[et_pb_section fb_built=”1″ _builder_version=”4.10.8″ _module_preset=”default” global_colors_info=”{}”][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.10.8″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.10.8″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/jamonesibericoseu.eu\/wp-content\/uploads\/2021\/09\/cv_cheng.jpg” title_text=”cv_cheng” _builder_version=”4.10.8″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.10.8″ _module_preset=”default” text_font_size=”16px” global_colors_info=”{}”]<\/p>\n
”Food is a universal language. My intention at VEA is to share not only cooking techniques I’ve learned, but also reflections of a culture I grew up in”.<\/strong><\/em><\/p><\/blockquote>\n
[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.10.8″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.10.8″ _module_preset=”default” text_font_size=”16px” header_font=”|700|||||||” header_text_color=”#a31c27″ global_colors_info=”{}”]<\/p>\n
VICKY CHENG<\/h1>\n
Chinese chef with 1 Michelin star<\/strong><\/p>\n
Vicky Cheng has worked in the kitchens of some of the most revered and respected French chefs, such as Daniel Boulud.<\/p>\n
After 3 years of training in foreign kitchens, she returned to Hong Kong, where he forged his culinary style: French-style Chinese cuisine.<\/p>\n
Currently, she showcases this cuisine with Asian roots and Western training, in the restaurant VEA Restaurant and Lounge, which led him to win 1 Michelin star.<\/p>\n
Here, she stands out for his use of traditional Chinese and Cantonese cuisine, with the aesthetics and harmony of French cuisine.<\/p>\n
For Cheng, food has a universal language and that’s why she fuses all those cooking techniques and ingredients from different cultures.<\/p>\n
A philosophy that is very present in the menu of VEA Restaurant and Lounge, which combines the precision and refinement of French cuisine, with the use of fresh, loyal and seasonal products.[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.10.8″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.10.8″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"
”Food is a universal language. My intention at VEA is to share not only cooking techniques I’ve learned, but also reflections of a culture I grew up in”.VICKY CHENG Chinese chef with 1 Michelin star Vicky Cheng has worked in the kitchens of some of the most revered and respected French chefs, such as Daniel Boulud. After 3 years of training in foreign kitchens, she returned to Hong Kong, where he forged his culinary style: French-style Chinese cuisine. Currently, she showcases this cuisine with Asian roots and Western training, in the restaurant VEA Restaurant and Lounge, which led him to win 1 Michelin star. Here, she stands out for his use of traditional Chinese and Cantonese cuisine, with the aesthetics and harmony of French cuisine. For Cheng, food has a universal language and that’s why she fuses all those cooking techniques and ingredients from different cultures. A philosophy that is very present in the menu of VEA Restaurant and Lounge, which combines the precision and refinement of French cuisine, with the use of fresh, loyal and seasonal products.<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"class_list":["post-1991","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/pages\/1991","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/comments?post=1991"}],"version-history":[{"count":5,"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/pages\/1991\/revisions"}],"predecessor-version":[{"id":3505,"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/pages\/1991\/revisions\/3505"}],"wp:attachment":[{"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/media?parent=1991"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}