Chef Vicky Cheng has just launched Wing, his second restaurant in Hong Kong. Located one floor below VEA on Wellington Street, the venture has been quietly anticipated since VEA Lounge closed late last year, and was finally unveiled today (9 April). Wing is a word that reflects the chef’s Chinese name, as well as the concepts of longevity, perseverance, hope and tenacity; the restaurant’s logo is based on the auspicious “ruyi” knot, which in turn represents mastery of the essentials to create endless possibilities.
Celebrating the intricacies and potential of Chinese cuisine has always been a part of Cheng’s dining DNA, so this is apt symbolism for this latest venture. With VEA, the chef successfully intertwined his French culinary training with the learnings gleaned from a lifetime of immersion in the cooking traditions of his ancestors to create his signature “French x Chinese” gastronomy. Over the years, that commitment to highlighting the niche ingredients, nostalgic flavours and intricate cooking processes within the canon of Chinese cuisine has been brought into sharper relief—Cheng’s most recognisable VEA signatures include the signature salted fish and pak choi amuse bouche that precedes every meal, and the tranche of roasted sea cucumber that has inspired many naysayers to switch allegiances.
So why create another fine dining restaurant? VEA, in its own way, will continue to explore the intersection of French and Chinese gastronomy—at Wing, the spotlight is placed fully on Cheng’s personal reinterpretation of Chinese cuisine, the foundations for which were laid down long ago. Using Chinese food culture and origins as a starting point, Wing is Cheng’s chance to step outside of his comfort zone and let the history of the cuisine and experience of chefs before him lead the way.