WING – Chinese White Cabbage with Ginger Supreme Soup
Credit Wing Restaurant, Hong Kong, China
WING Restaurant presents a unique culinary style, unconstrained by any culinary limits.
Over the next few months, we will showcase our series on the world’s best restaurants, highlighting their cultures, chefs, and signature dishes. Their remarkable attention to detail and distinctive qualities make them stand out. Food offers beauty not only visually when we eat with our eyes, but also through the creativity involved in flavors and techniques. Each chef brings their unique style and interpretation to the abundance of nature.
WING – Beef brisket, clear broth, Green Sichuan pepper
Credit Wing Restaurant, Hong Kong, China
WING – Razor Clam with Yunnan Chilli and Bull Kelp
Credit Wing Restaurant, Hong Kong, China
Here, WING Restaurant combines the best of the Eight Great Chinese Cuisines with modern culinary techniques to create a balanced, elegant sensory experience that emphasizes the subtle refinement of traditional Chinese cooking.
WING – House Preserved Pork Clay Pot Rice with Dried Velvet Shrimp
Credit Wing Restaurant, Hong Kong, China
WING – Drunken Hairy Crab with Winter Melon
Credit Wing Restaurant, Hong Kong, China
Celebrating the seasonality and natural aromas of ingredients, each element is prepared simply to capture its true essence and achieve harmony in taste, texture, and temperature. Using carefully selected seasonal premium ingredients, the tasting menu is thoughtfully designed, planned, and presented to showcase WING’s unique culinary style, free from any culinary constraints.
WING – Smoked Eggplant with Housemade Sour Sauce
Credit Wing Restaurant, Hong Kong, China
Executive Chef-Owner Vicky Cheng
Credit Wing Restaurant, Hong Kong, China
Born in Hong Kong and raised in Toronto, Canada, Chef Vicky Cheng developed a passion for cooking early in life. As a young chef, Vicky was classically trained by some of the most esteemed French chefs, including Michelin-starred chef Daniel Boulud in New York, from whom he learned principles that laid the groundwork for the culinary excellence he offers today.
WING – Japanese Oyster and Century Egg in Housemade Chili Sauce
Credit Wing Restaurant, Hong Kong, China
WING_Botan Shrimp with Chiu Chow Sauce
Credit Wing Restaurant, Hong Kong, China
The idea of entering the Chinese culinary scene had never crossed Chef Vicky’s mind until he decided to return to his birthplace, Hong Kong, where he was surrounded by Cantonese influences. Chef Vicky began his new journey by first gaining a deep understanding of traditional cooking, then gradually adding his French gastronomic techniques at VEA Restaurant, his first venture in Hong Kong, where he pioneered a unique “Chinese x French” culinary philosophy.
WING – Lion head croaker, yellow wine sauce
Credit Wing Restaurant, Hong Kong, China
In 2021, Chef Vicky decided to reach a significant milestone by opening WING Restaurant, his second eatery in Hong Kong that features the culinary concept of “Boundaryless Chinese Cuisine,” reflecting his visionary approach to the evolution of Chinese food.
This decision was strengthened as he continued to explore Chinese food culture over the years and studied over 20 Chinese cooking techniques that connect to endless possibilities. He keeps an open mind and humbly learns the unique Chinese techniques from his predecessors, believing that the best always build on a solid foundation.
WING – Drunken Sea Snails
Credit Wing Restaurant, Hong Kong, China
WING – Oma Abalone and South African Abalone with Abalone Sauce
Credit Wing Restaurant, Hong Kong, China
WING – Double-boiled, Fresh Conch, Cordyceps, lemon zest
Credit Wing Restaurant, Hong Kong, China
Chef Vicky embraces his Chinese roots and heritage, as ‘WING’ is derived from his Chinese name, which symbolizes his mother’s hopes for him—hope, perseverance, and tenacity. It also represents his vision of sharing and passing down the wisdom of Chinese cuisine to future generations. He aims to reveal Chinese culinary philosophy and timeless heritage to the world while showcasing unique and valuable Chinese ingredients in an approachable way for international diners.
Executive Chef-Owner Vicky Cheng
Credit Wing Restaurant, Hong Kong, China
“My ‘Chinese x French’ philosophy (at VEA Restaurant) has inspired and matured my Chinese culinary skills. Finally, with a solid foundation of cooking, it reaches the moment to step out of my comfort zone, and to realize my dream of opening WING, my own expression of Chinese fare,” says Executive Chef-Owner Vicky Cheng.
WING – Salted Crab
Credit Wing Restaurant, Hong Kong, China
“Inspired by the auspicious ‘ruyi’ handicraft, our dishes are carefully crafted to express elevated sophistication in every element, while delivering the purest classic Chinese flavours. The meticulous presentations transform each plate into a feast for the eyes and palate, revealing endless discoveries through a mastery of essential techniques.
“Just as every auspicious ruyi knot, big or small, simple or intricate, begins from fundamental principles such as looping, tightening and pulling, the culinary philosophy of WING is created through my understanding of the intriguing Chinese food culture and origin.”
Wing Restaurant Interior
Credit Wing Restaurant, Hong Kong, China
With reverence for the past and an eye toward the future, WING Restaurant continually reimagines timeless Chinese classics and showcases refined craftsmanship that creates boundaryless Chinese cuisine.
