ACTS OF SERVICE

Go on, then. Ask Vea and Wing’s chef-owner Vicky Cheng what his love language is

By Joey Wong.

While bathed in the blinding fluorescence of a nondescript Dairy Queen on the outskirts of Toronto, Vicky Cheng found himself at a crossroads. It was a day just like any; a job just like any. While others rostered at the fast-food chain might see only revolving doors of dead-end shifts leading nowhere fast—or even nowhere at all—Cheng was clocking into the time of his life. “I just loved talking to people,” he says. “I loved the interaction. I loved clearing plates and asking, ‘How was your meal?’ “Can you imagine sitting [at a fast-food restautant], and having someone take what’s left of your tray away for you with a ‘Oh, how was your dinner? How was the burger? Would you like an ice cream for dessert? No? Well, let me…

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Tatler Hong Kong (Digital) - 1 Issue, March 2024

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