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The Star
19 hours ago
- Entertainment
- The Star
How Hong Kong eatery Wing became one of the world's best restaurants
Sometimes the best things are borne out of the worst moments, sparking ripples of change that lead to extraordinary new beginnings. This is exactly what transpired at the height of the Covid-19 pandemic in 2021 when famed chef Vicky Cheng opened Wing in Hong Kong, just one floor below his French-Chinese Michelin-starred restaurant Vea. At the time, Cheng was already a vaunted, iconic chef in the city-state. His flagship restaurant Vea was opened to widespread acclaim in 2015 and is a perfect representation of who he is – a French-trained chef who has Chinese roots. But Wing? Well, that proved to be a bit of an anomaly. Wing espouses the values of progressive Chinese cuisine viewed through the lens of someone who is Chinese yet simultaneously is a product of the Chinese diaspora. At the time, opening Wing was a bold move – after all, who would have thought of opening a ground-breaking restaurant at a time when most F&B establishments were charting unprecedented losses? To top it all off, Cheng also had to deal with a whole bunch of detractors. The opening was at first met with incredulity in a city state where Cantonese cuisine – honed through generations of training and home cooking – reigns supreme. Wing was converted into a Chinese restaurant during the Covid-19 pandemic, as Cheng's bar business Vea Lounge wasn't doing well at the time. In many ways, Cheng was viewed as a bit of an interloper – having grown up in Canada, where he himself says he only ate Western food as a child. 'When I was young, instead of watching cartoons, I enjoyed watching cooking shows with Jamie Oliver. I only ate Western food because I wanted to be a French chef since I was young and never thought of another path or occupation since then. I didn't dream about anything else,' says Cheng in an email interview with The Star. But in this regard, Cheng's unique upbringing and formative years are what have proven instrumental in driving Wing's success. Different beginnings Cheng was born in Hong Kong but grew up in Canada. From the time he was a kid, he was determined to be a chef and this vein of thought never changed. As a teenager in high school, he started his culinary career working at an upscale sushi joint in Toronto, Canada. Later, he began his formal training and never looked back. 'I began my formal culinary training at George Brown College in Toronto, where chef Jason Bangerter – now a chef at one of Canada's finest restaurants, Langdon Hall – served as my first mentor. It was there that I progressed from not even knowing how to properly hold a knife to mastering every station in the brigade de cuisine. Cheng says he is able to create boundary-less Chinese food because his lens is different from his peers, having grown up in Canada. Pictured here is a dish of smoked eggplant served at Wing. 'Later, moving to New York to work in Michelin-starred Restaurant Daniel under French chef Daniel Boulud, I was given opportunities to work with ingredients in nearly every conceivable form. Through the intense and creative environment, combined with chef Daniel's guidance, my skills were further refined and elevated, forming the very solid culinary foundation I have today,' he says. It was these skills that came to the fore when Cheng first launched Vea, which was celebrated for its unique intertwining of French techniques with Chinese cuisine. When Wing was launched on the other hand, scepticism abounded everywhere. On a wing and a prayer For many purists, Cheng's advent into what he calls 'boundary-less Chinese cuisine' seemed somewhat impertinent. How could a chef who hadn't spent decades cooking Chinese food or growing up in the womb of the cuisine – now suddenly start cooking it and then open a restaurant devoted to this age-old cuisine? 'If you had asked me 10 years ago about opening a Chinese restaurant, I would have firmly said 'No'. The idea never crossed my mind until I began to deeply explore the richness of premium Chinese ingredients and their limitless potential while brainstorming potential dishes for Vea. The lion's head croaker appetiser is a delicacy from Cheng's grandmother's hometown in Shanghai. 'As I continued experimenting with incorporating Chinese ingredients into Vea's Chinese-French concept, I noticed that many of the dishes I created turned out surprisingly well but didn't quite fit into the culinary philosophy to put on Vea's menu. That's when I realised it would be a shame for these dishes to remain hidden,' says Cheng. Cheng started inviting some close friends to try out his Chinese culinary creations for supper and after receiving overwhelmingly positive feedback, he decided to convert what was originally the bar Vea Lounge into Wing. 'The location of Wing (which is one floor below Vea) was converted from Vea lounge to a Chinese restaurant during the pandemic period a few years ago when bar businesses were going down, which led to an opportunity for this space to transform into my Chinese restaurant – Wing. 'Because the location is only one floor below, we know that we had to create something very distinct to differentiate the identity of both restaurants,' explains Cheng. Cheng began on shaky, uncertain ground, but as the accolades started pouring in, his confidence in what he is doing has grown. Since its inception, Wing has become one of the hottest restaurants in Hong Kong and this year, it scooped the World's 50 Best Restaurants' Gin Mare Art of Hospitality Award 2025. In the 2025 Asia's 50 Best Restaurants list, Wing is ranked No 3 and in the recent World's 50 Best Restaurants 2025, Wing is ranked No 11. Cheng now officially helms one of the globe's best restaurants, which in turn means any doubts about his Chinese culinary merit have been completely and totally eviscerated. 'In the beginning, I faced a lot of doubt due to my French culinary background. However, receiving recognition from some of the most prestigious international awards made me feel that my passion and hard work and my team's efforts have truly paid off,' he says. Learning curve It has been a weird, wonderful homecoming of sorts for Cheng, who is not trained in Chinese cuisine at all – at least not the traditional way most of his peers have earned their mettle and stripes. In contrast, everything he has learnt about Chinese cuisine has been almost entirely self-taught, although he credits friends and colleagues with helping him along the way. Cheng's goal at Wing is to make Chinese ingredients like sea cucumber more approachable to people who may be unfamiliar with the cuisine by crafting dishes like this sea cucumber spring roll. 'In the beginning, my Chinese cooking was purely from eating Chinese food and observing the dishes of other Chinese chefs in terms of techniques and flavour profiles. Later in my culinary journey, I was fortunate to learn from Chinese cuisine masters such as Chef Tam Kwok Fung from Chef Tam's Seasons (a two Michelin-starred restaurant in Macau) and Chef Adam Wong from Forum Restaurant (a three Michelin-starred Cantonese restaurant in Hong Kong, famed for creating Ah Yat braised abalone). 'They generously shared the knowledge they gained from over 30 years of experience, which greatly enriched my understanding,' he says. At Wing, the tasting menu is priced at upwards of RM1,100 per person, but Cheng says despite the opulent sheen, the dishes at the restaurant are rooted in the classic flavours of China's eight cuisines and never lose their Chinese soul or essence. In fact, some recipes are bolstered by his own family. 'As for my dishes at Wing, some of them take inspiration from the roots of my family members, like my Shanghainese grandmother, Chiu Chow (Teochew) father, and the Cantonese flavours where I was born (Hong Kong). 'An example that is influenced by my family background is the lion head croaker, a popular appetiser we introduced when Wing first opened. This small fish is a beloved delicacy in Shanghai which is originally my grandmother's hometown. 'For those unfamiliar with eating fish that have tiny bones, it can be challenging to enjoy, but once you learn, you will truly appreciate the rich and full flavour packed into this tiny yet delicious fish,' he says. Ultimately, Cheng says his goal at Wing is to make Chinese cuisine approachable for everyone, especially people who might be entirely unfamiliar with the overwhelming cornucopia of ingredients and dishes that make up Chinese food. 'Take the sea cucumber as an example. For a Westerner trying sea cucumber for the first time in its traditional form, without any modifications, it can be quite challenging due to its unfamiliar texture and the sauces used in its preparation. 'That's why we came up with our Sea Cucumber Spring Roll dish. By wrapping the jelly-like sea cucumber in a crispy spring roll, we offer a more intriguing and accessible experience. The crunchiness of the spring roll appeals to everyone, and it becomes a gateway for them to try the sea cucumber itself. All of Cheng's dishes, like this stinky tofu prawn toast, are devised through his own learning on Chinese cuisine, as he is entirely self-taught. 'This approach allows us to introduce ingredients in a way that guests are more willing to give them a try. This is just one example of our approach to creating dishes that are unique to us while remaining respectful of tradition,' he says. Cheng says what was once viewed as his weakness is something that has instead given him a key point of differentiation and a superpower of sorts. Because, as it turns out, not having grown up surrounded by Chinese cuisine or even learning how to cook it means he is able to see things through vastly different optics compared to his peers. 'Rather than being more creative, I would describe my approach, infused by my background, as distinctive and unique – presenting Chinese cuisine in a way that others have yet to see before,' he says.
Yahoo
a day ago
- Sport
- Yahoo
Bucs' DL Cracks Top 10 of Impressive Offseason List
Bucs' DL Cracks Top 10 of Impressive Offseason List originally appeared on Athlon Sports. Tevita Tuli'aki'ono Tuipulotu Mosese Va'hae Fehoko Faletau Vea, more commonly known as Vita Vea, has been an anchor on the Tampa Bay Buccaneers' defensive line since the team drafted him in the first round with the No. 12 overall pick in 2018. Advertisement The former Washington Huskies defensive tackle was a key piece of the Bucs' 2020 Super Bowl championship run and continues to be an important part of the incredible run of four straight division titles and five consecutive postseason appearances. Vea has boasted two Pro Bowl nods in 2021 and 2024, with the most recent season setting career marks. That's part of the reason Vea has appeared at No. 9 on ESPN's list of the top 10 defensive tackles in the NFL. The list was compiled by Jeremy Fowler's interviews of executives, coaches and scouts in the league. "Vea slimmed down last offseason, and the result was a career-high 7.0 sacks along with his usual run-stopping ways," Fowler wrote. "But the stats don't tell the story with Vea, whose raw strength is undeniable. 'He's the kind of guy where if you don't have him [on your team] for a while, playing defense is a lot tougher,' a veteran NFL assistant coach said. 'A true difference-maker.' Advertisement "Vea's 10 tackles for loss also marked a career high. Head coach Todd Bowles is unafraid to drop the 347-pound Vea into coverage, where he makes open-field plays." Last season, during Vea's career year, he posted 42 total tackles with 27 solo and 10 for loss with seven sacks and one pass defended while earning his second career Pro Bowl nod. Related: Buccaneers' Offensive Line Gains High Ranking Ahead of 2025 Related: Buccaneers Could Lose Coach in Unwelcome Trend This story was originally reported by Athlon Sports on Jul 8, 2025, where it first appeared.
USA Today
27-06-2025
- Sport
- USA Today
2025 Tampa Bay Buccaneers projections: How many sacks will Vita Vea have in 2025?
Vita Vea has firmly established himself as one of the league's most disruptive interior defensive tackles. His powerful play style, by dominating gaps, collapsing pockets, and forcing offensive schemes to adjust, makes him a consistent threat. With a strong foundation in 2024 and a revamped supporting cast surrounding him, Vea is poised for another standout season in 2025. Last year, Vea recorded a career-high 7.0 sacks across 16 games, along with 39 total tackles, nine tackles for loss, 12 QB hits, and an additional pass defensed. His efforts earned him his second Pro Bowl selection, further establishing him as one of the league's top disruptors. Vea's impact extended well beyond his sack total: he registered 50 pressures, ranking 12th among NFL defensive tackles, and logged a 10.5% pressure rate, placing him seventh in the position group. Tampa Bay continues to build around Vea with complementary talent on the interior, including Calijah Kancey, Logan Hall, who took a leap last season, and likely 2025 draft pick Elijah Roberts out of SMU, who is versatile enough to line up anywhere on the defensive line. Their presence and disruptions should force fewer double teams and open more lanes for Vea to attack.
USA Today
23-05-2025
- Sport
- USA Today
Vita Vea stats, game log, news, injury status
Vita Vea stats, game log, news, injury status Vita Vea and the Tampa Bay Buccaneers are set to begin their 2025 season against the Atlanta Falcons, beginning at 1 p.m. ET on Sept. 7. With 7.0 sacks to go with 10.0 TFL and 42 tackles in 15 games, Vea was a big player on defense. Get Buccaneers tickets on StubHub! Vita Vea injury news Vea does not appear on the injury list this week. Vita Vea stats (2024) Tackles: 42 42 Tackles for loss: 10.0 10.0 Sacks: 7.0 7.0 Passes defended: 1 Vea game log (2024) Week 1 vs. Commanders: 3 Tackles (1.0 TFL), 0.0 Sacks, 0 INT, 0 PD 3 Tackles (1.0 TFL), 0.0 Sacks, 0 INT, 0 PD Week 2 at Lions: 0 Tackles (0.0 TFL), 0.0 Sacks, 0 INT, 1 PD 0 Tackles (0.0 TFL), 0.0 Sacks, 0 INT, 1 PD Week 4 vs. Eagles: 3 Tackles (2.0 TFL), 1.0 Sack, 0 INT, 0 PD 3 Tackles (2.0 TFL), 1.0 Sack, 0 INT, 0 PD Week 5 at Falcons: 2 Tackles (1.0 TFL), 1.0 Sack, 0 INT, 0 PD 2 Tackles (1.0 TFL), 1.0 Sack, 0 INT, 0 PD Week 6 at Saints: 4 Tackles (1.0 TFL), 1.0 Sack, 0 INT, 0 PD 4 Tackles (1.0 TFL), 1.0 Sack, 0 INT, 0 PD Week 7 vs. Ravens: 3 Tackles (0.0 TFL), 0.0 Sacks, 0 INT, 0 PD 3 Tackles (0.0 TFL), 0.0 Sacks, 0 INT, 0 PD Week 8 vs. Falcons: 5 Tackles (1.0 TFL), 0.0 Sacks, 0 INT, 0 PD 5 Tackles (1.0 TFL), 0.0 Sacks, 0 INT, 0 PD Week 9 at Chiefs: 10 Tackles (2.0 TFL), 2.0 Sacks, 0 INT, 0 PD 10 Tackles (2.0 TFL), 2.0 Sacks, 0 INT, 0 PD Week 10 vs. 49ers: 1 Tackle (0.0 TFL), 0.0 Sacks, 0 INT, 0 PD 1 Tackle (0.0 TFL), 0.0 Sacks, 0 INT, 0 PD Week 12 at Giants: 2 Tackles (1.0 TFL), 1.0 Sack, 0 INT, 0 PD 2 Tackles (1.0 TFL), 1.0 Sack, 0 INT, 0 PD Week 13 at Panthers: 1 Tackle (0.0 TFL), 0.0 Sacks, 0 INT, 0 PD 1 Tackle (0.0 TFL), 0.0 Sacks, 0 INT, 0 PD Week 14 vs. Raiders: 1 Tackle (0.0 TFL), 0.0 Sacks, 0 INT, 0 PD 1 Tackle (0.0 TFL), 0.0 Sacks, 0 INT, 0 PD Week 16 at Cowboys: 3 Tackles (0.0 TFL), 0.0 Sacks, 0 INT, 0 PD 3 Tackles (0.0 TFL), 0.0 Sacks, 0 INT, 0 PD Week 17 vs. Panthers: 1 Tackle (0.0 TFL), 0.0 Sacks, 0 INT, 0 PD 1 Tackle (0.0 TFL), 0.0 Sacks, 0 INT, 0 PD Week 18 vs. Saints: 3 Tackles (1.0 TFL), 1.0 Sack, 0 INT, 0 PD 3 Tackles (1.0 TFL), 1.0 Sack, 0 INT, 0 PD Wild Card vs. Commanders: 1 Tackle (0.0 TFL), 0.0 Sacks, 0 INT, 0 PD Next game: Vita Vea vs. the Atlanta Falcons The Tampa Bay Buccaneers (0-0) face the Falcons (0-0) in their next game. How to watch Vita Vea and the Buccaneers Matchup: Tampa Bay Buccaneers at Atlanta Falcons Tampa Bay Buccaneers at Atlanta Falcons Time: 1 p.m. ET 1 p.m. ET Date: September 7, 2025 September 7, 2025 TV: FOX FOX Live stream: Fubo (regional restrictions may apply) Watch Buccaneers vs. Falcons on Fubo!
Scoop
23-05-2025
- Business
- Scoop
Tonga Kava Committee Calls For More Support For Growers
Article – RNZ Kava farmers need more facilities and resources to improve production, according to the island's National Kava Committee chariman Fe'ilokitau Tevi. Grace Tinetali-Fiavaai Kava growers in Tonga need more facilities and resources to improve production in the kingdom, according to the island's National Kava Committee chariman Fe'ilokitau Tevi, who says the negative impacts of climate change are affecting the industry. The wet season in Tonga typically runs from November to April, but Tevi told RNZ Pacific that they have been experiencing more rainfall than expected in the kingdom at this time of the year. 'So that does have an impact on harvesting of kava and the whole processing of kava,' Tevi said. 'Kava is very finnicky with regards to the humidity levels in the air.' Processing kava in this kind of environment requires additional resources and machinery. Ariana Trading's Mele Vea, who has been growing kava for over 10 years, said that because there has been a lot of rain, they have had to use a kava dehydration machine. However, she said this racks up enormous power bills. 'For a month, it's almost TOP$3000 (approx US$1200). It depends on how many (sic) kava we process,' she said. Vea said they were looking for donors or funds to assist them in purchasing a solar-powered kava dryer. She said the electricity power supply was also very unreliable. 'The electricity here in Tonga is like, on and off, so we need to have our generator in place, just in case, for the time of a power outage.' Vea said. And that is only the first of the hurdles Mele Vea and her company have to overcome. Ariana Trading's main export market is the United States, which means that on one hand there is the uncertainty of Trump's trade policies, and on the other is FDA requirements. 'And one of the requirements [is] we have to be hazard certified. So we still are working on our kava processing facility at the moment,' Vea said. The kava produced by Vea's business is one of Tonga's high grade kavas which includes varieties such as: Lekahina, Kava Uli, Kava Fulufulu, Kofe Hina, Kofe Kula, Kava Kula and Valu, all of which vary in texture and taste. Support for kava growers large and small Fe'ilokitau Tevi is of the view that all kava growers in Tonga deserve support, not just those who grow the most kava. 'You've got families planting, one-acre plot or half-an-acre plot, to farmers who are doing 8,16, 32, acres of kava and then having access to many more acres of kava,' Tevi said, Tevi said the family that plants a small amount of kava is just as important as farmer that plants acres of kava. 'So as a country we need to look at the needs of this 10-to-15-plants kava grower as well as the 15-to-20-acres kava grower,' Tevi said. As far as pricing goes the national kava committee chair said Tonga is also catching onto what neighbouring countries like Fiji and Vanuatu are doing in grading kava based on quality. 'You know Fiji…the people are paying upwards of FJ$140 per kilo (approx US$61) of high grade kava. Vanuatu is the same. So Tonga is just getting there as well,' he said. Tevi said people are quick to link high kava prices to a shortage in supply but he thinks that is just one piece of the puzzle. 'We can get any type of kava at a cheaper price, that's not an issue. 'It's the supply of quality [high] grade kava that is now an issue with regards to pricing,' Tevi said. Legislating to protect Tongan kava As well as the challenges with growing and exporting Tongan kava, Tevi said there is ongoing work to try and protect the cultural drink from commercialisation. He said some people have been exploiting kava by diluting it and mixing it with other products. In his opinion this doesn't qualify as true kava and he said there are efforts being made to draft a kava bill aimed at safeguarding Tongan kava via the noun 'kava'. 'The many aspects of: protecting, standards, definition of kava these are elements that are going to be incorporated into the kava bill,' Tevi said. He said Tonga is in a unique position to do this because it does not have many other indigenous names for kava like yangona in Fiji or malok in Vanuatu. Tevi said if they can successfully argue the word 'kava' is etymologically linked to the Tongan language then there is an opportunity to protect it. 'And so once we begin the processes to protect the word 'kava' we can then protect the products that use the word 'kava',' he said. Tevi said the question is if you begin to extract kava using other things like CO2, pressure or methane extraction, is that still kava? 'And we are saying 'no' it is a Piper methysticum based and extracted product. It is not kava,' he said. 'Because kava we mix it with water and we drink it. That's kava'.
