WING Restaurant by the critically-acclaimed Chef Vicky Cheng, has opened its doors as of 9 April 2021. Housed at The Wellington in Central, the latest dining destination pays homage to the Chinese culinary heritage with classics reimagined inspired by the auspicious “ruyi” handicraft that progresses into endless discoveries through mastering the essentials.
Just as how every ruyi knot, big or small, simple or intricate, begins from fundamental principles such as looping, tightening and pulling, the culinary philosophy of WING is created through the chef’s deep understanding of the intriguing Chinese food culture and origin. The well-crafted dishes synergize the finest of the Eight Great Chinese cuisines, combining Western culinary techniques to give omnipresent classic delicacies a brand new expression.
WING is named after Chef Vicky’s Chinese name, which represents his mother’s expectations towards him as a person with hope, perseverance and tenacity.
“My ‘Chinese x French’ philosophy (at VEA Restaurant) has inspired and matured my Chinese culinary skills. Finally, with a solid foundation of the cooking, it reaches the moment to step out of my comfort zone, and to realise my dream of opening WING with respect to the Chinese traditions, while adding new ideas, combinations, and perhaps even a little bit of cross-trained techniques,” Chef Vicky says.
WING offers a seasonal tasting menu. Starting from chilled four-plate appetisers, the dining experience progresses onto shareable specialities such as the Crispy Skin Sugarcane Glazed Crispy Pigeon, Chopped Chili Fish Maw, and also the King Crab Congee with Chicken Oil, ending with sweet treats and seasonal fruits. Every dish is an ode to seasonality with a focus on local and indigenous produce. A range of premium wines is available by the bottle, and hot tea is also served to complement the artisanal dishes in harmony.
The dry-ageing technique, commonly seen in western culinary practices, is also first employed in Chinese cooking at WING. Using the German-made machinery, Chef Vicky is able to produce his very own dry-aged poultry, like pigeon, poussin, quail, as well as preserved meat and sausages, which gives the meat more complex and intense flavours.
The interior by the award-winning J.Candice Interior Architects features tranquil emerald hues, and is embellished with beige tones and magnificent marble stones, as well as the ubiquitous ruyi knot motif that brings WING’s cooking philosophy to life. The restaurant seats a total of 38 guests with one semi-private dining room that allows flexibility and table arrangement for 8 guests, and two secluded private dining rooms that accommodate up to 10 guests per table, with individual terraces that serves the ideal spot for fine wines or cigars.
WING’s tasting menu is priced at HK$1,580 per person (subject to 10% service charge). The restaurant is located on the 29th floor of The Wellington at 198 Wellington Street, Central, Hong Kong, and offers a main dining area, one semi-private room, and two private rooms with individual terraces that overlook the mesmerising skyline of the island. Opening hours are from Monday to Saturday, 6pm to 10pm.
Images courtesy of WING Restaurant.