VEA Restaurant

"An imposing counter and an open kitchen dominate the room, commanding the best view of chef Cheng in action. You are definitely in for a stellar experience, thanks to his 8-course tasting menu that rolls out a “Chinese x French” concept. Each course tells a story about Hong Kong’s food culture and his childhood memories, using Chinese and local ingredients finessed by blue-ribbon Gallic technique. Creative cocktail-food pairing suggestions." - Michelin Inspector

"In Hong Kong, Chef Vicky Cheng grows lemons in his rooftop garden. He picked them, sliced them, and candied them to bring over to Brazil to top his Alaskan King Crab dish. 'We wanted to use all sorts of lemons—we used finger limes inside the crab salad, the juice of the lemon to make a citrusy glaze (with a bit of sugar) while we grill the leg of the king crab,' shares Cheng. 'We grill over charcoal and brush with this fresh lemon reduction over and over until it caramelizes with the charcoal. Then finish with a bit of zest.' The whole salad gets covered with a slice of candied lemon for a 'very simple, refreshing dish.'" - Jillian Dara

"Rank: #16 "Vicky Cheng spent three years at New York’s iconic French fine dining haunt Restaurant Daniel before relocating home to Hong Kong and heading up operations for Liberty Exchange restaurant group, overseeing food for three establishments."

"Rank: #71 "At Vicky Cheng’s Vea, traditional Chinese produce meets the flourish of French fine dining. Using ingredients from Hong Kong, Taiwan and China, Cheng applies the skills he learnt while working at Restaurant Daniel in New York to create myriad dishes of breath-taking quality." "

"Vicky Cheng of one Michelin-starred VEA Restaurant in Hong Kong." - Rachel Tan