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

Sea Cucumber

2 已推介

IE食神俠侶

等級4

1.7K

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生日去邊好？想起未去過 VEA ，又靚又有創意的菜式我向來最鍾意，本來唔做午市、只因禁令現開放星期四至日午餐，同樣有 tasting menu 及 wine/cocktail pairing，午餐吃反而仲平咗，咁就早一日去慶祝啦！每位$1388 八道菜，需要預先付款，訂位三點，亦可算是早吃的晚餐。走新派中法混合菜路線的 VEA 正是我杯茶，因為我喜歡新穎組合，果然漂亮同時不失味道，更喜出望外是雞尾酒配搭 mocktail pairing 同樣出色。即場決定加酒配，不過唔係真係飲酒，點了無酒精雞尾酒 mocktail，免得太早醉醺醺！八道菜六杯酒配： Snacks餐前小吃三款迷你花螺以五加皮及紹興酒浸泡過，入口酒香出眾，頓時傳統中式感洋溢，真心喜歡這個開始！然後吃春卷，裏面有鵝肝、蟠桃果及果占，香脆與豐腴的對比，味道酸酸地，口感似朱古力，有趣！最後的青瓜榛子撻相對平凡，但非常清爽的口感、剛好有清洗味蕾之妙效，為主菜作好準備。 Salted Plum首杯飲品是我最鍾意，概念是以醋配蟹，因為主菜是阿拉斯加蟹，這杯醋，實情是薑啤加話梅。調味相當好，先有強烈的果醋酸，非常

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生日去邊好？想起未去過 VEA ，又靚又有創意的菜式我向來最鍾意，本來唔做午市、只因禁令現開放星期四至日午餐，同樣有 tasting menu 及 wine/cocktail pairing，午餐吃反而仲平咗，咁就早一日去慶祝啦！

每位$1388 八道菜，需要預先付款，訂位三點，亦可算是早吃的晚餐。

走新派中法混合菜路線的 VEA 正是我杯茶，因為我喜歡新穎組合，果然漂亮同時不失味道，更喜出望外是雞尾酒配搭 mocktail pairing 同樣出色。

即場決定加酒配，不過唔係真係飲酒，點了無酒精雞尾酒 mocktail，免得太早醉醺醺！

八道菜六杯酒配：

Snacks

餐前小吃三款

餐前小吃三款

迷你花螺以五加皮及紹興酒浸泡過，入口酒香出眾，頓時傳統中式感洋溢，真心喜歡這個開始！

然後吃春卷，裏面有鵝肝、蟠桃果及果占，香脆與豐腴的對比，味道酸酸地，口感似朱古力，有趣！

青瓜榛子撻

最後的青瓜榛子撻相對平凡，但非常清爽的口感、剛好有清洗味蕾之妙效，為主菜作好準備。

Salted Plum

Salted Palm + Alaska King Crab

首杯飲品是我最鍾意，概念是以醋配蟹，因為主菜是阿拉斯加蟹，這杯醋，實情是薑啤加話梅。

調味相當好，先有強烈的果醋酸，非常酸但不灼喉，然後回甘有完全唔苦的薑啤味道，話梅味出衆，層次明顯有變化。

Alaskan King Crab

阿拉斯加蟹

既有金箔亦有魚子醬，典型的矜貴美饌賣相。

阿拉斯加蟹

阿拉斯加蟹

阿拉斯加蟹肉與黑魚子之配，成功互相提升鮮味，底層是蟹殼煮汁混合杏仁豆腐而成，三款不同的滋味配搭，口感複雜。

阿拉斯加蟹

之後喝一口 Salted Plum，濃郁的酸香立刻徹底清洗味蕾，完全忘卻剛才複雜的口感。所以，我反而建議等待複雜味道散去後才喝，更能盡情享受。

Tabasco

Distilled Tobasco

佩服調酒師的心思，把 Tabasco 蒸餾過後，火紅顔色消失變成如清水般透明，絕對可以拿來作惡作劇！因為估唔到是辣的。

混合了苦瓜汁及蜜糖，味道容易入口，唯獨回甘有辣，意想不到的變化！

Tobasco + Mackerel

Mackerel

日本鯖魚配上黃皮汁及自製梨沙律，越吃越香甜！

可能是我吃過中最好吃的日本鯖魚，完全沒有那種久醃漬味。

Hawthorn

梅與李子混合的果汁，酸酸甜甜有助平衡烤芝士之膩。

Grilled Cheese

角色對調，芝士不再是餡料而是麵包，夾層內有黑松露，這個創意從來未想過！

再加上底面烤至金黃焦香，極像一份麵包做的正常三文治！鋪上鮮海膽，配上鮑魚汁，奢華的配搭，集脆軟甘甜鹹香於一身，好不滿足！

Tomato

今次運用離心力，逼走蕃茄的顏色，蕃茄濃汁，清新可口，舔一些杯邊的蕃茄粉末再飲，模仿飲雞尾酒的感覺。

北海道遼蔘

招牌之一，選用正宗的北海道遼蔘，先睹為證。

Sea Cucumber

釀入阿根廷紅蝦打出的蝦膠，烤至金黃焦脆，口感味道一流，

噴上20年花雕酒提味

吃前噴上20年花雕酒，成功提味，同時增添娛賓效果，一舉兩得！

Sorbet 話梅味高雪葩

話梅味高雪葩

中場休息，洗洗味蕾，清清的話梅鹹酸味道，恰到好處！

Sugarcane

中環的公利竹蔗水，歷史悠久，特色就是甜，刻意用這蔗汁配合淡淡的烏龍茶，比對味道濃郁的煙燻鴨，烏龍茶味的確不強，但又亦非感受唔到。

Racan Pigeon

盤子打開，煙燻香湧出，秘訣是裏面的煙燻甘蔗。

我認為最別出心裁及優勝之處，是在鴿肉灑上莧菜子，極之得我心的脆脆口感。

鴿子肉嫩味香，原來是兩吃，仲有只鴿腿面前烤香，添加了疑似七味粉調味更惹味。

Chrysanthemum Tea

Chrysanthemum Tea

最後一款菊花茶，成份如時常飲到的花茶。

Chrysanthemum Tea

我最欣賞隻杯，既有手挽位作茶杯，亦有高腳作為雞尾酒杯，盛載茶酒最協調。

Bird’s Nest

貌如燕窩，其實以蜜瓜鮮奶為概念，以靜崗蜜瓜扮作燕窩，

下層是北海道牛奶奶凍，味道清甜。

Mignardises

以為大餐完結，原來最後一環是互動項目，客人自選盒子內的甜點。

左方起焦糖海鹽撻，非常甜但又有濃烈海鹽鹹香，鹹甜變法不失調，我怎少喜歡如此甜的甜品，的確是好！

第二款菠蘿油，其實餡料是吉士，不只外表，入口的仿真度亦高，好吃。

接下來是糯米糍、海鹽泡夫、提子撻及酥餅，酥餅很有層次，酥香味美。

焦糖海鹽撻, 菠蘿油, 酥餅

encore了最喜歡的三款。

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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已推介
檢舉

張貼

評分

味道

環境

服務

衛生

抵食

用餐日期

2020-08-09

用餐途徑

堂食

人均消費

$1800 (晚餐)

推介美食

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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已推介
檢舉

張貼

評分

味道

環境

服務

衛生

抵食

用餐日期

2017-01-31

用餐途徑

堂食

人均消費

$1280 (晚餐)

慶祝紀念

生日

推介美食