Chef-owner Vicky Cheng’s Wing provides a counterpoint to his French-influenced Vea (same building, one floor up), focusing on modern Chinese cooking. Cheng pushes culinary boundaries, elevating the diverse legacies of Chinese cuisine through exceptional ingredients, careful preparation and refined techniques. The seasonal aspect of menus here means citing dishes is not necessarily helpful but if they’re available, look forward to the chilli Alaskan king crab with crispy cheung fan, or the hot and sour soup with softshell turtle and lemon zest. The restaurant’s popularity is evident in its 28-day reservation and waiting list policy. Tailor-made menus are also available upon request, catering to specific preferences if you desire a more custom experience.