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Join Vicky, Executive Chef at Michelin-starred VEA Restaurant & Lounge, for a cooking demonstration!

About

Born in Hong Kong and raised under Western influences, Chef Vicky Cheng started off as a young chef classically trained under some of the most highly revered and respected French chefs, including Daniel Boulud of the Michelin-starred Restaurant Daniel in New York, to acquire knowledge and principles that laid foundation for the culinary excellence he excels at VEA restaurant and Lounge today. Cheng embraces his Asian roots and heritage. In an inventive approach, he combines French gastronomic techniques of great precision and finesse, with emphasis on the use of fresh, authentic and seasonal products from around the world -Asia in particular. At VEA Restaurant, the meticulously crafted tasting menu centres around a unique culinary philosophy - when ingredients exude a nostalgic appeal to local Hong Kong diners, flavours and presentations may be a new discovery to foreign palates. "I want to be more than just a good French chef in Hong Kong cooking French food. Instead, I want to be a Hong Kong chef, cooking French food that I relate to my Hong Kong roots and heritage: Chinese x French," Cheng says. With Chef Vicky Cheng at the helm, VEA restaurant & Lounge has earned multiple awards shortly after its opening in 2016, including the first Michelin star, SCMP Top 100 Tables, and CNN Hong Kong's Best New Restaurants.
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Cooking Demo with Michelin-starred Chef Vicky Cheng (23 Oct)

23 Oct 4:45am

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Go behind the scene with us to meet Vicky, known for his culinary techniques in infusing traditional Chinese ingredients with modern French styles. Event will be held on 23 Oct 2017 at 1-3pm at VEA.

Requirements

All volunteer hours must be completed during 13 May 2017 to 13 October 2017.

Cost per person is HK$300 to cover running cost of the program.

Cooking Demo with Michelin-starred Chef Vicky Cheng (23 Oct)

23 Oct 4:45am

Icon locationAll places taken.

Go behind the scene with us to meet Vicky, known for his culinary techniques in infusing traditional Chinese ingredients with modern French styles. Event will be held on 23 Oct 2017 at 1-3pm at VEA.