Wing

Modern   |   $ $ $ $   |   Central

Chef Vicky Cheng's second restaurant is a modern rendition of traditional Chinese cuisine

 

To dine at Wing is to witness a degree of finesse in modern Cantonese cuisine that is rarely seen elsewhere. Here, chef-proprietor Vicky Cheng channels his French culinary training into reinterpreting the gamut of local gastronomy. There are recognisable mishmashes, like stinky tofu prawn toast; bold experiments like chilli shirako with century egg; and overtures to seasonality and precision like local ‘Hok Tau’ white cabbage, where only the most tender inner leaves are served, in mesmerising concentric fashion. Cheng’s passion for the cuisine is evident—he spends as much time serving tableside as he does in the kitchen—while the servers are attentive and discreet, a necessity given the restaurant’s high-spending clientele.

Signature Dishes

  • Chopped chilli fish maw rice
  • Signature crispy chicken
  • Alaskan king crab, crab roe, cheung fun

Tatler Tip

Big parties can order from the extensive magnum selection in the wine list.

Must Try


  • Chopped chilli fish maw rice
  • Signature crispy chicken
  • Alaskan king crab, crab roe, cheung fun

Awards


2023

Tatler Dining 20

2022

Tatler Dining 20

General Information


Social Media