Founder and chef, VEA
Elevating the taste buds Hong Kong, Vicky Cheng has marked his place as one of Hong Kong’s leading gastronomia innovators with his restaurant VEA. Garnering a Michelin star in 2017, VEA specializes in a fusion between French and Chinese, playing homage to native Chinese flavours -- like Sichuan peppercorns. In what may be known as the most groundbreaking culinary partnership, Taiwanese Chief Lanshu Chen of Le Moût chose Cheng to be her last chief collaboration before her restaurant is set to close in December 2018. Bridging the economic gap between those who can afford fine dining and those at risk for food security, Cheng established the Elizabeth Nutritional Fund alongside the Chicken Soup Foundation, a local charity that helps underprivileged children, as his daughter’s first birthday present -- named in her hounour. Vicky hopes to continue to draw further attention to the plight of children for whom getting proper nutrition is a struggle.