VEA Restaurant

營業中

休息中

4.5

4.5

131 食評

味道

環境

服務

衛生

抵食

|

40297

中環

$801以上

法國菜酒 Fine Dining

93

14

5

Egg

3 已推介

ayu=)

等級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.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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用餐日期

2017-01-31

用餐途徑

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人均消費

$1280 (晚餐)

慶祝紀念

生日

推介美食

Randy Chiu 87

等級2

7

0

又到最愛嘅揾食晚上，今次去The Wellington 30樓 VEA ,餐廳環境舒適，counter seats座位及開放式廚房令客人可一邊用餐一邊欣賞廚師團隊悉心製作菜餚，主廚Vicky Cheng為客人創作結合亞洲元素之現代法國料理，又有邊個想像到法國菜會出現鳳爪、咸蛋、杞子甚至梅菜扣肉？呢度通通用上再配合各地食材，出色烹調技巧及presentation將之融合得天衣無縫。無論菜式、餐具、服務人手以至用餐環境都計算得精準無誤。好快就過左3個半鐘嶄新又大開眼界嘅晚上！在八道菜開始之前先上的有三款餐前小食,第一款為煙燻鵪鶉蛋。第二款為圓柱形的小東西,從外表完全看不出原來是變奏版的蒜蓉包,外層鬆化,而入面注入濃郁的香蒜醬第三款小食為炸無骨鳳爪,外面灑上冬陰公粉末,意念獨特,但味道未算突出第一道菜名為Tuna用上冰碟盛載,賣相極為精緻,透明薄薄的burnt cucumber jelly覆蓋住下層加入了espelette辣椒與啖啖鮮甜的北海道海膽及吞拿魚接著為一款名為spanish mackerel的魚,新鮮嫩滑的口感加上上面層的楊挑配jellyfish,味道層次豐富Abalone為個人認

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又到最愛嘅揾食晚上，今次去The Wellington 30樓 VEA ,餐廳環境舒適，counter seats座位及開放式廚房令客人可一邊用餐一邊欣賞廚師團隊悉心製作菜餚，主廚Vicky Cheng為客人創作結合亞洲元素之現代法國料理，又有邊個想像到法國菜會出現鳳爪、咸蛋、杞子甚至梅菜扣肉？呢度通通用上再配合各地食材，出色烹調技巧及presentation將之融合得天衣無縫。無論菜式、餐具、服務人手以至用餐環境都計算得精準無誤。好快就過左3個半鐘嶄新又大開眼界嘅晚上！

在八道菜開始之前先上的有三款餐前小食,第一款為煙燻鵪鶉蛋。第二款為圓柱形的小東西,從外表完全看不出原來是變奏版的蒜蓉包,外層鬆化,而入面注入濃郁的香蒜醬

第三款小食為炸無骨鳳爪,外面灑上冬陰公粉末,意念獨特,但味道未算突出

第一道菜名為Tuna用上冰碟盛載,賣相極為精緻,透明薄薄的burnt cucumber jelly覆蓋住下層加入了espelette辣椒與啖啖鮮甜的北海道海膽及吞拿魚

接著為一款名為spanish mackerel的魚,新鮮嫩滑的口感加上上面層的楊挑配jellyfish,味道層次豐富

SPANISH MACKEREL

Abalone為個人認為全晚最美味的菜式,下層為用上鮮味的白子煮成仍帶韌度的意大利飯,味道香濃棉滑,配鮑汁及新鮮鮑魚加上幾粒畫龍點睛的杞子,就像完美的藝術品

下道菜為流心蛋意大利雲吞配上黑松露醬,巴馬臣芝士及魚子醬,隨雲吞皮較厚之外,味道口感基本上已無可挑剔,再配上炸得鬆脆的黑松露油炸鬼,沾上醬汁精華同食,兩個字,一流!

黑松露油炸鬼

接著主菜上場,第一道肉質嫩滑的鵝肝野雞卷配合滑漏的celariac puree及香濃的雞肉汁,底層用上蘋果片平均味道,四者配合得完美

最後一道主菜主廚以中式梅菜扣肉為靈感製作的豬腩肉炆得入味軟腍,面頭放上一隻螢光魷魚,旁邊灑上梅菜粉末,及以梅菜製成的puree,配菜更有羊肚菌,炸豬皮和法國露荀,真的佩服主廚對食材運用的創意與技巧

甜品環節甜品師首先走到客人面前即場製作士多啤梨味粒粒雪糕,再把雪糕倒上製作好的士多啤梨玫瑰花圈,非常精緻,而一朵朵玫瑰花由紅菜頭蓉做成,配新鮮及經烹調士多啤梨,新鮮紅菜頭,底下放上幾塊曲奇餅,完全是女士至愛

最後一道甜品居然最令我覺得驚為天人

,只用上三樣材料:咸蛋黄,牛奶雪糕及藜麥。咸蛋黄的咸,牛奶雪糕的甜,藜麥的脆,三種口感與味道擦出極大火花,令人回味無窮

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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