Sophisticated Cocktails and French Cuisine Across from Hong Kong's Sheung Wan Station
Thread your way out Sheung Wan station's exit E, past the outdoor fountain, to find VEA on the top two floors of the Wellington building. In the cocktail bar, Antonio Lai creates fanciful cocktails, including the Cleopatra Formosa, a mezcal, vodka, lime, and pineapple mix that’s lightly smoked and served in a golden pineapple-star anise syrup. There’s an equally playful bar menu, but chef Vicky Cheng’s true stage is upstairs, where diners perch on stools in front of an open kitchen to enjoy her elaborate eight-course French-inflected tasting menu.
By Janice Leung Hayes
This appeared in the May/June 2016 issue.