The Chairman is located on the western side of the Gough Street neighbourhood, which is known for its upscale boutiques and coffee shops, just around the corner from Ronin. The window-front exterior is marked by three vivid red and gold Chinese characters, while the interiors are all white.
The restaurant is still one of Hong Kong’s most important Cantonese restaurants, dedicated to discovering, championing, and conserving the cuisine’s traditions. No one could accuse chef-restaurateur Danny Yip and his team of putting style before substance – while the cooking is excellent, interesting, and miles ahead in terms of sourcing and skill, the conservative atmosphere and general lack of frills leave nothing to be desired.
But that’s not a problem, because the cuisine takes centre stage on a menu that emphasises freshness, flavour and texture, as per Cantonese philosophies. Whether it’s fresh seafood from Aberdeen Fish Market or bean curd sheets from Shu Kee, ingredients are relentlessly obtained from the greatest producers.
The restaurant’s most famous dish is steamed flower crab in aged shaoxing wine and chicken oil – so much so that you no longer need to pre-order it, thanks to the constant supply of local crustaceans – but don’t overlook the highly accomplished creations like deep-fried crabmeat and mushroom dumplings sandwiched with thin pork lard. Whether you’re a regular or a newbie, the service is friendly and welcoming. This is the gold standard for tasting authentic Cantonese flavours.
- Steamed fresh flowery crab with aged Shaoxing wine, chicken oil & rice noodles
- Deep fried crab meat
- Pan-fried crispy chicken stuffed with shrimp meat