VEA Restaurant

Open Now

Now Closed

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😋

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 se

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

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

VEA restaurant 呢間餐廳🖤黑白配⚪️Bookmark咗好耐，除咗呢間餐廳喺網上係大熱話要book個幾月都book唔到之外，仲連續幾年入選亞洲五十大嘅最佳餐廳，而且都係攞住米芝蓮嘅名銜，所以🖤黑白配⚪️對今餐嘅期望極高😍，餐廳主打中法fusion ，平時食法式嘅fine dining 試吾少，但係用中式嘅材料同埋法式嘅食材混合真係好新鮮👀，試過之後真係覺得無論係味道、創意、食物質素、環境所有嘢都好完美同埋有驚喜，亦係🖤黑白配⚪️心目中暫時覺得最高分嘅fine dining 頭幾位😳餐廳分別有吧枱同埋table ，🖤黑白配⚪️今次坐吧枱對住個開放式廚房，睇住啲廚師悉心預備每一味嘅菜式同埋點樣製作個菜式，成個感覺好有誠意👍🏻👍🏻👍🏻6 course menu $1880 per one Tasting Menu Snacks Savoury selection ，三款嘅鹹點，按住順時針咁食，佢哋個擺盤擺出嚟已經好靚，第一款係個雞蛋殼入面用咗蛋再炒白菜🥬，中間個擺盤有條鹹魚，然後仲有張紙仔🙀可以俾你開嚟睇，寫住鹹魚白菜也好好味🤣🤣🤣件事都幾有意境！第二款係法式咸餅，裏面有黑松露同埋炒過嘅

VEA 獨創《中 x 法》獲被選為米芝蓮一星餐廳 (2017-22)亞洲50最佳餐廳 (2019-2021)的確實至名歸無論環境 服務 食材嘅挑選 配搭 擺盤同味道水凖都非常出色👍🏻👍🏻👍🏻因為我唔多食紅肉 所以餐廳為我預早安排海鮮類菜餚😋😋十道菜既Menu 食足三個鐘每道菜口感味道都好有層次 好有驚喜❤成個體驗以《分分鐘需要你》經典金曲 配以Appetisers 作序曲有香港情懷 好觸動人心 👍🏻👍🏻🙌🏻我最鐘意係釀了阿拉斯加蟹肉的優質北海道刺參, 魚子醬生蠔🦪 同「芒果愛馬仕」甜品 🥭😋😋好味程度係絕對推介 和絕對值得返chuk既❤️

食中菜無感如我，上年食呢個中法fine dine係無乜感覺的，但之後食埋其他fine dine 之後就覺得VEA 真係好有誠意。因為佢真係好有心機，每樣野都好精緻，仲要成日轉menu，睇到相既呢一堆除左啲signature野之外好多已經轉左。​​​成餐飯飲埋酒好似食左三個幾四個鐘，你話佢係咪最好食既野我未必答係，但好似會鐘意amber咁，佢野食可能唔係全部都最outstanding，但個dining experience實在太好。VEA 係每道菜都拎埋原材料喺你面前介紹，全部野都好驚喜。​​我of course 揀cocktails pairing，隔離嗰個揀左wine pairing，同樣都係每杯喺你面前好詳盡介紹～仲要所有燈光好靚🥹食得好開心～～～​

Attended Vea today with a few friends. I’ve been to Vea before, for a birthday celebration that landed on their Hong Kong - Singapore collaboration. I had good memories of the place from that night - the food was very filling, services up to par, and creativity plenty sufficient. Lunch started for us at Vea at 2:30. The place wasn’t packed, with a table further down not at full capacity. We were introduced to some of the staple Vea dishes, the sea cucumber being a classic and the mini sea urchin

Environment ⭐️⭐️⭐️⭐️The open kitchen setting is one of the highlight of Vea. 👩🏻‍🍳It’s quite healing to watch how every dish is handled with care. 🍳Services ⭐️⭐️I would say the service is not up to my expectation. 😓There were people explaining every dish but nothing more. The staffs look busy and would not stop for another second at your desk. However, the 3 foreign businessmen sitting beside us seem to receive much more attention. Well, maybe they paid more and we looked too young? I think as staff, y

好似第一次寫食評，真係體會到VEA既用心，唔似依家好多fine dine得擺盤，然後好似食空氣咁。海參花膠蘿蔔都好好食，cocktail pairing一定要試，每一杯味道都好特別。今期menu仲有青森水蜜桃。一定會返黎encore!

VEA一直是一家我很喜歡的餐廳，只是礙於這輯照片不是拍太得滿意，不太有動力寫這篇食評。當時一月正值禁晚市當食，所以便和女朋友去吃了六道菜的午餐，事前朋友跟我說這裡的花膠很出色，一定要加點，但鮑魚皇冠撻則可以不用加點，看個人喜好，當然隔了這麼久，不知這兩道菜是否還健在。這天主要是頭三道菜比較驚艷，魚子醬和麵的配搭現時在香港Fine Dining餐廳裡都頗為流行，配搭上南非鮑魚和出色醬汁為這餐打開了序幕。接下一道鰤魚加蠔王Gillardeau，冬天鰤魚十分肥美，而且沒想過在味道上是這麼配搭生蠔，連我這個不太吃蠔的人也愛不釋手。海參和車海老的配搭也是這裡的主廚  的一大拿手菜，把蝦釀進海參裡，再淋上濃厚的伴汁，最後噴上永利威的花雕，是當天我最愛的一道。而主菜上只有鮑魚撻和羊肉選擇，兩樣都不是我杯茶，那只好選擇了不用加錢的羊肉。烤出來的皮是酥脆的，而且用上了不同香料醃製，令我這個討厭羊羶味的食客也能把整盤吃光，只能說真有一手。甜品我不懂得評價了，畢竟我是慣常不太吃甜品的人，女朋友吃得高興就得了。•South African abalone with kristal caviar and pul

Food is great, cocktail pairing highly recommendedYet had a plastic chip in the mango dessert… gave us a glass of champagne and reserved the dessert as apology

『無論味道定創意都係一流，可惜時間唔夠最後食得好趕急，整體嚟講係必定回訪之選』⁡日法fusion就試得唔少，中法fusion都係第一次🙈呢間餐廳近年大熱，連續幾年入選亞洲50大最佳餐廳，不過今年就下降至63名。生日嘅時候好好彩book到星期六下午3點嘅Early Dinner時段🍽到埗後等左十幾分鐘要執枱，等到有d唔耐煩不過之後餐廳都送左兩杯香檳，條氣又順翻😹⁡分為吧枱同table兩種座位，吧枱就對住開放式廚房，可以望住廚師整嘢食幾賞心悅目👨🏻‍🍳Weekend嘅Dinner就只可以選擇8 course menu，主菜係羊架，我唔想食羊就加左錢轉左鮑魚國王派🫔不過因為要兩人起叫同埋要加$1,580，雖然工序繁複味道亦唔錯，但我自己就覺得唔算太抵，下次應該會直接問如果唔食羊可唔可以轉其他肉類😅⁡因為慶祝生日，會有一隻好得意嘅朱古力豬仔擺係音樂盒上面送過嚟🐷同埋會送一張即影即有，氣氛同儀式感都很夠呢🎂最可惜係有6點嘅禁堂食令，甜品環節非常匆忙，被逼要同時上兩道甜品，petit four同茶都要外賣拎走，留意到基本上每一枱客人都係呢個安排，有點戛然而止嘅感覺🥲⁡推介 🥢Snacks 🥢Kri

無可否認，雖然我對wing restaurant 10分有保留 ，但是 Vea 絕對有佢成功之處，每一道菜都10分驚喜 ，而且巧妙地用上好多香港地道風味如永利威花雕 、公利蔗汁、甚至乎林子祥分分鐘需要你都用得到，但係價錢絕對唔係鹹魚白菜價錢、係珍饈百味價錢、反正都係用音樂盒、或者食完買好單之後放返個音樂盒係你面前點唱 林逸思主唱麥兜「落街冇錢買麵包」首尾呼應cocktail pairing , wine pairing 相比之下我會選擇cocktail pairing , 每一款都好特別 ，反之Wine paring 飲黎飲去都飲唔到啲10分突出嘅酒 呢幾道菜入邊我最深刻的印象就是海參煎蝦膠、有料到、可以話係必食

现在疫情容易订，中午只有6 courses，服务很好，食材金贵，开放式厨房很干净。服务是我所有去过店里最好的，我本身比较大食，和chef讲了量有点少，不饱，他就每次给我多切一份而且每次还问我够不够。crsipy daikon 很少人夸，但是不错的，萝卜是油炸的，中间放流汁鸡蛋黄。鱼配酸奶鱼汁呢。这个汁可以做的少油一些，酸味可以加重点。其他食材金贵的食物怎么做都好吃，最后的甜品可以再提高一点。性价比有点差。不过这样的食谱还是应该体验一下。