VICKY CHENG, VEA

T.Dining by Hong Kong Tatler - - Chef Of The Year -

His de­sire to ex­plore more of what this city has to of­fer, com­bined with a tire­less work ethic and sound busi­ness acu­men, are just some of the rea­sons why Vicky Cheng is our chef of the year. In 2017, we spoke to Cheng about the evo­lu­tion of his cui­sine—a mix of mod­ern French and Chi­nese—and found a pas­sion­ate chef ea­ger to learn more about the

nat­u­ral bounty found within our bor­ders. And in the past year, Cheng has con­sis­tently played the cham­pion for lo­cal pro­duce, up­dat­ing his feed (@chefvick­y­cheng) with im­ages

of Hong Kong’s finest in­gre­di­ents, from fish such as wild spot­ted tail mor­wong and leather­jacket to dra­matic ten­drils of fresh night bloom­ing cereus. And he’s com­mit­ted to in­spir­ing his team through this con­stant learn­ing and in­sa­tiable cu­rios­ity—and the oc­ca­sional quick­fire kitchen chal­lenge. “Good food is not just about a food any­more,” he told us in an in­ter­view ear­lier this year. “To be a trend­set­ter, to be a world leader, it’s about the whole ex­pe­ri­ence. It’s about sto­ries you tell and how you tell them. And it’s most ef­fec­tive when you’re telling them from the heart—like how a movie based on a

true story is al­ways more emo­tional.”

VEA, 29-30/F, 198 Welling­ton Street, Cen­tral, Hong Kong

RUN­NER-UP By spear­head­ing Land­mark Man­darin Ori­en­tal’s sus­tain­abil­ity ini­tia­tives when it comes to zero waste and plas­ticfree kitchens, Richard Ekke­bus is set­ting the stan­dard for how chefs should aim to op­er­ate in the fu­ture.

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