VEA Restaurant

Chinese Ingredients, French Finesse

Sea cucumber and dried seafood hold a special place in Chinese cooking. At VEA, Chef Vicky Cheng approaches these ingredients with the knowledge of their traditions and the precision of his French training, creating dishes that reveal another side of their flavour and texture.

This is where VEA’s Chinese-inspired identity comes into focus. Ingredients familiar to the Chinese table become the foundation of a distinctive style of cooking. Their preparation calls for patience and technical skill, but also an understanding of why they are treasured in the first place. Cheng brings that understanding to his interpretations, giving diners something new to discover while preserving the ingredient’s character.

The Taste Advisors highlight his work with dried seafood and sea cucumber, recognising the creativity behind the cooking and VEA’s enduring contribution to Chinese-French cuisine.

Ranked No. 1 in the 2026 Chinese-Inspired Asia Awards, VEA demonstrates the possibilities that emerge when a chef engages deeply with Chinese culinary heritage. Its cooking invites experienced diners to reconsider familiar ingredients and introduces others to the richness of the Chinese pantry.

Selected Taste Advisors’ Comments

“Refined French techniques applied to typically high-end Cantonese ingredients such as sea cucumber.”

“The way chef Vicky Cheng uses dried seafood (key Cantonese ingredient) is exceptional and creative”

“Needless introduction, the pioneer of Chinese French Cuisine, still at the top of its game.”