VEA

Dining at VEA has always felt like stepping into a chef’s personal language. Cheng works with the structure of French haute cuisine, but the ideas behind the dishes are unmistakably rooted in Chinese flavours and traditions. This results in a unique dialogue between two culinary cultures that feels entirely natural. Textures and depth of flavour are where the kitchen excels. Sea cucumber, gently infused with aged Shaoxing wine, arrives rich yet surprisingly delicate, while the abalone pithivier, encased in perfectly burnished pastry, shows both technical discipline and a sense of playful ambition. Across the menu, the flavours feel layered, building gradually with each course. Seamless service guides the meal without intrusion, while the wine programme is equally thoughtful, ranging well beyond the usual European strongholds and giving Chinese producers a rare and welcome spotlight.

Tatler Tip

Opt for the wine pairing, but ask the sommelier about the Chinese bottles on the list; they offer some of the most interesting matches with Cheng’s cuisine.