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Wing

Hong Kong

Classic Cantonese ingredients reimagined with French flair

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 Franco-Chinese style of fine dining before pushing the concept even further at Wing, a restaurant that takes an uncompromising approach to celebrating and articulating the Eight Great Chinese cuisines through its food.

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

On the Pass

Vicky Cheng

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 manifest in anything but traditional ways; think fresh and aged abalone presented in yin and yang form and baby pigeons roasted whole in a sticky sugarcane sauce.

Made to share: Diners have a choice of two tasting menus, with most dishes designed to share. Exquisitely plated starters are where Cheng’s meticulous presentation skills come to the fore, such as in braided strips of smoked eggplant in sour sauce or pearlescent, house-cured century eggs served with Japanese oysters in a spicy scarlet jus. There are some specialities that have become must-tries, including the chef’s take on a spring roll filled with a fat slab of carefully preserved and cooked sea cucumber.  

What’s the tea? The wine list at Wing is curated by head sommelier Kin Wai Williams Fu and includes a wide selection of Chinese wines and baijiu as well as Japanese sake. And it would be remiss to not mention the incredible selection of premium and seasonal teas also available, which are paired to perfection with Cheng’s menus.

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