Delicious, decadent and full of depth are just come words that can be used to describe VEA which is located on Wellington Street within the renown Central district of Hong Kong island. Boasting a diverse yet minimalistic menu that rivals many other Michelin restaurants around the globe. Each signature dish comes with a story or inspiration from chef Vicky Cheng who leads the young and vibrant team at this extremely popular establishment.  Indeed there are only hits to be served at 1 Michelin Starred VEA, currently 34th In Asia’s 50 Best and in Savour BlackBookAsia’s opinion will soon be going up the ranks towards number 1.

A number of sitting options are available from tables that can accommodate up to 4 persons each to an exclusive private room with an attached minimum spending. The seats of choice are however the counter seats where diners can have full view of the chefs in action within the open kitchen that includes the associated smells and sounds of a typical service at VEA. To complement the cuisine served is an array of champagne and wines with guidance from the expert sommelier as well as cocktail paring by Hong Kong’s cocktail master Antonio Lai who fronts the number 15 in Asia’s 50 Best Bars 2018 – Quinary. Collectively VEA brings back the joie de vivre to wining and dining.

Paying homage to his roots and culture in Hong Kong while intricately weaving his experience abroad at award winning restaurants to form his own personal style of cooking, which chef Vicky describes as a immaculate conception of Chinese food and French flair with much innovation involved. Premium produce and ingredients with sustainability in mind are of paramount importance at VEA where only the highest quality cuisine will end up on the plate of guests. This include W3 Caviar No5 Royal Oscietra as well as carefully sourced top grade fish maw.

Guests can choose between the vegetarian and non vegetarian tasting menus with optional wine or cocktail parings. Snacks that changes according to the seasons starts your gastronomy. Outstanding mention to the soft creamy Shirako and delightfully chewy Firefly Squid, seasoned with a touch of Japanese salt and pepper, served on a plate of salt and multi coloured peppers. A tasty treat that will be easily and quickly consume even by gourmets with their discerning palates.

Roasted Sea Cucumber is out of this world, even for the locals sea cucumber is rarely cooked in the way it is done at VEA. The Japanese sea cucumber is first oil blanched with super hot oil and then carefully roasted to yield a delectable crispy exterior and tender insides. The sea cucumber is stuffed with female mud crab with sauce pour table side made from the crab roe, finish with a spray of 22 year old Shao Xing wine from a rather beautiful perfume like bottle served with fried fritters (yu tiao kuay). Unforgettable!

With a choice of Taiyouran egg, scallion and black truffle or with a supplement comes fish maw, caviar and quinoa to go with the Braised Daikon course. Both are excellent choices but if you are on a date and would like to impress the person you are dining with, then choose the latter with it’s layers of textures from the crispy quinoa to the soft fish maw, best eaten once served while it’s hot. Enjoy the natural saltiness from the caviar, collagen from the fish maw as well as the rich soup base made from the essence of fish maw.

Chinese Celery will satisfy even those who are not fans of desserts with a tantalizing, citrusy sour flavour. Celery is made into a sorbet well balanced by the compressed green apple, lime and mint coconut moose, freshly shaven Chinese celery, coconut twirl and lime/apple jelly. Much thought has been given to the construction of this dish with attention to details. This thoughtfulness does not only apply to the food and drinks but also extends to the rose water napkins served at the beginning of your meal together with leather place-mats for your mobile devices.

Your sweet ending arrives with a selection of Japanese strawberries from different prefectures of Japan from Saga all the way to Tokushima including the rare Saga White Diamond and Pink Nara varieties. The well trained staff will remove the green stems before plating and serving. Special shout out for the well maintained, clean, black marbled washroom perfumed by cult brand Acca Kappa, fully stocked with amenities from Aesop that includes hand wash, balms and even mouthwash. We will be back for sure.

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ADDRESS:
29 & 30/F, 198 Wellington Street, Central, Hong Kong
PHONE:
+852 2711 8639
WEBSITE:
www.vea.hk/