永 WING Restaurant

Chef Vicky Cheng’s culinary thesis reinterprets the eight great Chinese cuisines through a lens of rigorous European technique, delivering ancestral Cantonese soul with modern, high-definition precision. The signature crispy chicken, dry-aged for days, arrives with a glass-like lacquered skin that yields to succulent, mineral-rich meat. Aromas of aged Hua Diao wine perfume tender South African abalone, while the smoked baby pigeon carries the deep, caramelized sweetness of charred sugarcane. Texture is paramount, from the gelatinous richness of fish maw rice to the snap of sea cucumber enveloped in a laminated spring roll. Each dish is a masterclass in technical rigor and ingredient purity.