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Wing: Chef Vicky Cheng’s Love Letter to Chinese Heritage in Hong Kong

In the ever-evolving city of Hong Kong, where skyscrapers rise as quickly as trends change, finding something timeless is rare. Yet, perched in the heart of Central, Chef Vicky Cheng’s restaurant Wing feels like just that—a place that fuses history with innovation, where the heart of Chinese culinary heritage meets a distinctly modern vision. This isn’t just another high-end spot to check off your list; Wing is a destination, a revelation, and, dare I say, a love letter to Cheng’s roots.



If you know Chef Vicky Cheng, you know he’s not one to shy away from pushing boundaries. Born and raised in Toronto but drawn back to Asia by an undeniable pull towards his heritage, Cheng made his mark with VEA, where he skillfully married French technique with Chinese flavors. But Wing, oh, Wing is different. It’s not a fusion of worlds—it’s a revival, a journey into the past reimagined for today’s diners, crafted with the kind of finesse that only Cheng could pull off. “I wanted a place that spoke directly to my roots,” Cheng says, “but in a way that feels relevant today.”


And relevant it is. Wing has quickly become one of Hong Kong’s most sought-after tables, celebrated not just for its refined take on Chinese classics but for its atmosphere—a space that feels as intimate as it is elegant, with just a hint of drama in every bite. But to truly understand what makes Wing so captivating, let’s dig into the story of the chef who brings it all to life.




Vicky Cheng’s journey into the culinary spotlight started far from the kitchens of Hong Kong. Raised in Toronto, he wasn’t always the acclaimed chef he is today. Like many young culinary hopefuls, he started with humble beginnings, absorbing every lesson he could from some of Toronto’s finest kitchens. His big break came under the legendary Chef Daniel Boulud, a mentorship that shaped his understanding of flavor, discipline, and, of course, how to handle a little kitchen chaos with grace. Working under Boulud instilled a sense of rigor and respect for French technique that would become a cornerstone of his culinary style.


Eventually, the call of Asia was too strong to ignore. Cheng returned to Hong Kong, a city pulsing with energy and opportunity, and he opened VEA—a critically acclaimed restaurant where French met Chinese in a harmonious, unexpected dance of flavors. And though VEA put Cheng on the map, he couldn’t shake the feeling that he wanted to dive deeper into his roots. Enter Wing, a restaurant that pulls no punches when it comes to celebrating Chinese heritage.




A Culinary Philosophy Rooted in Heritage and Seasonality


Wing is Vicky Cheng’s answer to a world that’s often too quick to forget where it came from. Here, he doesn’t just cook Chinese food; he pays homage to it, breathing new life into age-old techniques with a creativity that feels effortless but is anything but. “I wanted Wing to be a place where people could experience the depth of Chinese cuisine in a way that honors the past but speaks to the present,” Cheng explains. There’s a palpable reverence in his approach, a dedication to tradition that’s rare and a skill that’s rarer still.


Chef Vicky Cheng’s Sea Cucumber Spring Roll


Chef Vicky Cheng’s Sea Cucumber Spring Roll at Wing is a testament to his ability to take an iconic Chinese ingredient and elevate it with a refined twist, merging tradition with a modern flair. Known for its distinct gelatinous texture, sea cucumber has long been prized in Chinese cuisine for both its health benefits and unique bite, often appreciated more for its textural qualities than its taste. Cheng’s approach at Wing honors this heritage ingredient while presenting it in a way that feels accessible and even adventurous to diners who may be new to it.


The dish arrives wrapped in a spring roll pastry that’s masterfully crisped, offering a satisfying crunch as a counterpoint to the sea cucumber’s natural chewiness. This juxtaposition of textures is a hallmark of Cheng’s cooking style, balancing complexity with a level of elegance that feels effortless. The roll is served on a bed of glossy spring onion sauce, adding a touch of savory brightness that enhances the sea cucumber’s subtle brininess. The presentation is pure theater, as Cheng slices the roll tableside, adding a touch of drama to an otherwise humble ingredient. This dish perfectly encapsulates Cheng’s ethos of demystifying traditional Chinese flavors and making them approachable for a broader audience.


For Cheng, transforming sea cucumber into a spring roll isn’t just about creativity; it’s about breathing new life into ingredients that have been a part of Chinese culinary heritage for centuries. His work at Wing reflects a deep respect for these traditions while introducing them in ways that resonate with the contemporary palate. This blend of innovation and authenticity is what makes Wing—and dishes like the Sea Cucumber Spring Roll—so memorable. Chef Cheng’s artistry lies in his ability to make each dish both a culinary experience and a tribute to the cultural roots that inspired it. This dish, along with other standout creations at Wing, has earned Cheng accolades on Asia’s 50 Best list, positioning Wing as a must-visit destination in Hong Kong’s fine dining landscape.



Cheng’s focus on seasonality is another pillar of his approach at Wing. Ingredients aren’t merely components; they’re characters with unique roles, and he lets each one shine in its moment. His Braised Abalone with Sake is a tribute to this ethos. Abalone, a prized ingredient in Chinese cuisine, takes center stage, its tender, meaty texture enriched by a subtly layered sake sauce that lends a delicate umami profile. “Ingredients are like characters in a story,” he says, “and it’s my job to make sure they’re given the space to shine.”



Every dish at Wing is a conversation piece, a topic that could easily launch a dinner table debate or, at the very least, spark a satisfied sigh. The Crispy Skin Pigeon, for example, is Cheng’s answer to the crispy roasted meats that are so iconic in Chinese dining culture. Served with a golden-brown skin that’s crisp to perfection, the pigeon is paired with a delicate sauce that hits just the right notes of sweetness and umami. It’s indulgent, yes, but also refined in a way that reminds you this is Wing—a place that knows exactly how far to push without ever going too far.





Of course, it wouldn’t be a Vicky Cheng restaurant if it didn’t come with a little recognition. Wing has already secured its place on Asia’s prestigious 50 Best list—a nod to Cheng’s talent and his unique vision of Chinese cuisine. But for Cheng, the awards aren’t the motivation. “I never set out to win accolades,” he admits. “For me, it’s about creating something meaningful, something that honors my culture.” And maybe that’s why the accolades keep coming; they’re drawn to the sincerity behind the dishes, the realness that’s rare in a world that often prioritizes flair over flavor.



Cheng’s journey from Toronto to Hong Kong, from the kitchens of VEA to the carefully curated dining room at Wing, has been nothing short of remarkable. Along the way, he’s earned praise from peers and diners alike. And while the accolades may be mounting, Cheng remains grounded, his focus fixed on the heart of the matter: serving food that tells a story, that bridges the past and present in a way that’s as authentic as it is innovative.


What makes Wing special is the way Cheng brings himself into every aspect of the experience. From the thoughtful presentation of each dish to the cozy yet refined atmosphere of the dining room, Wing feels like an extension of Cheng’s personality: welcoming, meticulous, and deeply connected to the past. It’s not uncommon to see Cheng himself chatting with guests, sharing stories about his dishes, or explaining the inspiration behind a new creation. For him, dining isn’t just about eating; it’s about connecting, about building something memorable.



Wing is a journey through Chinese culinary heritage that feels as vibrant and modern as the city it calls home. With every dish, Chef Vicky Cheng invites guests to explore the nuances of his culture, his story, and his philosophy. His reverence for tradition and his passion for innovation come together seamlessly, creating a dining experience that is both luxurious and deeply personal.



In the end, Wing is about reinterpreting and honoring Chinese cuisine, and, most importantly, sharing it. And with Chef Vicky Cheng at the helm, there’s no doubt that Wing will continue to captivate diners for years to come—one beautiful, thoughtful dish at a time.

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