WING Restaurant

Dined at The Wing Restaurant about a month ago. I certainly don’t go out of my way to provide bad reviews or blah reviews, but I do feel it’s important people understand this place potentially depending on taste may not be quite what they’re expecting, especially for the money. I’m an experienced international traveler and dine at a decent amount of fine dining restaurants for context. It’s not a one off but not my everyday experience either. The presentation was elegant and visually impressive for the most part, but unfortunately, the flavors didn't quite match the premium price tag or my hopes. The overall taste was mostly bland and no real standouts. My favorite dish was the Alaskan king crab which was tasty and enjoyable but not a lot of food. Many of the dishes I ate with minimal satisfaction as they lacked flavor. I was visibly dissatisfied to the point that the staff asked me multiple times if I was enjoying myself. The service is very good and you are treated well, but the food just doesn’t live up to the rest of the restaurant. The dessert course was a mix of hits and misses: the fruit platter was refreshing, but the sugar-coated donut with custard filling was too sweet. Overall, it was an expensive dining experience that fell short of the hype, with more focus on fancy presentation than flavor. If you’re deciding between the WING restaurant and another place, I’d likely say go with the other place.

This was best meal for my trip to Hong Kong in August 2025! The food, service and ambience were all on point! The wine pairing was delightful too. It's a definitely a restaurant I want to revisit if I go Hong Kong again, as they keep track of your past visits and change the dishes for your next one to ensure you get to try new dishes. I definitely recommend a visit if you can get a reservation!

Dined in at The Wing Restaurant. The presentation was fancy and and visually impressive, but unfortunately, the flavors didn't quite match the premium price tag. The overall taste leaning towards saltiness rather than highlighting the quality of the ingredients. You will also notice a similar dark, heavy sauce used across many dishes - salty and overpowering, which unfortunately masks rather than enhances the ingredients' natural flavors. For example, the sauce for the chili Japanese oysters was overly strong and salty, and didn't complement the delicacy of the oyster. We added on the roast chicken, but it was nothing remarkable - comparable to what many Chinese restaurants in Hong along already do well. The most memorable dishes were the seasonal fish, cooked to just the right temperature, and the Wagyu beef soup. Some ingredient pairings felt mismatched, such as bird's nest served with coconut sorbet. The dessert course was a mix of hits and misses: the fruit platter was refreshing, but the sugar-coated donut with custard filling was too sweet. The pine nut mochi was enjoyable, though. Overall, it was an expensive dining experience that fell short of the hype, with more focus on fancy presentation than flavour.

I wanted to try Wing for years and unfortunately didn’t enjoy it as much as I hoped to. Food was generally just ok compared to other high end Chinese restaurants in the city but significantly more expensive. The desserts were fantastic though and saved the show!

The dishes here are quite beautiful and artistic. They put a lot of time and effort and it shows. The ingredients are high quality. Taste wise, I wasn’t impressed. The main dishes weren’t as good as I hoped and the pigeon (a dish I was excited to try) lacked flavour. Some dishes weren’t excellent one the less.

I really enjoyed all the dishes, especially the spring roll with sea cucumber — absolutely wow! The amazing trolley with a top-quality selection of fruits was the ideal dessert after dinner. The service was very professional. The restaurant definitely deserves a Michelin star and more than one. I highly recommend visiting.

2 things impressed: the longan tea which uses 6 month aged longans and the pine nut mochi with an exceptional filling of pine nut mascarpone which was super impactful The service by the lady in charge of our table was excellent as well, she made us feel very comfortable and assisted with our requests to perfection Other than that, generally food lacks punch, and conception doesn't really make sense for some dishes. Flavours were really safe and it felt like there wasn't much soul, and more form than substance. In particular, some dishes like the century egg and razor clam starters have sauces covering the mild tasting but probably high quality ingredients. This illustrates my points. Their signature chili crab, for example, has crab which wasn't very sweet and was way too mild, and the mild sauce and the crispy Cheong fun don't gel together at all. Desserts were more impressive. Nothing particularly wrong w them On the whole, there's no big mistakes but nothing too memorable. Which is true of most fine dining nowadays I guess

Started off with a bang, abalone appetizer was simply an astoundingly yet refreshing sight to behold. Appetiser all equally tastefully done and presented. South African abalone had been cooked with two different kinds of Chinese spirits. Its texture was chewy in a nice way. Adored the Alaskan crab with fried Cheong fun and fish maw French rice dish were the memorable highlights. Alaskan king crab was served with a delectable crab sauce, accompanied with the ever so crispy rice rolls and spring onions Pigeon had that crisp crunch to it, finger licking good