Cross posted from my IG @ https://www.instagram.com/vinoyvaca
Absolutely phenomenal dinner at Wing. Highlight of my Hong Kong trip. Easily one of my all-time favourite meals in the last 12 months and that’s counting several celebrated places like Zén (SG), Odette (SG), l’Enclume (UK), etc. They delivered a broad spectrum of modern Chinese dishes that are full of substance and sensibility. Incidentally, we ate on the evening of the Sparkling Water awards ceremony where Wing came out as a big winner! Impressive, but even more impressive was the fact that they were still banging out food at this calibre despite chef being overseas. Here’s what we had:
No coy canapés here, we dive straight into some seriously tasty starters served sharing style.
– Hotaru ika (firefly squid with its creamy guts intact), pickled Yunnan chilli, bull kelp juliennes.
– Golden Crystal Pitan (preserved egg, look at the color!!) and shirako (cod milt) sauced with Szechuan chilli oil and black vinegar (Mala sauce). Superb.
– Braided and smoked eggplant, chopped pickles relish.
– Drunken local (and huge!) kuruma ebi in old hua diao rice wine.
– Bulles de Comptoir #11 Terrine et Jardin. Very yummy organic Champagne.
Then the mains:
– Hot and sour soup with a ton of sweet crab and soft shell turtle cartilage; local lemon zest. Very classy rendition of a household favourite.
– Ma Yau fish (four-finger threadfin), steamed on the bone and served on top of fermented black bean and dried mandarin peel sauce. Juicy and subtle.
– Weingut Keller “Limestone” Riesling, Rheinhessen, Germany. Off-dry.
– Fragrant chilli Alaskan crab; crispy cheong fun; steamed crab leg with garlic oil. Neo-Chinese tribute to the Venetian classic Gnocchi con Granseola? Whatever it is it’s so good. One of the best things I eaten all year.
– Baby pigeon dry-aged for 3 days, smoked over sugarcane, fried, and then glazed with slightly sweet pigeon jus. Piping hot and outrageously juicy. Another all time high.
– Pairing with Zenato Amarone della Valpolicella.
– Japonica rice, braised sea cucumber, yellow fungus, abalone sauce naturally thickened with fish maw. Intensely seafood umami.
– Pairing with red Burg to tame the sticky richness.
– Kai lan and a slice of very interesting shrimp paste cured pork.
Then the sweets:
– Pre-desserts fruits: Australian cherry plum, mango from Hainan island, musk melon from Shizuoka. All fantastic.
– Dessert: coconut sorbet, snow gum (iykyk), osmanthus.
– Mignardise: mochi with black sesame, doughnut balls with lotus paste (only misstep of the night, a tad cold and stodgy).
by vinoyvaca
1 Comment
looks nice! Will be visiting next week, can’t wait.
Actually one question on the seating. I see you were also in a company of two. I heard Wing only has 3 big tables, do you need to share the table with other dinners in one of the table, or do you just seat in your own company like other fine dining restaurant? Thanks thanks