Creative dishes and cocktails are taken to new heights at VEA Restaurant & Lounge
Concept bar-restaurant serves beautifully plated tasty cuisine and a range of progressive cocktails
This two-storey bar-restaurant concept is the brainchild of Charlene Dawes, Antonio Lai of Quinary, Origin and The Envoy, and chef Vicky Cheng. The 29th floor lounge serves cocktails and the restaurant above serves an eight-course seasonal tasting menu paired with cocktails or wine. There is an open kitchen and a private room.
The seasonal contemporary dishes are beautifully plated and taste just as good. The roasted sea cucumber comes with langoustine and daylily, the Australian M8 wagyu beef comes with white eel, snap peas and crispy egg noodles, and the Taiyouran egg with truffle, Parmesan and caviar. Two desserts are on the menu, one sweet and one savoury.
29 & 30/F, The Wellington,
198 Wellington Street, Central
Seasonal tasting menu
Dishes on request
See more of 2018’s 100 Top Tables here