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Free In-Person Festivals Are Back at the Bowers Museum
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Hong Kong Wine & Dine Festival Unveils Line-Up of 34 Gastronomic Experiences
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Chef Vicky Cheng of VEA on his New Restaurant Wing and Fusion Food
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Coffee is an integral part of our daily lives, but apart from the occasional caffeinated pastry or decadent affogato, this ubiquitous ingredient hardly ever features in our food. Nespresso Gourmet Weeks is hoping to change that.
First launched in 2012, the initiative has challenged some of the world s top chefs in Switzerland, Austria and Russia to use coffee as a spice to flavour their culinary creations, in the process turning diners preconceived notions of coffee on their head.
Now, Nespresso Gourmet Weeks has touched down in Hong Kong for the first time, demonstrating the full culinary range of Nespresso Professional s Origins collection. To this end, Nespresso has partnered with eight of the city s leading chefs to showcase the possibilities of coffee-forward fine dining, across everything from Nordic-Japanese and Indian cooking, to contemporary Latin American and French-Cantonese.
Chef Vicky Cheng has just launched Wing, his second restaurant in Hong Kong. Located one floor below VEA on Wellington Street, the venture has been quietly anticipated since VEA Lounge closed late last year, and was finally unveiled today (9 April). Wing is a word that reflects the chef’s Chinese name, as well as the concepts of longevity, perseverance, hope and tenacity; the restaurant’s logo is based on the auspicious “ruyi” knot, which in turn represents mastery of the essentials to create endless possibilities.
Celebrating the intricacies and potential of Chinese cuisine has always been a part of Cheng’s dining DNA, so this is apt symbolism for this latest venture. With VEA, the chef successfully intertwined his French culinary training with the learnings gleaned from a lifetime of immersion in the cooking traditions of his ancestors to create his signature “French x Chinese” gastronomy. Over the years, that commitment to highlighting the niche ingredients, nostalg