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Ratings and reviews

RATINGS
Food
Service
Value

Details

PRICE RANGE
US$215 - US$253
CUISINES
French, European, Asian
Special Diets
Vegetarian Friendly, Vegan Options, Gluten Free Options
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features, about

MICHELIN Guide's Point of View

An impressive counter and open kitchen dominate the room and this is where you’ll want to sit to watch chef Cheng and his team in action. An experience...
Read more on MICHELIN Guide
One MICHELIN Star: High quality cooking, worth a stop!
Reviews (253)
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Traveller rating
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All reviews sea cucumbers tasting menu mignardises wine cocktails fish meat caviar sorbet truffle abalone noodles french cooking executive chef signature dish cheng courses ingredients hk
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Reviewed 4 December 2021

This Michelin 1-star restaurant is located on Wellington Street in Central, headed by Executive Chef Vicky Cheng, and featuring his special integration of French cooking techniques with Chinese ingredients, building a unique connection to Hong Kong. The restaurant has an open kitchen, with a 25-seat...counter running the length. We were seated at the far end of the counter, at the bar area, so did not see well the cooking happening at the other end unfortunately. The décor is contemporary, featuring plenty of marble, bronze, and metal. But instead of a cold feeling, the smart use of lighting created a warmth ambience. The sommelier, Alex Yim, showed us the different champagnes and I started with a glass of 2015 Benoit Dehu La Rue des Noyers Brut Nature ($290), a very nice and unique Pinot Meunier Blanc de Noirs, to kick start. The chef then showed us the menu, as well as introducing the options on the main courses. We decided to have the 8-course tasting menu ($2,280 each), replacing the main dishes with fish maw ($980 each) and dried abalone ($1,580 for two). I also opted for the Chinese wine pairing ($1,280) as well. The first course was Snacks, comprising of four different bite-sized appetizers. A wooden box is served, and we also heard there was music playing, a familiar tone of one of George Lam’s all-time favourites. There were two pieces of rolled paper, opening them it showed the lyrics of the song. The snack itself was a puff pastry sandwiched with some pak choi leaves, threadfin, and dried salted fish. Really tasty, the nice taste of the threadfin integrated perfectly with the salted fish, with the pak choi leaves a touch of different texture. It was also symbolic with the ingredients matching with the lyrics to praise the importance of having a great companion would make even the simplest ingredients tastes wonderful. A fantastic starter encompassing visual, taste, and audio pleasure. Continuing the appetizers, the next one was Sea Cockle. The poached clam was meaty, fresh and full of umami sweetness, with some fermented soy beans and celtuce puree underneath, providing a complementary and familiar note of savoury which matched well with the sea cockle. The creamy celtuce puree was delicate in taste. Another nice starter. Coming to the next one, it was Foie Gras Canape, with the crunchy cigar spring-roll had foie gras stuffed, and the rich and intense flavours appealing on the taste. It was good but among the four starters this probably had the least wow factor. The last starter was Grilled Pike Fish on Paprika Tart. The small piece of pike fillet was grilled nicely, with the fish oil enhanced by the heat, fragrant and tasty. The tartlet had a nice crumbly texture, and the red paprika on top helped to reduce the fishy note from the pike to make the snack welcoming for even customers who might not like to have anything slightly fishy. The second course was Kristal Caviar. Presented like a can of caviar, the outer surface was a layer of premium caviar, with nice savoury note, while underneath there was the king crab mixed with Chinese celery. The delicate crab meat is surprisingly complementary with the stronger taste of the Chinese celery, and together with the caviar an integrated and well-balanced dish of finesse. Another nice one. The wine paired was Chateau Simone 2018 from Provence. The third course was Yamaguchi Red Abalone. The staff showed us the abalone from the Japanese prefecture, large in size, with the chef cooking it to perfection. After cutting thinly in slices, the abalone was tender and very soft on the bite. There were some pull noodles underneath, with some aged lemon to complement. The chef also used the liver from the abalone to prepare a sauce to mix with the noodles, increasing the flavours to another level. Another wonderful dish. The wine paired was Puchang Vineyard Rkatsiteli 2017. The staff also prepared a brewed Longjing Tea to remove the richness afterwards. Very thoughtful. The fourth course was Sea Cucumber. This was the signature of the restaurant, with the chef putting the braised sea cucumber on top of some minced tiger prawn patty. Pouring in a special intense broth which I believed was made from the prawn shell like a lobster bisque, it was further sprayed with some 20-year Shaoxing wine on top. The wine came from the 144-year old Wing Lee Wai, one of Hong Kong’s oldest businesses, and added further complexity and sophistication to the dish. No wonder it is the signature. The wine paired was Legacy Peak Chardonnay 2018 from Helan Mountain in Ningxia. The fifth course was Kinmedai, and we were surprised to hear that it was prepared with sour cabbage and chili oil, similar to the famous traditional Sichuan dish. The kinmedai had its skin grilled to crispiness, while the thick fillet was moist and soft on texture. Underneath was the sour cabbage, having the familiar taste of the Chinese version, and to me the greatest element was the chili oil, not too spicy but demonstrating the kick and fragrance, and mixing with the sauce it was every bit harmonized. I almost ended up licking the bowl because of how good it was. The wine paired was Tiansai Skyline of Gobi Reserve Chardonnay 2017. Transitioning to the main course, the staff brought us a box of preserved apricot, the one we used to purchase when visiting Macau to share with friends. Bringing back a flock of memories, we were served also a sorbet made from the same preserved apricot, as a palate cleanser. The nice sourness of the sorbet balanced perfectly with the sweetness, and again demonstrated the creativity of the chef and how everything tied back to this city and its people. The sixth course was Fish Maw, with the chef using French cooking techniques to braise and infuse the fish maw with flavours, then added with some Ratte potato chips. Due to the nice nutty and buttery flavours they were a great match with the rich butter sauce, which had added with Oscietra caviar. There were also some lemon leaves and finely chopped spring onion added to give fragrance and somehow, it reminded me of snake soup. The taste was simply gorgeous. The wine paired for the original dish was Puchang Crimson Reserve Pinot Noir 2014, but the sommelier thought it was not a good match with the fish maw so he poured me an additional glass of Alain Jaume Domaine Grand Veneur La Fontaine Chateuneuf-du-Pape Blanc 2018 to pair with the rich dish. In order to help reduce the fullness from the rich course, the staff brought us a cup of Chinese tea to clean the palate, before serving the seventh course of 28 Head Dried Abalone, in which the chef had added with sweetbread and veal meat to prepare a pithivier. The pastry was baked to an appealing golden brown, with each layer having different texture, and while the dried abalone was great in taste with umami, sweetness, and a nice bite, the soft and creamy sweetbread was even more appealing. The sauce was also fantastic, using old chicken to make a reduction so intense and rich. Another must try in my opinion. The wine paired was Grace Vineyard Chairman’s Reserve 2011. The staff then asked whether I was still hungry, and offered to prepare a Fried Rice. Although I was quite full, I could not resist the temptation and asked for it. The fried rice was unbelievably good, with each rice distinct, and the chef had added some foie gras if I was not mistaken. Very full at the end finishing it, but I was pleased I decided to try it out. The eighth course was Muscat, with the chef cutting the big grapes in halves and then putting on top of a shortbread biscuit, with jasmine vanilla cream on top. A delicate dessert, the natural sweetness of the grapes and the light floral fragrance from the jasmine cream were good complements. The wine paired was Puchang Turpan Clovine 2015. The final course was Black Truffle, with the sundae having a truffle ice-cream with melted chocolate on top, and then the chef also shaved in some black truffle to garnish. First time having the prized truffle made into dessert, the overall taste was great, with the sweetness appropriate and the rich palate providing a rewarding and contented conclusion for this wonderful meal. Ordering a cup of coffee, the staff presented a box of Mignardises, with six different bite-sized dessert to choose from. True to my nature, I opted to sample all six, and all of them were good in taste and I would suggest to save some room to try it out. The service was very good throughout the meal, the staff attentive and patient in explaining each dish, and I was also impressed with the choice of wines for pairing. The bill on the night was $10,967 and while it was expensive, it was in my opinion worth the price to experience this wonderful meal. I would not be surprised to see them awarded 2-star next year.More

Date of visit: December 2021
Helpful?1  
This review is the subjective opinion of a Tripadvisor member and not of Tripadvisor LLC. Tripadvisor performs checks on reviews.
Reviewed 15 June 2021 via mobile

It’s perfect for celebrating special occasions, we knew the menu was 1.8k per person when I went with my husband, but we were a bit shocked when we left the restaurant with a 7k bill! When you first go in, they ask you whether you...would like a glass of champagne (which ranges from $290-$450+ a glass), then they have wine/cocktail/mocktail pairing. We got wine pairing for $880 which had 7 glasses, but each glass was so small! In hindsight, we should’ve gotten the cocktail pairing for $680 because the mixologist there is actually best mixologist of the year in 2015, it’s also cheaper than wine pairing. Then we also added an extra $980 to change one of the mains to fish maw, which I regret because the Crisky Daikon actually tasted much better (or maybe I’m just not used to fish maw being cooked the French way). All in all, we loved every dish, and the service there was excellent!!More

Date of visit: June 2021
Helpful?
This review is the subjective opinion of a Tripadvisor member and not of Tripadvisor LLC. Tripadvisor performs checks on reviews.
Reviewed 13 June 2021 via mobile

I’d dinner in VEA a couple of years ago and found the food quite good. I was there again recently to celebrate a friend’s birthday. We all took the tasting menu which featured a lot of luxurious ingredients, some of which are traditional Chinese delicacies...(uni, sea cucumber, caviar, black truffle, fish maw, dried abalone, sweetbread and bird’s nest). Chef Vicky Cheng did a good job in combining unusual ingredients to create delicious dishes. On the whole, the food was better than last time. Highlights of the meal included: - sea cucumber with tiger prawn paste, an all time signature dish of VEA - fish maw with ratte potato and black truffle (with a supplement of HK980 for 1) - Pithivier (with a supplement of HK$1,580 for 2). It’s an ultra luxurious concoction. Instead of foie gras and duck breast/pork, 28 head dried abalone and sweetbread were used. I didn’t give 5 stars because: - The sauce of some dishes (e.g. the white asparagus) was a little too salty. - The meal was rushed towards the end. We’d to finish 2 desserts and the various mignardises very quickly. We didn’t even have time for coffee/tea. But I must admit that it’s partly due to our decision to start at 19:00 and the mandatory closing time at 22:00. - The service was a little chaotic towards the end. I initially didn’t want to eat the piggy birthday chocolate because I was too full and except for the shape it only looked like some normal chocolate. I changed my mind and asked the staff to pack it for me to take away after I’d been told that the inside was peanut butter mousse and brownie. To my disappointment, I found out at home that the bag only contained some cookies, but not the chocolate. It’s undoubtedly a pricey place. If you take the fish maw and the pithivier, you’ll need to pay around HK$3,800 just for the food. But it’s worthwhile to try at least once for some unique culinary experience.More

Date of visit: March 2021
Helpful?
This review is the subjective opinion of a Tripadvisor member and not of Tripadvisor LLC. Tripadvisor performs checks on reviews.
Reviewed 20 June 2020 via mobile

Restaurant is one of a kind experience. A dining experience with twist of a HK story. The chef has such passion and it really shows in his creation. We finish the night in the lounge floor with amazing cocktails; top up with a cigar at...their balcony table is a bliss!More

Date of visit: June 2020
Helpful?
This review is the subjective opinion of a Tripadvisor member and not of Tripadvisor LLC. Tripadvisor performs checks on reviews.
Chloe_VEA, General Manager at VEA Restaurant, responded to this reviewResponded 22 June 2020

Dear Odegree, We are glad you enjoyed the whole VEA experience during your visit. I will be sure to pass your compliments to the VEA team as they will appreciate it. Looking forward to welcoming you back again soon in the near future! Warmly, Chloe...More

Reviewed 18 June 2020

I went to their lounge to enjoy but a group of people started smoking cigar and it was annoying and not pleasant for others customers, especially non-smokers. I noticed others will smoke cigarettes outside at the balcony but don't know why they dare to smoke...indoor and the staffs didn't say anything ? This is not ideal for a decent venue aimed for its standard. Bad impression. 有人在室內吸食雪茄,對不吸煙者非常滋擾,因為有強烈的氣味。但我發現其他客人會在露台吸煙,除了這一台客人,而服務員沒有特別提醒,室內不是禁煙嗎? 為什麼這樣高水平的餐廳會出現這樣的狀況?More

Date of visit: June 2020
Helpful?2  
This review is the subjective opinion of a Tripadvisor member and not of Tripadvisor LLC. Tripadvisor performs checks on reviews.
Chloe_VEA, General Manager at VEA Restaurant, responded to this reviewResponded 22 June 2020

Dear Keinicei, Thank you for your valuable feedback and we are sorry to hear that we failed your enjoyment during your last visit. We do take this comment very seriously and this has brought up to our team investigate to ensure the attention is more...More

Reviewed 4 June 2020

Went with a special friend for dinner one evening and it has been on the to go list of restaurants in hong kong as i have heard great things about the food marrying chinese french with many local ingredients being used throughout the meal to...showcase hong kong seafood. One menu of 8 courses daily changing, it was the season of white truffles when i went for dinner. every seat is a counter seating which have direct access to the chefs cooking your meal and interaction is very high as chefs made a point to explain and plate the dishes for you throughout. from start to finish there are alot of surprises whether in terms of combination of ingredients. worth coming back again during the different seasons of ingredients to see what chef has to offerMore

Date of visit: December 2019
Helpful?2  
This review is the subjective opinion of a Tripadvisor member and not of Tripadvisor LLC. Tripadvisor performs checks on reviews.
Chloe_VEA, General Manager at VEA Restaurant, responded to this reviewResponded 17 June 2020

Dear LuxuryFoodTraveller, We are thrilled to hear how much you and your guests enjoyed the dining experience with us. I have passed your kind compliments to Chef Vicky and the entire team. We look forward to welcoming you again soon. Warmly, Chloe VEA Restaurant &...More

Reviewed 18 May 2020

Hong Kong has recently relaxed social distancing measures allowing bars to reopen around the city, including the likes of VEA Lounge, a favourite of ours for their nice environs, well mixed cocktails and good bar snacks. Opening hours are 5pm to 1am daily but closed...on Sundays. Presently, they are offering an abbreviated version of their usual long cocktail and food list, understandable given the circumstances around the city. During a recent visit, we were happy with the tuna tartar and the fried calamari food items as well as their Manhattan and White Russian cocktails, drinks we have enjoyed here quite a few times in the past. Very happy that VEA Lounge and other bars are able to reopen around the city. One of the things we particularly like about this place is its more exclusive nature, there are usually only a handful of other patrons here meaning it is easier to social distance at VEA Lounge compared to most other bars around the city right now. This is helpful for those aiming to continue to keep their distance from crowds this year.More

Date of visit: May 2020
Helpful?3  
This review is the subjective opinion of a Tripadvisor member and not of Tripadvisor LLC. Tripadvisor performs checks on reviews.
Chloe_VEA, General Manager at VEA Restaurant, responded to this reviewResponded 17 June 2020

Dear BradJill, Thank you very much for taking the time to share your wonderful review and glad that you and your guests enjoyed the atmosphere at our lounge. We are taking a series of extra precautionary measures to cleaned and sanitized thoroughly the entire venue...More

Reviewed 4 May 2020

VEA is turning into my family's favourite place to celebrate birthdays. That is really saying something as we all enjoy travelling the world in pursuit of gastronomic adventures, preferably of the haute cuisine variety. The food at VEA is always delectable and beautifully plated. Watching...how the dishes are prepared in the open kitchen is both a visual and aromatic pleasure on every visit. We also love how Chef Vicky pours so much care and attention into every dish: he spins a wonderful tale to accompany each culinary delight on the menu - and we are talking about a veritable caravan of delights. And the procession of scrumptious morsels add up to a most filling meal. Some people may balk at the textures of fish maw and sea cucumber, and Chef Vicky is bold to include these as highlights on his menu. I recall David Chang almost vomited in Netflix's Ugly Delicious when he was sampling the more exotic Chinese offerings presented by the brilliantly knowledgeable Fuchsia Dunlop. Nonetheless, the presence of these gelatinous, viscid and incredibly expensive dishes are a way of honouring what many Chinese people adore eating on important celebratory occasions. For the adventuresome gourmets out there, these delicacies are not to be missed. A review of VEA would not be complete without mentioning the wonderful Antonio, maestro of the cocktails. He is so charming, humble, and a brilliant conversationalist. Did we mention he is a genius with the cocktails? Yes, it's worth repeating again and again because he is that good. Last but not least, the staff at VEA are unfailingly attentive, thoughtful and generous. Chef Vicky once said he really values his team enormously, and it is clear that they are super. Every request is anticipated with kindness and generosity. Without a word, someone helps move a chair back, opens a door, refills your cocktail glass just as you sip your last drop, or offers you a taste of something interesting that caught your eye. They make the visit just that extra bit more special. I hesitate to recommend VEA too highly out of the (selfish) fear that getting a table there will take even longer than it did this time: we are in the midst of the Covid-19 pandemic but the restaurant is still fully booked! But some secrets are just too marvelous to keep. If you get to go to VEA, I hope you enjoy it as much as my family does. The good people of VEA have made it an epicurean feast and an oasis of contentment for those lucky enough to dine there.More

Review collected in partnership with this restaurant
Date of visit: April 2020
Helpful?
This review is the subjective opinion of a Tripadvisor member and not of Tripadvisor LLC. Tripadvisor performs checks on reviews.
Chloe_VEA, General Manager at VEA Restaurant, responded to this reviewResponded 9 May 2020

Dear ShazM, Warm greetings on behalf of the VEA team and thank you so much for taking the time to share your lovely review. We are very thrilled to hear you and your family once again had a lovely dining experience at VEA and I...More

Reviewed 26 April 2020

I had the opportunity of eating at VEA with my family to celebrate my parents 28th anniversary as well as celebrating my sister's admissions. From the moment we stepped into the restaurant, the staff was very accommodating. We had 4 tasting menus as well as...a cocktail pairing and mocktail pairing to share between the 4 of us. Each course had the perfect pairing and the flavours work so well together, especially with the service team explaining each dish so detailedly. A few of our favourite dishes were the mackerel, sea cucumber, fish maw, the pigeon dish and the strawberry dessert. From start to finish, the menu had a perfect flow between light and refreshing to creamy and full of flavour, the ingredients and techniques Chef Vicky used were truly a wonderful reflection of the Chinese x French philosophy. The service team were really attentive from the moment we walked in, always pulling our chairs when we went to the restroom to providing hand sanitizer and giving us envelopes for our face masks. The kitchen team were also very considerate with replacing certain food items my family members did not eat and still were an amazing substitute. Overall, it was an unforgettable experience and would definitely visit again!More

Date of visit: April 2020
Helpful?
This review is the subjective opinion of a Tripadvisor member and not of Tripadvisor LLC. Tripadvisor performs checks on reviews.
BenjaminVEA, General Manager at VEA Restaurant, responded to this reviewResponded 28 April 2020

Dear Ms. Chan, Thank you for choosing VEA for this special day. I am delighted to read that you had a wonderful dining experience here enjoying delicious delicacies along with great service. Your kind words have been shared with the team. It is always our...More

Reviewed 24 April 2020

Wonderful diner with spectacular food. Explosion of flavors, imaginative dish with great choice of wine to accompany them. A must do !

Review collected in partnership with this restaurant
Date of visit: April 2020
Helpful?
This review is the subjective opinion of a Tripadvisor member and not of Tripadvisor LLC. Tripadvisor performs checks on reviews.
BenjaminVEA, General Manager at VEA Restaurant, responded to this reviewResponded 28 April 2020

Dear Mr. Soumagne, Thank you for your wonderful review and for choosing our restaurant. Your compliments are a great boost to the team here at VEA. We look forward to your next visit. Kindest Regards, Benjamin Picart Restaurant Manager VEA Restaurant & Lounge

Reviewed 24 April 2020

I came to eat at VEA with my boyfriend and we were thoroughly impressed! We had ordered 2 tasting menus, a cocktail and wine pairing and the fish maw dish. Some of our favourite dishes included the signatures sea cucumber and fish maw as well...as the mackerel and pigeon courses. Each dish reflected the fusion of Chinese and French cuisines and they were explained the choice of ingredients and preparation. We love the open kitchen concept as we were able to see our dishes being plated right in front of us! We were also very impressed by the drink pairings with the sommelier Alex and the cocktail mixologists, Antonio and Ganesh. They were very knowledgeable and friendly! The service team was also very knowledgeable about the dishes that were being served as well as their backstories. When we had to use the restroom they were already prepared to pull my chair for me and open the restroom door, very attentive. From the second we stepped into the restaurant we felt very taken care of and the service team was always prepared to assist us with anything we needed and were always very polite. Overall, it was a lovely evening. We were very impressed and it definitely exceeded our expectations. I would definitely visit again!More

Date of visit: March 2020
Helpful?
This review is the subjective opinion of a Tripadvisor member and not of Tripadvisor LLC. Tripadvisor performs checks on reviews.
BenjaminVEA, General Manager at VEA Restaurant, responded to this reviewResponded 28 April 2020

Dear Daaphl, We are really happy to hear how much you enjoyed your experience with us. I passed your kind compliments to the team and especially to Alex, Antonio and Ganesh. We look forward to seeing you again. Kindest Regards, Benjamin Picart Restaurant Manager VEA...More

Reviewed 24 April 2020

I had the opportunity to Dine at Vea, and it was just a superb experience overall. From when my girlfriend and I first walked in, we could just feel the excitement right from the beginning. The Service and staff were just great and on top...of everything. For example, I had accidentally spilt something on my shirt and not 3 seconds later, we were given a spray to treat the stain as well as some napkins. I was impressed by the attention to detail at the restaurant. My favourite was the desserts because I just have a sweet tooth. But the Sea Cucumber and the Fish Maw, both signature dishes of Chef Vicky are remarkable. We also had the Cocktail Pairing and the Wine Pairing and they complimented each dish to the fullest. Best Regards to the whole staff for this night to remember. Would highly recommend to my friends and family.More

Date of visit: March 2020
Helpful?2  
This review is the subjective opinion of a Tripadvisor member and not of Tripadvisor LLC. Tripadvisor performs checks on reviews.
BenjaminVEA, General Manager at VEA Restaurant, responded to this reviewResponded 28 April 2020

Dear Austin, Thank you for your review regarding your visit at VEA. We really appreciate you taking the time out to share your experience with us. I am delighted to read that you had a wonderful dining experience here enjoying delicious creation by Chef Vicky...More

Reviewed 23 April 2020

It's an enjoyable and memorable 21st Birthday dinner for my girl at VEA. We were so lucky to be served in a private room. My girl actually has been VEA twice and has recommended us to come many times but it's hard to make booking...before until this pandemic period. Anyway, "the sea cucumber" is most memorable part. We have been to many Michelin star restaurants in many countries before, this French and Chinese fusion concept is worth promoting coz we love HK and appreciate much the passion of chef Vicky Cheng! Thank you for the wonderful service we had on that night! Wish continue to have good business! Just one comment, hope you can have shorter courses menu for customers to choose in future, as some of us are small eaters.More

Date of visit: April 2020
Helpful?
This review is the subjective opinion of a Tripadvisor member and not of Tripadvisor LLC. Tripadvisor performs checks on reviews.
BenjaminVEA, General Manager at VEA Restaurant, responded to this reviewResponded 24 April 2020

Dear Betty C, Thank you for choosing VEA for this special day. I am delighted to read that you had a wonderful dining experience here enjoying delicious delicacies along with great service. Your kind words have been shared with the team. It is always our...More

Reviewed 23 February 2020 via mobile

I've been to 1, 2 and 3 Michelin star restaurants. But this 1 star restaurant has been my best experience ever! The food is extremely creative without blending too many flavours. The chef really has an eye for detail... and for everything else. Whether you...are from chinese origins or not, I think it's very easy to enjoy this type of cuisine. Extremely good value for money. Perfect for a couple, friends or family experience. The wine or cocktail pairing is the best I experienced ever. I couldn't recommend another restaurant over this one. A must visit.More

Date of visit: March 2019
Helpful?
This review is the subjective opinion of a Tripadvisor member and not of Tripadvisor LLC. Tripadvisor performs checks on reviews.
BenjaminVEA, General Manager at VEA Restaurant, responded to this reviewResponded 27 February 2020

Dear Caroline F, Thank you for taking the time to review your visit to VEA Restaurant. I am delighted that you have had the opportunity to enjoy the surroundings, food and the service. I am glad that you enjoyed professionalism of our team and I...More

Reviewed 17 February 2020

The food was amazing from start to finish. You can tell from the food the amount of heart and passion that the Chef has put in. Will definitely be back again.

Review collected in partnership with this restaurant
Date of visit: February 2020
Helpful?1  
This review is the subjective opinion of a Tripadvisor member and not of Tripadvisor LLC. Tripadvisor performs checks on reviews.
BenjaminVEA, General Manager at VEA Restaurant, responded to this reviewResponded 21 February 2020

Dear Krizchow, We are really happy to hear how much you enjoyed your experience with us. I passed your kind compliments to the team. We look forward to seeing you again soon. Kindest Regards, Benjamin Picart Restaurant Manager VEA Restaurant & Lounge

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VEA RESTAURANT, Hong Kong - Sheung Wan - Menu, Prices & Restaurant Reviews - Tripadvisor

Frequently Asked Questions about VEA Restaurant

VEA Restaurant is rated accordingly in the following categories by Tripadvisor travellers:
  • Food: 4.5
  • Service: 4.5
  • Value: 4