At Vea, founder Vicky Cheng seeks to elevate French cuisine with Chinese elements, heritage and memories. There is a kaleidoscope of flavours on offer at this border-busting establishment. Fish maw is paired with Oscietra caviar and quinoa, Barbarie duck with bosc pear and aged mandarin peel. Cheng elevates the experience further with pairings that complement each dish – whether you prefer to drink wine, cocktails, mocktails or Chinese wine with your meal. Book the counter seats in front of the open kitchen for the best experience.