Mixing it up

Wong once designed a dessert named Ribbons of Melon, which shows his understanding of fashion in cooking.

"You plate the melon slice by slice. It's like making clothes-and, also, sometimes, designers use cloth to make a flower, which can also be realized in cooking," he says.

"There is no fixed answer for each dish which rule or two or all three rules I use. But it's for the diners to make the judgment."

He hopes his dishes not only nourish diners' bodies but also their curiosity.

Wong launched a new a la carte menu for Mercedes Me in Beijing in November. It features 35 dishes, including appetizers, soups, main courses and desserts.

Cigar Duck is his answer to the most-classical ingredient in the capital. It uses advanced cooking techniques but honors the culture's traditional roots with respect to Peking duck.