The Chairman- HongKong-China

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Nguyễn Thành An

While Chinese cooking is often added to age-old recipes from the past, The Chairman follows an original route based on ingredients - and concept inspired - traditional dishes uses carefully sourced seasonal ingredients, but ultimately delivers brand new contemporary Cantonese dishes. The explosive results earned The Chairman 1st place in Asia's 50 Best Restaurants in 2021, winning the joint title of Asia's Best Restaurant, sponsored by S.Pellegrino & Acqua Panna - who First for a Hong Kong restaurant - and The Best Restaurant in China.

The menu: A perennial favorite is Chef Kwok Keung Tung's steamed flower crab, a prized delicacy from the South China Sea known for its sweet taste. In The Chairman's recipe, it is steamed with 15 year old Chinese wine, chicken fat and clam juice, served with fragrant chicken oil and flat rice noodles.

Owner: Danny Yip is a casual but well-respected foodie who loves to let the restaurant and its dishes do the talking. He used to own a restaurant in Canberra, Australia, before returning to Hong Kong to open The Chairman in 2009.

Ingredients: In 2019, Tung and Yip developed a fresh range of seasonal dishes inspired by forgotten luxury ingredients from southern China. After making pilgrimages to remote villages, the team purchased pristine products such as 20-year-old pickled lemons, sugar-roasted chrysanthemums and elusive mini freshwater crabs.


Address: 18 Kau U Fong, Central, Hong Kong, China

Phone number: +852 2555 2202

The Chairman follows an original route based on ingredients - Screenshot photo
The Chairman follows an original route based on ingredients - Screenshot photo

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