Hong Kong has no shortage of top restaurants.
However, most fall into one of two categories: high-end traditional Asian cuisine (e.g., Japanese, Cantonese, other types of Chinese), or high-end European (French, Italian, etc.). There are fewer that are attempting what Chef Vicky Cheng sought out to do, which is the fusion of Chinese and French.
Chef Vicky Cheng took this fusion concept and established himself through his first restaurant in Hong Kong, VEA (1 Michelin star). After achieving success with his first endeavor, Chef Vicky Cheng decided to go back to the roots, opening Wing in April 2021.
Wing is the middle character in Vicky Cheng's Chinese name, and the restaurant explores high end Chinese cuisine, especially luxurious Chinese ingredients.
Wing has quickly achieved its own accolades, including being ranked 34th on Asia's 50Best.
We came with a larger group, who had made the reservation quite awhile ago. Wing is difficult to book, so definitely book ahead! We got the premium tasting menu, which costs HKD $1,980 per person.
Below is a (mostly) visual "essay" of our meal. Enjoy!
Main Dishes - Seafood
Signature Main Dish
Wing Clay Pot Rice: Two Acts
The first "Act" includes the claypot rice served with house preserved pork and dried velvet shrimp from Tai O (a fishing village in Hong Kong).
For the second Act, a King crab "soupy rice", or 泡飯.
Dessert + Sweets
Snow gum, coconut sorbet, and osmanthus. Snow gum is a fungus that is similar in texture to bird's nest, a very expensive Chinese delicacy. Osmanthus is a flower that has a pleasant sweet scent that is commonly used in Hong Kong desserts.
Wing Restaurant by Vicky Cheng
29F, The Wellington
198 Wellington Street
Central, Hong Kong