VICKY CHENG

VEA

VICKY CHENG

1 Michelin star
#16 & Art of Hospitality Award in Asia's 50 Best Restaurants 2021

FRENCH MEETS CHINESE

“Food is a universal language. Through the language of “Chinese x French” here AT VEA, I want to share with you, not only cooking techniques I’ve learned, but also A REFLECTION of the culture I grew up in, as this is a heritage that I am most proud of.

Coffee Tong Chong Beng
A special complimentary dessert for Nespresso members featuring a childhood memory of Hong Kong - Tong Chung Beng. VEA’s interpretation of Tong Chung Beng incorporates French butter crepe and fresh coconut meat highlighting Nespresso coffee ice-cream, perfectly paired with a cup of Nespresso coffee on side.

Welcome drink
Bittermelon cold press juice , shiso leaf with Seedlip garden (herbal flavour) and sugar syrup.

Eggplant Mouse
Eggplants from the Nespresso Farm are used to make an eggplant mousse in cannoli with n’essorasse coffee crunch.

FROM 12TH JULY TO 8TH AUGUST 2021

NESPRESSOGourmet Weeks

A New Perspective on Coffee

From 12th July to 8th August, Nespresso and eight of Hong Kong’s most acclaimed chefs celebrate a shared passion for taste innovation and sustainability.

Through Gourmet Weeks, Nespresso presents a unique challenge to the city’s celebrated chefs - to reimagine the use of coffee in haute cuisine, exploring its potential to be used as a refined spice to give cuisine new character.

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