Executive Chef Vicky Cheng (the V in VEA) has carved out a stellar reputation in the city for his meticulous modern French cuisine. Upstairs at VEA (where the tasting menu is served), however, he harnesses those classic French culinary techniques to transform the traditional flavors of Hong Kong. This visionary approach has resulted in stunning dishes such as steamed razor clams dotted artfully with garlic and ginger cremes, as well as pork belly with powder made from dehydrated mui choy (pickled mustard greens).
Special Dishes: Tasting Menu Dishes
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