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. Oysters are paired with Kristal caviar and Chinese almonds, foie gras with aubergine and doubanjiang. Cheng elevates the experience further with pairings that complement each dish – whether you prefer to imbibe wine, cocktails, mocktails or Chinese wine alongside your meal. Book the counter seats in front of the open kitchen for the best experience.

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