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High-end restaurant spotlighting a Chinese-French tasting menu paired with wine or a cocktail.
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Reviews — 8
Food flavor was too subtle for my Asian palate, though each course was beautifully presented and incorporated fresh local ingredients. Though I appreciated the light natural flavors (highlighting more French flavor profile with Chinese local ingredients) many dishes lacked memorable flavor complexities/combinations or layers of texture. Not at all what I expected. Had high expectations due to reviews and price point - food was underwhelming but service was impeccable. Add on’s at every corner.
The menu utilizes a range of local and international ingredients. Presentation is impeccable. Flavor wise it is on the mild side. Personally I found it a bit of lacking and would prefer a more complicated profile. The most interesting dish for me is the crispy daikon. Service is great. Overall a solid performance.
Innovative food that smoothly combine the essence of Chinese ingredients with French cuisine. Service is also amazing with detailed explanation on every dish. Price a bit expensive but total worth it.
3/5
賣相一分，味道兩分，好睇多過好食
Presentation 1 point, flavour 2 points, looks better then taste.
(中英雙語，Chinese and English review)
I’ve always wanted to try Vea becos of the cocktail pairing, the results come out much fun and more matchy with the dishes then wine pairing, but didn’t elevate the food flavour still.
After the whole experience here, their presentation is definitely perfect, but wish they could focus more on the taste, if they are trying to promote the Hong Kong unique flavour and the french technique.
Love the pickled smokey quail egg, well balancing, all flavour blended great tgt. Deep fried oyster batter went mushy on the bottom. Spot prawn fresh and seeet, but Dan Dan noodles and sauce was solided up by leaving out little long.
Tender abalone with sauce cooked up into each fiber, perfect but boring. But the sea cucumber didn’t have any flavour in itself, the hairy crab sauce and meat just doesn’t taste nice.
Again Ma Yau with black bean sauce, perfect fish and sauce. But the next crispy daikon is not on the right track, batter not crispy n is separate from daikon n taste separately too.
The main was chicken and clay pot rice. The chicken was cooked perfectly, the crispy skin with the fats on was legend, the meat is tender and juicy but lack of chicken aroma, the thick sauce and stuffing did help out to cover that. Rice was nice too.
Two pretty desserts and they serve the mignardises, must try the mochi!
(Google translate)
我一直想尝试搭配鸡尾酒的Vea，结果比起葡萄酒搭配，结果更有趣，而且与菜肴搭配得更好，但并没有提高食物的风味。
在这里经历了所有的经历之后，他们的擺盤绝对是完美的，但是如果他们想推广香港独特的风味和法国的工艺，希望他们能更多地专注于口味。
喜欢腌制的熏制鹌鹑蛋，平衡良好，所有口味融合在一起，非常美味。 炸牡蛎糊的底部糊状。 虾肉鲜嫩，味觉浓郁，但凝固的担担面和酱汁，留了在外长时间。
鲍鱼煮成的嫩鲍鱼，完美而无聊。 海参本身并没有任何风味，大闸蟹酱和肉也味道不好。
再加上黑豆酱，完美的鱼和酱汁的马攸。 但是下一个酥脆的萝卜不在正确的轨道上，面糊不酥脆的也与萝卜的味道分开。
主要是鸡肉和煲仔饭。 鸡肉煮得很完美，酥脆的皮上有脂肪，这是传奇，肉质柔嫩多汁，但缺乏鸡肉香气，浓稠的酱汁和馅料确实可以解决这一问题。 飯也很好。
两个漂亮的甜点，他们服务的小點，必须尝试年糕！
#queenbeoly_finedine #foodblogger #foodporn #food #foodie #foodphotography #instafood #foodstagram #foodlover #foodgasm #yummy #delicious #QueenBeoly #hk #hkig
賣相一分，味道兩分，好睇多過好食
Presentation 1 point, flavour 2 points, looks better then taste.
(中英雙語，Chinese and English review)
I’ve always wanted to try Vea becos of the cocktail pairing, the results come out much fun and more matchy with the dishes then wine pairing, but didn’t elevate the food flavour still.
After the whole experience here, their presentation is definitely perfect, but wish they could focus more on the taste, if they are trying to promote the Hong Kong unique flavour and the french technique.
Love the pickled smokey quail egg, well balancing, all flavour blended great tgt. Deep fried oyster batter went mushy on the bottom. Spot prawn fresh and seeet, but Dan Dan noodles and sauce was solided up by leaving out little long.
Tender abalone with sauce cooked up into each fiber, perfect but boring. But the sea cucumber didn’t have any flavour in itself, the hairy crab sauce and meat just doesn’t taste nice.
Again Ma Yau with black bean sauce, perfect fish and sauce. But the next crispy daikon is not on the right track, batter not crispy n is separate from daikon n taste separately too.
The main was chicken and clay pot rice. The chicken was cooked perfectly, the crispy skin with the fats on was legend, the meat is tender and juicy but lack of chicken aroma, the thick sauce and stuffing did help out to cover that. Rice was nice too.
Two pretty desserts and they serve the mignardises, must try the mochi!
(Google translate)
我一直想尝试搭配鸡尾酒的Vea，结果比起葡萄酒搭配，结果更有趣，而且与菜肴搭配得更好，但并没有提高食物的风味。
在这里经历了所有的经历之后，他们的擺盤绝对是完美的，但是如果他们想推广香港独特的风味和法国的工艺，希望他们能更多地专注于口味。
喜欢腌制的熏制鹌鹑蛋，平衡良好，所有口味融合在一起，非常美味。 炸牡蛎糊的底部糊状。 虾肉鲜嫩，味觉浓郁，但凝固的担担面和酱汁，留了在外长时间。
鲍鱼煮成的嫩鲍鱼，完美而无聊。 海参本身并没有任何风味，大闸蟹酱和肉也味道不好。
再加上黑豆酱，完美的鱼和酱汁的马攸。 但是下一个酥脆的萝卜不在正确的轨道上，面糊不酥脆的也与萝卜的味道分开。
主要是鸡肉和煲仔饭。 鸡肉煮得很完美，酥脆的皮上有脂肪，这是传奇，肉质柔嫩多汁，但缺乏鸡肉香气，浓稠的酱汁和馅料确实可以解决这一问题。 飯也很好。
两个漂亮的甜点，他们服务的小點，必须尝试年糕！
#queenbeoly_finedine #foodblogger #foodporn #food #foodie #foodphotography #instafood #foodstagram #foodlover #foodgasm #yummy #delicious #QueenBeoly #hk #hkig
Definitely the best restaurant I have been to in recent years, and worth 6 stars. The restaurant is rated #34 in Asia and #113 in the world. Celebrity chef Vicky Cheng applied French cooking techniques on Chinese ingredients, and the dishes are both innovative and taste great. Definitely worth visiting, a lot of surprises.
Most authentic experience you can get in a restaurant of such a class. The tasting menu is well balanced and I would totally recommend to pair it with cocktails which are developed on site exclusively for each dish. Tried sea cucumber for a first time, liked it too. It is chef’s special. Do not miss the chance! Great personal touch for festive occasion, just inform the stuff in advance. Will be back for sure!!
It is not difficult at all to understand why this restaurant is a success. The place has a hip and trendy vibe, its a spectacular view to see the chefs crafting every dish, and they have all sorts of gadgets to keep you entertained.
And they are good at gathering good tastes as well. During my visit I was pleased with the "har mi", in a style close to BO innovation; as well as crispy sea cucumber, a more western version of what I tasted before in Howard's Gourmet.
What I dislike is that some tastes are simply too strong. The smoky taste and sourness of the duck still linger around my taste bud almost 2 years ago til now.
And they are good at gathering good tastes as well. During my visit I was pleased with the "har mi", in a style close to BO innovation; as well as crispy sea cucumber, a more western version of what I tasted before in Howard's Gourmet.
What I dislike is that some tastes are simply too strong. The smoky taste and sourness of the duck still linger around my taste bud almost 2 years ago til now.