VEA - Hong Kong’s First Premium Integrated Dining Experience Led By Executive Chef Vicky Cheng and Mixologist Antonio Lai
VEA, Hong Kong’s first integrated restaurant and lounge has now soft-open on the top floor of The Wellington on 198 Wellington Street. Led by some of the finest talent from the industry, such as Executive Chef, Vicky Cheng, Chef Of the Year in 2014 by The Foodie Forks; award winning mixologist Antonio Lai from Quinary, one of the World’s 50 Best Bars from Drinks International Magazine for 3 consecutive years; and Beverage Creative Manager, Leszek Stachura, previously trained and worked as a Chef in NOMA and served as the Brand Ambassador of Lucas Bols in Scandinavia.
Spreading over two floors, 30/F is an elegant dining room filled with marble table-tops and bronze finishings. Here, you will witness, watch and be mesmerised by the culinary team operating a state of the art open-kitchen equipped with the best equipment. At VEA, Hong Kong born and raised Chef Vicky Cheng will continue to do he does best - modern French Cuisine using seasonal ingredients familiar to Hong Kong diners. A single 8-course tasting menu will be featured, with individual dishes changing every week. The spotlight of VEA is all about integrating food into beverage or vice versa, and drink pairings for each tasting menu is curated by Antonio Lai, where he will introduce signature cocktails or VEA’s fine wine collection. Local produce is used as much as possible with tomatoes from local farms in the New Territories, seafood from our local waters, as well as honey from the local bee farmers. A private dining room is also available (seats up to 10 pax) and has an open view of the entire dinner service in motion, making dining experiences at VEA a pure excitement.
29/F is the lounge area with a small terrace highlighting masculinity led by both Antonio Lai and Leszek Stachura. Another marriage of food and beverages takes place in the signature drinks menu, where food ingredients such as Chinese Mustard, Longan, Japanese Dashi and Bone Marrow are deconstructed and utilized in various cocktails. Four categories of cocktails will be served – Sweet, Savoury, Sour, and Strong; with a total of 16 cocktails available on the menu along with new-school Asian style snacks with a twist, such as the signature Iberico Katsu in homemade Pineapple Bun. The lounge is the perfect venue for those who wish to enjoy a drink after work or those who seek the event space for the next happening.
“Working on this menu for VEA was a special experience, and it was extremely exciting doing what I love most. The usage of seasonal Asian ingredients such as Chinese Hairy Crabs in French cooking is something I have always done, and I believe what it fits into my cooking philosophy very well – to make my guests happy through the food and service we provide,” says Chef Vicky Cheng.
“Teaming up with Chef Cheng has been a wonderful experience as he is a very talented individual and our ideas clicked instantaneously. At VEA, it is all about enjoying a dining experience paired with the finest cocktails & wines, and this creates a real marriage between food & beverages,“ says Antonio Lai.
Leszek Stachura says, “I have been fortunate enough to work in some of the world’s most iconic restaurants, and this venture with Cheng and Lai is just as memorable.”
For more information and dinner reservations, visit VEA’s website at http://www.vea.hk , facebook page at https://www.facebook.com/veahongkong/?fref=ts and instagram page @vea_hk. VEA has now soft-open for dinner service only in the dining room from 6pm onwards from Monday – Saturday, the lounge opens from 5pm onwards every Monday – Saturday. VEA located on 29 – 30/F, The Wellington, 198 Wellington Street, Central, Hong Kong.