I’ve written about Wing before, and Chef Vicky is a dear friend. It’s our favourite Chinese restaurant and there’s always something new on the menu to try when we visit.
Ranked #3 on Asia’s 50 Best Restaurants 2025 and #11 on the World’s 50 Best Restaurants 2025, Wing delivers a dining experience that’s intimate and deeply personal. Don’t forget to book well in advance—it’s one of Hong Kong’s hardest tables to secure.
Chef Vicky Cheng reimagines Chinese cuisine with elegance and precision at Wing, paying homage to his culinary heritage. The storied menu is rooted in tradition, blending seasonal ingredients with refined cooking techniques.
Our favourites include the crispy chicken, roast goose, and the sea cucumber spring rolls. My absolute favourite is the chef’s twist on sweet and sour pork – part pork and part sea cucumber, recreating that soft gelatinous “mouth feel” of pork fattiness, a key to a great sweet and sour pork dish.
One of the cold dishes we can’t get enough of is the oyster bathed in housemade chilli sauce, served with century egg, like French restaurants that offer bread to dip up the gravy and sauces, Wing offers a side of noodles you can drench in the delicious sauce, so nothing goes to waste – brilliant touch and thoughtful service.
Be prepared to spend upwards of 2000HKD for a full experience with the tasting menu.
Wine & Tea Pairings
While wine pairings are available (and the wine list excellent), Wing also offers curated tea pairings that evolve throughout the meal to complement each course. It’s a nod to Chef Vicky’s childhood memories and bridge between East and West – which is a core part of chef’s identity.
Wing x Atomix new York
Earlier this year in January, we went to the four hands lunch where chef Vicky created dishes along with chef Pak, showcasing a spread of chiuchow x Korean flavours with local ingredients.
