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Photo: Courtesy of VEA
Celebrating the rich heritage of Chinese ingredients with French execution, VEA is set to launch a collaboration with a local dining destination. This July, the fine dining establishment’s Vicky Cheng is collaborating with Adam Wong of Forum Restaurant in a rare four-hands crossover brunch event as part of the restaurant’s new ‘Tribute To The Roots’ series.
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Photo: Courtesy of Forum Restaurant
Curated and reimagined by Cheng, Wong, and Agnes Chee, author of Chinese food volume ‘The Vanishing Flavours of Cantonese Cuisine’, The two-day crossover event is built on both chefs’ passion and fondness towards adopting Chinese umami-rich ingredients such as dried abalones, sea cucumbers, fish maws, as well as preserved plums, salted threadfin, and dried Chinese bok choy at their respective restaurants. Together the chef duo will each present their creative selection of dim sum creations and new dishes designed for the event. Cheng and Wong will also present one event-exclusive crossover dish: the dried 30-head abalone served with truffle cheese sandwich, crafted with dried abalone from Wong’s private collection.
The VEA x Forum Restaurant Chinese umami brunch event takes place on July 18 and 19, and is priced at HK$2,580 per person, including a glass of Krug champagne. Online reservations go live at midnight on June 20 here.
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