VEA Restaurant

Open Now

Now Closed

❤️
前菜：產自法國南部的Tarbouriech Oyster配Kaviari 的Kristal caviar
魚子醬的味道很好，魚味重之餘又不會太鹹，
生蠔🦪肉質飽滿，柔軟香甜
配上芹菜、芝士，及生蠔水做成的醬汁，所有味道在口中融洽相處，形成美妙的交響樂

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前菜：用鹹鹹脆脆的炸春卷皮墊着白子，再加上用鱒魚籽、Kaviari Kristal魚子醬、指橘，及蔥造成的醬汁，非常大膽地把腥味很重的東西放在一起，吃起來卻發現白子被煮得十分creamy，指橘和蔥花把腥味好好地中和掉，味道配搭跟創意都一流！

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❤️
備長炭燒喜之次配陳皮汁
喜腐次燒得剛剛好，香氣撲鼻，入口即化，陳皮汁更把魚味昇華。

38 views

❤️
挪威海螯蝦配藏紅花、茴香汁
鮮甜、彈牙，醬汁味道搭配一流。

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❤️
百花魁蟠桃菓雪葩
在主菜前用來清味蕾的雪葩，味道獨特、香甜、清爽又開胃，餐廳還送了一盒百花魁蟠桃菓給我們作為紀念品帶走。

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❤️
脆白蘿蔔、蛋黃、香菇、和牛肋條肉
從中間切開這個亮麗的組合，馬上看到軟嫩的和牛肉、香菇，以及鮮紅的蛋黃汁流出，食材一流之餘，味道搭配及手工也很好👍🏻

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❤️
台灣烏龍茶
在第二道主菜之前又有一杯烏龍茶讓我們清清味蕾
味道中規中矩

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❤️
法式乳鴿配塔斯曼尼亞車厘子、紅菜頭、百珍陳醋、百珍甜醋
在五成熟的乳鴿灑上了滿滿的莧菜籽，配上煮得香脆的紅菜頭以及甜甜的醬汁，紅菜頭及車厘子🍒原有的奇怪草青味被除去，取以代之的是融為一體的美味佳餚。

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❤️
士多啤梨零陵香豆批配100年桂花忌廉
因為不喜歡吃士多啤梨的關係，原本看到菜單的時候，我們都嚇了一跳，但想不到餐廳竟然用上了超級新鮮及高級的日本士多啤梨，完全沒有我們不喜歡的酸味及刺刺的氣味，味道吃起來像軟軟的蘋果，還帶有淡淡的花香味。
零陵香豆批吃起來像雲呢拿、杏仁和肉桂的混合物，批身焗得非常鬆脆，配上發出淡淡香氣的桂花忌廉，互相輝映之下，味道及質感都非常有層次。

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❤️
黑松露配黑朱古力新地
黑松露非常香濃，而且下得非常重手，大量的黑朱古力醬及新地味道還好，加上粟籽脆片及底部的不知名液體⋯⋯所有正常的東西加在一起，味道變得非常奇怪，像愈來愈稀的蘑菇水。

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❤️
最後的甜點只有一款，在酥脆的曲奇上黏着士多啤梨醬做成的啫喱，味道非常像M&S英國馬莎的士多啤梨醬夾心餅乾，是我們不太喜歡的味道。

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❤️
加上Grand Cru 蘋果香 Champagne、2013年的Burgundy，及可口可樂（土地問題的影響下，是我不喜歡的小罐裝，冷藏溫度及氣量也不足），人均約4800hkd
❤️
餐廳的廁所空間大，乾淨、整潔，五藏俱全，廁內所用產品的品牌都是澳洲的純天然人文保養品牌Aēsop。
❤️
總的來說：
在味道方面，跟個人最喜歡的Le Pan不相伯仲，甚至有過之而無不及，是個人認為的「四星級」米芝連餐廳，雖然現在只是米芝連一星，食物卻比現役三星級的用料及味道都要好。

環境方面，現場環境比較狹窄，桌與桌之間的距離很近，說的話都會被聽到，私隱度非常低，我坐的吧桌椅剛好是搖搖晃晃的。不過地方非常乾淨整潔，裝潢也摩登時尚，大窗台透入大量自然光，光源充足，非常適合拍照。

服務方面，我的椅子馬上被換成新的，每次用過的餐具都會換新，侍應都非常醒目。

上菜速度比一般米芝連餐廳更慢，雖然員工數量比一般米芝連餐廳高出兩三倍，每道菜之間卻有平均30分鐘的間距，整體用餐時間4.5小時。
❤️
最後，有店員拿出即影即有相機📷為我們拍照留念，為近乎完美的一餐畫上句號。

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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histaras

Level3

成個menu最欣賞前菜同甜品前菜4個小點都好好食😋Wine pairing 同茶葉都好出色鮑魚麵okay, 算幾好食海參有啲失望，我以為會係外脆內軟同埋會Juicy啲，海參太薄，完全食唔出海參的軟糯口感下面舊蝦肉亦炸得乾左少少，口感較實個汁噴左花雕酒，好食過舊海參冬陰功馬友魚普通，唔算特別夾雪葩有啲fusion特色，幾得意嘅，清下味蕾花膠亦做左fusion style, 都特別嘅，但未至於會好回味慢煮大根加流心蛋黃煮得幾好，但個人認為調味可以減返少少，咁可以食返大根本身個甜味主菜係羊/牛，煮得都唔錯，但調味冇咩特別飯都係普通，炒飯好食啲甜品一流，撻底做得好薄好脆，cream加左茉莉花茶味，茶味清香，個cream打得岩岩好，食得出用左靚茶葉，麝香葡萄好正👍🏻👍🏻Service唔錯，但open kitchen真係要好留意hygiene, 尤其是隻手掂完口罩應該要洗手或者換手套再掂食材會好啲Overall 算好食的，但性價比一般啦

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成個menu最欣賞前菜同甜品
前菜4個小點都好好食😋
Wine pairing 同茶葉都好出色
鮑魚麵okay, 算幾好食
海參有啲失望，我以為會係外脆內軟同埋會Juicy啲，海參太薄，完全食唔出海參的軟糯口感
下面舊蝦肉亦炸得乾左少少，口感較實
個汁噴左花雕酒，好食過舊海參
冬陰功馬友魚普通，唔算特別夾
雪葩有啲fusion特色，幾得意嘅，清下味蕾
花膠亦做左fusion style, 都特別嘅，但未至於會好回味
慢煮大根加流心蛋黃煮得幾好，但個人認為調味可以減返少少，咁可以食返大根本身個甜味
主菜係羊/牛，煮得都唔錯，但調味冇咩特別
飯都係普通，炒飯好食啲
甜品一流，撻底做得好薄好脆，cream加左茉莉花茶味，茶味清香，個cream打得岩岩好，食得出用左靚茶葉，麝香葡萄好正👍🏻👍🏻
Service唔錯，但open kitchen真係要好留意hygiene, 尤其是隻手掂完口罩應該要洗手或者換手套再掂食材會好啲
Overall 算好食的，但性價比一般啦

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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hk_foodielibrary

Level4

268

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📍VEA

Michelin One Star Restaurant 🌟 (But deserves a lot more than one)

Since my last experience at VEA, I couldn’t wait to bring my mother there to give it a try. It is so difficult to find the appropriate restaurant to bring elderlies that can surprise them and at the same time please them, as they are indeed the most difficult critiques to please.

VEA managed to blow it out of the park with my mother praising dish after dish. Her favorite was the pickled vegetable fish whilst mine is still the fried sea cucumber with tigar prawn.

What surprises me the most is that not only my mother is pleased with the food, she was pleasantly happy with the cocktail pairing. Glass after glass, she was amazed by the mixologist’s explanation of how each cocktail complement each dish.

We were sitting in the kitchen area this time. When compared to the counter table near the bar area, it’s a bit hotter and a bit noisy (as the private room was just next to us). But it’s quite interesting to see all the chef in action and how they work together as a team.

Service for the night was slightly off as it’s obvious that they were short of staff. There were a number of times when the chef had to deliver the dishes himself to the various counter tables to ensure hot food. Bobo was nice enough to come over to great us. I wished it was her again as she did a great job in explaining the dishes last time and I wished my mother could experience the same. But overall, still solid.

PS VEA has got to be one of the most considerate restaurants. They noticed that I returned within a month and called to ask if I would like to change my menu to try something new! How amazing is that?!💯

Recommendations:
• Opt for 8 course instead of 6. You will be very very full but you have to experience everything!
• The fish maw add on is highly recommended.
• Cocktail pairing is superb!

Price: HK$3,500 pp (dinner with cocktail pairing)

Revisit: 10/10 (Can’t wait to be back!)

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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為食豬事丁Bolly

Level2

係介紹食物之前，我想分享下我book Vea 既心路歷程🤣，因為佢booking個系統係每晚12點更新先可以book, 所以我其本上間唔中一到12點就試下book, 都try 左差唔多一個月先book到，真係幾難book, 尤其是weekend真係book唔到，結果我都係book左平日去食。係介紹食物之前，我想分享下我book Vea 既心路歷程🤣，因為佢booking個系統係每晚12點更新先可以book, 所以我其本上間唔中一到12點就試下book, 都try 左差唔多一個月先book到，真係幾難book, 尤其是weekend真係book唔到，結果我都係book左平日去食去vea 食晚餐，可選6 個course $1880/person或 8 個course $2280/person, 我就選擇左8個course 下面為一d特別點先既菜式魚子醬蟹餅: 蟹餅味道非常鮮甜，配上魚子醬既味道，簡直一絕，難以忘記，一定想去再食番海蔘係signature黎嫁，見大部分人都點讚，外脆內軟，餐廳職員會會建議即時食用，保持外面香脆既口感酸菜魚味，fusion左酸菜魚既味道入法國菜，幾新鮮既口感，亦

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係介紹食物之前，我想分享下我book Vea 既心路歷程🤣，因為佢booking個系統係每晚12點更新先可以book, 所以我其本上間唔中一到12點就試下book, 都try 左差唔多一個月先book到，真係幾難book, 尤其是weekend真係book唔到，結果我都係book左平日去食。

係介紹食物之前，我想分享下我book Vea 既心路歷程🤣，因為佢booking個系統係每晚12點更新先可以book, 所以我其本上間唔中一到12點就試下book, 都try 左差唔多一個月先book到，真係幾難book, 尤其是weekend真係book唔到，結果我都係book左平日去食

去vea 食晚餐，可選6 個course $1880/person或 8 個course $2280/person, 我就選擇左8個course

下面為一d特別點先既菜式

魚子醬蟹餅: 蟹餅味道非常鮮甜，配上魚子醬既味道，簡直一絕，難以忘記，一定想去再食番

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海蔘係signature黎嫁，見大部分人都點讚，
外脆內軟，餐廳職員會會建議即時食用，保持外面香脆既口感

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酸菜魚味，fusion左酸菜魚既味道入法國菜，幾新鮮既口感，亦非常開胃。

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Lee個餐中間上既雪芭，係以前細細成日食到蟠桃果既味道，真係超特意，又非常開胃好食。係好成功既fusion😊

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日本香印提子撻，最後會係上面加上茉莉花味既cream係上面，味味好清新，唔算太甜，食完都唔會覺得膩。

黑松露新地，超濃超濃黑松露味，黑松露控之選😍

最後甜品拼盤各款都好好味，仲可以比你refill tim , mochi係我最愛❤️

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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Date of Visit

2021-12-07

Dining Method

Dine In

Spending Per Head

$2500 (Dinner)

foodiaryyl

Level3

VEA 係其中一間香港好出名既fine dining fusion restaurant.餐廳提供6- & 8-course menu. 某d courses係seasonal, 但招牌菜不變. 我地揀左6-course, 對我黎講已經夠晒飽.一入餐廳係L-shape design, 裝修一貫fine dine形式, 枱同枱之間都有足夠空間.首先係三款小食分別係蜆肉鵝肝醬開心果脆卷瑤柱枝豆撻蜆肉好鮮甜脆卷略嫌吾夠脆但好味枝豆撻味道吾太突出重頭戲係咸魚白菜雞蛋cream 侍應會介紹呢道菜既由來拉開張紙首歌就會播出黎賣相好靚真係食得出咸魚白菜既味好有創意係VEA其中一道招牌菜1st course - YAMAGUCHI RED ABALONE with Pulled noodle, Aged lemon上食物前會拎隻鮑魚比你影下相先係日本黎既的確超大隻! 而且仲識郁鮑魚食落好鮮甜個汁用返鮑魚煲成湯咁好香2nd course - SEA CUCUMBER with 20 Years Shaoxing Wine, Tiger Prawn呢個就係VEA另一道招牌

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1st course - YAMAGUCHI RED ABALONE with Pulled noodle, Aged lemon
上食物前會拎隻鮑魚比你影下相先係日本黎既的確超大隻! 而且仲識郁
鮑魚食落好鮮甜個汁用返鮑魚煲成湯咁好香

2nd course - SEA CUCUMBER with 20 Years Shaoxing Wine, Tiger Prawn
呢個就係VEA另一道招牌菜 - 脆皮海參!
上食物前會拎碟海參比你睇下重點係側邊永利威酒廠既紹興酒 (會用黎煮海參) 餐廳將佢整成舊式香水瓶會噴出黎比你聞下先
之後上菜條一整條完整海參外層好脆海參夠冧伴隨少少紹興酒酒香配埋下面係一層用虎蝦打成既蝦膠配極濃蝦膏汁

食完前面比較濃味既dish 中間會送上蟠桃菓味既sorbet as refreshment
會拎埋個舊式「同益百花魁」蟠桃菓盒一齊上可以比大家影相

3rd course - KINMEIDAI with Sour Cabbage, Chili Oil
其實就係好似酸菜魚但魚用上金目鯛口感煮得啱啱好吾會好似一般魚咁鬆散
個汁係自己倒落去少少辣好味到其實可以當湯飲

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4th course -CRISPY DAIKON with Izumo Egg, Black Truffle
大根就係日本蘿蔔 Surprsingly 呢道竟然係我最印象深刻既dish 因為個大根真係煮得極!甜!極!冧!
配埋中間既半熟蛋& truffle 帶返咸味出黎 match得好好

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中途又送上茶作為refreshment 幾香幾清

5th course - Wagyu with potato
因為我吾食羊又吾想再食鮑魚就special request左換成牛
Wagyu食落都好嫩但個人覺得可以切得好d 同埋略嫌咸左少少薯仔煎得好脆
同枱朋友覺得QUERCY LAMB好食軟嫩適中吾會太熟

6th course - Yamanashi Peach
半個日本山景縣水蜜桃配下面同樣桃味既mousse 配旁邊既煉奶雪米糍
水蜜桃好甜所以配埋mousse 會有少少過甜
但雪米糍好香好好食!

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因為係birthday celebration 餐廳都送上朱古力整既乳豬 so cute 同埋會幫我地拍即影即有
後面就係甜品盒任由客人選擇味道不錯

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整體黎講味道個人而言吾夠Bo Innovation驚艷 (兩者都算係Asian fusion) 但presentation絕對有心思
推薦大家選擇呢度for occasional celebration 個人覺得值得一試

Overall:
Taste – 8/10
Service – 8.5/10
Environment – 9/10
Price - 1880/pp (6-course)
Booking – Online (非常難book 建議大家一個月前上網book)

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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PeterChoy

Level4

573

This Michelin 1-star restaurant is located on Wellington Street in Central, headed by Executive Chef Vicky Cheng, and featuring his special integration of French cooking techniques with Chinese ingredients, building a unique connection to Hong Kong. The restaurant has an open kitchen, with a 25-seat counter running the length. We were seated at the far end of the counter, at the bar area, so did not see well the cooking happening at the other end unfortunately.The décor is contemporary, featurin

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The restaurant has an open kitchen, with a 25-seat counter running the length. We were seated at the far end of the counter, at the bar area, so did not see well the cooking happening at the other end unfortunately.

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The décor is contemporary, featuring plenty of marble, bronze, and metal. But instead of a cold feeling, the smart use of lighting created a warmth ambience. The sommelier, Alex Yim, showed us the different champagnes and I started with a glass of 2015 Benoit Dehu La Rue des Noyers Brut Nature ($290), a very nice and unique Pinot Meunier Blanc de Noirs, to kick start.

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The chef then showed us the menu, as well as introducing the options on the main courses. We decided to have the 8-course tasting menu ($2,280 each), replacing the main dishes with fish maw ($980 each) and dried abalone ($1,580 for two). I also opted for the Chinese wine pairing ($1,280) as well.

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The first course was Snacks, comprising of four different bite-sized appetizers. A wooden box is served, and we also heard there was music playing, a familiar tone of one of George Lam’s all-time favourites. There were two pieces of rolled paper, opening them it showed the lyrics of the song. The snack itself was a puff pastry sandwiched with some pak choi leaves, threadfin, and dried salted fish. Really tasty, the nice taste of the threadfin integrated perfectly with the salted fish, with the pak choi leaves a touch of different texture. It was also symbolic with the ingredients matching with the lyrics to praise the importance of having a great companion would make even the simplest ingredients tastes wonderful. A fantastic starter encompassing visual, taste, and audio pleasure.

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Continuing the appetizers, the next one was Sea Cockle. The poached clam was meaty, fresh and full of umami sweetness, with some fermented soy beans and celtuce puree underneath, providing a complementary and familiar note of savoury which matched well with the sea cockle. The creamy celtuce puree was delicate in taste. Another nice starter.

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Coming to the next one, it was Foie Gras Canape, with the crunchy cigar spring-roll had foie gras stuffed, and the rich and intense flavours appealing on the taste. It was good but among the four starters this probably had the least wow factor.

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The last starter was Grilled Pike Fish on Paprika Tart. The small piece of pike fillet was grilled nicely, with the fish oil enhanced by the heat, fragrant and tasty. The tartlet had a nice crumbly texture, and the red paprika on top helped to reduce the fishy note from the pike to make the snack welcoming for even customers who might not like to have anything slightly fishy.

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The second course was Kristal Caviar. Presented like a can of caviar, the outer surface was a layer of premium caviar, with nice savoury note, while underneath there was the king crab mixed with Chinese celery. The delicate crab meat is surprisingly complementary with the stronger taste of the Chinese celery, and together with the caviar an integrated and well-balanced dish of finesse. Another nice one. The wine paired was Chateau Simone 2018 from Provence.

The third course was Yamaguchi Red Abalone. The staff showed us the abalone from the Japanese prefecture, large in size, with the chef cooking it to perfection. After cutting thinly in slices, the abalone was tender and very soft on the bite. There were some pull noodles underneath, with some aged lemon to complement. The chef also used the liver from the abalone to prepare a sauce to mix with the noodles, increasing the flavours to another level. Another wonderful dish. The wine paired was Puchang Vineyard Rkatsiteli 2017. The staff also prepared a brewed Longjing Tea to remove the richness afterwards. Very thoughtful.

The fourth course was Sea Cucumber. This was the signature of the restaurant, with the chef putting the braised sea cucumber on top of some minced tiger prawn patty. Pouring in a special intense broth which I believed was made from the prawn shell like a lobster bisque, it was further sprayed with some 20-year Shaoxing wine on top. The wine came from the 144-year old Wing Lee Wai, one of Hong Kong’s oldest businesses, and added further complexity and sophistication to the dish. No wonder it is the signature. The wine paired was Legacy Peak Chardonnay 2018 from Helan Mountain in Ningxia.

The fifth course was Kinmedai, and we were surprised to hear that it was prepared with sour cabbage and chili oil, similar to the famous traditional Sichuan dish. The kinmedai had its skin grilled to crispiness, while the thick fillet was moist and soft on texture. Underneath was the sour cabbage, having the familiar taste of the Chinese version, and to me the greatest element was the chili oil, not too spicy but demonstrating the kick and fragrance, and mixing with the sauce it was every bit harmonized. I almost ended up licking the bowl because of how good it was. The wine paired was Tiansai Skyline of Gobi Reserve Chardonnay 2017.

Transitioning to the main course, the staff brought us a box of preserved apricot, the one we used to purchase when visiting Macau to share with friends. Bringing back a flock of memories, we were served also a sorbet made from the same preserved apricot, as a palate cleanser. The nice sourness of the sorbet balanced perfectly with the sweetness, and again demonstrated the creativity of the chef and how everything tied back to this city and its people.

The sixth course was Fish Maw, with the chef using French cooking techniques to braise and infuse the fish maw with flavours, then added with some Ratte potato chips. Due to the nice nutty and buttery flavours they were a great match with the rich butter sauce, which had added with Oscietra caviar. There were also some lemon leaves and finely chopped spring onion added to give fragrance and somehow, it reminded me of snake soup. The taste was simply gorgeous. The wine paired for the original dish was Puchang Crimson Reserve Pinot Noir 2014, but the sommelier thought it was not a good match with the fish maw so he poured me an additional glass of Alain Jaume Domaine Grand Veneur La Fontaine Chateuneuf-du-Pape Blanc 2018 to pair with the rich dish.

In order to help reduce the fullness from the rich course, the staff brought us a cup of Chinese tea to clean the palate, before serving the seventh course of 28 Head Dried Abalone, in which the chef had added with sweetbread and veal meat to prepare a pithivier. The pastry was baked to an appealing golden brown, with each layer having different texture, and while the dried abalone was great in taste with umami, sweetness, and a nice bite, the soft and creamy sweetbread was even more appealing. The sauce was also fantastic, using old chicken to make a reduction so intense and rich. Another must try in my opinion. The wine paired was Grace Vineyard Chairman’s Reserve 2011.

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The staff then asked whether I was still hungry, and offered to prepare a Fried Rice. Although I was quite full, I could not resist the temptation and asked for it. The fried rice was unbelievably good, with each rice distinct, and the chef had added some foie gras if I was not mistaken. Very full at the end finishing it, but I was pleased I decided to try it out.

The eighth course was Muscat, with the chef cutting the big grapes in halves and then putting on top of a shortbread biscuit, with jasmine vanilla cream on top. A delicate dessert, the natural sweetness of the grapes and the light floral fragrance from the jasmine cream were good complements. The wine paired was Puchang Turpan Clovine 2015.

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The final course was Black Truffle, with the sundae having a truffle ice-cream with melted chocolate on top, and then the chef also shaved in some black truffle to garnish. First time having the prized truffle made into dessert, the overall taste was great, with the sweetness appropriate and the rich palate providing a rewarding and contented conclusion for this wonderful meal.

Ordering a cup of coffee, the staff presented a box of Mignardises, with six different bite-sized dessert to choose from. True to my nature, I opted to sample all six, and all of them were good in taste and I would suggest to save some room to try it out.

The service was very good throughout the meal, the staff attentive and patient in explaining each dish, and I was also impressed with the choice of wines for pairing. The bill on the night was $10,967 and while it was expensive, it was in my opinion worth the price to experience this wonderful meal. I would not be surprised to see them awarded 2-star next year.

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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Taste

Decor

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Value

Date of Visit

2021-12-01

Dining Method

Dine In

Spending Per Head

$5500 (Dinner)

hk_foodielibrary

Level4

268

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📍VEA

Michelin One Star Restaurant 🌟

A highly anticipated restaurant and the whole experience did not disappoint. Course after course, it’s like a magical journey through Chef Vicky’s philosophy of joining Chinese and French cuisine. You can absolutely feel the effort in putting the menu together as well as the presentation. The music box and cutlery all adds up to the experience.

It is very difficult to choose a favorite dish of the night as each one was done so well. But if I have to choose then it has to be the sea cucumber with tigar prawn. It’s so flavorful and the texture was just on point.

Service for the night was impeccable! Thank you to Bobo for taking care of us. Love their One Team One Dream motto. You can definitely feel the team spirit in bringing the best dining experience to us.

PS VEA’s cocktail pairing by the one and only Anthonio Lai is a MUST HAVE! It’s so good that it is worth an individual post itself!

Price: HK$3,500 pp (dinner with cocktail pairing)

Revisit: 10/10 (Can’t wait to be back!)

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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Date of Visit

2021-09-18

Dining Method

Dine In

Spending Per Head

$3500 (Dinner)

Tan1992

Level3

昨晚第一次到Vea，安排到一角沙發座位，外面景觀一般，食物很出色，本身不喜歡海參，他們做出非常美味的海參，令我改觀。每一位服務員都非常專業，非常滿意，期待下次再來。

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昨晚第一次到Vea，安排到一角沙發座位，外面景觀一般，食物很出色，本身不喜歡海參，他們做出非常美味的海參

，令我改觀。每一位服務員都非常專業，非常滿意，期待下次再來。

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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Date of Visit

2021-08-03

Dining Method

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yolanda_siu

Level4

237

🏆 米芝蓮一星餐廳🏆 2021年亞洲五十強餐廳第十六位.今日終於食到呢間期待左、排左成個月既米芝蓮餐廳😭😍 VEA意指總廚Vicky Cheng x 總調酒師Antonio！餐廳可以容納大概46人，大部分都係分區圓弧形Bar枱式座位，好處係可以俾客人近距離欣賞廚藝表演。P.S. 限聚原因，只開放一半座位預訂！想幫襯嘅話要最早28日前就要上網預約😌我唔客氣啦😋Bon appétit！.未嗌嘢食，先開咗自己帶去既Jacques Selosse Initial先! *酒評：請移玉步去😌.📌三款小食賣相精緻: 蜆肉極鮮甜，係三款小食入面最好食既一款😍.鵝肝醬開心果脆卷脆卷好鬆化，內餡係肥美既鵝肝醬同增加口感既開心果！.瑤柱枝豆撻瑤柱炸得乾身，配撘埋枝豆同薄脆既撻皮，好食👍🏾.📌 鹹魚白菜呢道點心上枱既時候，音樂盒木盤就會播起純音樂《分分鐘需要你》🎶 旁邊仲有2卷小字條💌，寫住「鹹魚白菜也好好味」，喂！聽完睇完都冧哂啦大佬🥰 鹹魚白菜點心係用鹹魚、豬肉、白菜蓉同埋雞蛋打成cream ，再釀入雞蛋殻。好幸福呀😍.📌TARBOURIECH OYSTER🦪下層勁甜嘅台灣蕃茄🍅同法國士多啤梨🍓，配埋係上

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蜆肉極鮮甜，
係三款小食入面最好食既一款😍
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鵝肝醬開心果脆卷
脆卷好鬆化，
內餡係肥美既鵝肝醬同增加口感既開心果！
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瑤柱枝豆撻
瑤柱炸得乾身，
配撘埋枝豆同薄脆既撻皮，好食👍🏾
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📌 鹹魚白菜

57 views

呢道點心上枱既時候，音樂盒木盤就會播起純音樂《分分鐘需要你》🎶 旁邊仲有2卷小字條💌，寫住「鹹魚白菜也好好味」，喂！聽完睇完都冧哂啦大佬🥰 鹹魚白菜點心係用鹹魚、豬肉、白菜蓉同埋雞蛋打成cream ，再釀入雞蛋殻。好幸福呀😍
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📌TARBOURIECH OYSTER🦪

59 views

下層勁甜嘅台灣蕃茄🍅同法國士多啤梨🍓，配埋係上層既法國南部🇫🇷玫瑰生蠔，帶子位厚大爽脆，蠔肉帶輕微金屬味又圓潤鮮甜，好食！
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📌White Asparagus

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白露筍配海膽，配埋伴碟嘅麻油，
榛子粒同魚做嘅汁。
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📌Sea Cucumber (VEA招牌菜)

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呢道係我全晚最中意嘅菜。底層係用虎蝦整既蝦膠，面層係烤脆左表面既日本關東遼參，食落鮮嫩彈牙，拌碟用左法國螯蝦膏熬制極濃郁鮮甜既醬汁😍上菜既時候即場噴上一層二十年陳年紹興花雕酒，好好食呀🤤
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📌間場: 蟠桃菓雪芭🍨

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有睇西遊記就知蟠桃菓係: 三千年開花，三千年結果，三千年成熟🤣 今次VEA將澳門百年老字號「同益百花魁」蟠桃菓混入雪芭之中，清洗一下味蕾！所謂蟠桃菓，其實就係北杏，味道酸甜酸甜，開胃消滯，感覺好新鮮、好特別！
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📌Crispy Daikon(第一道主菜)

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日本大根炆腍之後，炸到外層微微脆口，面頭放左一隻日本生雞蛋。餐廳建議食既時候篤穿蛋黃，令蛋黃漿覆蓋成舊大根，配埋拌碟既黑松露汁。個人認為日本蛋黃味道太濃，有輕微蓋過大根既味道！
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📌間場：台灣烏龍茶🍵
烏龍茶香醇順口，可以清一清口腔既味道！
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📌FISH MAW(+$980)

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第一次食鳳眼果🤣
質感似粟子🌰，味道似蕃薯🍠 幾得意，
配埋花膠同黑松露一齊食，幾特別🤭
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📌28 HEAD DRIED ABALONE(+$1,580)

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本來Set既主菜係羊🐐，但我地加咗$1,580試下佢哋餐廳另一個招牌菜—「法式乾鮑皇冠派」! 整法就好似威靈頓牛扒，但今次係威靈頓28頭日本吉品鮑，每隻都要準備5-6日！配上”Sweetbread”小牛胸腺同菠菜，再以香脆既千層酥皮包住，最後淋上鮑魚汁! 但個人認為小牛胸腺味道太濃郁(唔係腥味)，搶走左鮑魚既風頭！(可能用雞肉會更好，但食材唔夠矜貴吧🤣)
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✨#Yob長知識系列：
「Sweetbread」唔係牛肉，唔係甜麵包，而係內臟！指3-6個月小牛靠近胸口既腺體，小牛成熟之後，呢個腺體就會不見。
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甜品時間:
📌Bird’s Nest

28 views

底層舖滿切成小圓球嘅清甜靜岡蜜瓜粒，中層係濃郁滑溜嘅北海道牛乳奶凍，而最面層淋上矜貴又滋補養顏嘅燕窩，表面放上白色食用花，賣相極其高雅。餐廳建議一匙到底甘食，可以一啖試到三層唔同既口感！
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📌糖葱餅配雪糕🍦

呢個好好食囉媽咪呀🥲
其實好想試餐廳之前出過既
真。糖葱餅，夾椰子雪糕，但可惜轉左Menu🙁
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📌Mignardises

109 views

Sweet Selection 有6件小甜點，非常精緻！唔會太甜。最中意既係Condensed Milk Mochi 煉奶糯米糍，糯米皮好薄軟熟，包係入面既煉奶係流質，奶香十足，又唔會太甜🥰 另外日本香印青提粒同朱古力餅個兩款甜點都好食！其他甜品仲有迷你菠蘿包、焦糖餅同莓味餅乾！
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我哋今次係訂3-6pm下午場，
6 Courses Menu $1,680 x2 ppl
Still Water (+？)
轉花膠 (+$980)
轉鮑魚($1580 for 2)
Corkage fee ($500)
服務費 (+10%)
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總括而言，呢餐三個鐘既「鹹魚白菜」承惠$7,xxx🤣 臨走時，餐廳仲送上小禮物俾我地：芝麻曲奇! 但係成個用餐體驗好好，食得開心都係真既🥰
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=========================

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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$3600 (Lunch)

foxd.hk

Level4

139

29歲嘅牛一有女朋友悉心安排左呢餐人生食過最豪華嘅新派法國菜，三個小時食左八道菜，兩份snack同飲左七杯Cocktail，每一道菜都係一件食得落肚嘅藝術品，影左太多靚相所以真係要逐一同大家介紹下呢！先簡單介紹下呢間餐廳先，VEA 係用總廚Vicky CHENG同總調酒師Antonio個名嘅第一粒英文字而改成。貴為米芝連一星餐廳同2021年亞洲五十強餐廳之中嘅第十六位，想幫襯嘅話要最早28日前就要上網預約。餐廳概念係以中 X 法式菜crossover，每道菜式都唔難搵到有中餐嘅元素。即使一個八道菜嘅menu 盛惠1980大元，依然晚晚一開新reservation 即full，可見呢間法國餐廳嘅受歡迎程度。🍱𝕊𝕟𝕒𝕔𝕜𝕤 打頭陣嘅係一共四款嘅signature snack，打開音樂盒上嘅紙捲寫住「鹹魚白菜也好好味」，一句耳熟能詳嘅廣東歌詞成為左創作靈感，以鹹魚，豬肉，白菜同埋雞蛋打成cream 再釀入雞蛋殻。幾乎每個客人都會用佢黎打咭㗎。🦑𝕊𝕢𝕦𝕚𝕕 食完snack 之後第一道菜餐牌原本安排嘅係蠔，餐廳知道我唔食蠔好好地幫我轉左做燒魷魚，配勁甜嘅台灣蕃茄同法國士多啤梨。我極度建議大家要試

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29歲嘅牛一有女朋友悉心安排左呢餐人生食過最豪華嘅新派法國菜，三個小時食左八道菜，兩份snack同飲左七杯Cocktail，每一道菜都係一件食得落肚嘅藝術品，影左太多靚相所以真係要逐一同大家介紹下呢！

先簡單介紹下呢間餐廳先，VEA 係用總廚Vicky CHENG同總調酒師Antonio個名嘅第一粒英文字而改成。貴為米芝連一星餐廳同2021年亞洲五十強餐廳之中嘅第十六位，想幫襯嘅話要最早28日前就要上網預約。餐廳概念係以中 X 法式菜crossover，每道菜式都唔難搵到有中餐嘅元素。即使一個八道菜嘅menu 盛惠1980大元，依然晚晚一開新reservation 即full，可見呢間法國餐廳嘅受歡迎程度。

🍱𝕊𝕟𝕒𝕔𝕜𝕤
打頭陣嘅係一共四款嘅signature snack，打開音樂盒上嘅紙捲寫住「鹹魚白菜也好好味」，一句耳熟能詳嘅廣東歌詞成為左創作靈感，以鹹魚，豬肉，白菜同埋雞蛋打成cream 再釀入雞蛋殻。幾乎每個客人都會用佢黎打咭㗎。

🦑𝕊𝕢𝕦𝕚𝕕
食完snack 之後第一道菜餐牌原本安排嘅係蠔，餐廳知道我唔食蠔好好地幫我轉左做燒魷魚，配勁甜嘅台灣蕃茄同法國士多啤梨。我極度建議大家要試佢地嘅Cocktail Pairing，畀多$680 一位就可以每道菜有杯特別調配雞尾酒。而呢道菜嘅pair Cocktail 就正正係用redistilled Tabasco同gin 而製成，飲落有Tabasco 酸酸嘅味道勁有特色之餘又勁開胃。

🌳𝔾𝕣𝕖𝕖𝕟 𝔸𝕤𝕡𝕒𝕣𝕒𝕘𝕦𝕤
同樣地餐廳悉心幫我將唔食嘅海膽轉左做黑松露。又係估唔到露筍可以整到一碟咁好食嘅菜，配埋伴碟嘅麻油，榛子粒同魚做嘅汁，岀乎意料嘅好味。

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🥢𝕎𝕙𝕚𝕥𝕖 𝔸𝕤𝕡𝕒𝕣𝕒𝕘𝕦𝕤
食完露筍仲有白露筍岀場，呢碟菜係以中式金華火腿去煮個汁再淋上去伴碟，再加埋兩球魚子醬，食落完全無腥嘅感覺。值得一提餐廳嘅所有staff 態度都好好，上每道菜都會悉心同你講解煮法同選材，令你好involve 落餐飯度而唔係將食物食左落肚就完。就算平時好少食開fine dining，你黎到都唔會好陌生嘅感覺。

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唔好睇法國菜每碟細細份會食唔飽，食完四道菜都未入主菜其實已經五六成飽。不過勝在有上佳嘅烹煮方法同埋選用頂級食材，加上有岀色嘅Cocktail pairing，令到你係一餐三個鐘嘅晚餐入面都可以由頭到尾保持戰鬥力。

🍴𝕊𝕖𝕒 ℂ𝕦𝕔𝕦𝕞𝕓𝕖𝕣
呢道算得上係我全晚最中意嘅菜。用虎蝦製作嘅蝦膠釀入日本北海道海參再炸香，外層乾脆但內裡海參同蝦膠依然保持彈牙同鮮嫩。拌碟用上極濃味蝦汁，再係上菜之時即場噴上薄薄一層二十年紹興花雕酒。中國酒香加上法式菜煮法，配以鮮味食材同獨特口感，絕對係呢餐飯嘅MVP!

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🥠ℂ𝕣𝕚𝕤𝕡𝕪 𝔻𝕒𝕚𝕜𝕠𝕟
終於黎到第一道主菜，廚師先將大根(白蘿蔔)炸到外層脆卜卜，面頭放上一隻日本生雞蛋。篤穿蛋黃讓蛋黃漿完整覆蓋整件大根，配埋拌碟特製黑松露汁，不得讚嘆總廚Vicky 可以將一樣如此平民大眾嘅食材烹煮岀一味如此高水準同high class 嘅菜式。

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值得特別介紹呢道菜嘅Cocktail pair 係以玄米茶，伏特加同桂花調配，溫度唔係凍而係微微暖，飲落口其實似有少少酒香嘅花茶多啲，清清地好舒服。

🐑𝔸𝕧𝕖𝕪𝕣𝕠𝕟 𝕃𝕒𝕞𝕓
呢一道主菜用上法國南部羊肉，模仿中式燒肉烹調方法將外皮烤焗至香脆，皮下有薄薄一層羊脂，而羊肉恰當地煮至半熟。粉紅色羊肉切落去勁淋，依然保持嫩滑口感。

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呢道菜襯配利用羊汁煮嘅粒飯，可以話係吸收哂羊嘅精華。羊味會較重但羶味絕對係可接受程度，連平時好少食羊嘅我都覺得好好味，所以唔洗驚會食唔慣。

黎到最後就係進入甜品嘅時間。食甜品之前，有全晚嘅最後一杯亦都係餐廳嘅signature Cocktail。以圓型樽裝滿左不同嘅水果薄片，再以薰衣草同埋Gin 調製岀呢杯充滿花果香味嘅雞尾酒，清空口腔濃烈味道，好好準備餘下落黎嘅幾道甜品。

🐦𝔹𝕚𝕣𝕕’𝕤 ℕ𝕖𝕤𝕥
第一道甜品以矜貴又滋補嘅燕窩製成。底層先係舖滿甜甜蜜瓜粒，中層係北海道牛乳製作成嘅滑溜奶凍，而最面層用上新鮮嘅燕窩。三層食材口感不一，建議一匙又面潷到落底，一啖品嘗哂三種不同食材。咁滋潤養顏嘅甜品，相信一定會受到女生嘅特別鍾愛。

🍨𝔹𝕝𝕒𝕔𝕜 𝕋𝕣𝕦𝕗𝕗𝕝𝕖
第二道岀場甜品係由黑松露雪糕配新鮮岀爐梨撻。侍應即場將梨撻一分為二，酥皮撻邊勁鬆勁脆，加上中間一塊塊仲熱嘅梨肉，襯埋冰凍嘅雪糕同南北杏碎，一啖將冰與火同埋唔同口感嘅食材放哂入口。好少聽會用黑松露黎做甜品，但梨嘅清香岩岩可以中和左雪糕濃烈嘅味道，mix 埋一齊味道非常獨特。

🧁𝕄𝕚𝕘𝕟𝕒𝕣𝕕𝕚𝕤𝕖𝕤 𝕊𝕨𝕖𝕖𝕥 𝕊𝕖𝕝𝕖𝕔𝕥𝕚𝕠𝕟
係最後一份sweet selection 之前，加插左餐廳悉心為我呢個壽星公安排嘅生日朱古力豬仔，仲有侍應影嘅一張即影即有相，為呢餐飯留下一個回憶。Sweet selection 有五件細細嘅甜點，全部手工都非常精緻，而且不乏中式點心元素，全部做得皮薄同埋仔細，亦唔會好似一般法式甜品咁勁甜，食多幾件都唔會膩。

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