VEA x Florilège
November 22nd, 2019
22 November, 2019: We look back with delight on this evening, where chef Hiroyasu Kawate of the celebrated Tokyo restaurant collaborated with chef Vicky Cheng to showcase innovative French fare.
This 4-hands occasion featured Kawate’s signature Sanma, Vicky's South African Abalone, and collaborative dishes including the Fermented Black Bean Cured Ma Yau and Yellow Chicken. The menu was completed with well thought out cocktail pairing by mixologist Antonio Lai and wine pairing by our sommelier.
Thank you team, and guests who enjoyed the dinner pop-up with us.
