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VEA: restaurant review
- Diners can choose between a six- or eight-course menu of refined French cuisine elevated with Chinese elements and paired with not only wines but also cocktails
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Why you can trust SCMP
Perched on the 30th floor of The Wellington, VEA elevates French cuisine by adding Chinese elements and seasonal ingredients. Diners can choose between a six- or eight-course menu of refined dishes, all exquisitely presented, such as Yamaguchi red abalone served with pulled noodles and aged lemon, crispy daikon with Izumo egg and black truffle, as well as Quercy lamb with girolles and chestnut.
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What makes VEA stand out from the rest is not only the wine pairing menu that matches the avant-garde cuisine so well, but the cocktail pairing that is just as creative and either enhances the aroma of the dish or helps tease out more of the flavours.
Signature dishes
Roasted sea cucumber
Fish maw
28-head dried abalone pithivier
Contact details
30/F, The Wellington,
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