5/5 Vincent Q. 3 years ago on Google
Vea
is
the
type
of
fine
dining
experience
that
I
really
enjoy.
Reinterpreting
local
dishes
utilizing
the
best
ingredients
and
refined
cooking
techniques.
My
experience
here
was
really
first
class.
I
took
me
four
years
to
come
here
for
the
first
time
but
really
happy
that
I
did.
I
can
see
why
this
restaurant
is
getting
the
accolades
that
it
has
and
it
definitely
deserves
more
than
one
Michelin
Star
as
the
food
and
service
is
better
than
some
two
star
establishments
that
I
have
been
too.
Food
:
4.75
stars
Service:
5
stars
Environment:
4
stars
Overall:
4.5
stars
You
are
given
the
option
of
a
six
or
eight
course
menu.
We
opted
for
the
eight
course
menu
which
included
a
Wagyu
beef
course
and
an
extra
dessert
course.
The
meal
starts
off
with
a
series
of
small
bite
size
snacks.
My
favorite
of
the
four
was
the
foie
gras
and
fig
jam
spring
roll.
The
sweetness
of
the
fig
jam
pairs
harmoniously
with
the
richness
of
the
foie
gras
and
you
have
a
nice
crunch
coming
from
the
spring
roll.
I
could
easily
have
eaten
another
five
of
these.
The
first
course
that
comes
out
is
the
caviar
and
king
Alaskan
crab.
Sitting
bar
side
I
can
see
the
painstaking
detail
the
kitchen
staff
puts
into
preparing
the
dish
to
make
it
look
as
stunning
as
it
does.
The
dish
is
sprayed
with
a
few
puffs
of
Shaoxing
wine
out
of
a
perfume
bottle.
Delicious,
especially
if
you
are
a
fan
of
caviar.
The
second
course
was
also
a
cold
preparation:
wild
amberjack
sashimi
with
a
French
oyster
crudo.
The
dish
is
tied
together
with
carefully
mirepoixed
zucchini
and
a
light
sauce.
This
dish
I’m
really
highlights
the
quality
of
the
ingredients
which
I
thoroughly
enjoyed.
The
main
courses
were
my
favorite
part
of
the
meal.
The
sea
cucumber
and
prawn
was
my
favorite
dish
of
the
meal.
First
of
all
I’m
not
a
fan
of
sea
cucumber.
In
its
on
it
has
no
real
taste
and
the
texture
can
be
off
putting
if
not
cooked
correctly.
For
me
to
love
this
dish
so
much
is
a
real
accomplishment.
The
shrimp
head
sauce
that
comes
with
this
dish
is
so
delicious
it
will
be
something
that
I
will
be
thinking
about
days
after
this
meal.
I
wish
I
had
some
bread
to
soak
up
the
left
over
sauce.
My
second
favorite
dish
was
the
daikon
with
tao
yuan
egg.
The
daikon
is
braised
for
eight
hours
and
pan
seared
before
being
served.
The
daikon
is
tender
on
the
inside
and
crispy
in
the
outside
while
soaking
up
the
flavor
from
the
braise.
I
am
a
huge
fan
of
a
runny
yolk
and
a
the
Japanese
tao
yuan
egg
is
on
top
of
my
list
for
eggs.
The
beautiful
orange
yolk
really
just
melts
perfectly
together
with
the
daikon.
We
opted
for
the
abalone
&
sweetbread
pithivier
which
is
a
an
extra
supplement
of
1500
hkd.
I’ve
seen
this
dish
on
Instagram
so
many
times
that
I
had
to
try
it
even
with
the
price
tag.
Like
sea
cucumber
I’m
not
the
biggest
fan
of
abalone
as
it
doesn’t
have
much
taste
to
it.
This
dish
shows
off
the
chef’s
skill.
Tasty
but
not
something
that
I
would
order
again.
The
last
of
the
main
courses
was
a
M9
Wagyu
striploin
which
was
paired
with
a
potato
mille
feuille.
Beef
was
a
nice
medium
rare
and
the
potato
Mille
feuille
was
crispy
and
had
some
nice
texture
coming
from
all
the
layers
of
potato.
Not
your
every
day
meat
and
potatoes
dish
but
compared
to
the
creativity
and
taste
of
the
previous
dishes
the
beef
course
was
the
least
memorable.
At
another
restaurant
this
May
have
been
the
highlight
of
the
meal.
The
meal
ended
with
two
desserts
and
a
selection
of
snack
sized
dessert
selections.
The
birds
nest
panna
cotta
was
the
highlight
of
the
two
desserts.
I
also
did
enjoy
the
lotus
seed
tart
as
well.
Of
the
mignardises
I
would
recommend
the
creme
brûlée
pineapple
bun
and
the
condensed
milk
mochi.
