WING Restaurant Hong Kong

🇭🇰𝗘𝗶𝗴𝗵𝘁 𝗚𝗿𝗲𝗮𝘁 𝗖𝘂𝗶𝘀𝗶𝗻𝗲𝘀, 𝗿𝗲𝗶𝗺𝗮𝗴𝗶𝗻𝗲𝗱
🥢中国八大料理を現代風にアレンジした美食体験
…𝘥𝘦𝘵𝘢𝘪𝘭𝘴 𝘣𝘦𝘭𝘰𝘸 · 詳細は⤵︎

✼••┈┈┈┈┈┈ 𝗜𝗡𝗙𝗢𝗥𝗠𝗔𝗧𝗜𝗢𝗡 ┈┈┈┈┈┈••✼

📍┆WING · 永
🇭🇰┆Central (Hong Kong) · 中環 (香港)
👩🏻‍🍳┆Innovative Chinese · モダン中華
🏷┆@wingrestaurant_hk @chefvickycheng
💰┆HK$2,000 ~ HK$3,000🌛
🚉┆Sheung Wan (Exit A2)🚶🏽‍♀️4min
👣┆Smart Casual · スマートカジュアル
📅┆Book Online · 予約困難
✍️┆Food: 𝖤𝗑𝖼𝖾𝗉𝗍𝗂𝗈𝗇𝖺𝗅 · Vibe: 𝖤𝗅𝖾𝗀𝖺𝗇𝗍 · Price $$$$

✼••┈┈┈┈┈┈ 𝗘𝗡𝗚𝗟𝗜𝗦𝗛 ┈┈┈┈┈┈┈┈•✼

“WING” by @chefvickycheng masterfully reinterprets the Eight Great Chinese Cuisines through a modern lens, creating a dining experience that celebrates seasonality, precision, and tradition🇨🇳

The ever-evolving tasting menu showcases the finest seasonal ingredients, thoughtfully crafted to highlight a harmony of flavours, textures, and aromas🥢

Alongside the intricately presented “Botan Shrimp” in the cover photo, the “Fragrant Chili Alaskan King Crab” was a standout - steamed with garlic and paired with crispy cheung fun💯

The iconic “Sea Cucumber Spring Roll” is another highlight, offering contrasting textures from jelly-like braised pork fat to ultra-thin, crispy pastry🌟 Every dish is a testament to creativity, precision, and artistry🦚

① 🦐Botan Shrimp, Chiu Chow Sauce
② 🦪Chilli Oyster, Golden Crystal Egg
③ 🥒Zucchini, Green Sichuan Pepper
④ 🐚Razor Clams, Yunnan Chilli, Bull Kelp
⑤, ⑥ 🦀Fragrant Chili Alaskan King Crab
⑦, ⑧, ⑨, ⑩ ☁️Sea Cucumber Spring Roll

⑪, ⑫ 🐦Baby Pigeon, Sugarcane
⑬ 🫛Double-Boiled Baby Lamb Soup
⑭ 🐟Pomfret, Mandarin Peel, Black Bean
⑮ 🍲Stewed Loofah Pot, Sour Soup
⑯ 🍚Fermented Chilli Fish Maw Rice
⑰ 🍉Watermelon, Mango, Melon, Lychee
⑱ 🍡Black Sesame Mochi
　 🍩Salted Egg Custard Donut
⑲ 🐉Interiors
⑳ 🌟Ingredients of the Day

✼••┈┈┈┈┈┈ 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 ┈┈┈┈┈┈┈••✼

中国八大料理をモダンに再構築した香港の中環（セントラル）地域にあるレストラン「WING（ウィング）」🪶 季節ごとに進化し続けるテイスティングメニューは厳選された旬の食材を活かし、味、食感、香りの絶妙なバランスを追求しています✨

終始感動の連続でしたが、特に印象的だったのはカバー写真の「ボタンエビの潮州辣椒油ソース和え」と「アラスカ産タラバガニ」👑 脚の一番肉厚な部分を使用し、旨味が引き立つようにニンニク蒸しに🧄カリッと焼き上げた腸粉と合わせ、ソースが中にしみ込んだ食感が絶妙でした🤤

✼••┈┈┈┈┈┈ 𝗛𝗔𝗦𝗛𝗧𝗔𝗚𝗦 ┈┈┈┈┈┈┈••✼
#tokyohalfie_hongkong #tokyohalfie_香港 #香港美食 Less

Hong Kong’s Wing took #3 spot at the recent Asia’s 50 Best Restaurants 2025 and ranked #20 in the World’s Best 50 Restaurants 2024. Wing really soars high, showing off the evolution of Chinese cuisine. Chef owner Vicky Cheng, Hong Kong born, raised in Canada, has worked in esteemed kitchens such as Restaurant Daniel (Boulud), and Canada’s Auberge du Pommier and Canoe. While at his one-star VEA restaurant, upstairs from Wing, French techniques are boss to Chinese ingredients, at Wing, it’s a homecoming to his Chinese roots, using ingredients such as dried seafoods, discovering they’re like fine wines, developing flavours as they age. And those local fruits and blueberries from Hong Kong, were a-maz-ing! More on Cheng in an upcoming column, but check out the food and the photo of Cheng, holding a very large and costly dried fish maw.

*Smoked eggplant, marinated vinegar
*Drunken South African abalone
*Firefly squid, Yunnan chili, bull kelp
*Chili oyster, housemate golden crystal egg

*Double boiled baby lamb soup, morel mushrooms
*Silver pomfret, mandarin peel, fermented black bean
*Fragrant Chili Alaskan king crab, crispy cheung fun
*Baby pigeon, sugar cane
*Stir-fried white asparagus, shrimp paste, cured pork
*Sea cucumber (from dried) spring roll
*Fish maw (from dried), yellow fungus, abalone sauce, rice

*Snow gum, coconut sorbet, osmanthus
*Mignardise

@discoverhongkong #hongkongfood #hongkongrestaurants #modernhongkongkitchen #[instagram] Less

You can always count on @chefvickycheng’s collaborations to bedazzle and his latest one with @jparkato of @atomixnyc at @wingrestaurant_hk was no different! With 2* and named #6 on @theworlds50best, Atomix reimagines Korean cuisine through a global lens with NYC as its center stage. Chinese and Korean cuisine actually have many shared commonalities and through the chefs’ reinterpretations of their classic dishes, the collaboration delivered a symphony of innovative and sophisticated flavors. Highlights of the meal included the sardine with an incredibly crispy bugak, the raw crab 2 ways with the ganjang gejang tart and Chiu Chow Style 3 spotted crab, the creamy shirako spring roll, the nourishing samgyetang with silkie chicken & octopus, the sweet & sour pork using sea cucumber to mimic the texture of fatty pork, the suan cai yu with the most decadent fish maw noodles, and the aehobak (Korean zucchini) showcasing the humble ingredient with amazing knife skills!

Our menu:

STARTER
- Mussel • Blue Fin Tuna • Cheongguk Jang
- Sardine • Bugak • Dashima Rice • Ganjang
- Lo Sui Cuttlefish • Boneless Chicken Feet
Raw Crab 2 Ways:
- Ganjang Gyejang • Gim Rice • Flying Fish Roe
- Chiu Chow Style Raw Three-spotted Crab
- Shirako Spring Roll

SOUP
- Silkie Chicken • Abalone • Octopus • Tendon

MAIN
- Sweet & Sour Pork • Sea Cucumber • Kamias
- Red Flag Grouper • Fish Maw • Sour Cabbage
- Аehobak • Japchae • Dubu Jang • White Lotus Tea
- Baby Oyster • Semi-dried Oyster • Maesaengi Soup • House-made Noodle

SWEET
- Black Chestnut Ice Cream • Chocolate Cake • Soybean Mousse
- Mignardises
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Wing x Atomix
Central, Hong Kong
#supermelHK #supermelCentral Less

Part 2/2
Even without a crystal ball, I can tell chef Vicky Cheng will play a part in the evolution of modern Chinese cuisine—by modelling the way his younger counterparts should think out of the box and challenge themselves.

Chef Cheng’s reinterpretations combine new techniques, unexpected ingredients, and surprising turns of flavour to breathe new life into the classics.

To truly ‘get’ his food requires some legwork though. Some flavours are so subtle one misses them altogether if one eats carelessly; others take a moment or two in order to uncover the chef’s intentions. As such, the discoveries never stopped coming— and that’s what I enjoy and find inspiring in a dining experience. Less

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. Less

A spectacular collaboration between @chefvickycheng of @wingrestaurant_hk and @cheftonn of @nusarabkk where you just don’t want the meal to end! Featuring fresh local catch of the day, the menu was a true collaboration of the two chefs with Chinese and Thai elements in each dish. The chefs joked that everything was very last minute, but it just speaks to the talents of the two as I would definitely want to eat every dish again especially the krapao with fish maw and rice! 🤤

The menu:

GOLDEN CRYSTAL EGG • PLAA SAUCE • SQUID EGG

RAZOR CLAMS • THAI SEAFOOD SAUCE

MALA NOODLES • FERMENTED CATFISH ROE

STONE CRAB • SOMTUM

GEODUCK • WINTER MELON SOUP

ALASKAN KING CRAB • CURRY • HORSESHOE CRAB ROE

BLUE LOBSTER • 20 YEAR SHAOXING WINE • CHICKEN FAT

HUMPBACK GROUPER • SOUR CABBAGE • JAEW-HON

TONKIN JASMINE • THIN SHELL CLAMS • SOUR SOUP

FISH MAW • KAPAO • RICE

TARO • SAGO • PALM SUGAR ICE CREAM

MIGNARDISES
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Wing x Nusara
Central, Hong Kong
#supermelHK #supermelCentral Less

A solid meal at WING, the high end Chinese restaurant by the renowned French restaurant VEA. The dishes were quite original and diverse, favorite were chili shirako with century eggs; and fish maw rice in abalone sauce. Corkage fee a bit high but good wine service. •
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#foodgasm #yum #eat #foodpic #foodpics #foodphotography #foodlover #tasty #hungry #foodblogger #dessert #foods #cooking #foodies #eating #chef #foodblog #nomnom #delicious #wingrestaurant #hongkong #chinesefood #hongkongfood #香港 #香港美食 #wine #winelover #instawine #cantonesefood #travelforfood Less

(SWIPE FOR MORE PICS) 煙燻蔗汁乳鴿 Baby Pigeon • Cane Sugar @wingrestaurant_hk

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Besides smoked crispy chicken, Wing also offered baby pigeon smoked with sugar cane from an old local shop Kung Lee , a similar dish is also offered at Vea in western fashion. A good option for party of smaller group size.

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#littlemeg_hk #littlemeg_wing #wing_HK #永#food #foodstagram #foodies #foodpics #instafood #instagramers #amazing #gourmet #iphonesia #photooftheday #bestoftheday #igdaily #theartofplating @theartofplating @gastroart @gastronogram #gourmeffe @gourmeffe @theworlds50best #asias50best #canesugar #sugarcane #smoked #baby #pigeon #公利 Less

(SWIPE FOR MORE PICS) SALT & PEPPER FLOWERY CRAB CLAW
椒鹽花蟹鉗
花蟹爪の揚げ
@wingrestaurant_hk

I wasn’t finished with my posting on Wing and the new visit showed that Chef @chefvickycheng has been continuously working on more precise execution especially on daily offerings.

During fishing resting season it is not easy to find a lot of seafood, but Vicky got his hands on some huge flower crabs. He extracted just the claws and deep fried into this gorgeous platter, neatly placed on a beautiful big blue plate.

The seasoning was spot on, the claws were greaseless yet full of flavors. The flesh was juicy and moist and flower crab flavor was accentuated by just the right amount of “salt and pepper” seasoning

Even the fried leek juliennes in the middle were so delicious. For me this dish was able to showcase the original flavor of flower crabs with flawless execution. It was 💯

#littlemeg_best2021
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#littlemeg_hk #littlemeg_wing #wing_HK #永#food #foodstagram #foodies #foodpics #instafood #instagramers #amazing #gourmet #iphonesia #photooftheday #bestoftheday #igdaily #theartofplating @theartofplating @gastroart @gastronogram #gourmeffe @gourmeffe @theworlds50best #asias50best #crab #flower #蟹 Less

Video & Pic 1-6: 白胡椒鹹菜石蟹湯
STONE CRAB • WHITE PEPPER • SALTED VEGETABLE

Video & Pic 7-9: 日本甜蝦台灣綠白菜赤米蝦乾永魚湯
WING FISH SOUP • TAIWANESE CABBAGE • JAPANESE
SWEET PRAWN • TAI-O DRIED VELVET SHRIMPS

@wingrestaurant_hk
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In my first visit I had the signature fish soup, of which Vicky tested on 8 different types of fish and selected 4 types that gave different dimensions to the flavors. Japanese sweet prawn was just cooked and the local Tai-o dried velvety prawns were added for extra umami.

But the stone crab soup in the second visit was even better for me! It had a very intense flavor from the crab but light as consomme, almost like the western crab soup flavor without any dairy and viscosity.

The touch of nuance of salted vegetable, the crab roe and the strong peppery note in the end gave the soup more complexity. Rich in depth but not rich in body, the principle of good Cantonese soup is preserved here.

Another enhancement IMO within two visits

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#littlemeg_hk #littlemeg_wing #wing_HK #永#food #foodstagram #foodies #foodpics #instafood #instagramers #amazing #gourmet #iphonesia #photooftheday #bestoftheday #igdaily #theartofplating @theartofplating @gastroart @gastronogram #gourmeffe @gourmeffe @theworlds50best #asias50best #soup #crab #fish #umami Less