Vicky Cheng has marked his place as one of Hong Kong’s leading gastronomic innovators with his restaurant VEA. After working with some of the world’s famous chefs, including Jason Bangerter of Auberge du Pommier, Anthony Walsh of Canoe in Toronto, and Daniel Boulud of Restaurant Daniel in New York, Cheng was appointed as the executive chef of Liberty Private Works, where he gained invaluable exposure in the local dining scene.
After spending many years working and refining his culinary techniques at various kitchens around the globe, Vicky Cheng returned to his birthplace, Hong Kong, in 2011. Here, he used his experience in the kitchens overseas to create his own cooking style, which blends Chinese and French Cuisine in an elegant and refined manner.
The Culinary Philosophy: Chinese x French
Each dish is a conversation piece that bridges and creates harmony between Chef Vicky’s Chinese roots, his respect for the vibrant local culture, and Western culinary training.
“I admire the precision and aesthetics of modern French techniques, and with equal fervor, I embrace my roots and this city of abundance.”Vicky Cheng