After six years of fine-tuning his cuisine at VEA with its French roots and Chinese character, Vicky Cheng scratched the itch for delving even further into the techniques and ingredients of his heritage. Wing, which shares the character found in the chef’s Chinese name, is a poetic homage to his Cantonese and Shanghainese upbringing, bringing together a multi-course tasting menu that explores the diversity of regional Chinese cuisine for a new generation. Right off the bat, Wing’s menu struck gold with its immaculate yet soulful cooking—dishes that will resonate with those who grew up with similar flavours, but are equally enthralling to those who didn’t.

Chef Vicky Cheng has come up trumps with his second opening following Chinese-French fine-diner VEA (located just one floor upstairs). At WING, the chef offers a more classic Cantonese touch through his own personal interpretations of traditional recipes. Chef Vicky chooses his ingredients fresh each morning, using them to craft refined seasonal tasting menus (HKD1,980 pp/HKD2,980 pp) that feature dishes such as smoked eggplant with house-made sour sauce, fragrant chilli Alaskan king crab with crispy cheung fun, and dry-aged baby pigeon smoked over sugar cane.

Situated beneath its sister restaurant, VEA, WING is created with the vision of celebrating the understated elegance of traditional Chinese gastronomy, reimagining the Eight Great Chinese Cuisines with modern culinary techniques. Each dish is prepared to capture the essence of seasonal ingredients from Chili Japanese Oyster to Fragrant Chilli Alaskan King Crab, reflecting Chef Vicky Cheng’s commitment to seasonality, precision and innovation. Secure your reservation well in advance to dine in this sought-after restaurant that’s among Asia’s best.

Helmed by Executive Chef and owner Vicky Cheng, WING has been making waves with its exquisite renditions of regional Chinese fare. The meticulous dishes here (wait till you see the finely smoked eggplant!) are rooted in Chef Vicky’s respect for the eight great Chinese cuisines and cooking techniques. Coupled with a modern vision for cooking, the restaurant’s menu is a unique celebration of Chinese tradition with a contemporary twist.

WING Restaurant in Hong Kong presents a refined take on modern Chinese cuisine, guided by Chef Vicky Cheng’s deep understanding of Chinese cooking traditions. The attention to detail—from the thoughtful interior design to the gracious service—helps create an inviting and elegant setting for a memorable meal. It’s a careful blend of tradition and creativity, right in the heart of the city.

Located in Terminal 1 near gate two, The Wing is the closest of the three lounges to immigration and a great option for short layovers or travellers departing from lower-number gates. Spread across two levels, the light-filled, minimalist lounge features a sophisticated palette of timber, black and white marble, and leather. Two bamboo gardens bring a touch of Zen to the space.

It’s difficult to put into words how I feel about Wing Restaurant, Vicky Cheng’s deeply personal fine diner that opened in 2021. It’s one floor below VEA but leans far more into his Chinese heritage. Perhaps one way to convey the standard is the fact that Wing catapulted to number 20 on The World’s 50 Best Restaurants 2024 list, having never been on it prior.

Announced at a ceremony in Singapore on 28 March, The Chairman (No.13) was named as the best Hong Kong restaurant, joined by four others including Neighborhood (No.29), Wing (No.37), Mono (No.41), and Caprice (No.49). There were two restaurants from Macau that made it to back to the list as well—Wing Lei Palace (No.39) and Sichuan Moon (No.43).

Wing Restaurant, located on the 29th floor of The Wellington at 198 Wellington Street in Central, Hong Kong, is the brainchild of acclaimed chef Vicky Cheng. Opened in 2021, the restaurant offers a contemporary interpretation of Chinese cuisine, blending traditional flavors with modern techniques.

Upon arrival, you can choose from a selection of premium champagne before retreating to one of five stylish cabanas – each complete with a large bath and rain shower, comfortable daybed and working space with outlets and connectivity.

At Wing, all diners eat a set menu (HK$1,780), although those in the private rooms can choose to add dishes from an à la carte selection of seasonal items. The menu changes often, so you may not have the same dishes on your visit.

Cathay Pacific has two lounges for first-class fliers in this airport — The Wing and The Pier — but the latter was closest to me, so I chose to visit it during my travels.

The Pier First Class has a spa, and The Wing First Class has cabanas. Cathay Pacific’s The Deck… has none of that. But it’s hardly a ‘poor cousin’ of the other lounges.

I found The Wing J and The Deck to not be as good as before (especially The Wing J but that might be because it's only partially open), although The Pier J is alright.