What is chef Vicky Cheng's secret to his Western omakase?
Restaurateur and executive chef at Michelin-starred VEA uses his Cartier Calibre Chronograph, Rolex Daytona and Patek Philippe Nautilus as precision tools
Restaurateur and executive chef at one-Michelin-star VEA, Vicky Cheng grew up in Canada and attended George Brown College in Toronto before working in some of North America’s best restaurants.
He was at New York’s Daniel when he decided to return to Hong Kong, which was good timing as the restaurant fine-dining scene was taking off.
At VEA, Hong Kong-born Cheng offers French-inspired food with Chinese elements, served omakase-style with eight-course seasonal sets.
It is more often than not a full house at the 46-seater restaurant, so perfect timing is essential to keep the service and food top-notch.
“Timing is important in the F&B industry, everything is to do with timing,” Cheng says. “It starts with the time we get into work and start prepping, to the time a guest shows up. And then it is important that timing is right between stations, from the time each dish gets cooked there is a very short lifeline; once a dish is cooked, it needs to be served immediately.
For a chef, time is important – the exact temperature, the specific time with a precise technique, is what makes a perfect result
“For a chef, time is important – the exact temperature, the specific time with a precise technique, is what makes a perfect result. Sometimes, within a few seconds or one minute, a dish can really deteriorate – so timing is one of the most essential things about cooking.