At Wing, celebrity chef Vicky Cheng reinterprets familiar Chinese dishes with some twists in the ingredients and modern refinement in the presentation. A 10-course menu features seasonal produce where he gives full rein to his imaginative interpretations.

The South African abalone in hua diao is deliciously tender while the firefly squid with Yunnan chilli and bull kelp is another popular favourite – when it is on the menu!

Cheng amps up the classic char siu with succulent and juicy Wagyu beef and the chicken oil crab congee is divine, cooked at the table so it’s piping hot. Whether you’re a traditionalist or crave innovation, Wing ticks both boxes.

Signature dishes

Crispy skin chicken

Steamed Alaskan king crab leg

Steamed seasonal fish

Contact details

29F, The Wellington,