Celebrity Life

After two successful decades cooking French haute cuisine, Hong Kong native Vicky Cheng recently decided to venture into Chinese cooking. For Cheng, who’s behind the acclaimed French-Chinese one-Michelin-star VEA, opening Wing represents a watershed moment in his career as a Western-trained local chef in the city.

I meet him in one of the stylish private rooms of Wing, which opened in the spring on the 29th floor of a new building in Central, where we discuss the first steps of his career as a young chef who was trying to find his identity, and what prompted him to open Wing.

Tell us about your new restaurant, Wing.

In a nutshell, it’s a contemporary Chinese restaurant. We use modern techniques and luxurious ingredients. What’s special about it, perhaps, is that I’ve never studied or cooked Chinese food before. Over the past few years at VEA, I’ve gained a lot of interest in Chinese cuisine – even though I’ve been cooking for 20 years, it’s always been French. My interest in Chinese cuisine grew to the point where I really wanted to open a Chinese restaurant. The food at Wing is cooked by me and my team. We could say that’s reinterpreted from the point of view
of Western-trained chefs.

Does the name have any particular meaning?

Wing is the middle character of my Chinese name. It means eternity. It’s also the only word that ever meant enough for me to tattoo it on my body.

Does this represent a new phase in your evolution as a chef?

Yes, absolutely. I came back to Hong Kong 10 years ago and I was cooking French food. Soon after, my concept changed to Chinese-French. Specifically Chinese and specifically French, no Japanese or Italian influences. I’d like to say that it was a breakthrough for me, to find
my niche, to find my uniqueness and to be able to identify my own personality and cooking style by incorporating luxurious Chinese ingredients, particularly dried seafood, into French cooking techniques, plating and taste.

What we do at Wing, however, has a lot to do with how we present the food and how you’d like the guests to eat it. It’s very important that it’s done in the most professional and authentic way. Chinese food should look like Chinese food.

Even though both Wing and VEA are my restaurants, you should also be able to tell just by looking at a dish, without the list of ingredients, where it belongs. For me, that’s quite important. At first, when I came back, I wouldn’t dare touch Chinese cuisine. There was no way, if you asked me 11 years ago, that I thought I could open a Chinese restaurant one day. It’s actually funny. Back then, somebody approached me to open a Chinese restaurant and I turned it down. I said, “No way. I don’t have enough knowledge and I don’t have enough experience.” I believe it’s a combination of opportunity, timing and just patience. It takes a lot to be able to cook Chinese food in a city that’s well known – perhaps most well known – for its Chinese cuisine.

In the past 10 years, it’s been all about cooking, learning and researching as much as possible to be able to do the things I’m doing now.

In a contemporary restaurant, how do you find the balance between innovation and honouring the traditions?

For me it’s quite straightforward. If you want to innovate, you must learn the tradition. First, you must understand why it’s been done in a certain way for hundreds of years before you even try to change it. I don’t believe anyone can change something to make it better unless they understand it profoundly. I can think of a million things to do and to change, but I will not, unless I understand how to cook the traditional version of a dish first. This is a rule I live by.

Do you focus on any regional Chinese cuisine?

I don’t focus on any particular region because I was never mentored by a Chinese chef cooking specific dishes. The only thing I can say is that I cook my Chinese food. Things are on the menu because I think they taste good, and because I’m proud of them and want to share them with guests.

My mother is Shanghainese. I was born in Hong Kong and surrounded by Cantonese influences. So perhaps these are the traditions that are a little bit more influential to me. At the same time, I love Sichuan and many other regional cuisines. I don’t want to restrict myself with what I can or cannot do.

Going back to my roots is also very important to me. When I came back to Hong Kong after working and living abroad, I hadn’t been back since I’d left basically, which was when I was very young. It’s meaningful for me to use my new set of skills and incorporate them into Hong Kong’s culinary culture and memories.

Is it an oversimplification to call your food at VEA “fusion’? Chefs often hate this term.

I don’t think fusion is the wrong word. VEA is absolutely fusion. We combine French and Chinese elements – that’s
the definition of fusion. I’m not, not against the term. If you’d asked me or any other chef 10 or 15 years ago, you probably would have offended me. But I can tell you right now that my food is absolutely fusion, in the right way. We use the best ingredients from both cuisines and we elevate them.

Wing, of course, isn’t fusion at all. It is absolutely Chinese. You could say, however, that it’s Chinese fusion in the sense that we’re not restricted to any regional type of cuisine in China.

Did you always want to be a chef?

Yes. I grew up watching cartoons and the Food Network, the only two channels I ever watched. I was just very, very interested in cooking from the beginning. It was a form of entertainment for me, but being a chef wasn’t as glamorous as it is nowadays. My family wasn’t supportive of it and my mom was literally the only person who believed me from the beginning. This actually gave me the motivation to be the best that I could be. When the whole world is saying you shouldn’t do this and the only person supporting you is your mother, you’ve got to prove the whole world wrong to support her decision. And that’s what I did.

The post Chef Vicky Cheng of VEA on his New Chinese Restaurant Wing and Demystifying Fusion Food appeared first on Prestige Online - Hong Kong.

When it comes to the people we love, we won't settle for anything less than the very best — and that means the latest novelties from the esteemed watchmaking Maison, Audemars Piguet.

In this photoshoot, take a closer look at the novelties from Audemars Piguet's Royal Oak, Royal Oak Offshore, and Code 11.59 collections.

Royal Oak Selfwinding 34mm in Black Ceramic

When Audemars Piguet made frosted gold for the ladies, the men clamoured for it. Audemars Piguet heard and answered. Likewise, black ceramic was only used on larger case-sized watches until this month, when the brand used the beloved lightweight and scratch-resistant material on the Royal Oak 34mm line, complete with rose gold accents even on the octagonal screws in the bezel. What's more, this is the only time-only black ceramic Royal Oak at the moment, making it a timepiece well sought after not just by the ladies, but by the gents as well.

Royal Oak Frosted Gold Selfwinding 34mm

Slowly but surely, Audemars Piguet is expanding its offerings in the 34mm sized Royal Oaks, which have found a comfortable following in both men and women who prefer smaller case sizes. This novelty in white gold, with its frosted gold treatment, looks completely iced-out even without diamonds and is beautifully complemented by an icy blue tapisserie dial.

Royal Oak Frosted Gold Selfwinding Chronograph 41mm

The latest version of the Royal Oak Chronograph with the flyback chronograph movement also receives the frosted gold treatment. The 41mm white gold timepiece, limited to only 200 pieces, comes with a new dark silver dial with the Grande Tapisserie pattern and snailed sub-counters.

Royal Oak Offshore Selfwinding Chronograph 43mm

Audemars Piguet has given the Royal Oak Offshore a complete overhaul with a new design that features a more ergonomic case in 43mm, interchangeable straps and the brand's integrated self-winding flyback chronograph movement, the calibre 4401. This piece in stainless steel comes with a taupe-coloured dial with the Méga Tapisserie pattern and a redesigned logo that says only AP for a more polished look.

Royal Oak Offshore Diver 42mm

The new Royal Oak Offshore Divers are also refreshed with a new movement, the Calibre 4308, and quick-change interchangeable straps — minute improvements that make all the difference. In new colourways that give the timepiece highly contemporary and sporty aesthetics, this blue-dialled beauty with a matching rubber strap is our pick.

Code 11.59 Selfwinding Chronograph 41mm in White Gold and Ceramic

The Code 11.59 by Audemars Piguet only gets better — this year, the new collection sees the addition of a new octagonal middle case honed from black ceramic. The bi-colour aesthetics gives the watch another layer of interest and highlights the unusual case construction. A future classic? Only time will tell.

Photography Kauzrambler
Styling Michael Cheung
Hair and Make-up Gloomy Kwok
Photo Assistant Allison Fong
Styling Assistant Cissy Chan
Location Grand Hyatt Hong Kong
Models Jeremy W and Ksenia I @ Primo

The post This Baba au Rhum Punch Is an Adults-Only Dessert appeared first on Prestige Online - Hong Kong.

From a brand new Italian bakery to a seasonal menu at a Michelin-star restaurant, here’s where to eat in Hong Kong in August 2021.

Musubi Hiro

New izakaya-style gastropub Musubi Hiro is the brainchild of French-trained Arturo Sims, who pays homage to the Japanese tokusatsu that underscores his memories of growing up in Chile. Located at the junction of Cochrane Street, Gage Street and Lyndhurst Terrace, the establishment — which is adorned with posters and holographic stickers — serves re-imagined snacks, vegan and vegetarian-friendly options, and plenty of sake, cocktails and (of course) craft beer on tap. To state the obvious: must-try dishes are the signature Musubi creations, including everything from a classic (marinated spam between koshihikari rice, wrapped in nori) to a torched eel, a sea-urchin option and a fatty wagyu and black-truffle pairing.

Musubi Hiro, 37 Cochrane Street, Central, +852 5597 6911

Pane e Latte

Cream-filled Italian doughnuts are just one of the many traditional fresh-out-the-oven baked treats on offer at the southside panetteria and gelateria Pane e Latte in Stanley. Sample everything from breakfast dishes to aperitivo at this Italian bakery-café concept - treats include tiramisu papillote, chocolate eclairs, and mango tarts.

Pane e Latte, 25 Stanley Market Road, Stanley; +852 2337 7221

CENSU

Headed by Chef Shun Sato, CENSU (a play on the Japanese word for folding fan) promises premium dishes made from fresh ingredients flown in from Japan. The restaurant embodies the Wabi-sabi philosophy and appreciation of imperfection and simplicity. Inspired by Chef Sun’s grandmother’s house in Sendai, handmade ceramics and natural wood help tap into feelings of warmth and nostalgia, inviting you to eat gourmet fare while feeling right at home.

CENSU, 28-30 Gough St, Central; +852 2997 7009

Conrad Hong Kong x Venchi

Venchi’s long history of chocolate-making — beginning in 1878 — makes it an authority in the art form. Head to Conrad Hong Kong’s Lobby Lounge this summer to indulge in velvety gelato, masterful sweet and savoury delicacies, and gourmet chocolate — perfectly made with the Italian chocolatier’s exquisite technique. Highlights include the bonet alla piemontese, originating in the northwest Italian wine region of Langhe and made with Venchi’s 56 percent dark chocolate.

Conrad Hong Kong Lobby Lounge, Lobby Level, 88 Queensway, Admiralty; +852 2822 8891

Spring Moon

One-Michelin-star Spring Moon’s wok-fried blue angel shrimp with shallots and spring onions, and its Japanese turban shell with red vinasse, chanterelles and purple yam are just two of the imaginative culinary creations available at The Peninsula Hong Kong’s fine-dining Cantonese restaurant this summer.

Spring Moon, 1/F, The Peninsula Hong Kong, Salisbury Road, Tsim Sha Tsui; +852 2696 6760

Uma Nota

Uma Nota is paying homage to São Paulo’s street snacking culture, giving its signature unique Japanese twists to South American classics. The Street Brunch opens with starters and street snacks and then carries on to special mains including coxinhas de frango fried chicken and okra dumplings, an original roll creation with banana, sour cream and crab, and a soy-lime marinated fraldinha flank steak with a farofa of banana and bacon.

Uma Nota, 38 Peel Street, Central; +852 2889 7576

CHAAT

The new curry-focused lunch menu at Rosewood Hong Kong’s CHAAT features six Indian regional dishes, each steeped in flavour and history. The feast starts with a selection of appetisers, including the signature raj kachori and baked jackfruit samosas, followed by six main curries including a Mughal-inspired Kashmiri lamb rogan josh and a Malabar lamb aadu korma — a favourite of the Mappilas, the oldest settled native Muslim community in South Asia.

CHAAT, 5/F, Rosewood Hong Kong, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui; +852 5239 9220

Osteria Marzia

Picture dining in any of Italy’s scenic coastal regions in the summer and you think of long, lazy days by the blue sea and an abundance of vibrant seafood, vegetables and fruit to feast on. Eating seasonally is an Italian rite — and Chef Luca Marinelli at Osteria Marzia at The Fleming has created four maritime-themed summer specials to honour the tradition. The tartare di mazzancolle and tonnarelli ai gamberi rossi each highlight different varieties and preparations of Italian prawns; the zucchine trombetta spotlights a zucchini harvest; and the sgombro is a delicate saba balanced with Tropea onion, buffalo ricotta and fig.

Osteria Marzia, G/F, The Fleming, 41 Fleming Road Wan Chai; +852 3607 2253

"Where to Eat in Hong Kong in August 2021" is a part of a monthly series, check back every month for for more recommendations

The post Where to Eat in Hong Kong This August 2021 appeared first on Prestige Online - Hong Kong.