Vea Restaurant: Elevating French cuisine with Chinese elements and seasonal ingredients
- Recent menus consisted of wild amberjack with Gillardeau oyster and sesame; Taiyouran egg with black truffle, and fish maw with Ratte potato and black truffle
This two-storey bar-restaurant concept is the brainchild of Charlene Dawes, Antonio Lai of Quinary and The Envoy, and chef Vicky Cheng. The 29th-floor lounge serves cocktails, while the restaurant above has a 10-course seasonal tasting menu paired with cocktails or wine.
Cheng elevates French cuisine with Chinese elements and seasonal ingredients. The dishes are beautifully plated, and taste as good as they look. Recent items have included wild amberjack with Gillardeau oyster and sesame; crispy Taiyouran egg with black truffle, and fish maw with Ratte potato and black truffle. Diners sit on high stools at a counter that looks onto an open kitchen. There is a private room with a view.
Contact details
30/F The Wellington, 198 Wellington Street, Central
2711 8639
Signature dishes
Roasted sea cucumber
