Wing

Hong Kong

Boundary-less Chinese heritage cuisine reimagined

The origin story: What grew out of an invite-only, midnight-supper test kitchen at chef and owner Vicky Cheng’s debut Hong Kong venue, Vea, became his ‘boundary-less”’ Chinese fine dining establishment, Wing, located just one floor below. With a 20-year background in French fine dining, Cheng never planned to open a Chinese restaurant, but after returning to his birthplace of Hong Kong, he found himself gravitating towards local tastes.

What’s in a name: Drawing inspiration from Cheng’s Chinese name, Wing represents hope and perseverance – sentiments that reflect the chef’s pride for China’s heritage coupled with a desire to share the untold stories of its abundant culinary history; an expedition diners traverse with the restaurant’s expansive 80-dish menu.

Untraditionally traditional Chinese: Wing’s fare serves as an homage to the Eight Great Chinese cuisines, innovatively respecting tradition through a no-rules contemporary interpretation. Think dry-aged crispy Cantonese chicken – a recipe that took over 80 trials to perfect; house-cured century egg paired with Japanese oysters; and a pork belly-like slab of braised sea cucumber enveloped in a puffed spring roll.

Memorable pairings: Affording diners the opportunity to explore both the familiar and unexpected concurrently, the ingenious menu sees Chinese dishes reimagined with compelling flavour pairings. Expect classic Cantonese ingredients in anything-but-conventional form, like abalone presented in two connected halves – fresh and aged – with the demure sweetness of the former amplified by the umami stickiness of the latter, resulting in a synergistic whole greater than the sum of its parts.