Magazine

Features 3 minutes

Vicky Cheng's Farm-To-Table Feast With Used Coffee Grounds

Chef Vicky Cheng of one-MICHELIN-starred VEA showcases the tasty results of cooking with vegetables grown from recycled coffee grounds at a special “farm-to-table” luncheon held last November.

Features

People

News & Views

Travel

Dining Out

Dining In

Wellness

Subscribe to our newsletter and be the first to get news and updates about the MICHELIN Guide
Subscribe
Follow the MICHELIN Guide on social media for updates and behind-the-scenes information