Video
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
18:00 - 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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Throw back to my third visit here at one of the few Michelin⭐️ restaurants which I never get bored with. Still amazed with how Chinese and French elements can blend so well together every time I’m here. Also we were very lucky to meet chef Vicky again and he made us pasta!.🥂Savoury SelectionThe one that looks like an egg is actually cereals with foam of salted fish and cabbage and the other two are chilli tart and smoked eel with chicken liver sauce.🥂Kristal CaviarIt’s decorated in three layers. With water bamboo hidden on the bottom, seafood jelly in the middle and topped with the beautiful Kristal caviar. I thought the smoked coconut sauce with olive oil added might be very strong but it was just right.🥂ZucchiniIt’s very refreshing with lemon verbena added and zucchini was sliced to a flower and every bite with geoduck together. What a match!🥂Sea Cucumber with Tiger PrawnNext comes their signature dish which I am still excited for. The sauce remains rich and flavourful and this time, they also added a bun so that we won’t waste any sip of the sauce.🥂KinkiThey char-grill the kinki that’s flaky in texture and then take out the most succulent cut of the kinki with fish sauce that’s made from its bone, served with preserved turnip agnolotti and seasonal spring snap peas along.🥂Special PastaGlad to have tried an additional pasta dish cooked from Chef Vicky himself. What a surprise☺️🥂Blue LobsterInspired by boiled fish with sour cabbage, I didn’t expect that the same soup could fit into blue lobster that well without covering the freshness of the lobster. 🥂Hawthorn SorbetNext comes a sorbet to cleanse our palate and this hawthorn flavour was such a surprise. 🥂Aveyron LambPaired with fig and angelica root, it’s very tender and juicy with the right balance of sauce.🥂Bird’s NestI am never sick of this dessert here with muskmelon and milk pudding hidden under.🥂StrawberryTopped with a meringue in salted plum flavour and icecream in between and lastly with strawberries and watermelon under, it’s quite refreshing and not heavy at all.🥂MignardisesJust a one-bite snack with sticky rice balls in between. Quite nice in taste.🥂Traditional Candy WrapOf course this candy wrap with coconut or durian flavour could not be missed!.💰8-course dinner $2280/person.Overall rating: 10/10jsv_foodie
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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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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栗子，最後嗰個卷物係包住左藍鯨吞拿魚Shima Aji 呢款嘅刺身配左中國嘅湖南辣椒醬同埋台灣嘅楊桃汁🍑 ，食落去甜甜辣辣Sea Cucumber 海參入面包住新鮮嘅海蝦，再配埋20年釀製嘅花雕酒，係食嘅時候，職員就會即場將個酒噴落去個海蝦度，所以係完全保留到酒嘅味道🍻 Shirako 香煎白子底層有個春卷皮包住個白子，另外配咗個白酒鱒魚子汁🍶淋落去，食落去好鮮甜食到一半，餐廳職員會俾個山楂餅同埋雪萉俾你清一清個味蕾，等你預備食main 好耐冇食過山楂餅🥹🥹，呢個味道係細過飲中藥嘅時候攞嚟送藥，而家食返都覺得好懷念😳🥲🥲Ma Yau炭燒馬友用咗聖子去做配菜，而醬汁係用咗潮州菜甫，成件事出奇地match !Yellow chicken 🐔 真係估唔到食雞都有咁多層次😂，呢個yellow chicken有三層嘅味道，最底層係雞腿肉，而中間嗰層就係雞胸，最上層就係黑松露，用咗黑蒜同埋雲南羊肚菌做配料，成個雞食落去好嫩滑，同埋完全散發到黑松露嘅香！Japanese Strawberry 🍓 呢款甜品用咗水果做主題，用日本嘅士多啤梨同埋配搭burrata cheesecake ，調味料用咗日本嘅八珍甜醋，將個甜品更上一層樓 🍰Mignardises去到sweet selections 嘅環節，真係超驚喜，食到細個好鍾意食嘅椰子糖蔥餅，真係兒時嘅味道😭😭另外，有五款餐後小茶點🍮分別係味噌焦糖、士多啤梨cheese cake 、煉奶糯米糍、檸檬夾心餅、青提蛋白同埋芒果西米撻，作為結束呢一餐完美嘅體驗。整體真係好新鮮好有創意，同埋好飽好飽，但係覺得食完肥都係值得🫣🤣🤣
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