VEA Restaurant & Lounge Hong Kong

Awards

MICHELIN Guide

One star restaurant, 2026

All Michelin stars in Hong Kong All Michelin stars in China All 1 star Michelin in Hong Kong All 1 star Michelin in China

OAD

Asian Restaurants 2026, 41

All OAD Asian in Hong Kong All OAD Asian in China

The World’s

50 Best

Asia`s 50 Best Restaurants 2025, #53

All Asia`s 50 Best in Hong Kong All Asia`s 50 Best in China

La Liste

La Liste, #594

All La Liste in Hong Kong All La Liste in China

Restaurant Ranking

Restaurant Ranking 2024, #271, PRO #18.67, USER #18.25

All Restaurant Ranking in Hong Kong All Restaurant Ranking in China

Chef

Vicky Cheng

Cuisine

Innovative, Chinese French

• 2026
• 2025
• 2024
• 2019
• 2018

Dinner at VEA Restaurant

on 10 Aug 2026

by Jon Cheng

Before the first bite at @vea_hk , there are warnings.

Dinner will take three hours, there will be coriander, and raw shellfish will appear. A server works through these disclaimers and asides, landing somewhere between hospitality and a preflight announcement, as Charles Trenet’s “La Mer” drifts through the room and cooks move through the open kitchen. Then comes the treasure box: fish maw as broad as a small stingray and a 28-head abalone, brandished as supplements at prices... More

Before the first bite at @vea_hk , there are warnings.

Dinner will take three hours, there will be coriander, and raw shellfish will appear. A server works through these disclaimers and asides, landing somewhere between hospitality and a preflight announcement, as Charles Trenet’s “La Mer” drifts through the room and cooks move through the open kitchen. Then comes the treasure box: fish maw as broad as a small stingray and a 28-head abalone, brandished as supplements at prices (breathtakingly) commensurate with their rarity. By then, the point has more or less been made, even if very little food has arrived.

For nearly a decade, the chef Vicky Cheng has given ingredients prized in Chinese cooking the treatment French kitchens reserve for their own trophies. At Wing, one floor below, he begins with Chinese cooking and opens outward. At VEA, the direction is reversed. Here is caviar and truffle, certainly, along with Périgueux, bisque, velouté and beurre blanc; there’s also preserved turnip, sea cucumber, fish maw, angelica root.

VEA is best when there’s a bit of discord; when luxury, as in caviar, is paired with vegetal accents like Taiwanese water bamboo, lily bulb and coconut; or when the sauce that gilds Pyrenees lamb is tinctured with just enough angelica root that it stops short of Auntie’s dispensary. Better still was crisp-skinned, mi-cuit flounder with a broth approaching velouté — and, crucially, bitterness. Then came the vaunted sea cucumber, slippery and gelatinous — a texture that French haute cuisine might ordinarily seek in a quenelle — over a sauce that follows the logic of an Américaine, whatever crab or lobster is best that day reduced into something indecently rich. A steamed bun follows for a scarpetta that felt deeply satisfying.

Missteps are rare. Kombu-aging intensified a prawn’s sweetness but left it mealy, while the kiwi pushed its sweetness too far. A bok-choy beignet arrived lukewarm and oily. And two pastries — one carrying asparagus, another carrots — were soggy. VEA has become extraordinarily good at making potentially difficult things easy to love. I occasionally wished it made me work a little harder. Less

Dinner at VEA Restaurant

on 13 May 2025

by Reisa Jiang

Finally got to try VEA. I was a bit skeptical about the Chinese x French fusion concept but it was elegantly executed. Loved how the local cultural elements and childhood memories were seamlessly integrated.•
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#foodgasm #yum #eat #foodpic #foodpics #foodphotography #foodlover #tasty #hungry #foodblogger #dessert #foods #cooking #foodies... More

Finally got to try VEA. I was a bit skeptical about the Chinese x French fusion concept but it was elegantly executed. Loved how the local cultural elements and childhood memories were seamlessly integrated.•
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•
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#foodgasm #yum #eat #foodpic #foodpics #foodphotography #foodlover #tasty #hungry #foodblogger #dessert #foods #cooking #foodies #eating #chef #foodblog #nomnom #delicious #food #foodie #instafood #vearestaurant #hongkong #chinesecuisine #frenchcuisine #finedining #michelinstar #香港 #香港美食 Less

Dinner at VEA Restaurant

on 25 Dec 2024

by Michael Uzmann

The second Restaurant from Chef Vicky Cheng, located just one floor above WING, VEA focuses on Chinese Ingredients and sensibilities prepared with French technique. Offering just 25 counter seats plus a few 4-tops the ratio of staff to diners is roughly 1:1 and each dish seeks to tell a story tied to Chinese culture or Cheng's memories of such.

#hongkong #food @vea_hk @chefvickycheng

Dinner at VEA Restaurant

on 04 Sep 2024

by Peter Verey

Chef @chefvickycheng had been the hottest name in HK F&B for a while now , even when I visited Paris earlier this year Bruno Verjus was absolutely raving about him .

So I was well overdue for a first taste of his food , rather than kick things off at Wing , I thought starting at Vea would be a good introduction.

A very impressive meal it was , the dance of Chinese and French ingredients and techniques interplayed beautifully , every dish was thoughtful and delicious . Love the restaurant... More

Chef @chefvickycheng had been the hottest name in HK F&B for a while now , even when I visited Paris earlier this year Bruno Verjus was absolutely raving about him .

So I was well overdue for a first taste of his food , rather than kick things off at Wing , I thought starting at Vea would be a good introduction.

A very impressive meal it was , the dance of Chinese and French ingredients and techniques interplayed beautifully , every dish was thoughtful and delicious . Love the restaurant long counter set up as well .

The first dish of the night may have been my favourite.
Shima Aji and cucumber were both served as carpaccio and tartare , and dressed with longan juice and chive oil . Savoury and sweet , this reminded me of childhood cold cucumber soup , absolutely visually striking as well .

Brittany blue lobster was touched with only a whisper of heat , and combined with local squid , snap peas and snow cabbage , terrific again .

Sea cucumber is stuffed with a Tiger prawn farce but thankfully the farce keeps a lot of texture , served with a light crustacean broth and then augmented with sprays of aged yellow wine . This one hits all the senses .

A surprisingly thick cross section of Rough Scale Flounder was topped with a stuffed zucchini flower ( miss seeing this on menus ) , and served with tiny Bo-Kak mussels , these little seasonal gems are barely the size of a pinky nail but they make their presence felt !

Before the main course , a little comfort food . Yunnan matsutake mushrooms are prepared in a variety of textures and well matched to congee .

French pigeon is perfectly grilled and paired with carrot, apricot and five spice , all these flavour profiles are firm friends . Bulletproof dish .

We ease into dessert with a simply stunning piece of fruit , end of season Nagano peach is the floral sweet flavour that you wish all peaches would be , simply served with a dollop of jasmine infused cream , the dual floral notes soothe and inspire.

Final course is a petit bateau of Tarte Tatin camouflaged by fresh slices of Granny Smith apples .
Accompanied with burrata ice cream as well as apple and Chinese celery ice cream.

Terrific meal !! Less

7 / 10

Dinner at Vea

on 02 Dec 2019

by Gerhard Huber

Counter seating in a HongKong high-rise in the top floors. Come early and don't miss the cocktail lounge, some very good drinks are prepared there.
Chef Vicky Cheng is classical French trained, he knows how to cook this way and also how to use some of the must-have ingredients in this type of cuisine.
What sets him apart is the combination with very Chinese ingredients and cooking techniques. He told me that he is moving further and further away from his training when composing the dishes as... More

Counter seating in a HongKong high-rise in the top floors. Come early and don't miss the cocktail lounge, some very good drinks are prepared there.
Chef Vicky Cheng is classical French trained, he knows how to cook this way and also how to use some of the must-have ingredients in this type of cuisine.
What sets him apart is the combination with very Chinese ingredients and cooking techniques. He told me that he is moving further and further away from his training when composing the dishes as he wants to pay respect to the place where he cooks and his upbringing.
The result produces some interesting dishes, sea cucumber with hairy crab and fish maw with caviar. A Western palate might not be calibrated to really enjoy a fish bladder, but when it is, this dish is great.
I wonder where the journey will go, I am sure I will be part of it, when I go back. Less

7 / 10

Dinner at VEA

on 10 Nov 2018

by Peter Chang

A reasonably tasty dinner, but once again dishes seemed overly complicated.

Full account of dinner is here: https://www.diarygrowingboy.com/2018/11/stuck-on-ashes-of-time.html