影片
港鐵上環站 E2 出口, 步行約4分鐘
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電話號碼
27118639
開飯介紹
作為城中創新菜系的先驅，VEA 獨創的《中 x 法》創新菜系（Chinese x French）以中式食材入饌配搭西式烹煮技巧，創作靈感來自行政總廚鄭永麒（Vicky Cheng）的童年點滴、香港遠久的歷史以及繁華面貌。他擅長透過時令八道菜菜單，以矜貴粵菜材料配合精準的擺盤技巧重新詮釋法國廚藝風格，讓食客感受他的精雕細琢。
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獎項殊榮
米芝蓮一星餐廳 (2017-25), 亞洲50最佳餐廳 (2019-2021)
營業時間
今日營業
18:00 - 00:00
星期一至五
18:00 - 00:00
星期六
13:00 - 00:00
星期日
全日休息
以上資料只供參考, 請與餐廳確認詳情
食家推介
相關文章
Back again at my favourite restaurant by Chef Vicky. Even though I’ve had their signature sea cucumber countless times, it still remains my all-time favourite and most anticipated dish.🥂 Savoury Selections We started off with prawn toast and salted fish tart. Both were delicious, and the sauce paired perfectly with them.🥂 Mackerel I didn’t expect cherry plum to work so well with mackerel, but it truly surprised me. The sweetness of the plum, topped with a bit of caviar, created a lovely combination.🥂 Dried Scallop Since it’s pasta month, we had dried scallop served with pasta. The texture here never disappoints as it’s always on point.🥂 Sea Cucumber No caption needed for this signature dish. It's consistently excellent, every single time.🥂 Threadfin I’ve had threadfin here before, but this time it was done in a different style. The fish remained smooth and flavourful on the inside.🥂 Daikon I’ve also tried daikon here before, the black truffle aroma continued to stand out. The daikon here was next-level.🥂 Barbarie Duck I’ve had duck at this place previously, but this time they used baby duck. It was incredibly tender, and the pear on the side added a lovely sweetness.🥂 Strawberry 🥂 Maple Syrup 🥂 Mignardises Desserts here never fail to impress. Since we were celebrating a birthday, they surprised us with a cute piggy-shaped chocolate too!Overall rating: 9/10
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今年Iby的生日&聖誕都到了Iby最喜歡的餐廳吃晚飯💕算上這次已經是三訪了❤️VEA及永都是Iby最喜歡的餐廳，同屬同一主廚旗下，在同一幢大廈，一家是粵法fusion米芝蓮菜，另一家是純粵菜，沒有申請米芝蓮，但是2024「亞洲50最佳餐廳」第5名及「世界50最佳餐廳」第20名💓這兩家餐廳都是非常高水準，有創意、層次，又對Iby口味，從前菜到甜品都0伏，而配酒也相當不錯。廁所配套是目前去過最好的高級餐廳廁所之二。絕對值得去無限次❤️🔥Christmas 25 dec 2024Snacks: 跟11月生日時的一樣是紅蝦刺身多士及炸蔥帶子球香脆、惹味、新鮮，又重牛油味；Kristal Caviar魚子醬重魚味又不腥或過鹹，配搭的炸薯球及炸鰻頭香脆可口，饅頭似片皮鴨的麼麼一樣，甘甜軟糯，煙燻過的sour cream更是軟滑、齒頰留香，雖然三文魚碎比較腥，但也另加1050hkd多要了一份魚子醬set；Mackerel鮮甜彈牙的半生熟鯖魚，配上香甜爽脆的富貴柿、甜薯醬，以及中國茶樹油，好味；Shirako吃過最美味的白子，creamy又不腥，配搭的魚子醬汁也不腥，鹹鮮極搭，極品；Sea Cucumber外脆內嫩的海參及大閘蟹，還有大量橙色鹹蛋黃蟹膏及紹興油噴霧，剛剛好的美味；Fish Maw上次已經試過原味的花膠極美味，這次的沙薑味也很美味；Wagyu X FOIE GRAS, “PITHIVIER”上次的中式酥皮鮑魚很不錯，這次的中式酥皮鵝肝配和牛有點肉臊味；中間清味蕾的山楂雪葩清爽又酸甜，味道剛好，不會太甜，超美味；另加的白松露芝士伊麪非常濃郁又Al dente；這次的日本士多啤梨很酸（第一次去的時候的情人節套餐士多啤梨撻不酸的，是我吃過最美味的士多啤梨及撻），有呍呢拿醬中和有好點；黑松露雪糕味道極濃，配上牛油味重又新鮮香脆的梨撻還不錯；最後是跟上次一樣的麻糬夾餅及榴槤糖蔥餅，超級香脆又美味，榴槤不腥不柴、香甜軟滑、沒澀味，麻糬也很彈牙軟糯不會太黏或太甜。為我們畫上完美的句號。這次選的普通及中國酒的配搭也不錯，8成是美味的。不過還是上次premium的酒更鞋。
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Had an amazing dinner at the Michelin 🌟 restaurant @vea_hk ! I love how they blend Chinese ingredients in a French style! The savory selections (P1) were definitely the highlight, with the Cantonese song “分分鐘需要你” as the concept. The signature sea cucumber with prawn (P2) was so fancy🙂↕️The dinner ended with 糖蔥餅paired w coconut/durian ice cream (P*) 🍨Just a bit disappointed with the wine pairing—it was too light for my taste. Will definitely go for the cocktail pairing next time! 米芝蓮一星中法fine dine 🌟 好欣賞中法料理呢個concert，啲菜式全部好有新鮮感，味道亦配撘得好好，完全唔會奇怪！最鐘意係Savory selections (P1) 同海參配虎蝦 (P2)🙂↕️最尾仲會有糖蔥餅夾住椰子/榴槤雪糕 (P*)🍨不過wine pairing就有啲失望，味道太淡😅下次會試cocktail pairing🍸8 courses menu (P*)- Savoury Selections🌟- Striped Jack🌟- Blue Lobster- Sea cucumber🌟- Rough Scale Flounder- Daikon🫤 (呢個真係好鹹😅)- Racan Pigeon- DessertPrice: 8 courses menu HKD2,280pp; wine pairing ~HKD1,000ppOverall: 9/10Food: 8.5/10Environment: 9/10Service: 9/10(Aug 2024)
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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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