Chefs Spotlight Restaurants Across Hong Kong, Singapore, Sydney
Chefs Spotlight Restaurants Across Hong Kong, Singapore, Sydney
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Key Points
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Cheng was born in Hong Kong, raised in Canada and returned to his birthplace in 2011 after training in French cuisine. He opened VEA in 2015 and WING in 2021.
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VEA’s tasting menus are priced from HK$1,880 for six courses and HK$2,280 for eight courses, offering a sense of the cost of Cheng’s fine-dining experience.
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Cheng said Hong Kong’s restaurant landscape has broadened significantly since his return: “Around 15 years ago, when I returned to Hong Kong, we didn’t have fine Indian, fine Korean, or many fusion cuisine places.” He cited Mosu and Caprice among his favourite restaurants.
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Cheng says the appeal of fine dining is experiential rather than functional: “Nobody comes to a fine-dining restaurant because they’re hungry. They come for the experience that stays in their memory.”
Hong Kong chef Vicky Cheng has become a bridge between East and West, blending Cantonese traditions with French and modern European techniques at his Michelin-starred restaurants VEA and WING. Born in Hong Kong but raised in Canada, Cheng returned home in 2011 after training in classical French cuisine, and has since helped transform the city's fine-dining scene into a global destination where diners seek memorable experiences rather than just meals.
Cheng's approach reflects how Hong Kong's restaurant landscape has evolved dramatically. "Around 15 years ago, when I returned to Hong Kong, we didn't have fine Indian, fine Korean, or many fusion cuisine places," he said. Today, his tasting menus at VEA start at HK$1,880 for six courses, offering a window into the cost and sophistication of contemporary Hong Kong fine dining.
From Canada Back to Hong Kong's Roots
Vicky Cheng left Hong Kong as a child when his family moved to Canada. After mastering classical French cooking, he made the deliberate choice to return to his birthplace in 2011, reconnecting with the food traditions of his childhood. He opened VEA in 2015, establishing his signature style. Six years later, in 2021, he launched WING, expanding his vision for fusion dining that honors Hong Kong's culinary heritage.
Painstaking Prep Work Behind Every Plate
Cheng's menus showcase the technical skill required to elevate humble Hong Kong ingredients. Dried sea cucumber, a traditional ingredient, undergoes a grueling transformation: repeated soaking, boiling, and rinsing over several days to achieve the right texture. This painstaking process illustrates his philosophy: respecting traditional ingredients while presenting them in contemporary, refined ways through modern plating and technique.
Local Markets Meet Fine-Dining Innovation
Rather than relying solely on luxury suppliers, Cheng sources seasonal ingredients directly from Hong Kong's wet markets. He then transforms these everyday finds into tasting menus that reflect the city's evolution as a culinary powerhouse. His approach balances cutting-edge presentation with deep respect for Cantonese cooking traditions, showing how fine dining need not reject local roots.
Cheng believes the modern diner seeks something beyond hunger satisfaction. "Nobody comes to a fine-dining restaurant because they're hungry. They come for the experience that stays in their memory," he explained. Even so, he readily recommends traditional favorites like roast goose at Yat Lok alongside his own sophisticated establishments, proving Hong Kong's dining culture thrives at every level.
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