Scallop with Preserved Turnip and Chinese Celery
VEA Restaurant
Crafted around Chef Vicky Cheng’s culinary philosophy of "Chinese x French", learn to integrate Chinese ingredients such as Chinese celery and Chiuchow preserved turnip into a dish finished off in a French style scallop ribbon butter sauce. During the process, Vicky will share his inspiration behind this dish as well as the preparation and cooking process.
Cook-along Kit
- Scallop (2 cleaned scallops, 1 whole scallop) 3 pcs
- ChiuChow preserved turnip (toasted & pre-cut) 5g
- Chinese celery (cleaned) 10g
- Semi-dried cherry tomato (pre-cut) 10g
- House made scallop ribbon sauce 70g
- Butter 30g
- Clarified butter 30g
- Thyme 1 sprig
- Garlic 2 cloves
- Chives 2g
- Fennel frond (for garnish) few pcs
- 1 small pkt salt 2g
- 1 small pkt pepper 2g
Tools and other items you will need
Frying panPresented by

Born in Hong Kong and raised under Western influences, Chef Vicky was classically trained under some of the most highly revered French chefs. Today, he pays respect to his hometown’s vibrant local culture and heritage through the lens of European cooking, forming VEA’s unique "Chinese X French" culinary philosophy.