Vicky Cheng

Hong Kong

The pioneer of French-Chinese fine dining

Born in Hong Kong and raised in Toronto, chef Vicky Cheng’s passion for cooking ignited at an early age. He honed his skills at George Brown College in Toronto, where he developed classical French techniques. His illustrious career took off as he worked alongside culinary luminaries, including Jason Bangerter at Auberge du Pommier in Toronto and the renowned Daniel Boulud at his eponymous restaurant in New York City. These formative years laid the foundation for Cheng’s culinary prowess, but it was his return to Hong Kong that set off a new chapter in his life and career.

Cheng’s foray into the world of Chinese cuisine was not planned; rather, it was a natural gravitation towards his roots and local flavours. This journey began with Vea, his debut Hong Kong restaurant that opened in 2015, where he first explored the intersection of French and Chinese cooking. However, it was the launch of Wing in 2021 that truly redefined his culinary identity. Located just one floor below Vea, Wing represents a bold, boundary-less approach to Chinese fine dining, inspired by Cheng’s Chinese name, which embodies hope and perseverance.

The ethos at Wing is encapsulated in its expansive 80-dish menu, paying homage to the Eight Great Chinese cuisines while subverting norms. Highlights from the menu include the dry-aged crispy Cantonese chicken, a dish that underwent more thanr 80 trials before reaching perfection, and an unorthodox pairing of house-cured century egg with Japanese oysters. These dishes exemplify how Cheng respects tradition while pushing the limits of creativity to allow bites to resonate with sentiments of both nostalgia and modernity.

Cheng's tenure is also marked by a dedication to sustainability and community. He frequently collaborates with local producers, ensuring that his menus reflect the seasons and the rich biodiversity of Hong Kong. Despite the challenges posed by the pandemic, Cheng seized the opportunity to solidify his vision for Wing, creating a one-of-a-kind dining experience that resonated with the community during a time of uncertainty. His efforts have not gone unnoticed; Wing made an impressive debut on the Asia's 50 Best Restaurants list, ranking at No.34 in 2022, and climbing to No.5 by 2024.

Beyond accolades, Cheng believes in the significance of consistency and heartfelt hospitality as crucial components of a successful dining experience. His philosophy is clear: it is the warmth and dedication of the culinary team more than anything else that keeps guests returning time and time again.

As Vicky Cheng continues to redefine the culinary narrative in Hong Kong, his career serves as an inspiration for aspiring chefs and food enthusiasts alike. His ability to blend tradition with innovation, combined with a profound respect for his heritage, sets him apart as a culinary visionary, leading him to be voted by his peers as the Inedit Damm Chefs' Choice Award 2025 winner.

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