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Vea

Hong Kong, China

Fusion cooking and cocktails high above Hong Kong

Why go? Two young powerhouses of the Hong Kong dining scene are behind this sleek restaurant and lounge on the top two floors of the Wellington tower block. Award-winning mixologist Antonio Lai oversees the cutting-edge cocktails, while star chef Vicky Cheng melds French technique and Asian ingredients with élan.

Style of cooking: Cheng describes his food as “Chinese x French” – a fitting term for dishes such as crispy sea cucumber, stuffed with a mousseline of scallop and langoustine, or 48-hour double smoked pork belly with powder and purée of 'mui choy' (Chinese preserved mustard greens).

About the owners: Cheng worked at New York's Restaurant Daniel before making a name for himself at Liberty Private Works in his native Hong Kong. Lai owns several high-profile bars in the city, specialising in “multisensory mixology”. Witness the Cleopatra Formosa cocktail – a mix of mezcal and vodka served in a smoking golden pineapple.

Don't miss: The main dining room is a glamorous space with counter tables at three different kitchen stations, but the highlight is the private room, centred around a table carved whole from a tree trunk with stunning views of the kitchen and city skyline.

On the pass

  • Vicky Cheng

Style of food

  • Modern French with Asian overtones

Standout dish

  • Life in the jungle: crab with burnt leek ash and black garlic pebbles