Restaurant

Vea

The difference between a good restaurant and a great one lies in the details. At VEA, it’s the curved counter that makes it easier for larger parties to converse, or the leather pad to rest your smartphone. It’s the fleet of staff ready to help you out of your chair, or pick up a dropped napkin. But mostly, it’s chef Vicky Cheng’s meticulous, seasonal Chinese x French cuisine, from meaty, crispy daikon with black truffle, to wonderfully aromatic sea cucumber with aged Shaoxing wine. In addition to standard wine pairings, diners can also opt for mocktail, cocktail and Chinese wine pairings.

Signature Dishes

• Sea cucumber
• Fish maw
• Abalone pithivier

Tatler Tip

There are no bad seats at the counter, but ones in front of the hot food station are also close to the washrooms.