VEA Restaurant — Restaurant in Hong Kong Island

Vea is the type of fine dining experience that I really enjoy. Reinterpreting local dishes utilizing the best ingredients and refined cooking techniques. My experience here was really first class. I took me four years to come here for the first time but really happy that I did. I can see why this restaurant is getting the accolades that it has and it definitely deserves more than one Michelin Star as the food and service is better than some two star establishments that I have been too.

Food : 4.75 stars Service: 5 stars Environment: 4 stars Overall: 4.5 stars

You are given the option of a six or eight course menu. We opted for the eight course menu which included a Wagyu beef course and an extra dessert course. The meal starts off with a series of small bite size snacks. My favorite of the four was the foie gras and fig jam spring roll. The sweetness of the fig jam pairs harmoniously with the richness of the foie gras and you have a nice crunch coming from the spring roll. I could easily have eaten another five of these.

The first course that comes out is the caviar and king Alaskan crab. Sitting bar side I can see the painstaking detail the kitchen staff puts into preparing the dish to make it look as stunning as it does. The dish is sprayed with a few puffs of Shaoxing wine out of a perfume bottle. Delicious, especially if you are a fan of caviar.

The second course was also a cold preparation: wild amberjack sashimi with a French oyster crudo. The dish is tied together with carefully mirepoixed zucchini and a light sauce. This dish I’m really highlights the quality of the ingredients which I thoroughly enjoyed.

The main courses were my favorite part of the meal. The sea cucumber and prawn was my favorite dish of the meal. First of all I’m not a fan of sea cucumber. In its on it has no real taste and the texture can be off putting if not cooked correctly. For me to love this dish so much is a real accomplishment. The shrimp head sauce that comes with this dish is so delicious it will be something that I will be thinking about days after this meal. I wish I had some bread to soak up the left over sauce.

My second favorite dish was the daikon with tao yuan egg. The daikon is braised for eight hours and pan seared before being served. The daikon is tender on the inside and crispy in the outside while soaking up the flavor from the braise. I am a huge fan of a runny yolk and a the Japanese tao yuan egg is on top of my list for eggs. The beautiful orange yolk really just melts perfectly together with the daikon.

We opted for the abalone & sweetbread pithivier which is a an extra supplement of 1500 hkd. I’ve seen this dish on Instagram so many times that I had to try it even with the price tag. Like sea cucumber I’m not the biggest fan of abalone as it doesn’t have much taste to it. This dish shows off the chef’s skill. Tasty but not something that I would order again.

The last of the main courses was a M9 Wagyu striploin which was paired with a potato mille feuille. Beef was a nice medium rare and the potato Mille feuille was crispy and had some nice texture coming from all the layers of potato. Not your every day meat and potatoes dish but compared to the creativity and taste of the previous dishes the beef course was the least memorable. At another restaurant this May have been the highlight of the meal.

The meal ended with two desserts and a selection of snack sized dessert selections. The birds nest panna cotta was the highlight of the two desserts. I also did enjoy the lotus seed tart as well. Of the mignardises I would recommend the creme brûlée pineapple bun and the...

3/5 賣相一分，味道兩分，好睇多過好食 Presentation 1 point, flavour 2 points, looks better then taste.

(中英雙語，Chinese and English review) I’ve always wanted to try Vea becos of the cocktail pairing, the results come out much fun and more matchy with the dishes then wine pairing, but didn’t elevate the food flavour still.

After the whole experience here, their presentation is definitely perfect, but wish they could focus more on the taste, if they are trying to promote the Hong Kong unique flavour and the french technique.

Love the pickled smokey quail egg, well balancing, all flavour blended great tgt. Deep fried oyster batter went mushy on the bottom. Spot prawn fresh and seeet, but Dan Dan noodles and sauce was solided up by leaving out little long.

Tender abalone with sauce cooked up into each fiber, perfect but boring. But the sea cucumber didn’t have any flavour in itself, the hairy crab sauce and meat just doesn’t taste nice.

Again Ma Yau with black bean sauce, perfect fish and sauce. But the next crispy daikon is not on the right track, batter not crispy n is separate from daikon n taste separately too.

The main was chicken and clay pot rice. The chicken was cooked perfectly, the crispy skin with the fats on was legend, the meat is tender and juicy but lack of chicken aroma, the thick sauce and stuffing did help out to cover that. Rice was nice too.

Two pretty desserts and they serve the mignardises, must try the mochi!

(Google translate) 我一直想尝试搭配鸡尾酒的Vea，结果比起葡萄酒搭配，结果更有趣，而且与菜肴搭配得更好，但并没有提高食物的风味。

在这里经历了所有的经历之后，他们的擺盤绝对是完美的，但是如果他们想推广香港独特的风味和法国的工艺，希望他们能更多地专注于口味。

喜欢腌制的熏制鹌鹑蛋，平衡良好，所有口味融合在一起，非常美味。 炸牡蛎糊的底部糊状。 虾肉鲜嫩，味觉浓郁，但凝固的担担面和酱汁，留了在外长时间。

鲍鱼煮成的嫩鲍鱼，完美而无聊。 海参本身并没有任何风味，大闸蟹酱和肉也味道不好。

再加上黑豆酱，完美的鱼和酱汁的马攸。 但是下一个酥脆的萝卜不在正确的轨道上，面糊不酥脆的也与萝卜的味道分开。

主要是鸡肉和煲仔饭。 鸡肉煮得很完美，酥脆的皮上有脂肪，这是传奇，肉质柔嫩多汁，但缺乏鸡肉香气，浓稠的酱汁和馅料确实可以解决这一问题。 飯也很好。

两个漂亮的甜点，他们服务的小點，必须尝试年糕！

#queenbeoly_finedine #foodblogger #foodporn #food #foodie #foodphotography #instafood #foodstagram #foodlover #foodgasm #yummy #delicious...

Finding 'Balance' at VEA

Chef Vicky Cheng famously judges other chefs on their ability to achieve 'balance.' 🤣 So, does his own two-Michelin-starred restaurant pass the test? After a 8 course tasting menu, the answer is a resounding YES! Here are the highlights:

The Hits:

Racan Pigeon (9.5/10): The undisputed star of the night. A flawless French interpretation of Cantonese crispy pigeon (乳鴿) where every single element—skin, tenderness, seasoning—was absolute perfection. The powerful Elvio Cogno Barbaresco pairing was its ideal match.

Snack - Shrimp Toast (8.5/10): A masterful and delicious elevation of the Hong Kong classic. The vibrant red shrimp and an exquisite shrimp head sauce made for a truly strong start.

Chrysanthemum Greens (8.5/10): A brilliant highlight, this dish wove together Japanese and Cantonese elements into a delicate "noodle" nest of zucchini and dried scallop (瑤柱). The acidic Foradori wine pairing acted like a perfect soba sauce.

Sea Cucumber (8.5/10): A signature for a reason. Succulent tiger prawn was stuffed into perfectly grilled sea cucumber, all bathed in a harmonious Shaoxing wine sauce. A sublime Mark Haisma Chardonnay completed the dish.

Rough Scale Flounder (8.5/10): A stroke of genius. This playful deconstruction of steamed chicken (白切雞) featured pristine flounder in a ginger-scallion (姜蔥) jelly, beautifully lifted by a zesty Capichera Vermentino.

The Supporting Cast:

Salted Fish & Cabbage Tart (7.5/10): An enjoyable, savory bite, even if the music box presentation inspired by a Canto-pop classic was a bit theatrical.👨🏻‍🍳

Mignardises (8.5/10): The meal ended on a high with a brilliant 糖蔥餅-inspired crepe—a crispy, sweet, and creative showstopper.

The Verdict:

From the strong start to the flawless peak of the pigeon, Chef Cheng doesn't just talk the talk; he cooks the walk. This was a masterclass in his favorite word:...