A native of Hong Kong who worked under some of the best chefs in the world, including Chef Daniel Boulud at his namesake restaurant in New York, Chef Vicky Cheng proudly showcases the perfect refinement of Chinese cuisine along with his French technique expertise at his two award-winning restaurants, VEA and WING Restaurant. As a Michelin-starred chef, his creations always leave awe in everyone’s minds, and he graciously took a break from his busy schedule for a quick interview with Exquisite Taste.
E: What is it that drives your passion for food?
A: Growing up, I was a big fan of cartoons and the Food Network. My passion for cooking started in an unconventional way when I was just nine years old. One day, my mother was away on a trip, and I was left alone with a bunch of frozen meals that quickly ran out. With some leftover money, I went to the supermarket and picked up some simple ingredients to start cooking. Looking back, that’s how it all began for me, and it still brings a sense of nostalgia.
E: What is the most important philosophy that you apply to your career or in the kitchen?
A: “One team, one dream” has always been my motto since day one, and it has been a guiding principle for me throughout my career. It’s not just a catchy phrase, but a way of life in our restaurant. We’re like a family in the kitchen, and we believe that a strong bond and a positive work environment are essential to producing great food and service. We work together as a team and support each other, no matter what our role is, we’re here to create unforgettable dining experiences for our customers.
E: Both of your restaurants are on the list of Asia’s Best Restaurants. In your own words, how would you describe each of them?
A: VEA is an odeum that merges traditional Chinese and French cultures, to tell an authentic tale. At VEA, it’s not just about the delicacies but also a reflection of the culture I grew up in — a heritage that I am immensely proud of. Every dish on the menu, from the very first to the last, evokes a sense of connection to Hong Kong through the harmonious marriage of premium native Chinese ingredients and French culinary techniques.
As for WING, I would say it is a place where you may find authentic, classic Chinese flavours finely revived with my very own modern interpretations. What we do at WING is inspired by the finest of the eight great Chinese cuisines combined with modern culinary approaches to strike a harmonious and well-balanced dining experience while highlighting the understated elegance of traditional Chinese culinary finesse. It is crucial to prepare Chinese food without losing its original and authentic form, regardless of how innovative your ideas may be, as I believe that Chinese food should always retain its essence.
E: How challenging is it to maintain such a high level of culinary creativity?
A: Maintaining a high level of culinary creativity is definitely a challenge, but it’s one that I relish as a chef and restaurant owner. At VEA and WING, we’re committed to providing our diners with unique and memorable experiences that go beyond just great-tasting food. To achieve this, we constantly strive to push the boundaries of what’s possible in the kitchen. When time allows, I would take advantage of the location of my restaurants, which is just a few blocks away from Hong Kong’s most famous Dried Seafood Street and wet market, to clear my head a bit and get some inspiration.
E: Having achieved what many consider the ultimate culinary accolade, what keeps you and your team motivated?
A: My team and I can get really excited when it comes to experimenting with new ingredients, techniques, and flavour combinations, and it’s even more thrilling for us to know that diners these days really appreciate the details and efforts that we put into our dishes. We love nothing more than playing around with new flavours or putting a creative twist on an old favourite, always striving to create dishes that are both delicious and inspiring. But it’s not just about having fun. We know that today’s diners are more informed than ever before, and they want to know where their food comes from and how it’s prepared. That’s why we’re committed to being mindful of the ingredients we use and sourcing them locally and sustainably whenever possible.
E: Who has been your biggest mentor in the culinary world?
A: I feel incredibly lucky to have had the chance to work with so many inspiring figures in the culinary industry. But if I had to choose one person who had the biggest impact on me, it would have to be Jason Bangerter, the former chef de cuisine at Auberge du Pommier. It was my very first job at a restaurant, and I lacked any culinary skills, including basic knife handling. Nonetheless, Jason Bangerter became my first mentor and provided me with guidance and support. I was his inaugural apprentice, and he encouraged me to participate in various competitions, which I was fortunate to win under his tutelage. This experience still impacts me today, inspiring me to think creatively and take risks.
E: In a sentence, what’s the best part of your job?
A: Applying my expertise to create a positive impact on others.
Exquisite Taste Volume 40
VEA
The Wellington
198 Wellington Street
Central, Hong Kong
T: (+852) 27118639
W: vea.hk
IG: @vea_hk
WING Restaurant
The Wellington
198 Wellington Street
Central, Hong Kong
T: (+852) 27110063
