Wing

Vicky Cheng spent two decades steeped in the world of French fine dining. He never thought of starting a Chinese restaurant. But after he returned to his hometown in Hong Kong, he was irresistibly drawn to the local flavours. At his restaurant, Wing, diners embark on a journey through an expansive 80-dish menu that showcases this narrative.

Wing pays homage to the Eight Great Chinese cuisines, blending tradition with a daring contemporary twist. A sampler for food connoisseurs: try the dry-aged crispy Cantonese chicken, perfected after 80 trials; house-cured century egg elegantly paired with Japanese oysters; and a pork belly-like slab of braised sea cucumber, artfully wrapped in a puffed spring roll.

Wing pushes the boundaries of what Chinese food can be, and what diners will try. Cheng does it in a way that's charming and accessible, while paying respect to this great cuisine.


Experience abalone presented in a captivating duet - one-half fresh, the other aged. The tender sweetness of the fresh abalone pairs beautifully with the umami-packed richness of the aged version, crafting a harmonious journey that transcends mere ingredients. Wing the magic.