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The Krug Ambassade will host an exclusive Krug in the Kitchen experience from 15 October to 31 December 2026, featuring a bespoke creation celebrating this year's single ingredient, the carrot, paired with Krug Rosé.
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A word from
"Krug is the light that lifts every dish and elevates every moment. Krug is my constant companion in the kitchen and at the table, often enjoyed with friends and family —where every detail is delicious, surprising, and always celebratory."
Vicky Cheng (Chef-Owner)
About the Ambassade
Located in the heart of Hong Kong’s Central and Sheung Wan districts, VEA celebrates Chef Vicky Cheng’s original “Chinese x French” culinary philosophy, where each dish is a conversation piece that bridges and creates harmony between the chef’s Chinese roots, his respect for the vibrant local culture, and his French culinary training. VEA offers a tasting menu where every dish tells a story about Hong Kong, the place that has always been close to Chef Vicky’s heart. Dining becomes an emotional experience, one that turns an exquisite meal into beautiful shared memories. VEA has held one Michelin star since 2016, was ranked No. 16 on Asia’s 50 Best Restaurants in 2021, and received the Gin Mare Art of Hospitality Award in 2025.
About the Krug Lover
VEA Chef-Owner Vicky Cheng was born in Hong Kong and raised in Toronto, bringing French culinary practices back to his homeland over 15 years ago. Known for introducing premium Chinese dried seafood such as dried fish maw, dried sea cucumber, and dried abalone into French techniques and flavours, Chef Cheng brings unexpected possibilities to the two distinct cuisines, elevating French cuisine with Chinese elements, heritage and memories. Chef Vicky was named “Chef of the Year” by Tatler Dining in 2024.
How would you describe your culinary philosophy?
I always believe that having a strong understanding of tradition and respecting classics are crucial before embracing innovation in any culinary practice. By learning and cooking in the traditional way, we gain a deep appreciation for the foundation and essence of the cuisine.
Only with this full understanding of ingredients or dishes can we confidently add our own DNA to them, ensuring that our innovations enhance and evolve in a positive way.
What is your current culinary obsession?
Dried seafood has always been my all-time favorite ingredient to work with.
What are your sources of inspiration?
While in Hong Kong, I visit the wet market nearly every day to source local ingredients and seasonal produce. On international trips, I make it a point to explore wet markets and farmers’ markets to discover the country’s local offerings.
How does the location of your restaurant inspire your cooking?
Located at the edge of Central and Sheung Wan, the area blends Hong Kong’s old and new through its ingredients, culture and landscape. Nearby markets and dried-seafood streets showcase products like dried fish maw, dried sea cucumber, shrimp paste, dried scallops, alongside fresh seafood and long-standing produce and brands. This mix informs a menu that respects traditional flavours while exploring a modern perspective.
How would you describe yourself in three words?
Perseverant, determined, boundaryless.
Can you describe your first sip of Krug?
My first sip of Krug was when I was a chef at a company after returning to Hong Kong over a decade ago. I remember a generous guest sharing a bottle of Krug Collection 1985 with me, and the experience has stayed with me ever since.
When is your favourite time to enjoy Krug?
Anytime. It can be at home or at a restaurant, but especially during Christmas time, when my mother visits Hong Kong. I still remember pouring her first glass of Krug and her telling me, “Vicky, this is really fantastic, I really love this champagne”, and I answered, “Of course Mom, this is Krug!” Since then, she has been a Krug Lover too, and sharing a bottle has become a cherished ritual.
Krug Ambassades
