This is Chinese cooking through the lens of French technique and execution, and it's great! The concept is a series of tasting menus that present six to eight courses and a roller-coaster of flavours that change with the seasons.
A partnership between ace chef Vicky Cheng (the V) and renowned mixologist Antonio Lai (the A), the idea is to have the chefs, sommeliers and bartenders challenge you with some terrific matches while you sit at counter seats that run the length of an open kitchen. An experience you won't forget!
Cheng spent his formative years in internationally reknowned kitchens around the world, most notably those of Daniel Boulud, before coming back to Hong Kong to open VEA, where he was pleased to reacquaint himself with Chinese ingredients while matching them with French cooking technique. Ingredients-wise, expect fish maws and and flower crabs, turnips and spring rolls, abalone and pithiviers or sweetbreads, all interspersed with luxury ingredients like langoustine, caviar and truffles. Don't be tempted to side-step the cocktail pairings, courtesy of Lai, they're all part of the experience.
It's not a big restaurant – just 25 seats – so we advise booking well in advance.