There are restaurants that modernise Cantonese cuisine by stripping it down, making it lighter, prettier and more abstract until little of its original character remains. Then there is Wing Restaurant Hong Kong, where Chef Vicky Cheng takes the opposite approach. Rather than distancing himself from tradition, he sharpens it. Familiar flavours become cleaner, more precise and more elegant, yet never so refined as to lose their warmth. It is this balance between polish and soul

PLATTER Magazine attended #50BestTalks 2026 in Hong Kong as part of Asia's 50 Best Restaurants week, where some of the region's most influential voices in gastronomy and hospitality gathered to reflect on what it means to be rooted. Held on 24 March 2026 at Tiffin, Grand Hyatt Hong Kong, the annual forum once again served as the intellectual and emotional prelude to the awards ceremony itself, inviting chefs, sommeliers, sustainability advocates and restaurateurs to move beyo