Vicky Cheng

Vicky Cheng is a chef in constant motion—physically, mentally, and, more often than not, literally. One minute he’s fine-tuning a dish at VEA, the next he’s in Bangkok, overseeing his latest opening, and somewhere in between, he’s probably posting about an obscure local ingredient with the enthusiasm of a man who’s just unearthed gold. His innovation isn’t just about technique; it’s about pushing the conversation forward—about what Chinese cuisine is right now and where it might go next.

At VEA, his Chinese x French ethos has never been about easy fusion. It’s meticulous and fine-tuned. At Wing, he strips back the European influence, honing in on Chinese craftsmanship with obsessive detail, whether it’s his dry-aged crispy chicken, tweaked over 80 versions, or his ability to make a house-cured century egg feel like a revelation.

And then there’s Medora, his latest dining venture, and Liz & Tori, an artisanal gelato shop inspired by his daughters—because, naturally, Cheng is the sort of chef who doesn’t just think about pushing cuisine forward, but also about how to bring people along for the ride. With his expansion into Bangkok with K by Vicky Cheng, he isn’t just flying the flag for Hong Kong; he’s proving that innovation doesn’t have to mean reinvention—it just needs someone willing to take it further.