VEA

HK$2000 per person

Modern and yet with an eye on tradition, Vicky Cheng and Antonio Lai’s restaurant is proving that culinary dichotomies can be sensitively done— and with verve and style. Combining French technique with Chinese knowhow and quality ingredients from both worlds and everything in between, Cheng has created a cuisine that is very much his own. Dishes such as spot prawn with dandan noodles and chilli oil are a thrill on the palate, ditto Cheng’s signature roasted sea cucumber with mud crab and 20-year-aged Hong Kong yellow wine. Whimsical touches, such as a music box playing a famous song (referring to the humble ingredients of salted fish and bok choi) by local pop legend George Lam, have become canon. Inspired wine and cocktail pairings complete the experience. Request a seat at the counter where you’ll see all the chefs in action.

30/F, The Wellington, 198 Wellington Street, Central TEL: +852 2711 0063 vea.hk