VEA

Open Now

Now Closed

Back again at my favourite restaurant by Chef Vicky. Even though I’ve had their signature sea cucumber countless times, it still remains my all-time favourite and most anticipated dish.🥂 Savoury Selections We started off with prawn toast and salted fish tart. Both were delicious, and the sauce paired perfectly with them.🥂 Mackerel I didn’t expect cherry plum to work so well with mackerel, but it truly surprised me. The sweetness of the plum, topped with a bit of caviar, created a lovely combin

今年Iby的生日&聖誕都到了Iby最喜歡的餐廳吃晚飯💕算上這次已經是三訪了❤️VEA及永都是Iby最喜歡的餐廳，同屬同一主廚旗下，在同一幢大廈，一家是粵法fusion米芝蓮菜，另一家是純粵菜，沒有申請米芝蓮，但是2024「亞洲50最佳餐廳」第5名及「世界50最佳餐廳」第20名💓這兩家餐廳都是非常高水準，有創意、層次，又對Iby口味，從前菜到甜品都0伏，而配酒也相當不錯。廁所配套是目前去過最好的高級餐廳廁所之二。絕對值得去無限次❤️‍🔥Christmas 25 dec 2024Snacks: 跟11月生日時的一樣是紅蝦刺身多士及炸蔥帶子球香脆、惹味、新鮮，又重牛油味；Kristal Caviar魚子醬重魚味又不腥或過鹹，配搭的炸薯球及炸鰻頭香脆可口，饅頭似片皮鴨的麼麼一樣，甘甜軟糯，煙燻過的sour cream更是軟滑、齒頰留香，雖然三文魚碎比較腥，但也另加1050hkd多要了一份魚子醬set；Mackerel鮮甜彈牙的半生熟鯖魚，配上香甜爽脆的富貴柿、甜薯醬，以及中國茶樹油，好味；Shirako吃過最美味的白子，creamy又不腥，配搭的魚子醬汁也不腥，鹹鮮極搭，極品；Sea Cucumb

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

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.

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😋

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 se

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

Finally posting my second visit here after a year😅 As a Michelin⭐️ restaurant, it never fails to disappoint. From its signature savoury bites to dessert, everything was on top notch. Not to mention @chefvickycheng ‘s creativity of infusing Chinese elements into French was such a delight at all times.🥂Chicken Live Moose and Salmon Toast🥂Ma Yau Biscuit🥂Crab SaladSavoury selection was always different but of course, keeping the chef’s favourite song as the theme.🥂Iwate OysterAdded Kristal caviar and

VEA restaurant 呢間餐廳🖤黑白配⚪️Bookmark咗好耐，除咗呢間餐廳喺網上係大熱話要book個幾月都book唔到之外，仲連續幾年入選亞洲五十大嘅最佳餐廳，而且都係攞住米芝蓮嘅名銜，所以🖤黑白配⚪️對今餐嘅期望極高😍，餐廳主打中法fusion ，平時食法式嘅fine dining 試吾少，但係用中式嘅材料同埋法式嘅食材混合真係好新鮮👀，試過之後真係覺得無論係味道、創意、食物質素、環境所有嘢都好完美同埋有驚喜，亦係🖤黑白配⚪️心目中暫時覺得最高分嘅fine dining 頭幾位😳餐廳分別有吧枱同埋table ，🖤黑白配⚪️今次坐吧枱對住個開放式廚房，睇住啲廚師悉心預備每一味嘅菜式同埋點樣製作個菜式，成個感覺好有誠意👍🏻👍🏻👍🏻6 course menu $1880 per one Tasting Menu Snacks Savoury selection ，三款嘅鹹點，按住順時針咁食，佢哋個擺盤擺出嚟已經好靚，第一款係個雞蛋殼入面用咗蛋再炒白菜🥬，中間個擺盤有條鹹魚，然後仲有張紙仔🙀可以俾你開嚟睇，寫住鹹魚白菜也好好味🤣🤣🤣件事都幾有意境！第二款係法式咸餅，裏面有黑松露同埋炒過嘅

VEA 獨創《中 x 法》獲被選為米芝蓮一星餐廳 (2017-22)亞洲50最佳餐廳 (2019-2021)的確實至名歸無論環境 服務 食材嘅挑選 配搭 擺盤同味道水凖都非常出色👍🏻👍🏻👍🏻因為我唔多食紅肉 所以餐廳為我預早安排海鮮類菜餚😋😋十道菜既Menu 食足三個鐘每道菜口感味道都好有層次 好有驚喜❤成個體驗以《分分鐘需要你》經典金曲 配以Appetisers 作序曲有香港情懷 好觸動人心 👍🏻👍🏻🙌🏻我最鐘意係釀了阿拉斯加蟹肉的優質北海道刺參, 魚子醬生蠔🦪 同「芒果愛馬仕」甜品 🥭😋😋好味程度係絕對推介 和絕對值得返chuk既❤️

食中菜無感如我，上年食呢個中法fine dine係無乜感覺的，但之後食埋其他fine dine 之後就覺得VEA 真係好有誠意。因為佢真係好有心機，每樣野都好精緻，仲要成日轉menu，睇到相既呢一堆除左啲signature野之外好多已經轉左。​​​成餐飯飲埋酒好似食左三個幾四個鐘，你話佢係咪最好食既野我未必答係，但好似會鐘意amber咁，佢野食可能唔係全部都最outstanding，但個dining experience實在太好。VEA 係每道菜都拎埋原材料喺你面前介紹，全部野都好驚喜。​​我of course 揀cocktails pairing，隔離嗰個揀左wine pairing，同樣都係每杯喺你面前好詳盡介紹～仲要所有燈光好靚🥹食得好開心～～～​

Attended Vea today with a few friends. I’ve been to Vea before, for a birthday celebration that landed on their Hong Kong - Singapore collaboration. I had good memories of the place from that night - the food was very filling, services up to par, and creativity plenty sufficient. Lunch started for us at Vea at 2:30. The place wasn’t packed, with a table further down not at full capacity. We were introduced to some of the staple Vea dishes, the sea cucumber being a classic and the mini sea urchin

Environment ⭐️⭐️⭐️⭐️The open kitchen setting is one of the highlight of Vea. 👩🏻‍🍳It’s quite healing to watch how every dish is handled with care. 🍳Services ⭐️⭐️I would say the service is not up to my expectation. 😓There were people explaining every dish but nothing more. The staffs look busy and would not stop for another second at your desk. However, the 3 foreign businessmen sitting beside us seem to receive much more attention. Well, maybe they paid more and we looked too young? I think as staff, y

好似第一次寫食評，真係體會到VEA既用心，唔似依家好多fine dine得擺盤，然後好似食空氣咁。海參花膠蘿蔔都好好食，cocktail pairing一定要試，每一杯味道都好特別。今期menu仲有青森水蜜桃。一定會返黎encore!

VEA一直是一家我很喜歡的餐廳，只是礙於這輯照片不是拍太得滿意，不太有動力寫這篇食評。當時一月正值禁晚市當食，所以便和女朋友去吃了六道菜的午餐，事前朋友跟我說這裡的花膠很出色，一定要加點，但鮑魚皇冠撻則可以不用加點，看個人喜好，當然隔了這麼久，不知這兩道菜是否還健在。這天主要是頭三道菜比較驚艷，魚子醬和麵的配搭現時在香港Fine Dining餐廳裡都頗為流行，配搭上南非鮑魚和出色醬汁為這餐打開了序幕。接下一道鰤魚加蠔王Gillardeau，冬天鰤魚十分肥美，而且沒想過在味道上是這麼配搭生蠔，連我這個不太吃蠔的人也愛不釋手。海參和車海老的配搭也是這裡的主廚  的一大拿手菜，把蝦釀進海參裡，再淋上濃厚的伴汁，最後噴上永利威的花雕，是當天我最愛的一道。而主菜上只有鮑魚撻和羊肉選擇，兩樣都不是我杯茶，那只好選擇了不用加錢的羊肉。烤出來的皮是酥脆的，而且用上了不同香料醃製，令我這個討厭羊羶味的食客也能把整盤吃光，只能說真有一手。甜品我不懂得評價了，畢竟我是慣常不太吃甜品的人，女朋友吃得高興就得了。•South African abalone with kristal caviar and pul