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Wing

Hong Kong

• Highest Climber Award 2024, sponsored by Korean Air

Visionary Chinese cooking meets French fine dining technique

On the Pass

Vicky Cheng

Origin story: Born in Hong Kong, raised in Canada, Vicky Cheng initially made his name cooking refined French food. Returning to his birth city, Cheng found himself drawn to his culinary roots. At his other restaurant Vea, which has appeared on Asia’s 50 Best Restaurants in previous years, he developed a style of French x Chinese cuisine. Wing followed in 2021, with a focus on modern Chinese cooking.

What’s in a name? Wing is taken from Cheng’s Chinese name and represents hope, perseverance and tenacity.

Culinary evolution: Never having worked in Chinese restaurants previously and with no formal training in the cuisine, Cheng has taught himself through rigorous study. He began experimenting with ingredients such as sea cucumber and fish maw at Vea, located directly above Wing, but the dishes remained predominantly French. At Wing, these ingredients feature in recognisably Chinese creations.

Tasting menus to share: Diners have a choice of two tasting menus though unlike Vea, where meals are individually plated, many of Wing’s dishes are designed to share. Exquisitely plated starters are where his meticulous fine dining presentation skills come to the fore, such as in braided strips of smoked eggplant in sour sauce. And in Cheng’s hands, the humble spring roll becomes luxurious with the use of whole sea cucumber.  

Drinks to match: The wine list at Wing includes a wide selection of Chinese wines and baijiu – a fermented liquor – as well as Japanese sake and premium teas.

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