEA.The open kitchen concept allows you to witness the culinary magic unfold before your eyes and the amazing teamwork.Step into a world where culinary traditions from France and China blend harmoniously, creating an exquisite fusion of flavors 🇫🇷🥢Love their creativity: sauce made of Chinese herbal 當歸, hawthorn 山楂 sorbet....Most memorable dishes:- 🦪 Japan Iwate oyster with Chinese almond 南北杏 sauce - 🍷 Lightly deep fried sea cucumber with 20 years Xiaoxing wine 永利威紹興酒- 🥥 Traditional candy & coconut wrap 糖蔥餅 (coconut/ durian flavor)
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已經黎過6次定5次今年10月再黎多次 仲request 食pigeon 開頭覆我地未必做到黎到同我地講有 俾左個驚喜我今次揀左每一次食 佢個鹹肉白菜都係唔同既做法每次唔同款都好好食 我急到相都唔記得影每到菜都好好食😂 當然佢既signature sea cucumber 都係我心心念念要返黎食既原因今次個blue lobster 好彈牙 個湯同埋個雲吞都配合得好好哎 皮有啲厚 不過佢個湯好濃所以都唔大影響然後wagyu beef 好特別應該咁講 雖然覺得佢有啲油 但佢個辣椒油 食完落去又覺得好好食跟住到我最愛pigeon la之前係到食過既係蔗做配料 好好好好好食今次無花果都好特別 無花果既清新配合呢個pigeon 好夾👅👅去到甜品 我每次都覺得好吸引㗎呢到既甜品相對其他我食過既fine dinning 清新唔咁會漏最後佢會有個茶點既 以前佢地係會有6-8款 細細個俾我地揀我好鍾意個小糯米糍不過今次黎就無左 得一個可以叫做雪糕糯米糍既野都係好食 不過會鍾意以前果個presentation 多啲👅總括黎講 食左咁多次 都依然係覺得好好食
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Finally posting my second visit here after a year😅 As a Michelin⭐️ restaurant, it never fails to disappoint. From its signature savoury bites to dessert, everything was on top notch. Not to mention @chefvickycheng ‘s creativity of infusing Chinese elements into French was such a delight at all times.🥂Chicken Live Moose and Salmon Toast🥂Ma Yau Biscuit🥂Crab SaladSavoury selection was always different but of course, keeping the chef’s favourite song as the theme.🥂Iwate OysterAdded Kristal caviar and Chinese almond sauce, it’s quite nutty in flavour. There’s steamed egg white beneath which was very smooth in texture. A perfect East meets West style of cooking.🥂Noirmoutier PotatoThought there’s nothing special with potato but you’re wrong. With Hokkaido sea urchin on top of the French potato, the Yunnan ham sauce and finger lime brought out a really nice creamy and nutty flavour.🥂Sea Cucumber My favourite dish here still goes to this signature sea cucumber that’s sprayed with 20 years Shaoxing wine . Scallop was put under this time instead of prawn but it’s equally delicious.🥂Rough Scale FlounderThis Japanese flounder was made in Thai style. Added Thai basil and fried baby mussels that are from Chaozhou, the sauce was rich but not overpowering.🥂Pepper Salt SquidI found a bone from the flounder and left it on the dish. I didn’t complain at all but the server was so attentive and saw that. They then kindly prepared us this to compensate. How sweet!🥂Crispy DaikonYou may add $1280 to have fish maw instead but since we got that last time, we would like to try this this time. Topped with Australian black truffle, it smelt so good when it came. It was suggested to stir the egg yolk before eating. The sauce was thick and matched well with the daikon..🥂Fried FishSpecial treat from Chef Vicky. Yummy😋.🥂Peach SorbetCame to refresh our tastebuds before main.🥂Bresse PigeonThe pigeon was very crispy in texture and the sauce was the Pat Chun aged sorghum vinegar that gave a sweet taste. There’s cherry on the side and a fried XO rice to pair with it. I am not a huge fan of pigeon so I won’t say I loved it but it’s actually not bad.🥂Bird’s NestWho can resist a beautiful bird nest that’s added with pomelo and Hokkaido milk pudding? I simply can’t.🥂Yamanashi PeachThe peach was very sweet itself already. After adding icecream on top it’s just heavenly delicious.🥂Traditional Candy and Coconut WrapAlways love this traditional sweet here and it simply a reason for me to come back again.🥂Petit FourCan’t reject any of them so I had them all..Always enjoy my time here and am looking forward to my next visit again. .💰8-course dinner $2280/person.Overall rating: 9/10jsv_foodie
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