VEA presents modern French Cuisine by Executive Chef Vicky Cheng, a local born chef who uses seasonal ingredients familiar to Hong Kong people. The marriage of food and beverages is the entire concept of the restaurant, and each tasting menu is paired with signature cocktails by award winning Mixologist Antonio Lai.Local produce is used as much as possible with tomatoes from farms in the New Territories, seafood from local waters, as well as honey from Hong Kong's bee farmers. A private dining room is also available (seats up to 10) and has an open view of the entire dinner service in motion, making dining experiences at VEA a pure excitement.