Wing

Wing is the sort of restaurant where the familiar quietly slips into something unexpected. Cheng understands the deep comforts of Cantonese cooking—the slow richness of sauces, the reverence for texture—but he approaches them with a curiosity that keeps the menu alive. Fish maw rice with abalone sauce looks deceptively simple, yet the depth of flavour is immense, the grains glossy with umami while the maw contributes that unmistakable silky bounce. A sea cucumber spring roll in spring onion sauce arrives brittle and golden, collapsing into layers of softness and savoury sweetness. Then comes fragrant chilli Alaskan king crab crispy cheung fun, a dish that feels both luxurious and fun, thanks to the crisp textural play with soft and sweet crab, lifted by a slow warmth of spice. The cooking is thoughtful without becoming precious, inventive without ever losing its sense of pleasure. In a city that reveres its culinary heritage, Wing shows how that heritage can still move forward.

Tatler Tip

For a Chinese restaurant, Wing is unusually accommodating for smaller parties. Whether you arrive solo, as a couple or in a small group, the kitchen can adjust portions so you can taste the full menu.