VEA, creative and creative dishes. Sure enough, beautiful and tasteless. Recommend Small bites, Alaskan King Crab, Mackerel, Grilled Cheese, Sea CucumberRacan Pigeon, Bird&#39;s Nest, Mignardises plus Chrysanthemum Tea.

Trip Gourmet Awards 2023

Four Seasons Hotel Longjingxuan in Central has a very good taste. The quality of snacks is generally very good. But in terms of service and cost performance, I personally prefer Tianlongxuan. I believe that good and bad can&#39;t escape your eyes. The taste is not good.

Trip Gourmet Awards

#4 of Fine Dining  in Hong Kong

Large class building The Chairman Restaurant. The appointment also has to be ranked. It feels like buying a horse in the middle of the order. Although the day is windy and rainy, there are still people who are diligent in beef dried takeaway. They send a nine-rufang, but they are not damaged. Everyone is interested. From the front dishes to the desserts, they are all of the best. I look forward to coming again next time!

#2 of Fine Dining  in Hong Kong

Love their pre-dinner bread very much. Two flavors of bread paired with two flavors of butter sauce. Hungarian beef soup is delicious although shallow at night, and the beef inside is very cooked.

Very favorite restaurant. After a long time, the restaurant still keeps good and clean, the service is good, the food standard is good, and the dining experience is pleasant. Only set meals are served on weekdays, four dishes are the same as five dishes. Not big. There is no reason to order five degrees.

#1 of Fine Dining  in Hong Kong

The main French-Japanese mixed restaurant is a blended dish, and the food sold is very exquisite, so the price is higher. The restaurant environment is also very high-end and stylish. There are some old Hong Kong photos on the walls of the restaurant, and the signboard at the door is also very artistic. Salmon tastes good and uses fresh materials.

I highly recommend this restaurant. it is rated 2 Michelin stars. Decor is simple with an open kitchen.  Service is friendly and efficient. Each dish is explained and well instructed on which to eat first. We ordered the 10 course set menu which cost about 1600 hkd (without wine pairing).  Each dish was absolutely divine. A lot of effort and creativity was put forth in making this menu. Thank you Bo Innovation for a great gastronomical experience.

VEA ，又靓又有创意的菜式。果然漂亮而不失味道。推荐Small bites，Alaskan King Crab，Mackerel，Grilled Cheese，Sea CucumberRacan Pigeon，Bird&rsquo;s Nest，Mignardises加上Chrysanthemum Tea。

刚坐下时，便发现餐桌上的摆设就好像坐在海滩上，一只可爱小龟背上长上了青苔，经侍应介绍下原来整只小龟是可以吃的! 小海龟就好像我们吃的鸡蛋仔的味道接着下来点好了菜后 ，侍应便 捧上了一大盆海胆和鱼子酱 用来介绍给我们他将会用的食材。菜式一般都包含了东方和西方的元素就例如 ；海胆大虾意粉 就包含了 中国 (芡汁 ）日本 (海胆 牡丹虾 ）欧洲 (意大利粉 ）的元素， 混合得来又不会有生硬 做作 的感觉。

When I first sat down, I found that the table was like sitting on the beach, a cute little turtle on the back of moss, and the waiter introduced the original small turtle can eat! The turtles were like the egg we had and then ordered the dishes, and the waiter brought a large pot of sea urchins and caviar to introduce us to the ingredients he would use. The dishes generally contain Eastern and Western elements, for example; Sea urchin shrimp pasta contains elements of Chinese (sauce) Japanese (sea urchin peony shrimp) European (Italy powder), mixed without the feeling of being blunt.

很高级的餐厅，提前一个月订位的，吧台卡自由选择，餐前酒，前菜非常合适，都是比较开胃，扇贝都好漂亮，吃完还想把它带回去当摆设，鹌鹑蛋还真的弄个鸟巢，细节方面很注重，食材很新鲜，菜色创新，为顾客提供优质的服务，绝对要去体验一把。

Very high-end restaurant, booked one month in advance, bar card free choice, pre-dinner wine, pre-dinner is very suitable, are more appetizing, scallops are so beautiful, I want to take it back as a display after eating, quail eggs are really a bird&#39;s nest, details are very important, the ingredients are very fresh, the dishes are innovative, To provide customers with quality service, definitely have to experience a handful.

Vea位于香港中环，做的是融入亚洲特色的新派法国菜。整个订餐和改预约的过程非常顺畅，服务人员很热情，服务非常棒！三道snacks，鱼子酱的那道一改传统的mini pancake，用中式馒头做托，没想到口感特别好。咸鱼白菜的音乐盒，灵感来自于林子祥的歌曲《分分钟需要你》，Chef说这是唯一一首他会唱给他太太听的歌，因为爱你，所以咸鱼白菜也好吃第一道菜Mantis Shrimp，里面有皮皮虾、鱿鱼、脆脆的花菜。食材都是chef在湾仔菜市场根据当天的市场选择的。 第二道threadfin Ma Yau，受四川水煮鱼的灵感。 第三道roasted sea cucumber，上面是烤海参，中间是蟹肉，下面是蟹肉做的酱汁配陈村粉。这道菜的灵感来自于花雕蟹配陈村粉。 第四道 Taiyouran Egg，我们点了附加的澳大利亚鲍鱼配海胆和黑松露risotto。上菜时鲍鱼片铺在risotto上，上面是海胆，服务人员在我们面前削了很多很多黑松露。第五道smoke goose，复杂手法加精致配方烟熏出来的烧鹅，搭配鹅肝，酱汁里放了香港人童年吃的百花魁。第六道Aust wagyu short rib，主厨说中餐总是以一道炒饭收尾，这也是他这道菜的灵感，也是我整晚很喜欢的一道菜。第七道Japanese Stawberry，草莓季节已经接近尾声，我们向chef说了想要白色草莓后，他把最后三个草莓放在托盘上端给了我们。另外我们还试了四国德岛和服务人员推荐的九州福冈。味道最淡的是白色的九州佐贺，没有甜味，都是清香；最甜的还要数店员推荐的九州福冈，一口咬下去，甜到了心里。草莓跟着cheesecake一块上桌，cheesecake下面佐了whitepepper，有轻微辣感，很有意思。 第八道Lapsang Souchong，这道茶味sorbet和冻，质地厚重却不甜腻最后是甜点，生日特别送的烤卤猪巧克力蛋糕，接着是三层的甜品盒，最后走进厨房，还有一口精致的小糕点。结尾端上了咖啡、茶的木盒，任你选择，当然这木盒里还有whisky的选项，顿时好感倍增。值得一提的是我们点了cocktail pairing。这是我目前为止喝过的最好的佐餐鸡尾酒。整个菜单7杯酒，造型简单却十分精致用心，切成心型的苹果，放在叶子上像水晶一般的糖浆，这些小细节都显示出了调酒师的用心。 已经迫不及待准备再来了。

Vea is located in Central, Hong Kong, and it is a new French dish that integrates Asian characteristics. The whole ordering and changing appointment process is very smooth, the service staff is very warm, and the service is great! Three snacks, the caviar, the traditional mini pancake, with Chinese steamed buns, I didn&#39;t expect the taste to be particularly good. The music box of salted fish cabbage is inspired by Lin Zixiang&#39;s song &quot;Minutes Need You&quot;. Chef said this is the only song he will sing to his wife. Because I love you, the salted fish cabbage is also delicious. The first dish isMantis Shrimp, which has pippi shrimp, salmon, and crispy cauliflower. The ingredients are all selected by the chef in the Wan Chai vegetable market according to the market of the day. The second threadfin Ma Yau, inspired by Sichuan boiled fish. The third roasted sea cucumber, the top is roasted sea cucumber, the middle is crab meat, and the bottom is the sauce made of crab meat with Chencun powder. This dish is inspired by the flower carving crab with Chencun powder. The fourth course, we ordered the additional Australian abalone with sea urchin and black truffle risotto. When the abalone fillet was spread on risotto, it was sea urchin, and the service staff cut a lot of black truffles in front of us. The fifth smoke goose, complicated technique and exquisite recipe smoked roast goose, with foie gras, sauces put Hong Kong people&#39;s childhood food hundred flower kui. The sixth course, the chef said that Chinese food always ends with a fried rice, which is also his inspiration, and a dish I like very much all night. The seventh road Japanese Stawberry, the strawberry season is nearing the end, we told the chef that we want white strawberries, he put the last three strawberries on the tray to us. In addition, we also tried the four-country Tokushima and the service staff recommended Kyushu Fukuoka. The lightest taste is the white Kyushu Saga, no sweet taste, all fragrance; the sweetest is the Kyushu Fukuoka recommended by the clerk, bite down, sweet to the heart. The strawberries follow the cheesecake on the table, and the cheesecake is served with whitepepper. It has a slight spicy feeling and is very interesting. The eighth channel Lapsang Souchong, this tea tastes sorbet and frozen, the texture is thick but not sweet and finally dessert, the birthday special roasted pork chocolate cake, followed by the three-layer dessert box, finally walked into the kitchen, and there was a small exquisite pastry. The wooden box with coffee and tea at the end is for you to choose. Of course, there is also the option of whisky in this wooden box, which suddenly doubled in favor. It is worth mentioning that we ordered cocktail pairing. This is the best cocktail I have ever drunk. The whole menu of 7 glasses of wine, simple but very delicate, cut into heart-shaped apples, placed on the leaves like crystal syrup, these small details show the bartender&#39;s intentions. Can&#39;t wait to come again.

极美极推， 是一间带着亚洲风格的法国餐厅，装潢摩登时尚设计感十足，位于中环威灵顿商厦 The Wellington 顶层，29 层为酒吧区 30 层为餐厅用餐区域，极度浪漫又好吃的餐厅，同时也是城中最难定的餐厅之一， 定位是香港最高端的复合式餐厅，注重酒水的品质与食物相当，食材的顺序与搭配是主厨最拿手的，菜单每周更换，都是固定 8套餐。每道菜品都是摆盘精致，而且味道惊喜。比如开胃菜中一道，是特别熏制的鹌鹑蛋，不过是两真两假，可别吃错了，另外一道是甜品，也很特别，工作人员会在你面前用干冰将 yogurt 制成冰激淋，再与菠萝搭配，酸甜的口味完全不会觉得腻。

Very beautiful, it is a French restaurant with Asian style, decorated with modern fashion design, located on the top floor of Wellington Commercial Building, Central, the 29th floor is the bar area, the 30th floor is the restaurant dining area, the extremely romantic and delicious restaurant, and it is also one of the most difficult restaurants in the city. Positioning is the highest-end composite restaurant in Hong Kong. It pays attention to the quality of the drinks and the food. The order and matching of the ingredients are the chef&#39;s most skilled. The menu is changed every week and is fixed for 8 sets. Each dish is exquisitely presented and tastes pleasant. For example, one of the appetizers is a specially smoked quail egg, but it is two true and two fake, don&#39;t eat wrong, the other is dessert, it is also very special, the staff will use dry ice in front of you to make yogurt ice cream, and then with pineapple, the sweet and sour taste will not feel tired at all.

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Recommended for a six-course vegetarian lunch ($1180), the price is already tea-packed, and chef Vicky cleverly combines fruits and vegetables with French cooking technology to take the vegetarian food completely to another level, admiring. Chinese and Western combination vegetarian menus, the variety of fruits and vegetables used is very large, fried potato horn with black truffle, French-style egg tart, smoked baby vegetables, fried mushrooms, nine-year-old sweet lily with bamboo shoots and Japanese bamboo shoots, white asparagus, tomato competition rot bamboo, Braised monkey head mushrooms and other ...... flavor and display have surprises.

Yakitori this store is very special: one, the label uses Japanese long charcoal fire; two, abandon Japanese chicken, bold use of Hong Kong chicken, called fresh, and use every part of chicken; three, decorate new industrial style, meal plate ordering all English, without half a point of Dongyang wind. Recommended for Inner Thigh, Thyroid, Gizzard and more.

The main tofu cuisine, tofu and other ingredients are combined into the stew, each dish is rich in taste levels.

To Ruiji must eat 3 kinds of signs: Xiduo, Egg Cow Chip/Bao and Taipa Milk Tea. Fried Xiduo is delicious, not so oily than usual Xiduo, the bread is very soft and cooked, and you like to eat more condensed milk than sugar glue, you can follow your own taste. Taste of taro milk tea, egg cow cured baking bottom, a piece of bread super hard, I knew that the test egg cow wrapped better.

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