VEA Restaurant shared by @bonappetit says: ""Tucked away in an office block, this tasting-menu-only restaurant weaves Chinese and French cooking. A Daniel Boulud protégé, executive chef Vicky Cheng relies on French technique to make the food he grew up with in Hong Kong, like whole goose glazed with Chinese preserved-apricot candy and served with a classic French truffle sauce."" on Postcard