Wing lei translates to 'forever prosperous' in Chinese - a charmed name that is most befitting to these swank surroundings. The decor evokes Shanghai with an elegant spin - from the white onyx 'tiger' bar with its gilded niches to the colorful dragon motifs, mother of pearl accents and gold tipped chopsticks. Here, chef Ming Yu creates modern Chinese cooking from a sumptuous mix of Cantonese, Szechuan and Shanghai influences. Modern specialties like wok-fried chili prawns with garlic and spicy soy bean or seared yellowtail tataki with tandori spices and mango delectably co-mingle with such classics as Cantonese Maine lobster and Szechuan fried Kobe beef. Another hallmark is the emphasis on live fish and shellfish, plucked from large tanks inside the kitchen. Not to be missed is the chef's spectacular Peking duck tasting menu, with a tableside-carved whole duck as one of courses. Wing Lei is the only Chinese restaurant in North America to be honored with a Michelin star.
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