Chef-owner Vicky Cheng's counterpoint to his more French-accented Vea, Wing is all about straight-ahead modern Cantonese cuisine. Cheng is pushing boundaries here, looking to take the cuisine to new heights via quality ingredients, meticulous preparation and refined techniques. Various courses are seasonally dependent, but the drunken South African abalone in huadiao is a dazzling signature. Also look out for the double-boiled lamb soup cooked with red dates and angelica root, and the snow gum coconut sorbet with osmanthus. With reservations and waiting-list requests only available for the coming 28 days, the level of demand speaks for itself. Tailor-made menus are available on request.

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