Vicky Cheng is the chef and founder of VEA, a starred Hong Kong restaurant celebrated for its refined fusion of French technique and Chinese ingredients. Recognized with a Michelin star and included on Asia's 50 Best Restaurants list, VEA is a symbol of his gastronomic vision.
Born in Hong Kong and raised in Toronto, Vicky Cheng began his education at George Brown College, specializing in classic French cuisine. After working with such chefs as Jason Bangerter (Auberge du Pommier) and Daniel Boulud (Daniel, New York), he gained solid technical experience that would influence his future gastronomic vision.
In 2011, he returned to Hong Kong, bringing with him a deep desire: to reinterpret his origins through the lens of great Western cuisine. This project took concrete form in 2015 with the opening of VEA (an acronym for Vicky et Antonio, the mixologist Antonio Lai), a fine-dining restaurant where every dish is born from the synergy between the kitchen and the world of mixology.
VEA is a tasting experience centered on the encounter between Chinese culture and French techniques, where elements such as braised beef tongue join ancestral broths, fermented mushrooms or clarified jellies. The proposal immediately won over critics: a Michelin star since 2016, stable placement on Asia's 50 Best Restaurants list, where it reached 16th place in 2020 and established itself as one of the most representative restaurants of contemporary Asian cuisine.
In 2021 Cheng also opened Wing, a restaurant dedicated to pure Chinese cuisine, inspired by the eight great regional schools, but the creative heart remains VEA. Here, every detail is part of a narrative: Asian seasonality meets minimalist aesthetics and a strong discipline in the kitchen, which also stems from his cultural roots and rigorous French training. In 2025, Wing ranked third in the Asia's 50 Best list and the chef was honored with the Chefs' Choice award.
Cheng's iconic dishes include scallop with chicken soup and dried fish jelly, and local fish with whipped yeast butter. His approach enhances Chinese identity with technique, depth of flavor, and research on fermentations.
Alongside his work in his restaurants, Cheng actively participates in international events, showcooking, and collaborations with chefs such as Gaggan Anand, André Chiang, and Mauro Colagreco, bringing to the world his idea of a modern Chinese cuisine that respects its roots but opens to the future.
