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.
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.
