87
13
5
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 (2017-22), 亞洲50最佳餐廳 (2019-2021)
營業時間
今日營業
13:00 - 00:00
星期一
全日休息
星期二至五
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
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❤️
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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～～～
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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 tacos a welcoming surprise. The main course, a roasted duck, was delicious, though sliced into a dainty amounts, toasted to excellent standards. The other main course, perplexingly enough, was just vegetables served in a fancy manner. Not what I’d usually expect at a restaurant of such high caliber, but our starving party wolfed it down anyway. The dessert, a Japanese peach topped with tea mousse over a bed of biscuit/ice cream, was perhaps the star of the show, light and refreshing, although quickly left in front of us to finish at the end. My experience was definitely affected by the slow service. The tasting lunch menu had eight courses in total - a starter, three appetizers, two mains, a dessert and petit fours. The hours slogged by. We were served three dishes in the span of an hour. It was perplexing. The staff picked up slack near the end with dishes flying out, and one of the waiters hurriedly telling us that we had to PACK our petit fours and TAKE THEM HOME because the restaurant closed at 5. It just made me wonder... how could a lunch take 2.5 hours and we leave without even finishing our desserts? I left in a rush without even being given the desserts to bring home. The total for lunch, per head, was $2390... I wouldn’t even consider paying half for this experience. The food was alright, but how can one enjoy the food if it exited the kitchen at a snail’s pace? Truly disappointed.
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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, you should not give an impression of differential treatment. 😢Also, when explaining add on item, they were a bit pushy and did not disclose the price (which was +1000 pp)🤯Food ⭐️⭐️⭐️⭐️It was an interesting fushion experience between French and Asian but Tummy won’t encore.The starter (pic 3) was actually what attracted me to visit. It was designed by Chef Vicky to show his affection to his wife. 💖The wooden box with pebbles is a music box. 🎶The chef used traditional salty fish flavour in the sando. 🥪The spring roll is also rich in foie gras and pistachio 🤤🤤my favourite combination🥰Then it goes the caviar, the sea cucumber and the abalone noodle. Well, the caviar looks good but does not really elevate the taste of the cooked crab meat inside. 🦀It just tastes like a normal fried dish in a Chinese restaurant, which was a bit disappointing. 😕The abalone noodle is fair - sweet and refreshing. The sea cucumber, being sprayed by huadiao wine, is fried, and served with lobster soup. 🍶This is compelling idea but didn’t taste surprising.The main, (pic 5) is the only amazing dish. 😍The strong fragrance of the white truffle and fungus is able to elevate the sweetness of the radish. 🥕The soft truffle and the crispy daikon is engrossing. On the other hand, the sheep leg (pic 6) is just fair. 🐑The grape tart is quite nice 🍇but the other dessert (truffle chocolate) is too heavy. There are some couple of other dishes, like the lamp and the lobster rice but were not too memorable so Tummy did not have much comments.Cocktail pairing is recommended if you want to go despite reading my review.
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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!
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