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
