Cover Chef Vicky Cheng of Wing also clinched the “Chef of the Year” award at the Tatler Dining Awards 2024 in Hong Kong
Chef Vicky Cheng of Wing also clinched the “Chef of the Year” award at the Tatler Dining Awards 2024 in Hong Kong
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From May 17 to 19, chefs Vicky Cheng of the famed Wing restaurant in Hong Kong and Alan Chan of Cassia in Capella Singapore set out to showcase six courses that present elegant yet progressive Cantonese fare
Wing is quite possibly one of the toughest seats to book in Hong Kong right now. It first made its debut on the Asia’s 50 Best Restaurants 2022 list, placing at No.34 spot within a year of opening and has since become the talk of the town. At the 2024 awards this past March, the modern Chinese restaurant clinched the No.5 spot as well as the “Highest Climber” accolade, catapulting chef-owner Vicky Cheng to stardom. More recently, the chef maverick also clinched the “Chef of the Year” award at the Tatler Dining Awards 2024 in Hong Kong.
Read more: This Michelin-starred sushi restaurant from Tokyo is making its way to Singapore
For gourmands in Singapore, the long wait for a taste might soon be over and you won’t even need your passport. From May 17 to 19, Cheng will be in Singapore, bringing with him Wing’s highly anticipated culinary creations to Cassia, a haute Cantonese restaurant situated in the sanctuary of Capella Singapore. Alan Chan, who leads the culinary direction at Cassia as Chinese executive chef, is set to join hands with Cheng to present a six-course set menu over lunch and dinner.
Above Alan Chan is the Chinese executive chef of Cassia
Alan Chan is the Chinese executive chef of Cassia
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The two chefs, despite the age difference, share a common flair when it comes to Cantonese cooking. For the uninitiated, Cheng is famed for his reinterpretation of Chinese cuisine. His innovative dishes at Wing blend tradition with innovation and are enhanced by his deft understanding of flavour layering techniques. On the other hand, Chan is a veteran with over 30 years of culinary experience, lauded for his elegant creations that are guided by the five pillars of Cantonese cuisine. Here’s what you can expect to savour from the menu.
Above Smoked eggplant and housemade sour sauce
Above Alaskan king crab leg and crispy chee cheong fun
Smoked eggplant and housemade sour sauce
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This mouthwatering crossover commences with a series of cold and warm appetisers. These range from Chan’s signature double-boiled sika deer tendon soup and braised Wagyu beef cheek to Cheng’s braised sea cucumber wrapped in a crispy spring roll with spring onions. For the mains, Cheng plates up Wing’s signatures using lavish ingredients: Alaskan king crab legs are cooked in a fragrant chilli sauce and served on a crispy chee cheong fun pancake; and golden fish maw braised in housemade abalone sauce and paired with wok-kissed fried rice.
For sweet endings, Chan rounds it off with desserts featuring luscious milk custard flaky thousand-layer pastry and a refreshing Jasmine mint sorbet. Wine pairings are also available on demand. With two of the best in Cantonese cuisine coming together for such an exclusive four-hand dinner, gourmands in Singapore are in for a treat this coming May.
Visit https://capellahotels.com/en/capella-singapore/offers/cassia-wingrestaurant to book your seats.
