Perched on the 29th floor of The Wellington, WING overlooks Hong Kong’s shimmering skyline, offering not just dinner, but a multi-sensory immersion into Chinese heritage, redefined through the lens of contemporary gastronomy.
Executive Chef Vicky Cheng—honoured with the Inedit Damm Chefs’ Choice Award—unfolds a tasting menu that feels more like choreography than cuisine. Dishes are composed with poetic precision and seasonal delicacies: from a soft-shell turtle hot and sour soup accented with lemon zest, to an opulent Alaskan king crab served with crispy cheung fun and aromatic chili.
El chef Vicky Cheng, recientemente galardonado con el Inedit Damm Chefs’ Choice Award, presenta un menú de degustación que es una sinfonía de sabores, texturas y temperaturas. Cada platillo está diseñado con precisión casi escultórica y elaborado con ingredientes de temporada: desde una exquisita sopa ácida y picante con tortuga de caparazón suave, hasta el majestuoso cangrejo real de Alaska servido con un delicado cheung fun crujiente.
The experience deepens with a golden century egg beside a Japanese oyster, sea cucumber spring rolls with spring onion, and a cane sugar-glazed baby pigeon—smoky, tender and subtly sweet. The final note is an ethereal snow gum coconut sorbet, scented with osmanthus blossoms.
WING’s space is as refined as its cuisine: minimalist and serene, crafted to heighten awareness and taste. Each element—light, silence, aroma—frames a dining ritual grounded in tradition and elevated by innovation.
WING is not simply a restaurant—it is a revelation. One that must be lived to be understood, one exquisite course at a time.
Photos: courtesy.
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