VEA Restaurant and Lounge gives Chinese cuisine the Gallic touch

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.

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