在香港美食界，WING餐厅自创立以来迅速赢得了众多食客的喜爱，跻身世界50佳餐厅榜单。这家由主厨郑永强（Vicky Cheng）于2021年创立的餐厅，以其独特的现代中式风格和对奢华食材的精致演绎，重新定义了人们对中国菜的期待。
奢华食材
精致工艺
WING的核心理念是对中华传统烹饪的致敬，但又不拘泥于传统。郑永强巧妙融合了中国八大菜系的精髓，并通过西方现代技艺大胆创新，使得每道菜品不仅在味觉上保留了中式菜肴的经典风味，还通过现代的摆盘和创意手法带来视觉上的冲击。这种交融的料理哲学，使得WING在拥抱传统的同时，又展现出前卫的烹饪技艺。
Chili Oyster, Golden Crystal Egg
辣椒牡蛎与水晶金蛋
Meaty crab claw cooked with fragrant housemade chili sauce and crispy cheung fun
使用自家制豆瓣酱制作的
辣汁炒肉蟹钳配脆煎肠粉
Soy sauce marinated chicken 酱油鸡
Flavourful, appetizing, and comforting, chef Vicky Cheng takes on soy sauce chicken features a strong aromatic taste and an exquisite golden brown color on the skin. Chopped in bite-size and served with a shiny sauce, the dish is enhanced with the addition of Moutai to mellow down the sweetness of the sauce and highlight the taste of the chicken.
味道浓郁、开胃且令人愉悦，厨师郑永麒制作的酱油鸡具有浓郁的香气，外皮呈现出诱人的金棕色。鸡肉切成一口大小的块状并搭配色泽光亮的酱汁上桌，菜品中加入茅台以减轻酱汁的甜味，并突出鸡肉的味道。
Signature crispy scales Amadai on top enjoy with leek and housemade soy sauce together
招牌煎蒸脆鱗马头鱼，搭配京葱和自家制蒸魚豉油
Chinese white cabbage, ginger上汤姜汁鹤薮菜
This seemingly ordinary dish serves a rare Hong Kong produce called "Hok Tau" white cabbage, which can only be found in the New Territories during the winter season. It's known for being residues and its exceptional sweetness and iconic green color. Only the most tender seedlings are selected and presented neatly in circles, symbolizing a flourishing scene of prosperity and the reunion of family members. Through cooking this emerald gem in fresh ginger supreme soup, Chef Vicky Cheng hopes to deliver a delectable taste of nature to diners.
这道上汤姜汁鹤薮菜，是一道看似平常却内涵丰富的菜肴。主食材鹤薮菜是香港本地稀有的白菜品种，仅产于新界地区的冬季。它以鲜甜无渣、色泽翠绿著称。厨师郑永麒（Chef Vicky）挑选最细嫩饱满的菜苗来烹制，将菜苗一颗颗整齐地围成圈摆放，寓意繁花似锦、家庭团圆，再用清新暖胃的上汤姜汁调味，完美地调出其爽甜的口感。
Clay pot rice preserved pork & dried velvet shrimp 白腊肉虾干煲仔饭
The beautiful clay pot is a big contributor to the amazing texture of the legendary clay pot rice interpreted by@chefvickycheng Meticulously plated with layers of thinly sliced preserved pork, dried fish, and Tai O's dried velvet shrimp on top of the rice, the ingredients are heated together in a clay pot, allowing the essence of the preserved ingredients to evenly sink into the rice, creating an alluring fragrance that is impossible to resist. The highlight of the dish is no doubt the scorched rice crust developed by Chef Vicky's masterful execution. It can be enjoyed on its own or as a soupy rice with Alaskan king crab meat, turnips, and sprinkles of coriander.
郑永麒厨师（Chef Vicky）选用传统砂锅，以制作出饭粒分明的口感，再精心地铺上一层薄薄的白腊肉、鱼干及大澳虾干后烹煮，让食材中的油分及精华慢慢地平均渗透于米饭之中，散发出令人难以抗拒的香气。配上主厨掌控得宜的火候，形成整个煲仔饭的精华所在 —— 焦黄金脆的饭底，不论单独享用或配上阿拉斯加蟹肉、萝卜及芫荽制成汤泡饭都非常美味。
A Chef's signature - Using a 2-head dried fish maw that has been aged for 12 years, it is stir-fried with Iberico pork oil, then added in Chef Vicky Cheng's very own house-made fermented chopped chili, carefully experimented for the best umami flavor balance between the sweetness and sourness of the chilies. A generous spoonful of chopped chili fish maw is then poured over the freshly-cooked Niigata Koshihikari rice, sprinkles some chives and pork lard to finish. Mix well to enjoy the dish.
选用了 12 年的双头鲈鱼胶，把黑毛猪油和厚切花胶条一起炒香，加入厨师郑永麒（Chef Vicky）经过多次试验，终于完美掌握发酵时间的剁椒。这是一道在酸味与甜味之间达成最佳平衡、充分发挥中式鲜味（Chinese umami）的招牌菜之一。
米饭方面，选用了柔软香甜的日本新泻越光米。最后，撒上自制猪油渣作为点缀。建议将米饭和剁椒花胶拌匀后享用。
Beef Brisket in Clear Broth, Green Sichuan Peppercorn 藤椒清汤腩
A winter remedy crafted with locally raised beef from Hong
Kong, alongside generous portions of chopped scallions, all simmering in a pot of fragrant and peppery broth.
一道用香港本地饲养的牛肉精心烹制的冬季滋补菜品，还加入了大量切碎的葱，所有食材都在一锅香气扑鼻且麻辣的汤中炖煮。
WING餐厅因其使用珍贵的食材而著称，如精心处理的鲍鱼、海参和*干龄粤式肉类等，这些食材在郑永强的手中被赋予了全新的生命。他的烹饪手法不仅注重食材的品质，更强调其背后的文化与技艺，通过细致的工艺将中国传统的烹饪艺术与当代美学完美结合。
*注：“干龄粤式肉类”指的是通过“干式熟成（Dry Aging）”处理的粤式肉类。这种处理方式通常应用于牛肉、猪肉等肉类，通过在低温、控制湿度的环境下长期存放，让肉中的水分缓慢蒸发，酶类活动进一步分解肉的组织，从而提升肉的风味和口感。
Alaska King Crabs have been crowned as the most sought-after among its kinds. To fully captivate the natural and briny sweetness, each crab is brought in freshly by Chef Vicky and prepared upon order. The live king crab is steamed with creamy roe from local crabs, drizzled with rendered chicken oil, and bedded on finely chopped garlic and rice vermicelli, allowing every essence to blend in harmony.
阿拉斯加帝王蟹的蟹肉鲜甜饱满，被公认是蟹中之最。为了完整地捕捉其天然的、带着海水咸味的鲜甜，每只蟹都是由厨师郑永麒（Chef Vicky）新鲜购入并按单准备。鲜活的帝王蟹与本地螃蟹的奶油状蟹黄一起清蒸，淋上炼好的鸡油，并放在切碎的大蒜和细米粉上，使得每种精华和谐交融。
在粤式料理中，传统上注重食材的鲜美与精致，而通过干式熟成处理的肉类能赋予肉更浓郁的风味和更加嫩滑的口感，展现出传统粤菜与现代技艺结合的独特魅力。这种技术融合了西式的熟成工艺与粤式的传统风味，带来全新的美食体验，尤其在高端餐厅里，这样的食材处理手法尤为常见，能够将经典的粤菜提升到一个新的高度。
Hong Kong has nurtured a handful of authentic craftsmanship which has spanned for around a century. To bring invigorated authentic Chinese flavors into today's dining scene, Chef Vicky showcases his one-of-a-kind approach to preparing the renowned crispy pigeon by incorporating Western cooking techniques, such as dry aging the pigeon for 3 days for an enhanced meaty flavour. To achieve a crispy skin along with a perfectly cooked tenderness on the inside, the pigeon is cooked with just the right amount of hot oil splashes, followed by infusing the scent of bagasse from one of Hong Kong's long-standing herbal tea shops, Kung Lee Herbal Tea Shop through the process of smoking to add a natural sweetness to the dish.
香港孕育了一些传承近一个世纪的正宗手艺。为了将充满活力的正宗中国风味带入当今的餐饮界，厨师郑永麒展示了他独一无二的烹制著名脆皮乳鸽的方法，即融入西式烹饪技巧，将乳鸽干式熟成3天以增强肉香。为了使外皮酥脆且内部肉质恰到好处地鲜嫩，乳鸽用适量热油浇淋烹制，然后通过烟熏的方式注入香港历史悠久的凉茶铺——公利真料竹蔗水（Kung Lee Herbal Tea Shop）的蔗渣香味，为菜品增添自然的甜味。
作为WING的灵魂人物，郑永强的职业生涯涵盖了全球各大米其林餐厅的经验。从纽约米其林餐厅Daniel的法式精致料理，到回到香港探索中华烹饪的根源，郑永强不断打破地域与文化的界限。他的首家餐厅VEA已成功融合了中法烹饪，而WING则是他全心投入现代中式料理的成果。
Chef Vicky Cheng, Executive Chef-Owner of WING Restaurant
主厨郑永麒，WING Restaurant 行政总厨兼老板
Chef Alan Chan
主厨陈艾伦
在WING，郑永强秉承着“风味百分之百中国，呈现百分之百现代”的理念，将传统中式烹饪通过极具创意的方式带上餐桌。通过这场味觉与视觉的双重盛宴，WING不仅是一家餐厅，更是一次现代中式烹饪文化的探索之旅。
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