Wing has steadily grown into one of Hong Kong’s most acclaimed restaurants, its strict reservation and waiting list policy a sign of how eager guests, both domestic and international, are to visit. It serves as the contemporary Chinese counterpoint to executive chef Vicky Cheng’s French-influenced Vea, one floor above. Cheng pushes culinary boundaries, elevating the diverse culinary legacies of Chinese cuisine through exceptional ingredients, meticulous 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 fun, or the botan shrimp with Chiu Chow sauce. However, tailor-made menus are also available upon request, should you have specific dishes or ingredients in mind and desire a more customised experience.

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