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Four-stars Four-hands Dinner at VEA

Vicky Cheng, the Hong Kong-born chef behind the Michelin-one-starred VEA, is teaming up with another Michelin-starred chef, Jungsik Yim, for a not-to-be-missed cross-hands dinner menu.

For two nights only on July 28 and 29, dinner guests will experience an exclusive eight-course set featuring a blend of two progressive Asian-inspired cuisines. At $2,380pp the set includes exciting dishes such as VEA’s 8 Chinese Mushroom (yeasted cauliflower, Australian black truffle), Yellow Chicken (Chinese cabbage, Iberico lardo, scallion ginger), and the Gim Bob and Galbi by chef Yim. A complimentary glass of Krug Grande Cuvee is also included, with optional wine and cocktail pairings, the latter prepared by executive mixologist Antonio Lai, for an extra $680pp.

VEA x Jungsik Menu

Amuse bouche (crispy Chinese-style steamed fish, XO beef tartare, smoked quail egg)
by VEA

8 Chinese Mushroom (yeasted cauliflower, Australian black truffle)
 by VEA

Gim Bob
by Jungsik

 Roasted Sea Cucumber (flowery crab, Shaoxing wine, chicken fat)
by VEA

Spot Prawn (Hokkaido uni, caviar, chitarra)
by VEA

Yellow Chicken (Chinese cabbage, Iberico lardo, scallion ginger)
by VEA

Galbi
by Jungsik

Dessert – #1 Sujunggwa
by Jungsik

#2 Hot Corn
by Jungsik

Petit fours
by VEA

For more info or bookings, click here.

VEA
29-30/F The Wellington, 198 Wellington Street, Central
Tel: 2711 8639

 

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