I’d wanted to visit @wingrestaurant_hk ever since it opened in 2021. I can still remember the excitement I felt when @chefvickycheng announced that he was applying his prodigious culinary talent to a “borderless Chinese” concept.

The menu is a seamless fusion of influences from all over China, the kind of food that hits all the right notes, cuisine that could only be conceived of by someone with a third-culture background. I loved it.

Here’s what we had:

Geoduck, Japanese oysters and golden crystal eggs (marvelous!) in mala sauce, drunken hairy crab, smoked eggplant braids

Steamed wild Macau sole

Chili Alaskan crab with crispy cheung fun (my favorite!)

Dried sea cucumber sprig rolls (amazing)

Baby pigeon with sugarcane glaze (look at that sheen!)

Fish maw in abalone sauce

Double boiled soup with Alba white truffle

Sneaky fried noodles

Juicy black pepper buns (oh so good)

In excellent company with @mamacattravels @maybnavarra @jordynavarra.