影片
港铁上环站 E2 出口, 步行约4分钟
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电话号码
27118639
开饭介绍
作为城中创新菜系的先驱，VEA 独创的《中 x 法》创新菜系（Chinese x French）以中式食材入馔配搭西式烹煮技巧，创作灵感来自行政总厨郑永麒（Vicky Cheng）的童年点滴、香港远久的历史以及繁华面貌。他擅长透过时令八道菜菜单，以矜贵粤菜材料配合精准的摆盘技巧重新诠释法国厨艺风格，让食客感受他的精雕细琢。
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奖项殊荣
米芝莲一星餐厅 (2017-24), 亚洲50最佳餐厅 (2019-2021)
营业时间
今日营业
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
以上资料只供参考，请与餐厅确认详情
食家推介
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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 Cucumber外脆內嫩的海參及大閘蟹，還有大量橙色鹹蛋黃蟹膏及紹興油噴霧，剛剛好的美味；Fish Maw上次已經試過原味的花膠極美味，這次的沙薑味也很美味；Wagyu X FOIE GRAS, “PITHIVIER”上次的中式酥皮鮑魚很不錯，這次的中式酥皮鵝肝配和牛有點肉臊味；中間清味蕾的山楂雪葩清爽又酸甜，味道剛好，不會太甜，超美味；另加的白松露芝士伊麪非常濃郁又Al dente；這次的日本士多啤梨很酸（第一次去的時候的情人節套餐士多啤梨撻不酸的，是我吃過最美味的士多啤梨及撻），有呍呢拿醬中和有好點；黑松露雪糕味道極濃，配上牛油味重又新鮮香脆的梨撻還不錯；最後是跟上次一樣的麻糬夾餅及榴槤糖蔥餅，超級香脆又美味，榴槤不腥不柴、香甜軟滑、沒澀味，麻糬也很彈牙軟糯不會太黏或太甜。為我們畫上完美的句號。這次選的普通及中國酒的配搭也不錯，8成是美味的。不過還是上次premium的酒更鞋。
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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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