影片
港铁上环站 E2 出口, 步行约4分钟
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电话号码
27118639
开饭介绍
作为城中创新菜系的先驱，VEA 独创的《中 x 法》创新菜系（Chinese x French）以中式食材入馔配搭西式烹煮技巧，创作灵感来自行政总厨郑永麒（Vicky Cheng）的童年点滴、香港远久的历史以及繁华面貌。他擅长透过时令八道菜菜单，以矜贵粤菜材料配合精准的摆盘技巧重新诠释法国厨艺风格，让食客感受他的精雕细琢。
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奖项殊荣
米芝莲一星餐厅 (2017-25), 亚洲50最佳餐厅 (2019-2021)
营业时间
今日营业
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
以上资料只供参考，请与餐厅确认详情
食家推介
相关文章
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&圣诞都到了Iby最喜欢的餐厅吃晚饭💕算上这次已经是三访了❤️VEA及永都是Iby最喜欢的餐厅，同属同一主厨旗下，在同一幢大厦，一家是粤法fusion米芝莲菜，另一家是纯粤菜，没有申请米芝莲，但是2024「亚洲50最佳餐厅」第5名及「世界50最佳餐厅」第20名💓这两家餐厅都是非常高水准，有创意、层次，又对Iby口味，从前菜到甜品都0伏，而配酒也相当不错。厕所配套是目前去过最好的高级餐厅厕所之二。绝对值得去无限次❤️🔥Christmas 25 dec 2024Snacks: 跟11月生日时的一样是红虾刺身多士及炸葱带子球香脆、惹味、新鲜，又重牛油味；Kristal Caviar鱼子酱重鱼味又不腥或过咸，配搭的炸薯球及炸鳗头香脆可口，馒头似片皮鸭的么么一样，甘甜软糯，烟熏过的sour cream更是软滑、齿颊留香，虽然三文鱼碎比较腥，但也另加1050hkd多要了一份鱼子酱set；Mackerel鲜甜弹牙的半生熟鲭鱼，配上香甜爽脆的富贵柿、甜薯酱，以及中国茶树油，好味；Shirako吃过最美味的白子，creamy又不腥，配搭的鱼子酱汁也不腥，咸鲜极搭，极品；Sea Cucumber外脆内嫩的海参及大闸蟹，还有大量橙色咸蛋黄蟹膏及绍兴油喷雾，刚刚好的美味；Fish Maw上次已经试过原味的花胶极美味，这次的沙姜味也很美味；Wagyu X FOIE GRAS, “PITHIVIER”上次的中式酥皮鲍鱼很不错，这次的中式酥皮鹅肝配和牛有点肉臊味；中间清味蕾的山楂雪葩清爽又酸甜，味道刚好，不会太甜，超美味；另加的白松露芝士伊面非常浓郁又Al dente；这次的日本士多啤梨很酸（第一次去的时候的情人节套餐士多啤梨挞不酸的，是我吃过最美味的士多啤梨及挞），有呍呢拿酱中和有好点；黑松露雪糕味道极浓，配上牛油味重又新鲜香脆的梨挞还不错；最后是跟上次一样的麻糬夹饼及榴梿糖葱饼，超级香脆又美味，榴梿不腥不柴、香甜软滑、没涩味，麻糬也很弹牙软糯不会太黏或太甜。为我们画上完美的句号。这次选的普通及中国酒的配搭也不错，8成是美味的。不过还是上次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 “分分钟需要你” as the concept. The signature sea cucumber with prawn (P2) was so fancy🙂↕️The dinner ended with 糖葱饼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! 米芝莲一星中法fine dine 🌟 好欣赏中法料理呢个concert，啲菜式全部好有新鲜感，味道亦配撘得好好，完全唔会奇怪！最钟意系Savory selections (P1) 同海参配虎虾 (P2)🙂↕️最尾仲会有糖葱饼夹住椰子/榴梿雪糕 (P*)🍨不过wine pairing就有啲失望，味道太淡😅下次会试cocktail pairing🍸8 courses menu (P*)- Savoury Selections🌟- Striped Jack🌟- Blue Lobster- Sea cucumber🌟- Rough Scale Flounder- Daikon🫤 (呢个真系好咸😅)- 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💕 终于来到Vea 庆祝拍拖Anniversary 真心每道菜式都有惊喜 服务也很让人满意 侍应会不时和客人聊聊天👍🏻餐厅主要分了一半是厨房另一半就是吧台 菜单会根据季节变化和食材时令作出相应调整 最令我impressive 的是Vea signature dish海参配虎虾 上菜前会喷上一点陈年花雕酒 融合在食物中 香味俱全White truffle season🤍 另外加钱换了马友鱼成白松露伊面 酱汁完全融合到了伊面里面 简单的加入白松露 超级香浓每一道甜品都超级加分 Vea用了季节性的🌰🌰 配茶味雪糕 也是我最爱的甜点 最后还有怀旧糖葱饼 可以配椰子或榴梿味😋
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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 当归, 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 永利威绍兴酒- 🥥 Traditional candy & coconut wrap 糖葱饼 (coconut/ durian flavor)
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