Chef Vicky Cheng is expanding his starry culinary presence outside Hong Kong with the debut of Estuary by Vicky Cheng at Capella at Galaxy Macau on May 29.
In Hong Kong, chef Vicky is the mastermind behind the success of Michelin-starred Chinese-French restaurant VEA and its refined Chinese sibling WING, currently ranked at a very respectable number 11 in the latest edition of The World’s 50 Best Restaurants. He is also the recipient of the Foodie Forks 2025 Chef of the Year award.
Venturing over to our SAR neighbour, Estuary is inspired by the culinary traditions of the grand hotels of Paris, featuring a traditional champagne trolley, guéridon tableside presentations, and even a candlelit wine-decanting service.
The six-course tasting menu is driven by premium ingredients at their peak each season, with fermentation and wood-fired and charcoal-grilled cooking techniques playing important supporting roles.
“Estuary by Vicky Cheng is a full-circle moment for me,” explains chef Vicky. “I was trained in classic French cooking, which shaped my culinary foundations. When I returned to Hong Kong 10 years ago, I began exploring the intersection of Chinese and French cuisine and, five years ago, opened my own Chinese restaurant.
Estuary brings these experiences together. It is a reflection of my roots, my evolution, and a reverential understanding of flavour, culture, and craft.”
Estuary by Vicky Cheng, G/F, Capella at Galaxy Macau, Estrada da Baía de Nossa Senhora da Esperança, s/n, Cotai, Macau, +853 8883 2278, book here
