Wing review: Chinese cuisine at its apex at Hong Kong’s Wellington, done in fine dining style
- Green and beige tones and marble surfaces provide a calming effect, and just about every dish is exquisite, while the wine choices are intriguing
FARE The pinnacle of refined Chinese cuisine.
AMBIENCE Calming jadeite green hues, complimented with beige tones and marbled surfaces, exude tranquillity. The ruyi knot motifs are the only hints that this is a Chinese restaurant.
COST There is only a 13-course seasonal menu, at HK$1,780 per person.
WHO TO BRING Anyone who appreciates a bit of finesse.
TURN-ONS Wing’s approach to Chinese cuisine is not so much a mix of influences like its sister restaurant Vea, but rather, executed with the spirit and fastidiousness of fine dining – and the result is amazing. We started with a medley of cold appetisers, which included abalone with Yunnan chilli and bull kelp, snap peas prepared with house preserved pork belly, mala Aveyron lamb belly with celtuce and drunken wild sea snail.
