Setting foot on the 30th floor of The Wellington, you’re instantly greeted by a modern yet sumptuous dining haven, envisaged by Artichaut for VEA Restaurant.
The jewel-toned interiors are enlivened by an abundance of metallic accents and marble, outfitted with a dining bar that runs alongside the open kitchen, actively encouraging conversations and offering glimpses of the culinary team working their wonders.
Another quirky yet alluring highlight of the space is the lounge and dining area, surrounded by sculptural copper rods that resemble oversized whisks – a whimsical reference to the culinary field. While a free and open design layout has been adopted for the main dining hub, the restaurant equally values the needs of exclusivity with a private dining room added to another end of the space, aptly furnished with leather armchairs and hand-painted wallpaper.
While the enticing atmosphere is set by sultry tones, the inventive menu curated by executive chef Vicky Cheng is a pure delight for the taste buds. Famed for his celebrated Chinese-French fusion cooking techniques, Vicky firmly believes that the use of seasonal ingredients is the key to VEA’s success. "With every dish I put on the menu, I strive to build a solid connection between my heritage and my knowledge of food. When we talk about seasons, that is where the fun begins, as the combinations of seasons are endless. Think of European, Chinese or Japanese seasons – they are all entirely different," explains Vicky.
After indulging in impeccable fare such as shima-aji (striped horse mackerel), beef and a corn-based dessert, we’re not only enchanted by the distinctive taste of each course, but also left mesmerised by the artistic touch that garnishes every single dish. Exquisite accents of radish, edible flowers and shiso leaves subtly infuse colour and liveliness into the shima-aji sashimi wrap, served with a base of lemon balm-extracted green oil. The wagyu beef short rib is another divine dish, served with seasonal accents including langsat and Tonkin jasmine, as well as Vicky’s masterful stock – braised wintermelon with Taiwanese beef noodle-inspired sauce, mixed with Asian spices. Completing the luscious meal are not one but two sweet courses, a corn dessert plated in a mini oasis and a delicate chocolate pig – VEA’s trademark for special occasions. The mastery of Vicky’s acute sensibility towards utilising a variety of ingredients, aesthetics and cooking methods is clearly on display today.
The innovative chef – crowned Chef of the Year at the Foodie Forks 2014 – reveals his philosophy and credits his achievements to a solid understanding of the basics. Vicky states humbly: "Innovation can only come after you comprehend the classics. I always try to learn as much as possible about each dish – whether consulting with other chefs, sampling it at a restaurant that does it justice, or researching it in cookbooks or on the internet."
When asked about his personal favourite meal to honour a celebration, Vicky can’t hide his contentment. "Every day is a special occasion when I’m with my wife, Polly. We don’t have to savour the best wine or dine at the most expensive restaurants. We enjoy every moment we have with each other. And now, we’re happily sharing precious memories with our baby daughter, Elizabeth. Life is short – enjoy it."
Photography: Edgar Tapan
Art Direction: May Lau
See more: A Travel Destination That Cherishes the Old and Embraces the New
A version of this feature is published in our October 2017 issue.
