Vicky Cheng

The executive chef of one-MICHELIN-starred VEA Restaurant & Lounge marries modern French techniques with Chinese ingredients.

The Journey

In 2014, chef Cheng returned to Hong Kong with a suitcase and three sets of resume to carve out a chapter of his culinary career. He recalls: “I had been mulling about the decision in Canada to return to Hong Kong, as I knew that I could not keep staying in my comfort zone.” Having worked in top restaurants in Canada such as Auberge du Pommier, Canoe and two-MICHELIN-starred Restaurant Daniel, Cheng’s resume looked promising. He says: “I learnt knife skills from chef Jason Bangerter of Auberge du Pommier (he is now the executive chef of Langdon Hall Country House Hotel & Spa); Canoe’s chef Anthony Walsh (now the Corporate Executive Chef of the Oliver & Bonacini Group) instilled the importance of having respect for local ingredients in me, and I picked up the value of hard work and perseverance from renowned French chef Daniel Boulud of Restaurant Daniel.”

Food Philosophy
The tasting menu features contemporary Chinese courses made with mostly local ingredients but underpinned by European techniques. Cheng reinterprets classic recipes and familiar flavors with creative twists and playful food combinations.
  • 1 star Michelin chef in HK at VEA
  • #16: Asia’s 50 Best Restaurant Award
  • Modern Chinese fusion cuisine at Wing restaurant
Ruyi Collection
Vicky Cheng chooses Ruyi

Howard Cai

Howard‘s Gourmet, Hong Kong

Edward Voon

Le Pan, Hong Kong

Julien Royer

Odette, Singapore

Lanshu, Chen

Le Moût, Taiwan

Paul Pairet

Ultraviolet by Paul Pairet, Shanghai

Angelo Aglianò

The Ritz-Carlton TOSCA, Hong Kong

Lau Yiu Fai

Yan Toh Heen, Hong Kong

Éric Briffard

Le Cordon Bleu Paris Institute, Paris

Akira Back

Akira Back, Singapore

Umberto Bombana

8½Otto e Mezzo, China / Hong Kong / Macau

Yan-tak, Chan

Four Seasons Hotel, Hong Kong