影片
港鐵上環站 E2 出口, 步行約4分鐘
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電話號碼
27118639
開飯介紹
作為城中創新菜系的先驅，VEA 獨創的《中 x 法》創新菜系（Chinese x French）以中式食材入饌配搭西式烹煮技巧，創作靈感來自行政總廚鄭永麒（Vicky Cheng）的童年點滴、香港遠久的歷史以及繁華面貌。他擅長透過時令八道菜菜單，以矜貴粵菜材料配合精準的擺盤技巧重新詮釋法國廚藝風格，讓食客感受他的精雕細琢。
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獎項殊榮
米芝蓮一星餐廳 (2017-24), 亞洲50最佳餐廳 (2019-2021)
營業時間
今日營業
18:00 - 00:00
星期一
全日休息
星期二至五
18:00 - 00:00
星期六
13:00 - 00:00
星期日
全日休息
以上資料只供參考, 請與餐廳確認詳情
食家推介
相關文章
Had an amazing dinner at the Michelin 🌟 restaurant @vea_hk ! I love how they blend Chinese ingredients in a French style! The savory selections (P1) were definitely the highlight, with the Cantonese song “分分鐘需要你” as the concept. The signature sea cucumber with prawn (P2) was so fancy🙂↕️The dinner ended with 糖蔥餅paired w coconut/durian ice cream (P*) 🍨Just a bit disappointed with the wine pairing—it was too light for my taste. Will definitely go for the cocktail pairing next time! 米芝蓮一星中法fine dine 🌟 好欣賞中法料理呢個concert，啲菜式全部好有新鮮感，味道亦配撘得好好，完全唔會奇怪！最鐘意係Savory selections (P1) 同海參配虎蝦 (P2)🙂↕️最尾仲會有糖蔥餅夾住椰子/榴槤雪糕 (P*)🍨不過wine pairing就有啲失望，味道太淡😅下次會試cocktail pairing🍸8 courses menu (P*)- Savoury Selections🌟- Striped Jack🌟- Blue Lobster- Sea cucumber🌟- Rough Scale Flounder- Daikon🫤 (呢個真係好鹹😅)- Racan Pigeon- DessertPrice: 8 courses menu HKD2,280pp; wine pairing ~HKD1,000ppOverall: 9/10Food: 8.5/10Environment: 9/10Service: 9/10(Aug 2024)
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Throw back to my third visit here at one of the few Michelin⭐️ restaurants which I never get bored with. Still amazed with how Chinese and French elements can blend so well together every time I’m here. Also we were very lucky to meet chef Vicky again and he made us pasta!.🥂Savoury SelectionThe one that looks like an egg is actually cereals with foam of salted fish and cabbage and the other two are chilli tart and smoked eel with chicken liver sauce.🥂Kristal CaviarIt’s decorated in three layers. With water bamboo hidden on the bottom, seafood jelly in the middle and topped with the beautiful Kristal caviar. I thought the smoked coconut sauce with olive oil added might be very strong but it was just right.🥂ZucchiniIt’s very refreshing with lemon verbena added and zucchini was sliced to a flower and every bite with geoduck together. What a match!🥂Sea Cucumber with Tiger PrawnNext comes their signature dish which I am still excited for. The sauce remains rich and flavourful and this time, they also added a bun so that we won’t waste any sip of the sauce.🥂KinkiThey char-grill the kinki that’s flaky in texture and then take out the most succulent cut of the kinki with fish sauce that’s made from its bone, served with preserved turnip agnolotti and seasonal spring snap peas along.🥂Special PastaGlad to have tried an additional pasta dish cooked from Chef Vicky himself. What a surprise☺️🥂Blue LobsterInspired by boiled fish with sour cabbage, I didn’t expect that the same soup could fit into blue lobster that well without covering the freshness of the lobster. 🥂Hawthorn SorbetNext comes a sorbet to cleanse our palate and this hawthorn flavour was such a surprise. 🥂Aveyron LambPaired with fig and angelica root, it’s very tender and juicy with the right balance of sauce.🥂Bird’s NestI am never sick of this dessert here with muskmelon and milk pudding hidden under.🥂StrawberryTopped with a meringue in salted plum flavour and icecream in between and lastly with strawberries and watermelon under, it’s quite refreshing and not heavy at all.🥂MignardisesJust a one-bite snack with sticky rice balls in between. Quite nice in taste.🥂Traditional Candy WrapOf course this candy wrap with coconut or durian flavour could not be missed!.💰8-course dinner $2280/person.Overall rating: 10/10jsv_foodie
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Bookmark了好久的fine dining💕 終於來到Vea 慶祝拍拖Anniversary 真心每道菜式都有驚喜 服務也很讓人滿意 侍應會不時和客人聊聊天👍🏻餐廳主要分了一半是廚房另一半就是吧台 菜單會根據季節變化和食材時令作出相應調整 最令我impressive 的是Vea signature dish海參配虎蝦 上菜前會噴上一點陳年花雕酒 融合在食物中 香味俱全White truffle season🤍 另外加錢換了馬友魚成白松露伊麵 醬汁完全融合到了伊麵裡面 簡單的加入白松露 超級香濃每一道甜品都超級加分 Vea用了季節性的🌰🌰 配茶味雪糕 也是我最愛的甜點 最後還有懷舊糖蔥餅 可以配椰子或榴槤味😋
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After visiting 永 Wing restaurant 2 years ago, I have much expectations on VEA.The open kitchen concept allows you to witness the culinary magic unfold before your eyes and the amazing teamwork.Step into a world where culinary traditions from France and China blend harmoniously, creating an exquisite fusion of flavors 🇫🇷🥢Love their creativity: sauce made of Chinese herbal 當歸, hawthorn 山楂 sorbet....Most memorable dishes:- 🦪 Japan Iwate oyster with Chinese almond 南北杏 sauce - 🍷 Lightly deep fried sea cucumber with 20 years Xiaoxing wine 永利威紹興酒- 🥥 Traditional candy & coconut wrap 糖蔥餅 (coconut/ durian flavor)
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已經黎過6次定5次今年10月再黎多次 仲request 食pigeon 開頭覆我地未必做到黎到同我地講有 俾左個驚喜我今次揀左每一次食 佢個鹹肉白菜都係唔同既做法每次唔同款都好好食 我急到相都唔記得影每到菜都好好食😂 當然佢既signature sea cucumber 都係我心心念念要返黎食既原因今次個blue lobster 好彈牙 個湯同埋個雲吞都配合得好好哎 皮有啲厚 不過佢個湯好濃所以都唔大影響然後wagyu beef 好特別應該咁講 雖然覺得佢有啲油 但佢個辣椒油 食完落去又覺得好好食跟住到我最愛pigeon la之前係到食過既係蔗做配料 好好好好好食今次無花果都好特別 無花果既清新配合呢個pigeon 好夾👅👅去到甜品 我每次都覺得好吸引㗎呢到既甜品相對其他我食過既fine dinning 清新唔咁會漏最後佢會有個茶點既 以前佢地係會有6-8款 細細個俾我地揀我好鍾意個小糯米糍不過今次黎就無左 得一個可以叫做雪糕糯米糍既野都係好食 不過會鍾意以前果個presentation 多啲👅總括黎講 食左咁多次 都依然係覺得好好食
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