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Wing

Hong Kong

An innovative, expansive approach to Chinese fine dining

The backstory: What grew out of an invite-only, midnight-supper test kitchen at chef-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 classical cooking, Cheng never planned to open a Chinese restaurant, but after returning to his birthplace of Hong Kong, he found himself gravitating towards local tastes.

Why Wing? 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 through the seasonal tasting menu.

Tradition made new: 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 more than 80 trials to perfect; smoked pigeon with sugarcane; and a pork belly-like slab of braised sea cucumber enveloped in a puffed spring roll. Don’t forget the fruit trolley service for the final sweet treat.

World-leading service: In addition to its explorative, ground-breaking food offering from the kitchen, Wing is just as hot when it comes to the front-of-house operation. Service at Wing comes with all the slickness and luxury of modern fine-dining restaurants, thanks to a hawk-eyed team who are in-tune with each diner’s tastes and ready to help shape their experience accordingly. For those who revisit Wing, notes on their tastes will be resurfaced ahead of their arrival to ensure their upcoming experience is not an exact replica of their previous meal, with new dishes in tow. Thanks to this, Wing is named the winner of the Gin Mare Art of Hospitality Award 2025.

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