7 VEA

FRENCH-CHINESE

As dated ideas of luxury make their journey into the history books, the cooking at VEA is rewriting the narrative in a compelling way. Vicky Cheng is one of the most inventive chefs working in the city today, primed to showcase Hong Kong’s unique ingredients by bridging them with French cookery techniques as well as timetested Chinese culinary wisdom. Fish maw cooked to a tender bite is paired with a rich and creamy sauce dotted with briny caviar and quinoa, and a gloriously golden pithivier shrouds a heart of 29-head abalone and foie gras. The meal is completed by Antonio Lai’s freewheeling wine and cocktail pairings, and this year we were particularly impressed by the well-considered mocktail option. Pastries by Karys Logue are full of local whimsy, too—such as the tiny petits fours inspired by pineapple buns stuffed with butter, a classic Hong Kong treat.

30/F, The Wellington, 198 Wellington Street, Central, Hong Kong

Fusion Done Right At VEA, dishes such as fish maw with caviar exude luxury in unexpected ways