Born in Hong Kong and raised in Canada, his culinary journey is a fascinating fusion of East and West. He transforms classic French cooking with unique Chinese ingredients and childhood memories, creating dishes that tell a story. At his Michelin-starred restaurant VEA, he presents French cuisine through a Chinese lens, while at Wing, he reimagines classic Chinese dishes with modern French techniques. For any visitor to Hong Kong, a meal at his restaurants offers a delicious and unforgettable taste of innovative culinary artistry.

From French Foundations to Chinese Dreams

For many chefs, mastering French cuisine is the ultimate goal. Chef Vicky Cheng did just that, training in top kitchens in New York. However, when he returned to Hong Kong, a personal rediscovery of his roots changed everything. Through family meals and his heritage, he fell in love with the flavours of Chinese food. He asked a revolutionary question: What if he could combine the sophisticated techniques of France with the soulful tastes of China? This curiosity became his mission, leading him to create two of the city's most exciting dining destinations.

Two Restaurants, One Creative Spirit

Chef Vicky's genius is best experienced by visiting both of his flagship restaurants in Central.

At VEA, the experience is "French cuisine with a Chinese heart." Imagine sitting at a beautiful curved bar, watching chefs prepare dishes that look French but taste wonderfully familiar to Hong Kongers. A simple childhood snack, "Tong Zong Bing" (a crispy sugar pancake), is reinvented with fine ingredients. Every dish tells a story of his memories, making the meal both personal and surprising.

Just one floor below, Wing flips the concept. Here, it's "Chinese cuisine with a French touch." The restaurant looks like a modern Chinese eatery, but the kitchen uses French methods like dry-aging to elevate classic dishes like roast chicken and pigeon. The result is traditional Chinese flavour with an incredibly crispy skin and tender meat. It’s a respectful yet daring reinterpretation of tradition.

A Philosophy of Continuous Curiosity

What drives Chef Vicky is a belief that "to stop improving is to move backwards." He approaches Chinese cooking with the curiosity of a beginner, even after years of success. He deeply respects tradition—first learning the classic way to cook a dish perfectly—before adding his own "DNA." This process involves endless experimentation, sometimes cooking a single dish over 50 times to get it right. His success, including being ranked in Asia's Top 50 Best Restaurants, proves that passion and creativity know no culinary borders.

For a true taste of Hong Kong's innovative dining scene, a meal by Chef Vicky Cheng is not just a dinner; it's a journey into the future of food itself.