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.
Snacks
Snacks 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.
Tuna
My 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.
Amadai
Seared 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 Cucumber
A 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.
Egg
The 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 Duck
The 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....
Venison
One 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 Olive
The 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.
Mignadises
Lastly 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.
Verdict
I 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.
Snacks
Snacks 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.
Tuna
My 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.
Amadai
Seared 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 Cucumber
A 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.
Egg
The 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 Duck
The 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....
Venison
One 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 Olive
The 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.
Mignadises
Lastly 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.
Verdict
I 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.
Food: 🌕🌕🌕🌕🌑
Setting: 🌕🌕🌕🌕🌗
Service: 🌕🌕🌕🌕🌗
Recommend : 🌕🌕🌕🌕🌗
Price: $$$$
Address: 30/F, The Wellington, 198 Wellington Street, Central, Hong Kong
Closest Metro Station: Sheung Wan
Tel: +852 2711-8639
Website: www.vea.hk
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