Vicky Cheng, Executive Chef

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.

Cheng embraces his Asian roots and heritage. In an inventive approach, he combines French gastronomic techniques of great precision and finesse, with emphasis on the use of fresh, authentic and seasonal products from in and around Hong Kong. At VEA Restaurant, the meticulously crafted tasting menu centres around a unique culinary philosophy. When ingredients exude a nostalgic appeal to local diners, their novel flavours and presentations may be a new discovery to foreign palates, just like a souvenir to bring home from the city.

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 – "Chinese x French" Cuisine is what you will find at VEA Restaurant and Lounge.

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