永

營業中

休息中

除了煙熏茄子有記憶點，確實驚豔以外，其他菜沒有任何記憶，甚至湯味很淡，非常家常，阿拉斯加蟹配煎陳村粉，煎粉很鹹有油煙味，甜品非常甜，松子甜品有點膩，沒有品嚐到balance的地方，性價比不高，

Since my last visit two years ago I have been looking for the next occasion to return and savour again their wonderful and creative cuisine, but it is getting so difficult to book that I almost gave up. A few weeks ago, seeing an available spot online, I immediately grasped the opportunity. And so, at the beginning of 2025, I come to The Wellington in Central, with a lot of anticipation on what Chef Cheng and his team has prepared.Seated at the same table last time, there is no change in the déc

呢排想搵間中菜，掃掃吓見到呢間嘢，先醒起啱啱開業嘅時候幫襯過，而家補返當時嘅食評。味道一般。👎🏿👎🏿👎🏿網上吹噓得太誇張。侍應態度麻麻。👎🏿👎🏿👎🏿👎🏿👎🏿唔知係咪人手唔夠，叫佢拎個餐牌拎咗20-30分鐘，再催多佢一次，佢就態度好差咁話:嚟緊㗎啦嚟緊㗎啦等我做埋啲嘢先。🥴🥴嗰條友似係經理或者Senior。其實永做吾起，唔係冇原因。👈🏻👈🏻👈🏻所以而家想搵返中餐廳都唔會食呢排想搵間中餐廳，都吾會食返永。最後講吓價錢，我哋五個人，坐房，低消係$18,000。 其實如果嘢食好食，態度又好，價錢都係其次。但係又貴，又態度差，味道也一般。唔知而家點，不過身邊人已經好少再提起呢間餐廳。

有幸跟住飲食界前輩級人物來永, 試過Vea, 再黎呢間餐廳會有期望的。我帶上我的茅臺黎，絕絕子。整體穩陣，雪膠其實都好好味，但太多照片upload唔到咁多。 如果請客都可以再黎。

Another epic dinner organised by Professional Food Critic with Chef Vicky yet again pulling all the stops. I would only highlight the more memorable items of the evening. This time around Chef Vicky was gracious enough to debut Wing’s first roast pig for us to try. We were told last time less than 2 months ago that he was still experimenting it and a work in progress not yet ready for us to consume. This time he told us this is probably his 45th attempt and joked that his staff have had enough o

Dinners at Wing organised by the Professional Food Critic never disappoint, with Chef Vicky pulling out all the stops to impress him and his guests. Dinner this time is no different. We were told by the servers that the menu specially curated for us this evening is the longest they have ever seen (6 appetisers and 7 mains), with Chef Vicky dishing out his latest creations. The appetiser baby squid with Sichuan green pepper is for us only and will not be featured in the future menu. Server said

有老婆帶我威, 能夠吃到永也是我在香港中的Bucket List之一, Chef Vicky在上層VEA表達的是如何用本地食材去處理法國Fine Dining, 這裏比較純粹, 就是用他理解的去做中菜. 沒有西式的煮化, 但是有西式的嚴謹和細緻. 頭盤最令我驚奇的, 是將茄子蹺得做辮子一樣, 然後加上酸汁以煙燻做法, 重疊起來的茄子吃起來口感有層次, 並非只有軟蓉蓉的感覺. 另一道是蟶子配上海茸, 無論是切絲還是切片, 也見到絲毫不差的刀功, 作為開胃小菜當然也夠惹味.湯品是紅棗當歸燉羊肉, 羊肉來自法國, 羶香柔和, 加入當歸和紅棗燉成的高湯, 甘醇而暖入深. 主菜的馬友以陳皮豆豉醬一齊蒸, 馬友的油香和醬香結合, 鮮甜但不膩. 煙燻乳鴿配以蔗汁, 乳鴿的秋味和肉香, 配以甘蔗的直甜, 互有補足, 煙燻令肉質更為鮮嫩且在吃前帶有帶有香氣, 層層遞進. 阿拉斯加長腳蟹的肉質爽實, 配煎腸粉的香脆, 和秘製麻辣汁的惹味, 成為整晚味道最強的角色. 最後的花膠燉飯雖說有點似燉意大利飯, 外表看起來黏貼, 但內裏卻出奇地紮實, 和炆得很腍的花膠, 相映成趣.

好友C先生生日，特別預訂了這一家新派中菜館，也是第四次來訪了，個人最喜歡蒜醋瀨尿蝦，裏面的蝦膏煮到半流心狀態，非常出色。另外香辣阿拉斯加皇帝蟹配煎腸粉和鮑汁羊肚菌花膠飯也是我的最愛。餐廳主廚Vicky 把西餐的煮法融入中菜裏，對食材也十分講究，會因應時令食材調整菜單，擺盤也十分精緻，每道菜都像一件藝術品，所以每次到來都非常有驚喜，thank you Vicky 師傅 🙏🏻

𝗪𝗜𝗡𝗚 𝗥𝗘𝗦𝗧𝗔𝗨𝗥𝗔𝗡𝗧 永終於花時間打食評 一邊打一邊回味😋湯品花膠濃雞湯 鮮甜 睇湯既質地顏色已知落料足頭盤醉南非鮑魚 酒味香濃，入味彈牙 🫰🏻煙燻酸汁茄子 可見廚師心思 辮子擺盤特別 清爽開胃 主菜 煙燻蔗汁乳鴿 配有蔗汁甜味既脆皮 肉味香濃 推介！👍🏻苗蝦醬魷魚拌麵 個人覺得配搭唔錯 色香味俱全 會想再小吃一碗的滋味寧夏灘羊煲 本來唔太食羊既我都認為不太重騷味 入口即溶 而且非常入味！上湯薑汁鶴藪菜 擺盤非常整齊 摘剩最嫩最甜部分去烹煮 👍🏻家燒琵琶蝦 鹹白菜蒸鷹鯧 食材新鮮 簡單的煮法已食到食材本身原味甜點芒果鳳仙雪條 酸酸甜甜 可解膩店員表示係全人手製作 尋回兒時風味 店舖位於上環商廈高層 今次訂包廂附有露台可以望海景享受午餐 主廚亦有同我地介紹菜式同閒談一會😆雖然價錢相對較高 細至擺盤別緻用心大至用餐環境，服務都可以睇出有心思食材用料新鮮 有興趣既朋友可以試一試😋

呢間餐廳真係可以話的相係完全極度難book。其實我已經book咗大半年都book唔到，皇天不負有心人，終於俾我book到間房試到呢間餐廳係咪即係傳說之中咁神。地方比我想像之中細，出邊極少枱，然後就三間大房。我哋嗰日就係book咗間房，而book間房嘅好處就係可以識到一啲特別小小嘅菜式，就係佢嘅煲仔飯。食物質素可以講話真係好好，頭盤四道菜以「象拔蚌配雲南皺皮椒及海茸」我認為係最出色，象拔蚌新鮮有咬口，以皺皮椒真係起咗個畫龍點睛嘅作用，令到成個象拔蚌非常惹味! 其他三條都唔錯，不過就係預期之中嘅好味。永食材都非常之新鮮，當中煲仔飯的而且確非常驚喜，「永煲仔飯」用上自製白臘肉赤米蝦乾煲仔飯，白臘肉入口即溶，煮得啱啱好嘅米粒配上蝦乾，成個煲仔飯好好食。最後就係甜品，我冇諗過甜品。都可以咁好食，水果就唔使多講，當然就係新鮮就最好食，但係真係冇諗過個冬甩可以好食到咁，外皮椒脆，內裏的流心蓮蓉，簡直正到暈，如果有得外賣，我一定買十個八個返屋企食🥰🥰🥰雖然呢一餐價錢很貴，好多人嘅評論都比較參差，但我個人覺得食材同埋味道真係都可以值得再次幫襯。至少佢比嘅菜式都係貨真價實。

WING is located on 29/F of The Wellington, one floor below the famous VEA and is in fact also under the same Executive Chef and Owner Vicky Cheng. Despite his French cooking background, through VEA, he got so passionate on Chinese cuisine and decided to open this restaurant. Different from the fusion style of VEA, WING is a contemporary, but still, Chinese restaurant in essence. Entering through some nicely designed screen partitions, we have the banquette seats in the corner of the main dining

希望大家唔好再中伏，每人食幾千蚊唔緊要，重點係要開心！朋友生日，叫酒再帶酒， 去到近十一點招待我們房間的侍應話現在開始不收我們開瓶費~補充：我話嘅！本來無諗住再開，後來想開支朋友帶來的GIN試試，佢哋話要收$1500 我哋全部人聽到話唔收，只叫佢拿幾隻杯過來，點知佢反口話只係waive之前個支，你收咁貴餐飯，反完口都咁掃興，到最後拿幾隻杯話要收$1500??? 無野嗎？ 生日個位離開時話以後唔會再來，在此提醒大家小心！

再訪'永'，這次我們預訂了廂房，房間內的佈置舒適又華麗，同時有一個小陽台可以讓賓客可以走出去望着中環景色放鬆一下，當然少不了有一張鞦韆椅讓一眾女士們打卡，環境真的不錯。-以'不時不食'為題，一坐下便奉上一杯'山楂蘋果紅棗茶'，讓我們在這個秋意漸濃的日子醒胃滋潤一下。從菜式的食材和配搭充分感受到主廚的心思，擺盤也是十分精緻，讓我們過了很滿足的一晚。-* 頭盤 (侍應建議由淡至濃依次序進食)象拔蚌配雲南皺皮椒及海茸 - 象拔蚌完全唔腥，有咬口，以皺皮椒點綴又帶出另一層次，好味! 煙燻酸汁茄子 - 酸酸美味的一道菜，茄子聽落似普通，但廚師用了鬢辮的形式present，絕對賞心悅目。香辣生蠔伴皮蛋 - 流心皮蛋配辣生蠔是個有驚喜的配搭，把芫荽加在上面更神來之筆 ! 醉南非鮑魚 - 鮑魚炆得很入味，也很彈牙。整體來說，幾碟頭盤都讓人很開胃，甜酸辣都齊又不油膩，令人對主菜更期待了。-* 湯杏汁蛋白准山湯 - 席前上湯，湯鮮甜清香，杏味不太重，至少不太好杏味的我也能喝。至於准山則稔中帶爽，好喝 -* 主菜煎蒸脆鱗馬頭 - 魚鱗煎得非常脆，食到停唔到口! 鮑汁花膠扒 - 花膠是預期中的水準，侍應配上幾

VEA同WING都係Chef Vicky嘅心血結晶，作為新開業一年左右嘅餐廳，咁快可以打入Asia 50好勁👏🏼本身對中菜fine dining 冇咩期望，但估唔到又幾令人喜出望外呀🤩因為每道菜都想評價所以食評會分兩part。下次會講佢地嘅招牌菜、甜品同服務，唔好錯過👀環境 ⭐️⭐️⭐️⭐️⭐️我地包左間細房，幾靜幾舒服🌃間房連露台，秋天出去吹吹風都唔錯🌬枱係長方形，上菜雖然難啲，但係同朋友距離會近啲👥，裝潢中西合璧🐉，廁所乾淨🚽應有盡有🧻。菜式 ⭐️⭐️⭐️⭐⭐上菜前有蜂蜜鳳梨汁🍍配合立秋，消暑解喝幾正🔥️頭盤係南非醉鮑、生蠔皮蛋、象拔蚌配皺皮椒同海茸、茄子。擺碟好靚，花雕味好濃🍶杞子清甜，鮑魚嫩但有咬口，滿意。茄子切到龍鱗咁幾別致🍆象拔蚌同海茸好爽口，皮蛋流心好食🥚但係個人感覺同蠔唔太襯呢🦪我地加左個瀨尿蝦同蒜醋白蟹同瀨尿蝦，其實估唔到竟然係刺身，幾衝激，蒜醋汁酸酸地好香，好吊到刺身甜味，好似果汁咁🍏呢個dish 應該記好耐🦀。跟住就到湯啦，杏汁蛋白淮山湯，好似好普通？湯水係即場壺倒，唔洗因為上菜而涼左，都唔洗即場分，蛋白入口即融，好似cream cheese 咁濃郁，抵讚👍🏼梅菜蒸時令魚，魚就好肥

Thanks to my friend, I could finally come to this place which I bookmarked for so long. I became a fan of @chefvickycheng after a really nice dining experience at @vea_hk and was so excited to try his second restaurant that’s in a completely different style..Menu of the night was $1780/person and we pre-ordered a salted raw crab at $1080..🥂Salted Raw Crab $1080The crab was fresh and was rich in crab paste. It underwent -60 degree Celsius and came out tasted like icecream. But I think too much ma