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Portrait of Vicky Cheng


Hong Kong S.A.R.

Born in Hong Kong and raised under Western influences, Chef Vicky Cheng started off as a young chef classically trained under some of the most highly revered and respected French chefs, including Daniel Boulud of the Michelin-starred Restaurant Daniel in New York, to acquire knowledge and principles that laid foundation for the culinary excellence he excels at VEA Restaurant and Lounge today.

Inspiration can truly come from everywhere

Vicky Cheng

Portrait of Vicky Cheng standing

How would you describe your culinary philosophy?

My philosophy is about taking everything I’ve learned in the past in French cuisine, and combining that with my culture and heritage. Truly focusing on my roots, and highlighting Hong Kong cuisine. I want to take something that’s been around Hong Kong for many years. And reinvent it in ways that hasn’t been done before." Chinese X French"

What is your culinary obsession?

I am very intrigued with Chinese cuisine. I never knew ( even though grew up eating it ) that there is such intricate work involved, with the ingredients and techniques of Chinese cuisine. I’m also obsessed with zero waste. I absolutely don't like wasting in my kitchen. In my kitchen, we keep our waste to as close to zero as possible.

Your sources of inspiration?

Everywhere. Inspiration can truly come from everywhere. Depends on what you are looking for at that moment. Flavours and combinations I pick up a lot of ideas by eating. Sometimes fine dining establishments, other times in local ordinary chinese restaurants, even street food. Plating sometimes I pick up ideas from even art work.

Who is your hero? And Why?

My mom. She’s given me the foundation, and taught me to be not only a successful person, but more importantly, good hearted person, and constantly reminded me to stay grounded and humble. One of the biggest reasons I believe I am at where I am today.

 What is your idea of pleasure?

The joy of being worry free, thought free, trouble free. Even for a short moment. When I eat out, I try not to complain. I’d like to take a moment and immerse myself in this worry free zone and enjoy the moment of good hospitality.

 Your ultimate dream meal?

Dinner date with my wife, in the middle of a sunflower field. As she used to be a florist and loves sunflowers. My dream meal would be to have a nice long 4 hour lunch in the scene, with some Krug Collection 1985

Who to share your dream dinner with?

As said above !

What is your greatest extravagance in life?

When I turned 30, I married my wife Polly, soon after, our baby girl Elizabeth joined us. This was the time when I bought myself my first house, a home that I can call ours, a place that we can call home.

If you could prepare a dinner for any four guests who would they be?

I’ll prepare a dinner for Daniel Boulud, Jean François, & Eddy Leroux to be able to thank them all, and share with them the success that they have invested their time in as well.

What luxury would you want on a desert island?

Caviar and Champagne

Your first sip of Krug?

My first sip of Krug, a few years back, I remember a loyal guest of mine brought in this beautiful bottle of Krug Collection 1985, it immediately caught my attention as I was born the same year. The taste, I will never forget.

30th floor restaurant of VEA
Tuna tasting menu by Vicky Cheng
Egg dish from Vicky Cheng
Hong Kong S.A.R.

198 Wellington St
Hong Kong

+852 2711 8639
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