Chef Vicky Cheng turns his talent and focus to traditional Chinese cuisine at his new Hong Kong restaurant Wing.
If you’re a foodie based in the Fragrant Harbour, you’ll know the name Vicky Cheng. Best known for his Chinese-meets-French expression at Michelin-starred VEA, Cheng is one of the city’s rising culinary stars.
Now the chef returns his attention to his Chinese culinary heritage with the opening of Wing Restaurant, which will showcase the intrigue and origins of China’s eight great cuisines, combined with Western culinary technique.
The new private kitchen-styled concept offers a seasonal tasting menu, which is presented in a stunning yet intimate main dining room and a trio of semi-private rooms (two with private terraces) in emerald and beige created by award-winning firm J. Candice Interior Design.
Highlights of the menu include crispy skin sugarcane glazed pigeon; chopped chili fish maw; and King Crab congee with chicken oil. Cheng also employs dry-aging techniques on traditional game birds like pigeon, poussin and quail, as well as preserved meats.
Every dish is an ode to seasonality, with a focus on local and indigenous produce, and is complemented by a range of premium wines available by the bottle.
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