Name: VEA Restaurant
Address: 香港中環威靈頓街198號威靈頓大廈30樓, 香港
Telephone: +85227118639
Price range: $$$$
Rating: 4.7

亞洲50最佳餐廳

獎項

無麩質

全素

素食

飲食限制

需要訂位

訂單規則

流動支付

接受銀行卡

付款方式

實用貼士

高空景觀

名人打卡熱點

名人廚師

高檔

新潮

溫馨

浪漫

特色及氛圍

接受訂位

有泊車位

小童餐椅

可打包

免費 Wi-Fi

露天座位

私人房間

收費泊車

店内酒吧

餐桌服務

堂食

設施

VEA Restaurant

2027美食林榜單

荔枝木炭烤中式燒味

由國際名廚 Vicky Cheng 主理的餐廳

2026 China 100 – 高級餐廳

One of the best restaurants in the world by Chef Vicky. Pictures don&#39;t do justice.

維姬主廚的餐廳堪稱世界一流，照片根本無法展現它的美味。

VEA ，又靚又有創意的菜式。果然漂亮而不失味道。推薦Small bites，Alaskan King Crab，Mackerel，Grilled Cheese，Sea CucumberRacan Pigeon，Bird&rsquo;s Nest，Mignardises加上Chrysanthemum Tea。

剛坐下時，便發現餐桌上的擺設就好像坐在海灘上，一隻可愛小龜背上長上了青苔，經侍應介紹下原來整隻小龜是可以吃的! 小海龜就好像我們吃的雞蛋仔的味道接着下來點好了菜后 ，侍應便 捧上了一大盆海膽和魚子醬 用來介紹給我們他將會用的食材。菜式一般都包含了東方和西方的元素就例如 ；海膽大蝦意粉 就包含了 中國 (芡汁 ）日本 (海膽 牡丹蝦 ）歐洲 (意大利粉 ）的元素， 混合得來又不會有生硬 做作 的感覺。

很高級的餐廳，提前一個月訂位的，吧台卡自由選擇，餐前酒，前菜非常合適，都是比較開胃，扇貝都好漂亮，吃完還想把它帶回去當擺設，鵪鶉蛋還真的弄個鳥巢，細節方面很注重，食材很新鮮，菜色創新，為顧客提供優質的服務，絕對要去體驗一把。

全部

附圖片評價

正面評價

Tuyul

🍽 VEA Restaurant 
🚗 30/F, 198 Wellington St, Central

Chef Vicky Cheng @chefvickycheng is one of the most famous chefs in Hong Kong. After watching all his interviews in youtube, we decided it is a must to visit VEA!

When I stepped in VEA, the staffs were greeting in front of the lift. I saw an impressive counter and open kitchen and this is where you’ll want to sit to watch chef Cheng and his team in action. I went there around 6:30pm and we were able to see how they prepared the food and how professional they are. Chef Cheng will try all the taste before they serve to any customers. I feel like I am watching a TV cooking show HAHAHA. I sat there from 6:30pm to 10pm, yet it felt like only been there for a short time. I hope I can sit a longer time😂😂

This time we tried their eight-course seasonal menu. 😍 WILL COME BACK FOR SURE!😛
#café#romanticrestaurant

香港

中國

Chef Vicky Cheng @chefvickycheng is one of the most famous chefs in Hong Kong. After watching all his interviews in youtube, we decided it is a must to visit VEA!

When I stepped in VEA, the staffs were greeting in front of the lift. I saw an impressive counter and open kitchen and this is where you’ll want to sit to watch chef Cheng and his team in action. I went there around 6:30pm and we were able to see how they prepared the food and how professional they are. Chef Cheng will try all the taste before they serve to any customers. I feel like I am watching a TV cooking show HAHAHA. I sat there from 6:30pm to 10pm, yet it felt like only been there for a short time. I hope I can sit a longer time😂😂

This time we tried their eight-course seasonal menu. 😍 WILL COME BACK FOR SURE!😛

cafe

romanticrestaurant

👨🏻🍳VEA (中環)
📍中環威靈頓街198號The Wellington30樓

「加入左好多中式元素,好味又無違和感🤤」

同朋友慶生😝
提早半個月book😆
開放式廚房+吧枱餐椅設計,比客人望到佳餚既製作過程🤤
不得不讚,VEA既服務真系好好,儀式感滿滿😆
5⭐️⭐️😘

👍🏻🍽️8-courses menu $2280加一
· 
Snacks :SAVOURY SELECTIONS
餐前小食:鹹魚白菜
餐廳招牌小菜🤤
有個音樂盒播住:分分鐘需要你,仲有小字條歌詞🤤
鹹魚白菜慕斯、鹹魚白菜撻、炸白菜球

Kristal Caviar :SPRING PEAS, SMOKED COCONUT
晶鑽魚子醬:蜜糖豆、煙燻椰漿
調配既醬汁好惹味,蜜糖豆爽脆

Mediterranean Red Prawn:KIWI, AVOCADO, SALTED LEMON
地中海紅蝦:奇異果, 酪梨, 鹹檸檬
鮮🤤口感軟腍,creamy

Rough Scale Flounder:WHITE TURNIP, LONGJING TEA
鮫鰈魚:白蘿蔔, 龍井茶
超嫩、超滑溜!!

Sea Cucumber:TIGER PRAWN, AGED SHAOXING WINE
遼參:虎蝦, 冬趣陳年花雕酒
花雕酒噴上海參😻
海參外層爽脆,吾系平時軟腍口感🥹
仲搭配左軟糯小饅頭蘸醬🤤
好食!!

中間有道懷舊山楂餅、山楂雪葩解膩🤤

Noirmoutier Potato:BLACK TRUFFLE 20 YEARS PRESERVED TURNIP
努瓦爾穆捷馬鈴薯:黑松露, 20年老菜脯
來自法國,每年產期只有一星期既馬鈴薯🤤
全人工手採,全世界最貴既馬鈴薯🥹
香口既馬鈴薯脆片(微脆,吾會太薄🤤)
上面鋪有黑松露碎條😝
上菜前見過食材既原身,
聞過老菜脯嘅既香味🤤

Aveyron Lamb :CARROT, ANGELICA ROOT
阿韋龍羊:甘筍, 當歸
忘了幾成熟🙈
雖然有D難切,但系肉質真系好嫩👍🏻
不過羊肉味吾太岀🙈
醬汁有淡淡當歸味,都幾夾👍🏻
甘筍千層撻好酥脆🤤

Watermelon:LYCHEE, OSMANTHUS
西瓜:荔枝、桂花
解理解暑一流😆
西瓜肉、荔枝肉都好甜,仲有少少淡淡桂花香。

Matsutake:SOY SAUCE TOFFEE
松茸:豉油拖肥
以松茸落甜點都系第一次試😻
以前去過聞名山珍既雲南都未試過,
原來可以咁夾🤤
松茸增添左甜品口感,味道吾會好出,
但系帶小小咸鮮香,
除左呢到甜點,
臨走前,staff送的cookie,都有松茸🥹
超好食!!
吾知遲D有無得買😩😩

生日甜點😆
系一隻朱古力「燒乳豬」😆
好有gimmick!!
仲要帶有音樂盒,
staff仲準備左即影即有相機,
佢地個個都好nice🥹🫶🏻
同埋系少有fine dining,
會因應客人既母語去介紹菜式,
雖然過後吾系好記得🙈
但系當刻因為知道原材料,知道自己食緊咩,
從而幫助味蕾去嘗試搵個種味道,
當下既感覺系幾驚艷🙈

Mignardises:SWEET FINALE
餐後小點:甜點
?荷葉餅包住雪糕同港式懷舊糖蔥餅,
仲有好食既糯米糍😆

多數fine dining去到甜品就會失望,
但系VEA既甜品好好食🥺
一D都吾馬虎🥹
同埋每一道菜式都食到chef既人情味,
遊覽世界各地,都仲記掛住家鄉既美食,
做創新既煮法,帶出美食既特色,
好好味🥺🫶🏻
· 
多謝當晚staff既招待,
and many thanks to Eric😆🫶🏻

#VEA #米芝蓮 #finedining #arigato_上環 

上海

雲南

📍中環威靈頓街198號The Wellington30樓

「加入左好多中式元素,好味又無違和感🤤」

開放式廚房+吧枱餐椅設計,比客人望到佳餚既製作過程🤤

不得不讚,VEA既服務真系好好,儀式感滿滿😆

👍🏻🍽️8-courses menu $2280加一

有個音樂盒播住:分分鐘需要你,仲有小字條歌詞🤤

鹹魚白菜慕斯、鹹魚白菜撻、炸白菜球

Kristal Caviar :SPRING PEAS, SMOKED COCONUT

Mediterranean Red Prawn:KIWI, AVOCADO, SALTED LEMON

地中海紅蝦:奇異果, 酪梨, 鹹檸檬

Rough Scale Flounder:WHITE TURNIP, LONGJING TEA

Sea Cucumber:TIGER PRAWN, AGED SHAOXING WINE

海參外層爽脆,吾系平時軟腍口感🥹

中間有道懷舊山楂餅、山楂雪葩解膩🤤

Noirmoutier Potato:BLACK TRUFFLE 20 YEARS PRESERVED TURNIP

努瓦爾穆捷馬鈴薯:黑松露, 20年老菜脯

來自法國,每年產期只有一星期既馬鈴薯🤤

全人工手採,全世界最貴既馬鈴薯🥹

香口既馬鈴薯脆片(微脆,吾會太薄🤤)

雖然有D難切,但系肉質真系好嫩👍🏻

醬汁有淡淡當歸味,都幾夾👍🏻

西瓜肉、荔枝肉都好甜,仲有少少淡淡桂花香。

以前去過聞名山珍既雲南都未試過,

松茸增添左甜品口感,味道吾會好出,

臨走前,staff送的cookie,都有松茸🥹

但系當刻因為知道原材料,知道自己食緊咩,

從而幫助味蕾去嘗試搵個種味道,

?荷葉餅包住雪糕同港式懷舊糖蔥餅,

多數fine dining去到甜品就會失望,

同埋每一道菜式都食到chef既人情味,

遊覽世界各地,都仲記掛住家鄉既美食,

做創新既煮法,帶出美食既特色,

中環

「加入左好多中式元素，好味又無違和感🤤」

米芝蓮

finedining

arigato_上環

VEA Restaurant 位於中環,是一間蟬聯多年的米芝蓮一星餐廳,也是作為城中創新菜系的先驅,VEA 獨創的《中x法》創新菜糸 (Chinese x French)以中式食材入饌配搭西式烹煮技巧,創作靈感來自行政總廚鄭永麒(Vicky Cheng)的童年點滴,香港遠久的歷史,文化以及繁華面貌。他將傳統的中式高端食材(如海参,魚肚,鮑魚等)與精湛的法式烹飪技巧完美結合。他擅長透過時令6道菜及8道菜菜單,以矝貴粤菜材料配合精準的擺盤技巧重新詮釋法國廚藝風格,讓食客感受他的精雕細琢及每道菜各有不同故事。
環境:餐廳設有25個圍繞開放式廚房的吧檯座位,食客可以近距離欣賞廚師及調酒師的烹調過程。此外也設有四人餐桌及適合8一10人的私人饗宴厢房。
Tasting Menu:分别有6道菜單及8道菜菜單
招牌菜:脆皮海参(Roasted Sea Cucumber):配以虎蝦及陳年紹興酒
              魚肚 (Fish Maw):配以魚子醬及藜麥
             煙燻鵪鶉蛋 (Smoked Quail Eggs)
飲品配搭:提供極具創意的雞尾酒配搭(Cocktail Pairing)或專業的葡萄酒配搭
雞尾酒配搭饒富創意,值得一試。

中環威靈頓街198號 The Wellington 30樓
港鐵上環站E2出口,步行約4分鐘

VEA Restaurant 位於中環,是一間蟬聯多年的米芝蓮一星餐廳,也是作為城中創新菜系的先驅,VEA 獨創的《中x法》創新菜糸 (Chinese x French)以中式食材入饌配搭西式烹煮技巧,創作靈感來自行政總廚鄭永麒(Vicky Cheng)的童年點滴,香港遠久的歷史,文化以及繁華面貌。他將傳統的中式高端食材(如海参,魚肚,鮑魚等)與精湛的法式烹飪技巧完美結合。他擅長透過時令6道菜及8道菜菜單,以矝貴粤菜材料配合精準的擺盤技巧重新詮釋法國廚藝風格,讓食客感受他的精雕細琢及每道菜各有不同故事。

環境:餐廳設有25個圍繞開放式廚房的吧檯座位,食客可以近距離欣賞廚師及調酒師的烹調過程。此外也設有四人餐桌及適合8一10人的私人饗宴厢房。

Tasting Menu:分别有6道菜單及8道菜菜單

招牌菜:脆皮海参(Roasted Sea Cucumber):配以虎蝦及陳年紹興酒

              魚肚 (Fish Maw):配以魚子醬及藜麥

             煙燻鵪鶉蛋 (Smoked Quail Eggs)

飲品配搭:提供極具創意的雞尾酒配搭(Cocktail Pairing)或專業的葡萄酒配搭

雞尾酒配搭饒富創意,值得一試。

中環威靈頓街198號 The Wellington 30樓

VEA - 中x法創意菜及米芝蓮一星餐廳及亞洲50最佳餐廳

有人可以分享一下吃海鮮凍的體驗嗎？

LukeWasHere

Visited Jan 2026

A refined Chinese x French tasting menu:
· Salted fish dip, pakchoy brioche
· Peppercorn prawn toast, creamy roe
· Hangzhou Kristal caviar, seafood jelly
· Amberjack, pumpkin, preserved turnip
· Signature stuffed sea cucumber, tiger prawn, Shaoxing
· Yunnan mushroom congee
· Threadfin, cordyceps, black garlic, sand ginger
· Maitake mushroom, truffle, chickpeas
· Pigeon, kintoki carrot, Maotai
· Sweet potato, chestnut
· Truffle tart
🍷 Premium + Chinese wine pairing

💭 Every dish was executed with serious precision. The meal opened with a thoughtful story and elegant starters, leading into a standout Kristal caviar paired with a sweet-savoury jelly full of depth. The amberjack was elevated beautifully with pumpkin and preserved turnip. Signature sea cucumber soaked in a rich bisque was so good I wiped it clean with mantou.

The congee took on a more earthy, refined profile, while the fish courses were cooked perfectly. Loved the creative palate cleanser (sancha) - unexpected but brilliant. Maitake balanced with savoury elements, and the pigeon came out perfectly pink with a natural sweetness from the carrot. Finished on a super light truffle tart.

💬 If you enjoy Chinese ingredients elevated with French techniques, this really hits. There’s clear technical finesse in every dish while still keeping the core flavours intact. Wine pairing is highly recommended… both options are excellent.

#TripMoments #HongKong #FineDining #MichelinDining #VEAHK #hkmichelin #VickyCheng  

· Hangzhou Kristal caviar, seafood jelly

· Signature stuffed sea cucumber, tiger prawn, Shaoxing

· Threadfin, cordyceps, black garlic, sand ginger

💭 Every dish was executed with serious precision. The meal opened with a thoughtful story and elegant starters, leading into a standout Kristal caviar paired with a sweet-savoury jelly full of depth. The amberjack was elevated beautifully with pumpkin and preserved turnip. Signature sea cucumber soaked in a rich bisque was so good I wiped it clean with mantou.

The congee took on a more earthy, refined profile, while the fish courses were cooked perfectly. Loved the creative palate cleanser (sancha) - unexpected but brilliant. Maitake balanced with savoury elements, and the pigeon came out perfectly pink with a natural sweetness from the carrot. Finished on a super light truffle tart.

💬 If you enjoy Chinese ingredients elevated with French techniques, this really hits. There’s clear technical finesse in every dish while still keeping the core flavours intact. Wine pairing is highly recommended… both options are excellent.

#TripMoments #HongKong #FineDining #MichelinDining #VEAHK #hkmichelin #VickyCheng  

VEA Restaurant

概要

人氣菜式

特色

評價

VEA Restaurant

概要

人氣菜式

特色

專家推薦

評價