VEA

營業中

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Kick-starting with two crispy welcoming snacks:

Mini cones of edible Flowers with Ginger puree at the bottom

-- bitterness was good for me, too much for my friend.

I like how it started off as a light crispy bite and ended with the tangy ginger puree

-- gradually building up the intensity for the next snack, which was inspired by Chinese Pork Knuckle (南乳豬手).

While my friend found the crispy bite-sized bowl a bit too big, I found it alright visually and taste-wise --- just the right proportional of crunchiness and melt-in-your-mouth fat, and just the right portion for finishing in one bite. The fermented tofu (南乳) seasoning was not overpowering.

Next was Smoked Quail Eggs -- my favourite of the three snacks

Our friendly waiter reminded us to get our cameras ready...

They smelled so good indeed!

Aromatically smoked quail eggs with oozy egg yolk that was flavourful with a hint of vinegar. Savouring my mouthful of this little gem, I asked our server how were they prepared. He happily explained to us it was like taking time to make Chinese tea leaves eggs (茶葉蛋). No wonder they were so flavourful!

This was when our little running joke that evening of "what can be and what cannot be eaten" recurred for the first time -- the "mini-test tube" towel at the beginning, the two unshelled decorative eggs.

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<Jasime> marshmallow, pandan, vodka.

^ "Teamwork makes the Dream Work"

While it was enjoyable to watch the team do their magic, we did not have to wait for long before our first cocktail was served.

<<Jasime>> marshmallow, pandan, vodka.

It was lovely -- such a sweet and smooth start to our dinner!

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<Scallops> with firefly squid, finger lime and finger grape

The sip of marshmallow foam followed by sweet smell of pandan leaf, with a subtle hint of vodka

-- "toning down" as the (cocktail server said), the mild spiciness of our first dish

<Scallops> in 2 ways (sashimi and lightly char-grilled), with firefly squid, finger lime and finger grape.

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Frozen Longan + <Scallops> with firefly squid, finger lime and finger grape

Not disagreeing with our cocktail server (Sorry that I missed your name! All the cocktails were amazing, thank you again for the explanation : ] ), but I'd say in the positive sense that it actually "elevated" the dish nicely and sweetly.

Love the Thai twist of the Scallops' seasoning - limey - went well with the hint of pandan in Jasmine.

Although I can’t take super spicy food, this was just right even for me -- not overpowering -- in fact, the spiciness elevated the freshness, sweetness and juiciness of the scallops (which was in pretty generous portion

), and was in any event well balanced by the tangy lime juice and sweet finger grape. The little firefly squid was seasoned just right too, and didn't overpower the delicate and naturally sweet scallops.

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<Mushroom> with yeasted cauliflower and seaweed "moss", paired with the cocktail <Jasmine>

A frozen longan was served together, as a cleanser after this dish. How thoughtful! I imagine this would be really helpful for someone not going for the cocktail pairing.

Here comes our second cocktail...

<<Red Dates>> pear, cognac and maotai

I found this (and the “Red” which went with the Wagyu) tied for the 2nd best cocktail pairing that evening. "Maotai" added a Chinese twist to this earthy cocktail, and went very well with the <Mushroom>.

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<Mushroom> with yeasted cauliflower and seaweed "moss"

Mushroom in the Forest - presentation was fascinating - as with the other dishes of the evening.

it’s a symphony of colours, resembling the forest bed in the morning.

The yeasted cauliflower sauce was very flavourful and aptly buttery, such that I could actually taste the cauliflower.

I didn’t manage to capture the dehydration of the seaweed sponge (“moss”) in the joyfully decorated ring, which was visually spectacular, but I did manage to capture this misty forest bed at dawn...

Wakey-wakey!

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<Sea Cucumber> served with langoustine and white asparagus, paired with the cocktail <Blood Orange>

Range of mushrooms here - shiitake, black fungus, Chinese mushrooms, big fat Chinese white mushroom, "caterpillar fungus" (蟲草花). The bright red one made from meringue wasn't just appealing like an eye-candy - it was actually quite nice like a delicate marshmallow. More importantly, it completed the picture visually.

My favourite was the big fat Chinese white mushroom - thick, tender and juicy - and smooth like good toro which melts in your mouth. Yes, I'm aware that I'm talking mushrooms here!

The “mud” was tasty too - robustly flavoured with truffle and not outshone by the cauliflower sauce, which was in my opinion just the right amount.

Following an earthy cocktail and a foresty dish, the next cocktail was described by the cocktail server as "a ladies’ favourite"...

<<Blood Orange>> apple, orange liquor, elderflower

-- Simple and Elegant. Not my favourite of the evening though ; )

Paired with <Sea Cucumber>

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<Sea cucumber> served with langoustine and white asparagus

<Sea cucumber> served with langoustine and white asparagus.

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<Egg> served with Chinese Churro "deep-fried" in truffle oil, and paired with the cocktail <Shiitake>

Heavenly good.

Melts in your mouth.

It reminded me of braised dried abalone in Chinese style with a melt-in-you-mouth honeydew taste (糖心鮑魚) which I was very fortunate to have had a taste of (and have always remembered the taste of it).

Stuffed with langoustine delicately minced and wrapped together with the white asparagus, the sea cucumber was so fresh and nicely done like fresh and good quality minced cuttlefish paste (爽口彈牙蝦滑 / 墨魚滑) at Chinese hotpot places

The white asparagus was delicate and sweet.

The langoustine bisque was aptly rich, and went very well with the whole dish.

A side note --- I was pleasantly surprised with the tenderness of the sea cucumber! When we were waiting and watching the team buzzing around, I thought the sea cucumber looked a bit "hard and dry" from afar - turned out that I was completely mistaken!

Here comes my favourite cocktail of the evening, which was actually a gentlemen’s favourite according to the cocktail server

<<Shiitake>> whiskey and consomme

--- paired with the <Egg>

served with Chinese Churro (油炸鬼) "deep-fried" with truffle oil.

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I’m a warm-sake person who enjoys sipping it while indulging myself in the aroma (which comes stronger when the liquid is warm) -- and the warm distilled shiitake juice did exactly that to elevate the oaky whiskey. Both were "homemade" at Vea.

If you like something earthy you will love this!

The <Egg> with truffle, parmesan and caviar

--- I’ve never been to LPW but apparently this is an all time favourite!

Since my friend went for the supplement <Langoustine with Uni and handmade Pasta>, we shared the Egg.

As I carefully placed my spoon in the middle of this Egg Ravioli …

the Oozy egg yolk went blending in perfect harmony both visually and aromatically, with the caviar, truffle and parmesan.

It was so deliciously rich that I could hardly taste the egg yolk, but the freshly made ravioli went beautifully tangy with the egg yolk (fresh homemade pasta is the best!) and made up for it. Dipping the Chinese Churro into that heavenly blend of rich sauce was another highlight of this dish.

If you have watched Pixar's <Ratatouille> you’d know what I mean -- Remy tasting strawberry and cheese with those fireworks suddenly bursting in the background.

It was oh-so-good, making your feet feel light

-- I had my half of the egg in one mouthful, it was heavenly and I took my time to savoured it, reluctant to swallow.

<<Shiitake>> did it job well -- an earthy and oaky cocktail bringing you down to earth for the next course.

<Langoustine with Uni and handmade Pasta>

-- handmade pasta served with fresh and sweet uni (sea urchin) and langoustine in a bisque prepared with shell of langoustine.

Fresh and matching ingredients. Can't go wrong.

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<Amadi Fish> paired with the cocktail <Earl Grey> (on the right)

The next dish on the tasting menu was <Pigeon>.

Knowing my preference of fish over game, my friend had kindly notified the team in advance. I was offered a replacement of the Pigeon with <Amadi Fish>, and that of the Wagyu Beef with Smoked Mackerel. I decided to replace the pigeon only.

<Amadi Fish>

Crispy scale -- I never enjoyed deep fried food and am the type who can actually say no thanks to crispy Peking duck and Roasted Chinese piglets -- but this crispy fish skin with scale was surprisingly delicate. I wonder how the team did the magic of preserving the juiciness of the fish beneath.

The Fish was nice and fresh -- but after the Egg which came as such a wow dish, the fish didn't come bursting with flavour. For that reason, it wasn't particularly remarkable and I'm out of words to describe how pleasant it was. Nevertheless, it was one tasty Fish course. And the veggie plating was pretty in a cute way. The fungus was marinated with a smoky taste, and stood in stark contrast with the thinly sliced, fresh and "naked" courquette. The delicate fish went well with the marinated fungus and the sweetcorn paste which was naturally sweet.

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<Wagyu Beef> served with white eel, snap peas and crispy egg noodles, paired with the cocktail <Elderflower>

Although I wasn’t presented with a special cocktail for the fish, the <<Earl Grey>> cocktail - made with earl grey tea, honey and mezcal - was nice and oaky, and went well with the fish.

As for the <Pigeon>, I only tried a small bite.

It was rich and robust in flavour.

Nevertheless, since I’m not a big fan of game, I can only say it tastes alright to me.

<Wagyu Beef>

Surf and Turf with a Chinese x Japanese twist.

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The Wagyu beef was cooked and seasoned on point, but unfortunately it wasn't perfectly tender.

I don’t want to sound like a perfectionist but after all we are talking about a Michelin-one-star restaurant : P

Having said that, I really like how the “surf” and “turf” were separated by the “pastures” of fresh snap peas -- Well, actually both of them sit on the lush green pastures green pea mousse!

The peas gave a refreshing and smooth transition to the rich Wagyu beef to the comparatively delicate white eel.

The crispy egg noodles were good too!

It tastes just right to me, but one preferring a crunchier texture may not be satisfied.

The cocktail <<Elderflower>> had a red base - with dark rum and red wine - can’t go wrong with beef - nicely matched!

Winding down with a sweet note...

<Strawberry>

Absolutely delicious

-- credits to the team for the sourcing, all the explanation and presentation.

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Our server explained that white strawberries are the finest among Japanese ones, and are considered to be the best quality by the Japanese. Reason being -- only two strawberries were allowed to be kept on one plant -- the rest were "sacrificed" such that all the nutrients could be concentrated for the benefit of these big, juicy and aromatic strawberries.

p.s. Both of our choices required a supplementary charge

The White Strawberry was so, so, sooo delicate -- it was like distilled to the purest and most natural form of sweet aroma that no perfume can replicate.

Plump and Juicy -- the White Strawberry was so plump and "meaty" that it did not have a "white core". Every bite was equally heavenly.

(Recalling the Ratatouille Remy-eating-strawberry scene) So the tasting menu did come with strawberry and cheese

! The two bright red "strawberries" were actually Strawberry Cheesecake -- really tasty but I didn’t go Remy-tasting-strawberrry-and-cheese as I had the (real) strawberries and the cheesecake separately, as rightly suggested by the server (or else the cheesecake would be too overpowering).

The Sorbet and Strawberry cheesecake were nice, but after having the oh-so-fine strawberries they tasted overly sweet for my liking.

The Yoghurt and Baby Kiwi were tasty though not particularly remarkable, and the crunchy almond went well with them.

The Dessert Wine - a fruity one with a red base - presented in an English teacup.

Another beautiful fusion of the evening.

Resembling the Chinese way of ending a sumptuous meal with fruits and tea, it was aptly fruity and sweet. I enjoyed it, and I think you would too if you are the type who finds the sweetness of port too strong for your liking.

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Petit Four <Orange & Eark Grey Madeleine>, <Red Bean Soup>, <Coffee Macaron> and <Condensed Milk Mochi>

<Chinese Olive>
served with burnt milk, jujube and coconut (ice-cream)

This is certainly in my top-3 for the evening .

When I first saw this on the menu I was bit sceptical about a "savoury" dessert with a Chinese twist, and with great delight I realised that was just my misconception.

The pebbles varied in taste and texture -- with chewy marshmallows in white, and crunchy meringue in olive flavour.

The coconut ice cream was aptly sweet -- the subtle and natural sweetness was elevated by the mild saltiness of the pebbles. What a wonderful match! Personally, I found the coconut ice cream a bit too cold for my liking (with very slight traces of ice) -- it was really tasty and had it not been too cold, I could have savoured it with the pebbles for a bit longer to enjoy the elevated sweetness.

Coming to the final sweet round up of the evening...

<Petit four>

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Surprises are always saved for last… We unwrapped our Petit Four like excited children sitting beneath the Christmas tree on Boxing Day.

Orange & Eark Grey Madeleine

-- Freshly made, aptly buttery, light, and fluffy.

Wasn’t as tangy as I had expected though.

It was good but not the most impressive among the four.

Coffee Macaron

-- Aromatic coffee. Well-balanced with the taste of almond.
Chewy enough for my liking too!

Red Bean Soup

-- Love this! Bursting with smooth and delicate sweet red bean paste, in a thin layer of soy milk white chocolate. Contrary to the impression white chocolate often give, this was not overly sweet.

The sweetness of the chocolate was so subtle that it didn’t overpower the hint of soy milk.

Wish I could take some of these home for my grandma

Condensed Milk Mochi

-- Love, Love, Love this so much!

I'd have to say, that was the best mochi I’ve had in my life.

At first I was sceptical and bit worried that the use of condensed milk would make this mochi way tooooo sweet -- again, I was wrong.

I found the ratio of condensed milk to mochi on point

-- the condensed milk filling only took up about a quarter of the mochi, and no, this did not mean the mochi wrapping was too thick or sticky. In fact, it was light and soft like feather.

No wonder I heard praises from the diners next to us too!

The surprises didn’t end there… A surprise ending with echoing effect (首尾呼應) -

It all began with a rosewater towelette

and ended with oolong tea served with a … marshmallow!

Rose and Oolong tea are good matches -- they are often served together in Chinese tea drinking.

The towelette and the marshmallow literally looked the same -- that's the little running joke throughout the dinner on what’s edible and what’s not.

I was pleasantly surprised by how rich in aroma that cute little tube of crystal clear “oolong tea” was, and asked our waiter why wasn’t it brown in colour after brewing. Turned out this Oolong “tea” was carefully obtained from multiple distillations with Vea’s special machines at their lounge on 29/F.

At the end of the dinner, I was presented with a “gift” from Vea -- a pretty envelope containing the polaroid taken when they served the complimentary surprise (I’m omitting what that is - don’t want to spoil your surprise!), the menu of the evening and a voucher for cocktail. How sweet of the team! Thank you so much

Can’t wait to try more cocktails and check out all the interesting machines for cocktail making!

Services -- Excellent all in all, and met our expectation. The waiters and waitresses were attentive to topping up my glass of warm water, helped me to get on the stool, explained each dish patiently and were happy to tell us how dishes were prepared so we got our curiosity satisfied, and poured the little tube of water over that self rising towelette when both of us were too indulged in sharing the pasta. All dishes were served at right timing, and both of our dishes were always served at the same time.

Ambience -- Smart. Appropriately casual. Intimate.

Sitting at the kitchen counter and watching the team do their magic was an enjoyable and exciting experience!

The team was also very friendly and fun to chat with.

All in all, it was a very enjoyable culinary experience!

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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用餐日期

2017-04-03

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晚餐

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老馮H

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Very hyped up restaurant with a hefty price tag. The food was very average. On a Friday evening, which is usually the busiest night of all restaurants, the A-team chefs and servicing staff should always be present. But this Friday night, I heard from the staff that the head chef himself was not even present in the kitchen, as he was away at an event. Not sure if that had an impact on the food quality.Only upside of this restaurant, they serve up plenty of gimmicks to keep the social media orient

Very hyped up restaurant with a hefty price tag. The food was very average.

On a Friday evening, which is usually the busiest night of all restaurants, the A-team chefs and servicing staff should always be present. But this Friday night, I heard from the staff that the head chef himself was not even present in the kitchen, as he was away at an event. Not sure if that had an impact on the food quality.

Only upside of this restaurant, they serve up plenty of gimmicks to keep the social media oriented eaters happy. But for those looking for quality food, I don't recommend this place.

But if you are desperate to spend some serious cash, and earning recognition on instagram, this is the place for you.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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用餐日期

2017-02-17

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$2000 (晚餐)

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Niem Niem

等級4

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I thought the restaurant is pretty creative in terms of preparing its food. Everything has been well organized in terms of color, decoration and flavor. First surprise I have was the snack/apperitf applewood smoked quail egg which was pretty as well as delicious. The other starters etc are really pretty and fancy but I don't think it's very good. The two main dishes, pigeon breast and venison sausage are actually surprisingly good. The desserts are also very nice, tasty and creative with a nice presentation. Services were decent, seats weren't that comfortable though.
Nevertheless I think I have a point out one or two problems of this restaurant. When we're in a fine dinning environment it's very important to have good presentation, but too much of it distracts the attention away from the food itself. Second of all, despite each portion isn't that big but the amount and types of ingredients used in the whole menu is just a little too much. The chef should rethink about the menu because towards the end it's a little anticlimax. Another issue is that on certain courses we were given different choices, for example for the dessert we were offered strawberries from different regions of Japan, and basically out of the 8 choices 6 of them required additional costs that is actually not a small proportion comparing to the total cost of the menu. Personally I did not find that a very smart thing to do.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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2017-03-08

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晚餐

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ayu=)

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Ever since Chef Vicky Cheung left Liberty Private Works (which I was fortunate to been there twice) and established his restaurant, I have always been looking forward to try. It’s also joyful to see Chef Vicky’s hard work and talent has gained him and his team 1 Michelin star, thank you to my dear friend accompany, I can finally settled my wish and here’s my visit.SnacksSnacks were soon provided once we settled down, one thing to note is that some decorations on the table like the Snowman on the

Chef Vicky serious looks

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SnacksSnacks were soon provided once we settled down, one thing to note is that some decorations on the table like the Snowman on the back was edible! It’s just too cute to eat it and I would prefer it to be included in the background. Applewood-smoked Quail Eggs and the Crab Tart are amazing, there’s a strong sense of Applewood in the atmosphere with the runny quail egg. The stuffed with sweet crab meat, the cute Crab Tart was flavourful.

TunaMy favorite dish of the night! Transformed from the Tuna dish from LPW, this rejuvenated tuna dish taste as beautiful as it looks! Composed by tuna, uni, espelette and burnt cucumber jelly, the freshness of the uni , the jelly adding an extra layer alongside with the texture all together were just exquisite. A chilled longan was given to clear the palate, old times in LPW. Overall, a contrasting dish in terms of colour, flavours and texture.

AmadaiSeared Amadai with shirako, dried shrimps and shiso, a Japanese X Chinese fusion dish, the texture was tender and fresh, nose was full of dried shrimps with the extra kick by shiso.

Sea CucumberA luxurious dish by sea cucumber, langoustine, butternut squash and sauerkraut. Boiling oil poured over the sea cucumber makes it fully cooked but maintain the spongy texture, wrapped with langoustine was soft in its texture, demonstrated how Chef Vicky can match Chinese and Western cuisine perfectly.

EggThe signature dish from LPW! Generous serving of caviar on the egg yolk ravioli, surrounded by parmesan cheese and truffle oil. Breaking down the ravioli to release the egg yolk and mix it all together, the texture of the ravioli, egg yolk and caviar was complex and the taste was salty with balanced by the parmesan cheese and a hint of black truffle.

Wild DuckThe duck skin was very crispy that I could hear the sound when the chef sliced it. Their homemade plum sauce was just the classic match with the dark and gamy duck. Beautifully decorated by bitter melon and peach on the side help lower the heaviness of the strong gamy perfume meat. A Chinese style salted duck egg presented to parallel with the western style duck, showing Chef’s Vicky creativeness to match east and west. If only I could have more of the duck....

VenisonOne can see Chef’s Vicky attention to detail when he tried to decorate the dish, he spent a roughly 10 mins to make the each dish looks perfect. It’s tender, not tough and try at all, not too strong gamy taste as compared to the previous wild duck. I like the carrot-looking which is actually Yunnan ham wrapped in potato slice, two layers with different texture and strong taste.

Honeydew

With honey dew, snow fungus and steamed milk, and not to mention Chef Vicky’s classic formula, which is with dry ice that simply looks like a dish from haven. Nice for refresh after some gamy savory dish.

Chinese OliveThe second dessert comes with a slight savory taste, with burnt milk, jujube and coconut, an impressive dish as the salty Chinese olives surprisingly matches the coconut ice-cream.

MignadisesLastly we were given a beautiful ball-shape petit fours jar. The warm orange and earl grey Madeleine, black sesame tong yuan macaron, condensed milk mocha, cherry foie gars tart, ended the night with a satisfying tummy.

VerdictI am happy to finally visit VEA, the environment was very fancy while sitting at the bar table could fully enjoy the Chef’s team professional performance. Service was okay, I tried to book the middle bar table so I could view more but the restaurant for some reasons changed my seats to the right corner. Also when I said thank you to the waitress every time she poured water or distribute dishes, it could be better if she shows some appreciation like “my pleasure”.......

Food was divine with contrasting texture, colours, flavours, and a cultural mix between east and west, there’s no question with Chef Vicky’s talent and creativeness, the chef’s formula and enthusiast is unique and distinct. With the fame of Chef’s Vicky continue to raise, he will be busier chatting and social with different customers meanwhile monitoring his team, I really miss the old days in LPW where the chef had more time to chit chat with individual customers, collect feedback or simply express his enthusiasts in cooking. The fun, surprise and touching dining moments in LPW will always be on my mind.

I hope VEA can be on Asia's top 50 soon.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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用餐日期

2017-01-31

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$1280 (晚餐)

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phi70

等級1

Disclaimer: I'm gonna be extremely nitpicky with this review given the Michelin 1 star status, and readers please take into consideration our bias in favor of a lighter taste.

Reception and attention to food allergies and preference is as good as expected of fine-dining establishments at this price point.

Edible decorations on the counter to me is a bit too gimmicky right from the start.

Sommelier patiently explained and made a good recommendation for the cocktail.
We quite liked the pickled quail egg among the 3 "snacks" (or shall I call them amuse bouches?) but again the presentation with the 2 inedible pieces with the smoke was IMO unnecessarily gimmicky. The edible flower cracker was visually pleasing but I don't get the taste aspect of it. The snack that looked like a miniature tostada with a Goji among other morsels is OK. The explanation of the ingredients by the servers was...ahem... "non comprende". The acoustics and noise level of the counter seating facing the kitchen made it very difficult to understand the servers' heavily accented explanation of the dishes. Shame on us for not learning Spanish (and/or French?). To be real blunt about it... if there has to be some token Gaijins in the wait team, why not get someone who speaks English?

OK, the mushroom dish comes with mega hype an fanfare with the wreath-like thing. Nice choice of mushrooms (by the way one of which is maitake as in dancing mushroom and not mee-take) but we just could not get the moss part at all. The server tried to explain to us the relation of wild mushrooms and moss...yes we got it. BUT....Everytime we see the liquid nitrogen gimmick we expect something that really contributes to the dish. The dish was a bit too salty, and the freeze-dried nori-based chiffon simply does not resemble the "moss in the mushroom forest" it supposedly was intended to be. Perhaps try reindeer moss like Mauro Colagreco's Forest? That should add some texture and color contrast.

The fish dish was amadai (just call it tilefish) with a crispy skin cooked to perfection. But I think chef Vicky really pushed the envelope of the diners' palate mating that with semi-dried oysters and wind-dried shrimp (not sakuraebi but the sharper tasting Chinese variant) . Chinese dried seafood often has that acquired taste much like anchovies and bacalhau which can be off-putting to some, but IMO the acidity of the tomatoes surprisingly mated well with the other ingredients. I didnt see the use of shiso in the garnish, but the color contrast of this dish is perhaps the most pleasant of all. Next comes the signature sea-cucumber dish. Basically it's a chinese style braised sea cucumber with an ebi-shinjo thats quickly fried sans batter. Beautifully done but we both found the sauce to be a tad too sweet. I can't comment on the egg dish as I opted for no cheese. In substitution I got a prawn (perfectly cooked rare) and pasta dish topped with a generous helping of caviar and a truffle Chinese yau-jar-gwai donut. Given that there's no runny sauce on the bottom I am not sure if the fried donut pairing is appropriate. The duck dish was very interesting. The duck breast seems to have been marinated with Chinese dark soy before a quick sear. The salted duck egg over goya, peach, and Chinese birthday bun pairing makes the strongest statement among all dishes that this is a Chinese-fusion cuisine. Next comes the main meat dish, we did not opt for the wagyu but stuck with the venison. We expected that with our somewhat full stomach, a red-meat (I consider the duck breast red enough) followed by red meat course progression to be a weak crescendo but that turns out to be our favorite. The plating of the dish was nothing short of painstaking with szechuan peppercorns dusted into a ring (in addition to covering the meat itself. The turnip, and the berries complemented the dish well. I respectfully disagree with the reviewer who commented that the dishes are not "hot" enough temperature-wise. None of these dishes, although Chinese-inspired, are not all wok-tossed with a gravy poured on top. "Wok Hay" doesn't apply here. We actually think that the temperature of each dish served is spot on. After the main meat dish, we were too full to really appreciate any of the dessert dishes. The strawberry basket of exotic Fragaria was impressive, and interestingly most of the species hail from Japan so it does save a trip to a basement of a Japanese department store.
Overall...I praise the effort, and hats off to the tightly orchestrated cooking and plating and service. I subtracted 1 star for "trying too hard". Certain things are just too gimmicky and failed to deliver the point. Also we think that color contrast is a bit lacking. Where are the brighter colored green ingredients?
Chef Cheng, if you are reading this, please dont' get offended but it's our honest opinion.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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用餐日期

2017-01-24

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$1600 (晚餐)

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JasonYau9431

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The ambience is lovely, smart but relaxed. My kind of place. I felt at ease and instantly got into a conversation. I particularly like eating at the 'bar', facing the kitchen and seeing the chefs do their magic. Hip, cool, fun, my three words to describe the ambience.

The staff were great, they were chatty, relaxed, and ever so attentive. The perfect balance. Big smiles and clearly proud of their product. We felt special indeed. Even executive chef, Vicky himself, came to have a chat with us and told us his story. Top notch service!

As part of the 12 course tasting menu, we had some snacks presented to us as soon as we sat down. Delicate presentation and so delicately constructed. The work that must have gone into each one is immense. I applaud the intricacy of each dish. Venison was good, sea cucumber was good, final dessert in the ball enclosure was good.

However, when the presentation is so good, it must be backed with great taste. And this is where I found the whole experience lacking. Tasting menus are about a journey, taking you along a culinary adventure, each step a distinctive chapter in your journey, a wow for the tastebuds, leaving a smile on your face, eager to take the next step on your culinary adventure. And when you break it down to what you really want from a dining experience, especially one as high end as VEA, taste is king. I'll further add that the wait time between each course felt quite long. Accentuated by the slightly disappointing taste? Probably.

Would I recommend the experience? Yes. I thoroughly enjoyed myself. For you foodies out there, just don't expect the tasting experience to wow you.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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FoodMeUpScotty

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Vea

It's the favourite restaurant for a lot of people I know here in Hong Kong.

It also seems to be the darling of the Michelin Guide, having secured a coveted Michelin Star in its first year of operation. No mean feat!

The fact that it's taken over a year for me to get in and check out Vea is a bit surprising; however, there is a story behind that. It's a tale of a frustrating and annoying booking system that this little food blogger gave up on when trying to book a table only a few weeks after the restaurant's opening.

It's a terrible system.

And to be frank, the only element that lets down what is a truly amazing restaurant experience!

Vicky Cheng is the head chef and culinary mastermind behind Vea; a native Hong Konger but classically trained by the likes of Daniel Boulard, Chef Cheng is a young man with a vision. Embracing his Asian roots, Cheng uses contemporary and inventive French techniques but using Asian ingredients and provides a menu that tells an incredible tale. What's more, Chef Cheng embraces ingredients from China, lending a unique flavour profile the blends many styles and flavours.

We arrived at the very modern looking dining room, located on the 30th floor of the Wellington in Sheung Wan. The first thing that stood out what the unique styling of the counter style dining tables, three semi circles ran along the side of the kitchen area, giving diners a bird's eye view of Chef Cheng and his team preparing the tasting menu for which Vea had become so famous.

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Normally it would be just the girl and I sampling the restaurant's fare, but we'd tagged along with a buddy who'd expressed his love of fine dining. What better way to check out one of Hong Kong's finest than with a crew that truely appreciated a fine meal. It also gave the girl a drinking buddy, the pair eagerly agreeing to the matching wines, expertly paired by the restaurant's Sommelier.

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The evening's tasting menu was presented to us and we were asked the obligatory question about allergies, before settling in and enjoying the ambiance of the dining room. Given it was a tasting menu, we didn't have to make any decisions, save confirming that we certainly didn't have any allergies.

We didn't have any time to wait for our first taste of restaurant's food, a trio of little snacks were already in place. At first we thought they were just decorations, but a quick word from our waiter informed us that the cute little objects were in fact, edible. A snowflake made from a garlic chip, a crostini shaped like a little twig and a tiny little marshmallow snowman were all consumed; leaving a smile on our faces at the inventiveness of the amuse bouche. The snowman was particularly interesting, a light goats cheese and vinegar flavour contrasted with the sweetness of the marshmallow.

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Clever.

A series of savour snacks started coming to the table after a short time, and in an equally short time, it was clear that we were in for one hell of a visual and culinary journey!

The first piece of magic came in the form of a clear glass dome, the contents clouded by smoke; the contents of which astounded once the dome was lifted. A birds nest, complete with quail eggs offered the first tantalising view of what lay ahead. With instructions to eat in one bite, the sweet yolk contrasted against the smokiness to provide a wonderful and warming feeling, at once familiar but new.

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Tiny little cones were the next surprise, an Asian ginger salad with ginger and sesame sauce and edible flowers, again with instructions to eat in one bite. The beautiful presentation left us speechless, the attention to detail in such a small package again demonstrating a kitchen at the height of its game. A little crunch from the cone, a hint of ginger that hinted of heat but never too much and sweetness from the sesame left and incredible flavour in the palate and memory for later savouring.

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We were a little worried after the explanation of our third little treat to begin the meal. Chef Vicky was on hand to describe the dish, which consisted of pork knuckle with pickled peanuts, roasted ginger, goji berry and red bean paste. The three of us instantly recounting our experiences with red bean, a flavour foreign and distasteful to our Western palates. However, the prominent flavour was of sweet pork and the textures mixed between the crunch of the casing and the slightly chewy pork. The red bean was an under current that balanced against the sweet and savoury components of the dish.

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Our treats over, it was time for the main components of the tasting menu to arrive. However, before our plates arrived, a tray that resembled a Christmas 'holly' was placed in front of us and 'set alight' by adding warm water to dry ice. Once it was steaming away, our plates were placed in front of us, and I for one had my breath caught in my throat with the beauty of the wild mushroom dish, various styles and colours dominating the plate. Our smoking 'holly' was for adding the final component, a matcha 'moss' that would add the bitter flavour to the otherwise sweet dish.

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Chef Vicky was again on hand to describe the dish, paying particular care to mention that he sourced his mushrooms from China; a feat that normal chefs would shy away from. The textures of the mushrooms were wide and varied, as were the flavours. However, there was an absolute standout on the dish, the buttered cauliflower sauce that had been prepared by roasting with a tub of butter, before being put through a cold press juicer and then blended together with it's original butter concoction. A huge effort for a sauce, but well worth it; it was central to pulling the dish together and super delicious.

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Our next dish was pretty, in a much more restrained way. Consisting of a filet of Amadai, otherwise known as 'horsehead', with it's scales puffed, sitting on a bed of semi dried oyster and a 'har mi' and shiso. The fish was delicate and mild flavoured, the puffed scales providing texture that was a little challenging at first, but once you were used to the scratch texture, amazing. Oysters provided a salty flavour and a contrasting chewy texture and a rich sweet sauce pulled the dish together. It was lovely, but quite a bit more restrained than our opening dish.

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I'm always dubious when I see Sea Cucumber on a menu, but when it comes sitting atop a 'log' of langoustine puree and a bisque made from langoustine shells, the context changes considerably. The dish looked a little weird, like a huge upside down caterpillar with tiny little legs pointing to the sky. I did love the bowl the dish was presented in, looking much like an amoeba, it was the perfect match for the creepy looking main ingredient. While it looked weird to my western eyes, it was much more familiar to my palate. The sweet langoustine paste was wonderful, the bisque rich and full flavoured, the sea cucumber there more for texture than flavour. We agreed that it was both weird and wonderful and we very much wanted to lick the bowl clean.

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Our next dish had an accompaniment to help us achieve just that goal. Simply titled 'Egg', a powerful aroma of truffle assaulted the senses once the dishes lid was lifted. Visually, a perfect quenelle of caviar (again sourced from China) sat atop an expertly cooked egg which was surrounded by a truffle and parmesan sauce. Our instructions were to break the egg and mix into the sauce, and we eagerly followed the direction. It was a definite 'wow' moment, the beautifully decedent sauce vastly improved by the mixing of the rich yolk. The caviar added a little hit of saltiness that was well appreciated.

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We were given a traditional Chinese dough to help mop up the remnants of the sauce, which was truely appreciated; I'm not sure I could have allowed any of that sauce to go to waste and may have made a pig of myself licking the bowl!

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The first of our two mains did divide our little trio a little; it was a dainty little pigeon dish that was served with bitter melon, salted duck egg and peach. A sweet and darkly sticky sauce was poured over once the dishes were placed. There were interesting colours on the plate, in particular from the pink of the peach and the dark sauce. I think we all agreed that the pigeon was well cooked and wonderfully earthy in its flavour; the peach sweet and a great contrast to the earthy flesh. It was the bitterness of the melon that had the girl questioning the dish, the flavour detracting from her overall enjoyment.

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Our final main of the night again had us arguing, but this time about who had made the smarter selection. The standard option was for the New Zealand Venison, slow cooked then rubbed in charcoal, then served with a Sichuan pepper sauce, Yunnan ham and Jerusalem artichokes. It was a pretty little dish segmented into quarters on the plate, separated by a line of artichoke puree. It was also where we saw the slightly obsessive nature of Chef Vicky, getting his tweezers out before SH could devour his dish to move one of the components a few millimetres to meet his exacting standards of the presentation.

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While SH and the girl had chosen the Venison, I'd opted to pay a little extra for the wagyu rump cap, served with a black garlic puree, daikon, truffle and an XO sauce made from the bones of the cattle. It was a spectacular delicious dish, where all of the components came together to form a complete dish much greater than the sum of its parts. The rump cap is a special part of a cow that is the most tender and full flavoured available, and when it was mixed with that sauce, magic happened on my palate. I fell in love with the dish.

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Which led to spirited debate about who had won and who had lost with our selections. While we never did settle the debate, it's probably safer to say that there were only winners on the night.

Our first dessert was an odyssey of epic proportions; driven by the humble strawberry. We were presented with a plethora of strawberry options that ranged across the Asian continent and beyond. With options from Mexico, Spain, Korea and Japan, we were asked to select a strawberry, which would form part of our first dessert. We could have gone for different regions but there was something about the description of the Shizouka Japan strawberries; Chef Vicky explaining that they had a peach like flavour.

Once selected, we watched and listened as Chef Vicky described the process of cleaning the strawberries and placing them at the hear of what was actually the cheese course. A soft cheese cake was shaped then coated in strawberry gel, giving the appearance of little strawberry lollies. A quenelle of strawberry sorbet and dollops of sweet soft cheese all sat on one side of our plate, then the washed and trimmed strawberry was reverently placed on the plate ready for our consumption. While we loved adding a small cut of the strawberry to the cream cheese, cheese cake and sorbet, it was best savoured on its own.

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Oh yes, the peach flavour came through very nicely.

I didn't think I would like our last dessert, but it ended up being one of my favourite parts of the meal, and truth be told, one of the better desserts I've had in recent memory. Titled Chinese Olive, the dessert was a creamy ice cream covered in different flavoured meringue 'stones', as well as small bites of marshmallow. It was incredible, looking like a pebble cake, the sweetness of the ice cream was offset by the crunchy olive flavoured meringue bites. I loved the presentation also, simple in a deep bowl that resembled the 'stones' and was very cold to the touch!

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While we contemplated the sphere that contained our petite four, the girl was (very easily) sold on a whisky to finish the meal; the single malt Glenlivet Nadurra (reportedly) going down very well and moving the girl from being a little tipsy (from the matching wines) to just a little pissy!We finished our meal with the small sugary bites that were hidden away in the gold ribbon encrusted sphere. The pick of the bites came from the condensed milk mochi, which were like little pillows of heaven on the palate, however the cherry and black pepper tart was equally fabulous.

There were all sorts of little delights that supported the meal. We kicked off dinner with little compressed towels that expanded with water poured from a little test tube. As a little juxtaposition, the meal finished with the same little packet, this time the white round sphere was a piece of marshmallow to consume and the test tube filled with sweet rose water.

We also loved that Chef Vicky spent a lot of time with the diners, explaining the dishes and serving his food; definitely on point from a chef that was clearly at the top of his game and simply in love with what he's able to do on a daily basis.

Surprise and delight for diners.

It troubles me that I'd not visited Vea prior; a restaurant that good, a meal that spectacular doesn't come along every day. It's been sitting under my all this time!

Well, at least I can go back again real soon! (I'll even put up with that terrible booking system!)

@FoodMeUpScotty

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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2017-01-21

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$2000 (晚餐)

推介美食

Jamel果占苗

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1.4K

116

很少餐廳會一直記存在小弟的Wish List上，這間VEA就是其中一間，不知為何多次也未能成事吃到，直至上星期偶然的情況下，來到Lounge那邊享受了一個Cocktail Party，總算勉強了左一件心事。為何VEA這麼吸引，除在剛剛的米芝蓮發報會中勇奪一星的榮譽，我是十分喜愛喝雞尾酒的，這兒就有不少創意的雞尾酒，分為「甜」、「酸」、「咸」及「烈」四大類，有趣而美味。其實餐廳共分兩層，下層是VEA Lounge，上層是VEA Restaurant，是夜就在下層的VEA Lounge享用，裝潢有種古典的感覺，如置身一間古舊英式酒吧的空間，旁邊更有室外位置，既可予人呼吸的時間，亦可眺望中上環夜景。酒吧來了一位新的Bar Manager - Kirill Runkov主理，他的創意十足，先由一杯充滿聖誕氣氛的Snowglobe開始，是甜的代表，是以液態氮凍過的乳酪混合伏特加、檸檬及蜜糖等等調製出，味道香甜，以一個玻璃球盛載，上面更加有聖誕裝飾，活像一個雪中聖誕球，十分可愛。接著來一杯酸的代表 – Quail’s Nest，杯上放有一個小鳥巢，盛著幾顆燒過的棉花糖，感覺

很少餐廳會一直記存在小弟的Wish List上，這間VEA就是其中一間，不知為何多次也未能成事吃到，直至上星期偶然的情況下，來到Lounge那邊享受了一個Cocktail Party，總算勉強了左一件心事。

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為何VEA這麼吸引，除在剛剛的米芝蓮發報會中勇奪一星的榮譽，我是十分喜愛喝雞尾酒的，這兒就有不少創意的雞尾酒，分為「甜」、「酸」、「咸」及「烈」四大類，有趣而美味。

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其實餐廳共分兩層，下層是VEA Lounge，上層是VEA Restaurant，是夜就在下層的VEA Lounge享用，裝潢有種古典的感覺，如置身一間古舊英式酒吧的空間，旁邊更有室外位置，既可予人呼吸的時間，亦可眺望中上環夜景。

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酒吧來了一位新的Bar Manager - Kirill Runkov主理，他的創意十足，先由一杯充滿聖誕氣氛的Snowglobe開始，是甜的代表，是以液態氮凍過的乳酪混合伏特加、檸檬及蜜糖等等調製出，味道香甜，以一個玻璃球盛載，上面更加有聖誕裝飾，活像一個雪中聖誕球，十分可愛。

接著來一杯酸的代表 – Quail’s Nest，杯上放有一個小鳥巢，盛著幾顆燒過的棉花糖，感覺像是一個真鳥巢。雞尾酒以自家製的柑橘味伏特加、柚子汁、香茅燻過的鵪鶉蛋及糖漿調成，入口酸酸甜甜，有著豐富的柚子香，餘韻有絲絲的蛋味，感覺新鮮。

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中途來點小吃來佐酒，Smoked and pickled quail’s eggs, white anchovy, marinated peppers來到合時，正好與Quail’s Nest互相配合，在密封瓶內盛著醃製過的甜椒、煙燻過的鵪鶉蛋及咸香的鯷魚，放在烤得香口的多士上，簡單而飽肚。

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再來一杯咸的Orchard Mule，這杯非介紹不可，一來咸味的不常有，二來用上意粉作飲管，相當有趣。以多款材料調成，有經蜂巢蒸餾過的Beefeater Gin, 杞子水、接骨木花洋甘菊糖漿、檸檬汁、薑黃粉及薑啤，口味獨特而層次豐富，頂上更有一小塊煙燻芝士，值得向大家推介。

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除了多士外，還有Ox Tongue Bao Bao。這款刈包的主材料不是豬腩肉，也不是什麼雞肉，居然是烤得香口的厚牛舌，配合惹味的燒烤醬，感覺與別不同而好吃。

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此時，一個超級豐富的Sichuan Platter，從相看可能沒有對比，不會覺得驚訝，但實際是十分驚人的份量，當中有一隻大龍蝦、六隻紅蝦、六隻軟殼蟹、十二隻雞翼及無數的蠶豆。不要以為一大盤便會粗製濫造，吃上去，應該香脆的香脆，爽口的爽口，而且帶上麻辣的風味，吃得過隱，最適合三五知己享用。

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還有一個Chinese Baby Oyster Pancake，簡直是將蠔餅與大阪燒混合製作出來，味道也不錯。

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甜品前就來最後一款強的代表雞尾酒 – Winter Breath，一杯充滿仙氣的特製Rum & Vodka Martini。喝前先聞一下旁邊有著濃厚松脂香的熱氣，再喝一口雞尾酒，有一種置身松林中的感覺，果然每一款雞尾酒都有不同的意境。

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最後的甜品是一款港式懷舊小吃 – Tong Chung Beng，不要以為只是普普通通的，特地在糖蔥餅加入了椰子味雪葩，令我們有全新的體驗，從未吃過如此美妙的甜品。

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Smoked and pickled quail’s eggs

只在29/F的VEA Lounge已給小弟如此滿足，樓上的VEA Restaurant一定更能給小弟滿意的用餐，是時候定下下次光顧的時間了。

VEA Restaurant and Lounge

中環威靈頓街198號The Wellington 29至30樓

Lounge ($300 - $500)

好味指數 (★★★★★) 【5★為最高】

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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ggmak

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the restaurant is small but elegantly decored. service is superb where every dish delivered to all guest at same time with a brief of ingredients and cooking method. food is avant-garde, we are just amazed every time when new dish comes to our table, both the presentation and taste is fantastic. unforgetable experience. totally worth for money.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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EAT hard PLAY hard

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位於中上環的VEA Restaurant & Lounge佔地2層，29/F Lounge酒吧主打雞尾酒與輕食，而30/F餐廳，主打帶中國風味的法國菜fine dining，2層我都光顧過多次，印象良好。VEA開業短短一年已經得到米芝蓮一星肯定，的確是實至名歸。這日趁在中環晚飯前先來到29/F happy hour。除了經典的雞尾酒外，VEA Lounge還有不少自家調配的創意雞尾酒。分Sweet「甜」，Savoury「鹹」，Sour「酸」 & Strong「烈」4大類，每類雞尾酒都有約5-6款。這次來到，發現新增了10款雞尾酒。原來都是新任Bar Manager Kirill Runkov的創意新搞作，看來都很吸引呢～這夜就一於先試其中3款吧。我最喜歡就是這杯出自Sour「酸」味類別雞尾酒的 Quail’s Nest ($120) 。首先賣相搶眼，可愛得來也帶點復活節feel XD 盛著迷你棉花糖的小小雀巢在杯上，迷你棉花糖被輕輕燒過，看起來真有點像鵪鶉蛋。以自家製橘子味伏特加混以柚子汁及香茅燻香鵪鶉蛋等調配，柚子與橘子的清香突出，相當清新。邊飲雞尾酒、邊吃棉花糖，味道很夾之餘也好

除了經典的雞尾酒外，VEA Lounge還有不少自家調配的創意雞尾酒。分Sweet「甜」，Savoury「鹹」，Sour「酸」 & Strong「烈」4大類，每類雞尾酒都有約5-6款。

這次來到，發現新增了10款雞尾酒。原來都是新任Bar Manager Kirill Runkov的創意新搞作，看來都很吸引呢～這夜就一於先試其中3款吧。

我最喜歡就是這杯出自Sour「酸」味類別雞尾酒的 Quail’s Nest ($120) 。首先賣相搶眼，可愛得來也帶點復活節feel XD 盛著迷你棉花糖的小小雀巢在杯上，迷你棉花糖被輕輕燒過，看起來真有點像鵪鶉蛋。以自家製橘子味伏特加混以柚子汁及香茅燻香鵪鶉蛋等調配，柚子與橘子的清香突出，相當清新。邊飲雞尾酒、邊吃棉花糖，味道很夾之餘也好玩！

而這杯Orchard Mule ($120)是屬於「鹹」味類別雞尾酒。雞尾酒集合了以蜂窩重新蒸餾的 Beefeater gin，加上gooseberries water，接骨木花，菊花糖漿，檸檬，薑味梳打及黃薑粉等調配，入口味道複雜有趣。賣相也很有玩味，雞尾酒上放了一小片煙燻車打芝士，而飲管就其實是通心長意粉

這杯賣相很有聖誕氣氛的雞尾酒Snowglobe ($120)，圓拱形的杯看似一個鋪了層薄雪的聖誕樹吊飾。雞尾酒以氮化冷凍乳酪混合Absolut 伏特加，檸檬與蜜糖等調配，味道香甜順滑。雖然這款Snowglobe是屬於「甜」味類別雞尾酒，但味道不會死甜，連向來對甜飲與甜酒都興趣不太的我也頗喜歡呢。

VEA Lounge連小食menu也加入了一系列帶有亞洲風味的新小食。例如Smoked and pickled quail’s eggs. white anchovy, marinated peppers ($98)，煙燻醃鵪鶉蛋配白鯷魚及醃漬椒，伴以法國包一起吃。大愛鵪鶉蛋的煙燻香誘人，蛋黃更是流心的呢～

另外朋友們還分享了這份賣相有點浮誇的Sichuan Platter ($1280)！這座"麻辣山"包括原隻龍蝦，6隻紅蝦，6隻軟殼蟹，12隻雞翼及蠶豆。以及配上燒烤醬和芥辣的Ox tongue bao ($88/2件)。因為我要留肚之後吃晚飯，所以就派出相機代表了我吃

之後聽朋友說味道都很好，我下次再來時要記得要點來吃吃。

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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推介

已推介
檢舉

張貼

評分

味道

環境

服務

衛生

抵食

用餐途徑

堂食

人均消費

$350 (晚餐)

推介美食

yoyobaby88

等級3

Everything is just perfect in here. Service is really good. All the staff here are kind and nice. Food: absolutely delicious. I didn't go for the extra top up offered for the main dish. I stick with the original menu. The lamb is brilliantly cooked. Their signature dish, sea urchin, is a big wow. Every single dish has its own specialty and taste. I can't find any defect from their dishes. Since it's a birthday celebration dinner, the restaurant offered a cute "roasted pig" choco cake. It's a big

Everything is just perfect in here. Service is really good. All the staff here are kind and nice.

Food: absolutely delicious. I didn't go for the extra top up offered for the main dish. I stick with the original menu. The lamb is brilliantly cooked. Their signature dish, sea urchin, is a big wow. Every single dish has its own specialty and taste. I can't find any defect from their dishes.

Since it's a birthday celebration dinner, the restaurant offered a cute "roasted pig" choco cake. It's a big surprise and it's way too creative!!

I highly recommend this restaurant. I can see the professionalism from Chef Vicky and his team.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

分享
推介

已推介
檢舉

張貼

評分

味道

環境

服務

衛生

抵食

用餐日期

2016-10-21

用餐途徑

堂食

人均消費

$1500 (晚餐)

慶祝紀念

生日

DMKH320

等級3

紀念日，早半個月預訂之前都試過Vicky主理的LPW見他自立門戶，決定支持一下清一色$1280 tasting menu由於要揸車，冇加$680的wine/cocktail pairing單點2010 Frappato&Riesling一坐低眼前枱面嘅裝飾係食得嘅之後有三個snacks都非常特別本人鍾意糖心鵪鶉蛋有秋葉嘅大閘蟹都非常香，非常有中式風味的薑蔥魚皮都睇得出本土心思第一道菜有我最鍾意嘅Uni & Tuna加埋下面crunchy, 感覺好似spicy tuna rollAmadai D被炸得非常香脆下一個主菜「Egg」：松露魚子醬同.....油炸鬼!肉方面首先有鴨胸伴苦瓜等配菜, 加上homemade梅子醬圖中個壽包係鴨腿鵝肝餡Main course為羊，另加300$升級為和牛甜品其實有四款有點多但女生一定喜歡無奈openrice只能upload 12 張相，我只能提供一張飽得走不動單點多一shot 12Y響on the rock作結價錢當然唔平, $3800 for 2但係大事大節一次半次呢3小時個experience十分不錯嘗到不但好的食材更重要係好的心機每一道菜既華而實作

紀念日，早半個月預訂
之前都試過Vicky主理的LPW
見他自立門戶，決定支持一下

清一色$1280 tasting menu
由於要揸車，冇加$680的wine/cocktail pairing
單點2010 Frappato&Riesling

一坐低眼前枱面嘅裝飾係食得嘅

50 瀏覽

之後有三個snacks都非常特別
本人鍾意糖心鵪鶉蛋
有秋葉嘅大閘蟹都非常香，非常有中式風味的薑蔥魚皮都睇得出本土心思

第一道菜有我最鍾意嘅Uni & Tuna
加埋下面crunchy, 感覺好似spicy tuna roll

Amadai D被炸得非常香脆

下一個主菜「Egg」：松露魚子醬同.....油炸鬼!

22 瀏覽

肉方面首先有鴨胸伴苦瓜等配菜, 加上homemade梅子醬
圖中個壽包係鴨腿鵝肝餡

21 瀏覽

Main course為羊，另加300$升級為和牛

甜品其實有四款
有點多但女生一定喜歡
無奈openrice只能upload 12 張相，我只能提供一張

35 瀏覽