Chef Vicky Cheng’s VEA lounge melds his Hong Kong heritage with his French-styled experience (at establishments such as New York’s Daniel) to spectacular effect. Foie gras and truffle sit alongside sea cucumber and Szechuan pepper and it definitely works. Chef’s counter dining and fabulous drink pairings (you can select wine, cocktails or a combination of your choosing) make this an experience amongst the very best in Hong Kong.
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