Dining · Contemporary · Hong Kong
Vea
Vicky Cheng's Cantonese-French tasting menus on the 30th floor of The Wellington, one star.
Cantonese ingredients, French technique
Vea was founded in late 2015 by chef Vicky Cheng, who trained with Daniel Boulud, and its name stands for ‘Vicky et Antonio’, a nod to bartender Antonio Lai. It sits on the 30th floor of The Wellington on Wellington Street, with an open kitchen, unadorned tables and brass fixtures.
The cooking is modern Chinese, specifically Cantonese, reworked through French technique. Dishes have included aged fish maw with Oscietra caviar in beurre blanc, sea cucumber stuffed with tiger prawn and finished with 20-year-old Shaoxing wine, and a warm shiitake consommé with whisky. The meal is an eight-course tasting, and the drinks lean toward cocktails rather than wine.
One reviewer praised how traditional luxury ingredients such as sea cucumber and abalone are presented in a modern way, but warned that Vea is ‘not a place you nonchalantly drop into’, given tight availability and substantial prices. Menus change, so confirm the current tasting.
Sources: Maw the merrier: VEA elevates Cantonese cuisine (The Edge Singapore). Check the official websites for current information.
Nearby
More tables in Hong Kong
Hong Kong · ContemporaryTiffany Blue Box CaféTiffany & Co.'s all-day café inside its Lee Gardens flagship, with breakfast.Hong Kong · Italian8½ Otto e Mezzo BombanaUmberto Bombana's Italian restaurant in Hong Kong, three Michelin stars in the 2026 guide.Hotels
Hotels in Hong Kong
Hong Kong · Mandarin OrientalMandarin Oriental The Landmark, Hong KongA 109-room design hotel in the Landmark complex in Central.
Hong Kong · RegentRegent Hong KongThe Regent brand's historic flagship on the Kowloon waterfront, redesigned by Chi Wing Lo.
Hong Kong · RosewoodRosewood Hong KongHarbourfront flagship at Victoria Dockside: 413 rooms by Tony Chi, 11 restaurants and bars, and Asaya wellness.