VEA Restaurant

营业中

休息中

4.5

4.5

131 食记

味道

环境

服务

卫生

抵食

|

40298

中环

$801以上

法国菜酒 Fine Dining

93

14

5

snacks

2 已推介

小狸俠

等级2

14

1

小狸俠媽媽的登六生日會，地點當然不容有失。經過一輪篩選，最後還是保險一點，選了VEA。這家餐廳去年大狸俠生日時已來過，對菜式服務等頗為滿意，是晚各方面都十分出色，可說是更上一層樓了。菜單方面共十道菜，以海鮮為主，十分合我們口味，不過對食肉獸來說可能稍微不足。餐前小吃共有四款，分別是煙燻溏心鵪鶉蛋、魚子和牛taco、椒鹽白子瑩光魷魚及鹹魚白菜配菜乾湯。去年吃鹹魚白菜覺得驚為天人，不但好吃，presentation也特別。今年呈現的方式稍有變化，味道不及去年用魚皮上那麼突出。不過今年那碗菜乾湯則極度香甜，是倒出來已經有菜乾香，讚👍🏻。四款小吃的擺盤、顏色、意思（如中國人飯前喝湯）及味道均好，為其後的菜式活潑地揭開序幕。前菜是海膽海螯蝦，上層是椰菜花cream，中層是海膽，下層是蝦，而裏面則有finger lime，清酸又爽脆，整道菜每項材料的個性獨特卻又互相輝映，非常厲害的配搭。第一道熱菜是香煎四川鯧魚。這是大狸俠最喜愛的一道菜，魚肉結實，魚皮香脆，湯汁香辣又鮮甜，配菜的龍眼及酸菜可平衡辣度。第二道熱菜是signature 的釀海參。焦香的海參下釀有花蟹肉，上噴陳年花雕，再配濃厚湯汁，用油

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小狸俠媽媽的登六生日會，地點當然不容有失。經過一輪篩選，最後還是保險一點，選了VEA。這家餐廳去年大狸俠生日時已來過，對菜式服務等頗為滿意，是晚各方面都十分出色，可說是更上一層樓了。

菜單方面共十道菜，以海鮮為主，十分合我們口味，不過對食肉獸來說可能稍微不足。

餐前小吃共有四款，分別是煙燻溏心鵪鶉蛋、魚子和牛taco、椒鹽白子瑩光魷魚及鹹魚白菜配菜乾湯。

去年吃鹹魚白菜覺得驚為天人，不但好吃，presentation也特別。今年呈現的方式稍有變化，味道不及去年用魚皮上那麼突出。不過今年那碗菜乾湯則極度香甜，是倒出來已經有菜乾香，讚👍🏻。

四款小吃的擺盤、顏色、意思（如中國人飯前喝湯）及味道均好，為其後的菜式活潑地揭開序幕。

前菜是海膽海螯蝦，上層是椰菜花cream，中層是海膽，下層是蝦，而裏面則有finger lime，清酸又爽脆，整道菜每項材料的個性獨特卻又互相輝映，非常厲害的配搭。

第一道熱菜是香煎四川鯧魚。這是大狸俠最喜愛的一道菜，魚肉結實，魚皮香脆，湯汁香辣又鮮甜，配菜的龍眼及酸菜可平衡辣度。

第二道熱菜是signature 的釀海參。焦香的海參下釀有花蟹肉，上噴陳年花雕，再配濃厚湯汁，用油炸鬼沾吃，上佳美食也。

roasted sea cucumber

三道海鮮過後，開始換換口味。過場的菜式是燴蘿蔔上配流心蛋。蘿蔔先用滷水炆再炸脆外層，感覺有點像東京tempura kondo 的炸蕃薯，外脆內軟，再配上蛋及有醋的老雞湯，既濃郁又帶出層次，好吃。

接著上場的是醉鴿。我不是特別喜歡家禽，不過這個鴿很軟，也有酒味，用手吃鴿肶也是不錯的。

吃完肉，來一道甜甜酸酸的梅sorbet 清清味蕾，好吃又懷舊！

最後一道熱菜是叉燒配XO醬炒飯。叉燒非常鬆化，外層微焦，甜度剛好。炒飯用了日本米，所以帶黏，不過就加了茨實增加咬口，份量小小，剛好。

甜品有兩道，分別是中芹清蘋果及蓮蓉配焦糖雪糕批，非常特別的配搭，味道都十分好。

chinese celery/ lotus seed paste

最後是媽媽的生日蛋糕及mignardises ，非常可愛有心思，謝謝 VEA 😊

就食物而言，十道菜的鋪排、食材的配搭、技術、味道、presentation 均較去年更顯成熟自信，就如大師般行雲流水。

至於服務及環境方面沒有什麼挑剔。這次選了sofa 位，坐得舒服。介紹餐單及菜式都非常清楚，當然Vicky 親自過來介紹餐前小吃及中段的蘿蔔，也讓人感到誠意。另外不知是否知道我們來過的關係，有些菜式或是生日蛋糕都用了不同的演繹手法，令人還有新鮮感。

唯一要說的是，其實前段上菜稍為快了一點，但他們自己注意到，並詢問我們要不要停一停，所以是非常用心的。

總括來說，去年初嚐VEA就覺得他們是明日之星，果然今年既奪星也進入Asia Best 50。今年再來更覺得他們已遠遠拋離其他名店，相信更上一層樓是指日可待的事。

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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检举

张贴

评分

味道

环境

服务

卫生

抵食

用餐日期

2019-05-01

用餐途径

堂食

人均消费

$1848 (晚餐)

庆祝纪念

生日

推介美食

ayu=)

等级2

21

0

Ever since Chef Vicky Cheung left Liberty Private Works (which I was fortunate to been there twice) and established his restaurant, I have always been looking forward to try. It’s also joyful to see Chef Vicky’s hard work and talent has gained him and his team 1 Michelin star, thank you to my dear friend accompany, I can finally settled my wish and here’s my visit.SnacksSnacks were soon provided once we settled down, one thing to note is that some decorations on the table like the Snowman on the

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Ever since Chef Vicky Cheung left Liberty Private Works (which I was fortunate to been there twice) and established his restaurant, I have always been looking forward to try. It’s also joyful to see Chef Vicky’s hard work and talent has gained him and his team 1 Michelin star, thank you to my dear friend accompany, I can finally settled my wish and here’s my visit.

Chef Vicky serious looks

SnacksSnacks were soon provided once we settled down, one thing to note is that some decorations on the table like the Snowman on the back was edible! It’s just too cute to eat it and I would prefer it to be included in the background. Applewood-smoked Quail Eggs and the Crab Tart are amazing, there’s a strong sense of Applewood in the atmosphere with the runny quail egg. The stuffed with sweet crab meat, the cute Crab Tart was flavourful.

TunaMy favorite dish of the night! Transformed from the Tuna dish from LPW, this rejuvenated tuna dish taste as beautiful as it looks! Composed by tuna, uni, espelette and burnt cucumber jelly, the freshness of the uni , the jelly adding an extra layer alongside with the texture all together were just exquisite. A chilled longan was given to clear the palate, old times in LPW. Overall, a contrasting dish in terms of colour, flavours and texture.

AmadaiSeared Amadai with shirako, dried shrimps and shiso, a Japanese X Chinese fusion dish, the texture was tender and fresh, nose was full of dried shrimps with the extra kick by shiso.

Sea CucumberA luxurious dish by sea cucumber, langoustine, butternut squash and sauerkraut. Boiling oil poured over the sea cucumber makes it fully cooked but maintain the spongy texture, wrapped with langoustine was soft in its texture, demonstrated how Chef Vicky can match Chinese and Western cuisine perfectly.

EggThe signature dish from LPW! Generous serving of caviar on the egg yolk ravioli, surrounded by parmesan cheese and truffle oil. Breaking down the ravioli to release the egg yolk and mix it all together, the texture of the ravioli, egg yolk and caviar was complex and the taste was salty with balanced by the parmesan cheese and a hint of black truffle.

Wild DuckThe duck skin was very crispy that I could hear the sound when the chef sliced it. Their homemade plum sauce was just the classic match with the dark and gamy duck. Beautifully decorated by bitter melon and peach on the side help lower the heaviness of the strong gamy perfume meat. A Chinese style salted duck egg presented to parallel with the western style duck, showing Chef’s Vicky creativeness to match east and west. If only I could have more of the duck....

French wild duck

VenisonOne can see Chef’s Vicky attention to detail when he tried to decorate the dish, he spent a roughly 10 mins to make the each dish looks perfect. It’s tender, not tough and try at all, not too strong gamy taste as compared to the previous wild duck. I like the carrot-looking which is actually Yunnan ham wrapped in potato slice, two layers with different texture and strong taste.

Honeydew

With honey dew, snow fungus and steamed milk, and not to mention Chef Vicky’s classic formula, which is with dry ice that simply looks like a dish from haven. Nice for refresh after some gamy savory dish.

Chinese OliveThe second dessert comes with a slight savory taste, with burnt milk, jujube and coconut, an impressive dish as the salty Chinese olives surprisingly matches the coconut ice-cream.

MignadisesLastly we were given a beautiful ball-shape petit fours jar. The warm orange and earl grey Madeleine, black sesame tong yuan macaron, condensed milk mocha, cherry foie gars tart, ended the night with a satisfying tummy.

VerdictI am happy to finally visit VEA, the environment was very fancy while sitting at the bar table could fully enjoy the Chef’s team professional performance. Service was okay, I tried to book the middle bar table so I could view more but the restaurant for some reasons changed my seats to the right corner. Also when I said thank you to the waitress every time she poured water or distribute dishes, it could be better if she shows some appreciation like “my pleasure”.......

Food was divine with contrasting texture, colours, flavours, and a cultural mix between east and west, there’s no question with Chef Vicky’s talent and creativeness, the chef’s formula and enthusiast is unique and distinct. With the fame of Chef’s Vicky continue to raise, he will be busier chatting and social with different customers meanwhile monitoring his team, I really miss the old days in LPW where the chef had more time to chit chat with individual customers, collect feedback or simply express his enthusiasts in cooking. The fun, surprise and touching dining moments in LPW will always be on my mind.

I hope VEA can be on Asia's top 50 soon.

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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张贴

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味道

环境

服务

卫生

抵食

用餐日期

2017-01-31

用餐途径

堂食

人均消费

$1280 (晚餐)

庆祝纪念

生日

推介美食