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VEA serves an eight-course seasonal tasting menu paired with cocktails or wine.

VEA Restaurant and Lounge gives Chinese cuisine the Gallic touch

  • Seasonal contemporary dishes are beautifully plated, with signature flourishes such as Taiyouan egg with truffle, Parmesan and caviar

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 an eight-course seasonal tasting menu paired with cocktails or wine.

Silver pomfret with Sichuan chilli oil and fermented cabbage

Diners sit on high stools at a counter that looks onto an open kitchen. There is a private room. The seasonal contemporary dishes are beautifully plated and taste just as good. Chinese ingredients are treated to French cooking techniques, with signatures like roasted sea cucumber, Taiyouran egg with truffle, Parmesan and caviar, and Australian M8 Wagyu beef. There are two desserts, one sweet, one savoury.

30/F, The Wellington, ­
198 Wellington Street, Central

2711 8639

Mon-Thu: 5pm-1am, Fri-Sat: 5pm-2am

Fish maw with caviar, quinoa

Silver pomfret with Sichuan chilli oil and fermented cabbage


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