Wing’s own dishes
Chef’s specials
Salt and pepper chilli chicken, crispy chilli beef, aromatic duck with pancakes, kung po chicken and a sizzling black bean beef: the dishes Wing is proudest of.
The specials are the dishes Wing learned in his father’s kitchen in Hong Kong and has been cooking on Crane Street since he took over in 2009.
Number 30, the salt and pepper chilli chicken, is the most ordered dish on the menu: chicken in a light, dry batter tossed with fresh chillies, spring onion, fried garlic and a five-spice salt. It travels well and it is still crisp when you get home if you leave the lid ajar.
The crispy aromatic duck is marinated for a day and steamed before it is fried, then shredded at the counter if you ask. It comes with pancakes, cucumber, spring onion and hoisin.
The heat in the hot dishes is real. If you want it milder, say so; if you want it hotter, Wing will happily oblige.
What you get
- Fourteen dishes numbered 30 to 45
- Duck marinated for a day, shredded on request
- Heat adjusted to taste on any hot dish
- Every dish cooked to order in the wok
- Pancakes, cucumber and hoisin with the duck
What it costs
From £8.20; quarter crispy duck £11.50, half £19.50. Every number and price is on the menu page.
Allergies: please tell us about any allergy or intolerance before you order. Our kitchen handles all 14 major allergens, so we cannot promise any dish is free of traces. Ask for the allergen sheet; it lists every dish.
Questions about chef’s specials
How hot is hot?
Number 30 and 32 are a medium heat with fresh chillies. Ask for "Wing hot" if you mean it.
Can you shred the duck?
Yes, at no charge. Say so when you order; it adds two or three minutes.
Is the kung po made with peanuts?
With cashews. It is marked N on the menu; please tell us about any nut allergy.
Your usual number, cooked when you order it.
Ring the shop or build your order online: collection in about twenty minutes, delivery across Pontypool from £2. Same numbers since 1994.