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Pour visiter notre site, vous devez être en âge de consommer de l'alcool selon la législation en vigueur dans votre pays de résidence. S'il n'existe pas de législation à cet égard dans votre pays vous devez être âgé d'au moins 21 ans.

Per visitare questo sito, è necessario essere abbastanza vecchio per consumare alcol in base alle leggi vigenti nel proprio paese di residenza. Se non esiste una legislazione in tal senso nel vostro paese è necessario avere almeno 21 anni.

Sorry, you are not of legal drinking age in your country of residence.

Désolé, vous n'êtes pas en âge légal de consommer de l'alcool dans votre pays de résidence.



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For more information,
Drink responsibly. We support the responsible consumption of wines and spirits, through Moët Hennessy, member of the European Forum for Responsible Drinking
as well as Discus, CEEV and Avec Modération!.
By entering this site you accept our terms and conditions. The abuse of alcohol is dangerous for your health. Consume with moderation.
Nous soutenons la consommation modérée de vins et spiritueux, via Moët Hennessy, membre de SpiritsEurope, de DISCUS ,CEEV et de Avec Modération!. En entrant sur ce site vous acceptez nos conditions d'utilisation Nos emballages peuvent faire l'objet de consignes de tri.
BERE IN MODO RESPONSABILE. Sosteniamo il consumo responsabile di vino e alcolici tramite Moët Hennessy, membro di SpiritsEUROPE, discus, CEEV e Avec Modération!. Entrando nel sito, conferma di accettare i termini e le condizioni di utilizzo. L'ABUSO DI ALCOL È PERICOLODO PER LA SALUTE.
お酒は節度を持って楽しみましょう。 クリュッグは SpiritsEUROPE, discus, およびAvec Modération!のメンバーであるモエヘネシー社のブランドとして、責任ある飲酒を推進しています。このサイトに入ると、その使用条件に同意されたものとみなされます. 不適切な飲酒は、あなたの健康を害するおそれがあります
Chef Vicky Chen Krug x Egg recipe
Vicky Cheng

Chef Vicky Cheng has a philosophy – anything that is edible can be turned into something beautiful to the eyes. Cheng has worked with some of the world’s best chefs, including Jason Bangerter of Auberge du Pommier, Anthony Walsh of Canoe in Toronto, and also Daniel Boulud of the Michelin-starred Restaurant Daniel in New York, before gaining exposure in the local dining scene as the executive chef of Liberty Private Works.

Until this date, he has continued to follow his strong work ethics – still waking up every morning with ideas flooding his mind on how to make guests happy and excited, and he appreciates and respects each ingredient. While skills, experience and creativity are of significant and equal importance, it is attitude that ultimately determines altitude.

As a chef who is never afraid to take risks and experiment with flavors and textures, tasting menus are interesting because they promise an endless exploration of fresh seasonal ingredients both locally produced and globally sourced, for the guests and his own pleasure.

After years working and refining his culinary techniques at various kitchens overseas, Cheng finally came back to settle in his birthplace in Hong Kong in 2011. His background has paved way to his cooking style - modern French with a touch of Asian influence is what you will find at VEA Restaurant and Lounge.

Cheng has been crowned numerous accolades, including most recently Chef of The Year at Foodie Forks 2014.

Hong Kong restaurant VEA Dining room Chef Vicky Cheng portrait with Krug Champagne
Anything that is edible can be turned into something beautiful.
Vicky Cheng
Chef Vicky Cheng portrait

How would you describe your culinary philosophy?

Anything that is edible can be turned into something beautiful. Food waste is a big issue for me. I make a point of never wasting anything.  I truly believe that if something isn’t rotten, it should have a better use than being thrown away. Animals and plants die to feed us, we need to respect that.

What is your culinary obsession?

I’m obsessed with Chinese cuisine and ingredients. I was born here in Hong Kong, but many things are still so unfamiliar to me. It is an amazing feeling to cook things I have known from earliest childhood and yet never known how to cook.  

My number one obsession is my craft. I don’t believe I have a single obsession - I am obsessed with my journey and with what I do.  I love cooking and that is something you can tell when you step in my kitchen. I take my work very seriously and am obsessed with improving every single day.

What was the most memorable meal you either cooked or ate?

It was at Daniel in New York, following my last service at the restaurant. After spending 3 years working very hard and living a very isolate life, I took my mother to Daniel. We were seated at the Restaurant’s best table and it was a simple delight to watch my mother get blown away by the food. She, who had always been so worried about my working conditions in the city and who I knew was relieved to see me leaving, asked me in the middle of the meal: “ Vicky, why are you leaving this AMAZING restaurant?”

Which hens lay the most interesting eggs?

Japanese Taiyouran hens.

What does the area that your restaurant is situated in bring to the food you serve?

I serve what I like to serve, and cook what I believe my guest will like. Where my restaurant is at doesn’t change that, and wouldn’t.

If you could sit next to anyone from history at a dinner table and share a glass of Krug, who would that be?

My grandfather , who passed,  always drank beer and Chinese wine. I wonder if he would enjoy a glass of Krug Champagne.

For you, which musical work best expresses the emotions felt when tasting Krug Grande Cuvée?

Classical Music.

Which came first? The chicken or the egg?

The egg.


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