91
14
5
港铁上环站 E2 出口, 步行约4分钟
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电话号码
27118639
开饭介绍
作为城中创新菜系的先驱，VEA 独创的《中 x 法》创新菜系（Chinese x French）以中式食材入馔配搭西式烹煮技巧，创作灵感来自行政总厨郑永麒（Vicky Cheng）的童年点滴、香港远久的历史以及繁华面貌。他擅长透过时令八道菜菜单，以矜贵粤菜材料配合精准的摆盘技巧重新诠释法国厨艺风格，让食客感受他的精雕细琢。
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奖项殊荣
米芝莲一星餐厅 (2017-24), 亚洲50最佳餐厅 (2019-2021)
营业时间
今日营业
18:00 - 00:00
星期一
全日休息
星期二至五
18:00 - 00:00
星期六
13:00 - 00:00
星期日
全日休息
以上资料只供参考，请与餐厅确认详情
食家推介
相关文章
Bookmark了好久的fine dining💕 終於來到Vea 慶祝拍拖Anniversary 真心每道菜式都有驚喜 服務也很讓人滿意 侍應會不時和客人聊聊天👍🏻餐廳主要分了一半是廚房另一半就是吧台 菜單會根據季節變化和食材時令作出相應調整 最令我impressive 的是Vea signature dish海參配虎蝦 上菜前會噴上一點陳年花雕酒 融合在食物中 香味俱全White truffle season🤍 另外加錢換了馬友魚成白松露伊麵 醬汁完全融合到了伊麵裡面 簡單的加入白松露 超級香濃每一道甜品都超級加分 Vea用了季節性的🌰🌰 配茶味雪糕 也是我最愛的甜點 最後還有懷舊糖蔥餅 可以配椰子或榴槤味😋
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After visiting 永 Wing restaurant 2 years ago, I have much expectations on VEA.The open kitchen concept allows you to witness the culinary magic unfold before your eyes and the amazing teamwork.Step into a world where culinary traditions from France and China blend harmoniously, creating an exquisite fusion of flavors 🇫🇷🥢Love their creativity: sauce made of Chinese herbal 當歸, hawthorn 山楂 sorbet....Most memorable dishes:- 🦪 Japan Iwate oyster with Chinese almond 南北杏 sauce - 🍷 Lightly deep fried sea cucumber with 20 years Xiaoxing wine 永利威紹興酒- 🥥 Traditional candy & coconut wrap 糖蔥餅 (coconut/ durian flavor)
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已經黎過6次定5次今年10月再黎多次 仲request 食pigeon 開頭覆我地未必做到黎到同我地講有 俾左個驚喜我今次揀左每一次食 佢個鹹肉白菜都係唔同既做法每次唔同款都好好食 我急到相都唔記得影每到菜都好好食😂 當然佢既signature sea cucumber 都係我心心念念要返黎食既原因今次個blue lobster 好彈牙 個湯同埋個雲吞都配合得好好哎 皮有啲厚 不過佢個湯好濃所以都唔大影響然後wagyu beef 好特別應該咁講 雖然覺得佢有啲油 但佢個辣椒油 食完落去又覺得好好食跟住到我最愛pigeon la之前係到食過既係蔗做配料 好好好好好食今次無花果都好特別 無花果既清新配合呢個pigeon 好夾👅👅去到甜品 我每次都覺得好吸引㗎呢到既甜品相對其他我食過既fine dinning 清新唔咁會漏最後佢會有個茶點既 以前佢地係會有6-8款 細細個俾我地揀我好鍾意個小糯米糍不過今次黎就無左 得一個可以叫做雪糕糯米糍既野都係好食 不過會鍾意以前果個presentation 多啲👅總括黎講 食左咁多次 都依然係覺得好好食
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Finally posting my second visit here after a year😅 As a Michelin⭐️ restaurant, it never fails to disappoint. From its signature savoury bites to dessert, everything was on top notch. Not to mention @chefvickycheng ‘s creativity of infusing Chinese elements into French was such a delight at all times.🥂Chicken Live Moose and Salmon Toast🥂Ma Yau Biscuit🥂Crab SaladSavoury selection was always different but of course, keeping the chef’s favourite song as the theme.🥂Iwate OysterAdded Kristal caviar and Chinese almond sauce, it’s quite nutty in flavour. There’s steamed egg white beneath which was very smooth in texture. A perfect East meets West style of cooking.🥂Noirmoutier PotatoThought there’s nothing special with potato but you’re wrong. With Hokkaido sea urchin on top of the French potato, the Yunnan ham sauce and finger lime brought out a really nice creamy and nutty flavour.🥂Sea Cucumber My favourite dish here still goes to this signature sea cucumber that’s sprayed with 20 years Shaoxing wine . Scallop was put under this time instead of prawn but it’s equally delicious.🥂Rough Scale FlounderThis Japanese flounder was made in Thai style. Added Thai basil and fried baby mussels that are from Chaozhou, the sauce was rich but not overpowering.🥂Pepper Salt SquidI found a bone from the flounder and left it on the dish. I didn’t complain at all but the server was so attentive and saw that. They then kindly prepared us this to compensate. How sweet!🥂Crispy DaikonYou may add $1280 to have fish maw instead but since we got that last time, we would like to try this this time. Topped with Australian black truffle, it smelt so good when it came. It was suggested to stir the egg yolk before eating. The sauce was thick and matched well with the daikon..🥂Fried FishSpecial treat from Chef Vicky. Yummy😋.🥂Peach SorbetCame to refresh our tastebuds before main.🥂Bresse PigeonThe pigeon was very crispy in texture and the sauce was the Pat Chun aged sorghum vinegar that gave a sweet taste. There’s cherry on the side and a fried XO rice to pair with it. I am not a huge fan of pigeon so I won’t say I loved it but it’s actually not bad.🥂Bird’s NestWho can resist a beautiful bird nest that’s added with pomelo and Hokkaido milk pudding? I simply can’t.🥂Yamanashi PeachThe peach was very sweet itself already. After adding icecream on top it’s just heavenly delicious.🥂Traditional Candy and Coconut WrapAlways love this traditional sweet here and it simply a reason for me to come back again.🥂Petit FourCan’t reject any of them so I had them all..Always enjoy my time here and am looking forward to my next visit again. .💰8-course dinner $2280/person.Overall rating: 9/10jsv_foodie
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VEA restaurant 呢間餐廳🖤黑白配⚪️Bookmark咗好耐，除咗呢間餐廳喺網上係大熱話要book個幾月都book唔到之外，仲連續幾年入選亞洲五十大嘅最佳餐廳，而且都係攞住米芝蓮嘅名銜，所以🖤黑白配⚪️對今餐嘅期望極高😍，餐廳主打中法fusion ，平時食法式嘅fine dining 試吾少，但係用中式嘅材料同埋法式嘅食材混合真係好新鮮👀，試過之後真係覺得無論係味道、創意、食物質素、環境所有嘢都好完美同埋有驚喜，亦係🖤黑白配⚪️心目中暫時覺得最高分嘅fine dining 頭幾位😳餐廳分別有吧枱同埋table ，🖤黑白配⚪️今次坐吧枱對住個開放式廚房，睇住啲廚師悉心預備每一味嘅菜式同埋點樣製作個菜式，成個感覺好有誠意👍🏻👍🏻👍🏻6 course menu $1880 per one Tasting Menu Snacks Savoury selection ，三款嘅鹹點，按住順時針咁食，佢哋個擺盤擺出嚟已經好靚，第一款係個雞蛋殼入面用咗蛋再炒白菜🥬，中間個擺盤有條鹹魚，然後仲有張紙仔🙀可以俾你開嚟睇，寫住鹹魚白菜也好好味🤣🤣🤣件事都幾有意境！第二款係法式咸餅，裏面有黑松露同埋炒過嘅栗子，最後嗰個卷物係包住左藍鯨吞拿魚Shima Aji 呢款嘅刺身配左中國嘅湖南辣椒醬同埋台灣嘅楊桃汁🍑 ，食落去甜甜辣辣Sea Cucumber 海參入面包住新鮮嘅海蝦，再配埋20年釀製嘅花雕酒，係食嘅時候，職員就會即場將個酒噴落去個海蝦度，所以係完全保留到酒嘅味道🍻 Shirako 香煎白子底層有個春卷皮包住個白子，另外配咗個白酒鱒魚子汁🍶淋落去，食落去好鮮甜食到一半，餐廳職員會俾個山楂餅同埋雪萉俾你清一清個味蕾，等你預備食main 好耐冇食過山楂餅🥹🥹，呢個味道係細過飲中藥嘅時候攞嚟送藥，而家食返都覺得好懷念😳🥲🥲Ma Yau炭燒馬友用咗聖子去做配菜，而醬汁係用咗潮州菜甫，成件事出奇地match !Yellow chicken 🐔 真係估唔到食雞都有咁多層次😂，呢個yellow chicken有三層嘅味道，最底層係雞腿肉，而中間嗰層就係雞胸，最上層就係黑松露，用咗黑蒜同埋雲南羊肚菌做配料，成個雞食落去好嫩滑，同埋完全散發到黑松露嘅香！Japanese Strawberry 🍓 呢款甜品用咗水果做主題，用日本嘅士多啤梨同埋配搭burrata cheesecake ，調味料用咗日本嘅八珍甜醋，將個甜品更上一層樓 🍰Mignardises去到sweet selections 嘅環節，真係超驚喜，食到細個好鍾意食嘅椰子糖蔥餅，真係兒時嘅味道😭😭另外，有五款餐後小茶點🍮分別係味噌焦糖、士多啤梨cheese cake 、煉奶糯米糍、檸檬夾心餅、青提蛋白同埋芒果西米撻，作為結束呢一餐完美嘅體驗。整體真係好新鮮好有創意，同埋好飽好飽，但係覺得食完肥都係值得🫣🤣🤣
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