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VEA

Hong Kong S.A.R
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Born in Hong Kong and raised under Western influences, Chef Vicky Cheng started her career with classical training under some of the most highly regarded French maestros – including Daniel Boulud of the Michelin-starred Restaurant Daniel in New York – to acquire the knowledge and expertise that would lay the foundation for the culinary excellence of VEA Restaurant and Lounge today.

A talk with Vicky Cheng

Inspiration can truly come from everywhere.
How would you describe your culinary philosophy?
My philosophy is about combining everything I have learnt about French cooking with my culture and heritage, focusing on my roots to highlight the cuisine of Hong Kong. I want to reinvent something that has been around Hong Kong for many years in a new Chinese x French way.
What is your culinary obsession?
The first would be that I am intrigued by Chinese cuisine and, although I grew up eating it, I never knew the intricate work it involved, both in terms of ingredients and techniques. Secondly, I am obsessed with zero waste and have a strict policy in my kitchen.
What are your sources of inspiration?
I get inspiration everywhere. For example, I pick up a lot of ideas for flavours and combinations by eating in a variety of places from fine dining establishments to ordinary, local Chinese restaurants, even street food. I will even pick ideas for plating from artwork.
Who is your hero? And Why?
My mom. She’s given me the foundations of life and taught me not only to be a successful person, but more importantly, good-hearted one. Growing up, she would constantly remind me to stay grounded and humble, which I believe is one of the biggest reasons I am where I am today.
What is your idea of pleasure?
The joy of being free of worry, thought and trouble, even if for only a short moment. When I eat out, I try not to complain. Instead, I take a moment to immerse myself in this worry-free zone and enjoy the good hospitality.
Your ultimate dream meal?
A dinner date with my wife in the middle of a sunflower field, as she used to be a florist and loves sunflowers. We would enjoy a nice 4-hour lunch with a bottle of Krug Collection 1985.
What is your greatest extravagance in life?
When I turned 30, I married my wife Polly. Soon thereafter, our baby girl Elizabeth joined us. This was when I bought our first house, a place to call our own.
What luxury would you want on a desert island?
Caviar and Krug Champagne
Your first sip of Krug?
I had my first sip of Krug a few years back. I remember a loyal guest of mine brought in a beautiful bottle of Krug Collection 1985, which immediately caught my attention because I was born that same year. I will never forget the taste.

TUTTI GLI Ambassades

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Krug Grande Cuvée
Krug Grande Cuvée
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