Chef Vicky Cheng, of award-winning VEA and Wing, is father to two young girls; during these difficult times, he has experienced firsthand just how important and challenging it can be to tend to children’s needs, and readily admits that he comes from a position of privilege where he is able to support his two healthy daughters. Spurred on by the stories of hardship faced by grassroots families during the pandemic, he and his wife Polly wanted to create something to give back to those less fortunate—and decided to collaborate with ChickenSoup Foundation to launch Project Soul Relief (PSR).
Starting from 15 April at 12 noon, the public logging onto the PSR website will be able to purchase limited edition food sets by chef Cheng and the teams at VEA and Wing, with all proceeds after deduction of costs being donated to ChickenSoup Foundation. There are two limited sets, one featuring VEA’s iconic South African abalone noodles along with Kaviari caviar with blinis (HK$1,380 per set) and another featuring Wing’s signature chopped chilli fish maw rice and abalone sauce fish maw rice (HK$1,380 per set). Diners only need to follow simple instructions at home to reheat and plate the dishes, and the sets are available for both pick-up and delivery.