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Restaurant WING
Led by Executive Chef and Owner Vicky Cheng, WING represents a bold and visionary step in the evolution of Chinese cuisine. Located in Hong Kong, the restaurant is not simply about serving traditional dishes; it is an experience that reflects Chef Cheng's deep respect for culinary heritage while pushing the boundaries of what refined Chinese cooking can be.
At the heart of WING's philosophy is a commitment to quality ingredients and refined culinary finesse. Chef Cheng's approach is both inventive and respectful—each dish is designed to be a contemporary interpretation of regional Chinese flavors, executed with precision and artistry. The goal is to create a dining experience that feels both timeless and forward-looking, radiating the timeless elegance of regional Chinese flair.
Chefs / choosing this place
Cary Docherty
Executive Sous Chef
Lobster Bar & Grill, Island Shangri-La Hotel
ArChan Chan
Executive Chef
Ho Lee Fook
Frankie Wong
Chef de Cuisine
Ankôma
Guillaume Galliot
Executive chef
Caprice
Bruno Jeong
Head Chef
Mosu Hong Kong
Angelo Aglianó
Director
Tosca di Angelo
Kenichi Fujimoto
Chef and Owner
Sushi Fujimoto
Joris Rousseau
Executive Chef
Feuille
Nana Chan
Founder and Owner
Plantation Tea Bar
Park Seung-hun
Head Chef
Hansik Goo
Uwe Opocensky
Executive Chef
Island Shangri-La Hotel, Petrus Restaurant
Richard Ekkebus
Culinary Director and Director of Food & Beverage
Mandarin Oriental The Landmark
Marc Mantovani
Head Chef
Cristal Room by Anne Sophie Pic
GwanJu Kim
Head Chef
SOL
Ricardo Chaneton
Chef and Co-Owner
MONO
Contacts
address
198 Wellington Street, Central
phone
website
awards
GreatList Guide
Michelin recommendation
#11 The World’s 50 Best Restaurants 2025
Michelin recommendation
#11 The World’s 50 Best Restaurants 2025
The sugar can pigeon is the bomb
Richard Ekkebus
Mandarin Oriental The Landmark
Wing feels like a different way to experience Chinese food — focused on ingredients with brilliant ideas
Bruno Jeong
Mosu Hong Kong
Chef Vicky Cheng presents a deeply personal interpretation of Chinese cuisine, where tradition is reimagined with intellectual depth and technical finesse
Guillaume Galliot
Caprice
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