WING: Hong Kong’s Boundaryless Chinese Restaurant

WING has established itself as one of Hong Kong’s most exciting destinations for contemporary Chinese cuisine.

Located on the 29th floor of The Wellington in Central, WING is the creation of chef-owner Vicky Cheng, whose cooking draws on both his Hong Kong heritage and more than two decades of classical French culinary training.

Born in Hong Kong and raised partly in Vancouver, Cheng returned to his birthplace and opened his first restaurant, VEA, in 2015, where he explored French cuisine through Chinese ingredients.

WING, which opened in 2021, grew out of a series of invitation-only midnight dinners held in VEA’s kitchen. The concept eventually evolved into what Cheng calls “boundaryless Chinese” cuisine: a modern interpretation of Chinese food that is not restricted by regional traditions or conventional rules. The restaurant has since become one of Asia’s most acclaimed restaurants, ranking No. 2 on the list of Asia’s 50 Best Restaurants 2026 and No. 11 on the list of The World’s 50 Best Restaurants 2025.

 

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Rather than focusing on a single regional style, WING explores the breadth of China’s eight great culinary traditions, incorporating techniques, flavors and ingredients from across the country. The seasonal tasting menu changes regularly, but several dishes have become particularly associated with the restaurant, including its Alaskan king crab with fragrant chili and crispy cheung fun, which transforms the familiar Cantonese rice roll into a delicate, crunchy shell surrounding sweet crab meat.

Other notable dishes include drunken South African abalone, smoked eggplant with house-made sour sauce, chili Jimami tofu with golden crystal egg, and baby pigeon with sugarcane. WING also has a reputation for its thoughtful use of traditionally prized Chinese ingredients, particularly dried seafood, which Cheng regards as an underappreciated part of Chinese culinary culture.

For Cheng, WING is ultimately about reconnecting with Chinese food while allowing it to move beyond convention. His French training informs the restaurant’s precision, sauces and fine-dining service, while memories of family meals in Hong Kong influence the communal and sharing-style aspects of the experience.

Even the restaurant’s name carries personal meaning: “Wing,” taken from Cheng’s Chinese name, represents hope and perseverance. Today, WING is recognized not simply as a modern Chinese restaurant in Hong Kong but as a statement about where Chinese cuisine can go next—rooted in history yet open to experimentation.