The Wing Experience
📸 The Wing Experience
📍 29F, The Wellington, 198 Wellington Street, Central, Hong Kong
🇭🇰 Contemporary French Cantonese Cuisine
📖 Winter Solstice Menu
📅 29.12.23
💲HKD 1,980
👨🍳 Chef Vicky Cheng
🏆 🌟 Michelin & Asia's 50 Best Restaurants 2022 | Ranked No. 34
Wing restaurant is the second venture from owner-chef Vicky Cheng who runs the well-acclaimed Vea in the same building.
Wing is named after his Chinese name, meaning eternity. The tasting menu features contemporary Chinese courses made with mostly local ingredients but underpinned by European techniques. He reinterprets classic recipes and familiar flavours with creative twists and playful food combinations. Online reservations open at midnight for up to 28 days ahead.
Seasonal Nourishing Drink
HOUSEMADE SNOW FUNGUS AND FIG TEA
Nourishes yin & moistens dryness Benefits qi for promoting production of fluid. Nourishes lungs and cleanses intestine
Pierre Peters
CHAMPAGNE À LE MESNIL-SUR-OGER CUVÉE DE RÉSERVE GRAND CRU BRUT BLANC DE BLANCS PRODUIT DE
STARTERS
RAZOR CLAMS • YUNNAN CHILI • BULL KELP
Razor clams, condiment (chilli from yunan, sea kelp - seaweed)
CHILI JAPANESE OYSTER • GOLDEN CRYSTAL EGG
creamy texture with homemade century egg - fresh duck egg. With mala sauce
SALT & PEPPER BLUE LOBSTER CLAW
Lobster claw 🦞 use salt and pepper to cook it
SMOKED EGGPLANT • HOUSEMADE SOUR SAUCE
Marinated apple wood 🪵 to smoke the egg plant
ADDITIONAL COURSE
SMELLY TOFU with tiger prawn 🦐
Saltiness and sweet sauce
SOUP
DOUBLE-BOILED BABY LAMB SOUP • RED DATES • ANGELICA ROOT
(Good for blood circulation)
MAIN
THREADFIN MA YAU YU• MANDARIN PEEL • FERMENTED BLACK BEAN
This season, threadfin gets more fatty..
FRAGRANT CHILI ALASKAN KING CRAB LEG• CRISPY CHEUNG FUN
Chef uses garlic to steam it to preserve the unami flavour.
The rest of the crab meat is mixed with the sauce underneath, which the sauce elevates the spiciness. It is also served with pan fried rice roll called Cheung Fun.
BABY PIGEON • SUGARCANE
Shiny skin, glazed with sugarcane juice
Domaine Des Perdriv 2020
VOSNE-ROMANÉE
GRAND VIN DE BOURGOGNE
STIR-FRY CHINESE KALE • SHRIMP PASTE CURED PORK (dry aged for 1 month. So go allow the meat to absorb in the flavour)
SEA CUCUMBER • ABALONE SAUCE •
YELLOW FUNGUS RICE
Australian sea cucumber chopped to pieces and underneath is Japanese rice. Rice is chewy for better texture. The rice colour is yellow because it is mixed with fish maw and abalone sauce. The stickiness of the rice is because of the collagen from the fish maw.
SWEET
Strawberries, 🍓, kumquat 🍊and orange 🍊
SNOW GUM • COCONUT SORBET • OMANTHUS
Osmanthus snow gum with coconut sorbert. Snow gum has a fungus texture similar to bird nest.
MIGNARDISES
Sugar Pastry
Sesame Mochi
OVERALL:
Food: 🌟🌟🌟🌟
Ambience: 🌟🌟🌟
Price: 🌟🌟🌟
Service: 🌟🌟🌟🌟
Experience: 🌟🌟🌟🌟
(Out of 5 Stars)
Wonderful tasty food, served beautifully and artistically. The staff were all so helpful and we enjoyed hearing about all the courses, the background to the ingredients and the reasons the ingredients were chosen. Highly recommend this restaurant, very deserving of its Michelin star. Definitely not to be missed if you are in Hong Kong.
