Wingo Hung’s Pop up at Taste Kitchen


9 October 2018 (Tuesday) – 11 November 2018 (Sunday)


Lunch : 12:00nn – 3:00pm (Tuesday to Sunday)
Dinner : 6:00pm – 10:00pm (Tuesday to Sunday)
Day Off : Monday

10/09/2018 11/11/2018 Asia/Hong_Kong Wingo Hung’s Pop up at Taste Kitchen DATE: 9 October 2018 (Tuesday) – 11 November 2018 (Sunday)
TIME: Lunch : 12:00nn – 3:00pm (Tuesday to Sunday) Dinner : 6:00pm – 10:00pm (Tuesday to Sunday) Day Off : Monday
H113 – H114, Hollywood

H113 – H114, Hollywood


+852 5237 1718

Seasoned Chef of Michelin-Starred Restaurants Wingo Hung At The Helm Of PMQ Taste Kitchen’s Latest Pop-Up

After honing his skills in multiple Michelin-starred restaurants, Wingo Hung will helm PMQ Taste Kitchen for five weeks from 9 October – 11 November, 2018 with a menu that reflects his identity and pays tribute to the lands of Hong Kong. Paying homage to the undervalued agricultural offerings of Hong Kong, Hung’s menu “+852 – What could our land offer?” is set to wow diners with exquisite Modern techniques and fresh Hong Kong produce. An up-and-coming culinary star with a remarkable resume, Wingo began his extraordinary career path from ground up.

Chef Wingo Hung, a Michelin-starred restaurants veteran

After finishing a post-graduate degree on Food Management in the U.K., Wingo turned his attention from managerial area to the backstage of the F&B industry — the kitchen. Starting as a griller at the famous fast-food chain Nando’s for a year, Wingo then sharpened his skills at renowned establishments in Hong Kong and the U.K., including Le Salon De Thé de Joël Robuchon, two Michelin-starred restaurants The Square Restaurant and Dinner by Heston Blumenthal and one Michelin-starred gastro pub Harwood Arms before returning to Hong Kong. After a brief stunt at Frantzen’s Kitchen, Wingo’s last gig was working as a sous chef at the talented Vicky Lau’s Tate Dining Room and Bar.

Wingo: Have we forgotten what our land could have offered us?

During his time in London, Wingo was inspired by the enthusiasm of both the chefs and the diners towards their local produce. “They are proud of what their land could offer, and the chefs are very passionate and creative in cooking local ingredients with their own cultural influence,” says Wingo. “With confusion of our own identity of ‘Hong Kongers’, I found that we lack this kind of passion for our local produce.

We lack the linkage between people who live here and the produce this land can offer. “+852, a number representing our home, Hong Kong: Very familiar, yet, have we really explored the other facet of this busy city? Have we forgotten what our land could have offered us? Is our local produce any less valuable than the import ones?” asks Wingo.

Being a chef, Wingo believes that he has a responsibility to showcase the special wonders the lands of Hong Kong could offer us, reconnecting the soil with its people — starting with the customers at PMQ Taste Kitchen. With expert guidance from restaurateurs Caleb and Josh Ng of Twins Kitchen, and backed by sponsorship and full incubator support from PMQ Taste Kitchen, Wingo will test out his concept menu for five weeks from 9 October to 11 November, 2018.

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