Note: We had this dinner last year, September 2023
Wing Restaurant is located inside The Wellington Building, which also holds a few other high end resturants (such as The Chairman). The executive chef is Vicky Cheng who also has another restaurant in the same building called VEA (1*). Whilst the concept at VEA is to combine the chef's background with his training abroad to make a French X Chinese experience, Wing is solely dedicated to highlighting classic Chinese cuisine but presenting it in a modern way.
One thing that stood out to me was even before I stepped foot into the building, I was messaged by the receptionist a few weeks prior to our reservation in order to ask about any allergies and also mentioned some specials they had that we could add to our current tasting menu experience. This is the first time I've experienced this and was impressed by the care and dedication the team had.
The restaurant is extremely small, only around 7 tables, but there was still enough space such that you don't feel cramped. When we sat down we were offered tea instead of water. No aperitif was offered (I guess the tea was supposed to be that) and I had to specifically request for wine.
1) Amuse Bouche: Salt & Pepper Blue Lobster Claw, Smoked Eggplant & Sour Sauce, Geoduck with Yunnan Chili, Spicy Japanese Oyster with century egg made in house
A real amazing selection of dishes here to start out the evening. The eggplant was my favourite, you can really taste the flavour of the smoke that has been through it and works really well with the sour sauce and the general eggplant flavours. Whilst the taste of the chilli in the oyster was amazing, it did mask a bit of the "oystery" flavour (good or bad depending on your preference).
2) Stinky Tofu Tiger Prawn Toast
This was an additional dish that we asked to include when confirming the reservation. As with any of those classic "stinky" chinese dishes, it had that powerful kick to the nose as soon as it entered the room. The taste is much milder in comparison (first time trying it).
3) Chicken Soup, Japanese Yam
I guess this would be considered more of a broth than soup in the west, nevertheless it was absolutely wonderful. Silky texture, super chickeny (for lack of a better word) and peppery.
4) Lion Head Croaker
Amazing sauce, but quite difficult to get a real feeling for how the fish is since there are a lot of small bones you have to get through. I was told that the majority of chinese people prefer to have the bone left on the fish when they eat it.
5) Alaskan King Crab with Crispy Cheung Fun
Probably the highlight of the meal for me. I love the texture you get from the cheung fun. The outside layer has the nice "crunch" when you bite into it followed by the soft chew you get from regular steam ones. They are rolled slightly thicker so you get more of a bit from them as well which I liked.
6) Baby Pigeon Smoked in Sugarcane
This was probably the best pidgeon I have ever had. Roasted whole and gave off an amazing scent as the waiter lifted the lid. We were given gloves to eat this with since it's usually eaten with the hands.
7) Cauliflower Soup Pot
Although you can tell the ingredients were top quality and cooked well, it was just another soup that wasn't as good as the chicken one. I feel like this would have gone well with something else.
8) Fish Maw in Abalone Sauce with Yellow Fungus Rice
The fish maw had a nice kind of chewy, soft texture to it. Great sauce which complemented the earthiness of the mushrooms well
9) Snow Gum with Coconut Sorbet & Osmanthus
I can't remember what this was supposed to be (I believe it's Tragacanth Gum or something similar). Very refreshing and light, the gum itself wasn't very sweet at all so I think you were supposed to have the sorbet with it in every spoonful.
There was also an additional course of fruit where they brought out a fruit trolley and sliced fresh (very very very high quality) fruit for you. Mignardises were some fried doughnut balls, seemed a bit off theme but were still nice regardless.
All in all it was a positive experience, all of the staff were very professional and courteous. Also knowledgeable, I asked a lot about the produce and their sources as well as certain cooking techiques for the dishes. I really like the modern feel of the decor and the general presentation of the food was well thought out. I would recommend this place if you are intrigued by how classical chinese flavours can be interpreted through western fine dining philosophy.
by ojamamask