Vicky Cheng

Born in Hong Kong, Vicky Cheng was trained in classic French cuisine and developed her style while working with renowned chefs such as Daniel Boulud. Her return to Hong Kong in 2011 marked the beginning of her unique concept of 'French-school Chinese cuisine', which combines precise Western techniques with Asian flavours, ingredients, and traditions. This vision is brought to life at VEA Restaurant & Lounge, which has been awarded a Michelin star.

Cheng is renowned for using rare and local Chinese produce, such as preserved apricots, sugar cane, Chinese-Belgian caviar and sea cucumber, which he combines with French techniques and contemporary presentations. His cuisine seeks to create harmony between his Chinese heritage and Western training by reinterpreting traditional methods such as char siu and using nostalgic ingredients with strong cultural roots.

His creativity is nourished by personal memories, the culture of his city, and the seasonal availability of produce, which is why his tasting menu changes every fortnight. Each dish reflects his belief that food is a universal language, offering an experience that combines refined technique, local authenticity and constant innovation.