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    Home » World Travel

    Wing Restaurant by Vicky Cheng

    Published: May 22, 2023 by Jennifer Che

    Wing Restaurant Hong Kong

    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.

    Wing Restaurant Hong Kong

    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.

    Wing Restaurant Hong Kong

    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!

    Amuse drink?

    Wing Restaurant Hong Kong
    Red date, hawthorne, and apple soup
    Wing Restaurant Hong Kong

    Starters

    Wing Restaurant Hong Kong
    Drunken South African abalone with star anise and goji berries.
    Wing Restaurant Hong Kong
    Geoduck in Yunnan chili topped with bull kelp.
    Wing Restaurant Hong Kong
    One of my favorites, chili oyster and century egg.
    Wing Restaurant Hong Kong
    An exquisite presentation: smoked egg plant and house made sour sauce.
    Wing Restaurant Hong Kong
    The detail in the "Ruyi knots" of the eggplant are impressive.

    Main Dishes - Seafood

    Wing Restaurant Hong Kong
    Steamed Japanese pomfret with preserved vegetable (梅干)
    Wing Restaurant Hong Kong
    Wing Restaurant Hong Kong
    A luxurious dish: fish maw in abalone sauce
    Wing Restaurant Hong Kong

    Signature Main Dish

    Wing Restaurant Hong Kong
    Signature Crispy Chicken
    Wing Restaurant Hong Kong
    The meat was extremely tender on the inside and the skin was beautifully crispy on the outside.
    Wing Restaurant Hong Kong
    Impressive skin!

    Wing Clay Pot Rice: Two Acts

    Wing Restaurant Hong Kong
    "Wing Clay Pot Rice" is yet another signature dish.
    Wing Restaurant Hong Kong

    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).

    Wing Restaurant Hong Kong
    House preserved pork
    Wing Restaurant Hong Kong
    My favorite: the crispy rice at the bottom of the clay pot.
    Wing Restaurant Hong Kong

    For the second Act, a King crab "soupy rice", or 泡飯.

    Wing Restaurant Hong Kong
    Yum!

    Soup

    Wing Restaurant Hong Kong
    Finally, a lovely soup chock full of beautiful vegetables, such as winter melon, Taiwanese tomatoes, and baby napa cabbage.

    Dessert + Sweets

    Wing Restaurant Hong Kong
    Cream-filled doughnuts
    Wing Restaurant Hong Kong
    Wing Restaurant Hong Kong
    Traditional sugared taro is not made much anymore because the process is so labor intensive.
    Wing Restaurant Hong Kong
    Chinese almond soup with egg white and Japanese mountain yam.
    Wing Restaurant Hong Kong

    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.

    Mignardises

    Wing Restaurant Hong Kong
    Freshly made mochi
    Wing Restaurant Hong Kong
    Chinese people love eating fresh fruit at the end of a meal.
    Wing Restaurant Hong Kong
    Red guava
    Wing Restaurant Hong Kong

    Wing Restaurant by Vicky Cheng
    29F, The Wellington
    198 Wellington Street
    Central, Hong Kong

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    Jennifer Che Tiny Urban Kitchen

    Hi, my name's Jen and welcome to my cooking, eating, and travel site! I am an expat who moved from Boston to Hong Kong 5 years ago. Born and raised in Ohio to Taiwanese immigrant parents, I am a chemistry nerd, patent attorney by day, blogger by night, church musician on weekends, and food enthusiast always. Feel free to explore away, maybe starting with the Recipe Index or one of the travel pages! I hope you enjoy this site!

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