Delicate spring roll wrapper encasing tender sea cucumber, finished with a light dipping sauce of aged vinegar
Good to know
The wrapper should snap when bitten; if it's soft, it was fried at too low a temperature
The sea cucumber should be tender and slightly gelatinous; if rubbery, it was braised too long
Steamed whole fish with Shaoxing wine reduction, served on a bed of rice bound with premium fish maw broth
Good to know
The fish should be just cooked through; if the flesh is translucent, request a re-fire
The fish maw adds richness without fat; this dish balances protein with umami-forward sauce
Seven-course meal exploring the eight great Chinese cuisines (Cantonese, Shandong, Jiangsu, Zhejiang, Fujian, Anhui, Hunan, Sichuan) with chef's modern interpretation
Good to know
Sichuan and Hunan courses pack heat; notify kitchen if you want these modified
The progression from light to rich is carefully planned; do not skip courses even if they sound unfamiliar
Seven courses paired with wines selected by the sommelier team to highlight regional styles
Good to know
The wine list focuses on Burgundy and Alsace, complementing the refined soy and umami notes
Request alternative pairings if you're unfamiliar with wine; they're happy to educate
Limited seasonal menu available only during December, featuring holiday ingredients and special preparations
Good to know
Book 8 weeks in advance if you're planning for holiday season; December tables fill quickly
The Christmas menu includes rare ingredients and longer cooking times; plan for 2.5–3 hours for service
Chef Vicky Cheng's second venue after Vea, WING means 'eternity' in her Chinese name—a nod to legacy and permanence. Ranked #3 Asia's 50 Best (2025) and World's 50 Best #11, tasting-only menus (1,980–3,980 HKD) feature contemporary eight-cuisine explorations with European technique.
Chef Vicky Cheng's second venue after Vea; WING means 'eternity' in her Chinese name—a nod to legacy and permanence
Asia's 50 Best Restaurants #3 (2025); World's 50 Best #11; a top-tier destination for Chinese fine dining
Tasting menu only, ranging from 1,980–3,980 HKD; reservations open online at midnight for 28 days ahead
Located on the 29th floor of The Wellington with views over Central; dinner service is dinner-centric, no lunch daily
Contemporary Chinese with European technique; ingredients sourced globally but emphasizing seasonal local supply
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