Tucked away in Central (previously Kau U Fong a charming little corner in a local neighbourhood), this one Michelin-starred restaurant, #19 on the World’s 50 Best restaurant list, and #2 on Asia’s 50 Best restaurant, offers a curated tasting experience.
The Chairman in Hong Kong serves elevated Cantonese cuisine in a modern setting at the new location in Wellington Street. These images are from my 40th birthday celebration in March 2021.
The razor clams with glass noodles is no longer on the menu and we wished they’d bring it back! We went back to the new location over two years ago and time to get another reservation in as it’s been a while.
The ambience of the restaurant is both warm and inviting, with elegant decor that reflects the rich heritage of Cantonese dining. The staff are knowledgeable and attentive, ensuring that every guest feels special.
The experience of dining here goes beyond just the food; it’s about celebrating the culture and passion behind each dish, making it a memorable occasion.
The locally sourced signature crab and noodles in huadiao wine sauce is still on the menu and in this rainy, typhoon-stormy week, I’m craving the spicy oil fish dish with wantons.
It’s an ingredient-forward menu, focusing on seasonal produce, heritage meats, and traditional recipes using sustainably sourced seafood.
Each dish reflects the dedication to quality and taste, allowing the natural flavours to take centre stage.
The Chairman’s dishes honour the essence of Cantonese cooking—delicate, balanced, and soulful.
This was a delicious milky fish broth with seasonal vegetables and fried dough sticks to garnish.
The broth is a testament to the restaurant’s commitment to creating honest, flavourful dishes that resonate with the comforts of home.
Each spoonful is rich and hearty, infused with the essence of the fish, complemented by the freshness of the seasonal vegetables. The fried dough sticks add a delightful crunch, making the dish a perfect balance of textures.
It’s an ideal comfort food, especially during the colder months, and showcases the culinary prowess of the chefs at The Chairman, who masterfully blend tradition with innovation.
If you’re planning a visit, remember to make a reservation in advance, as tables can fill up quickly, especially during peak times. As the restaurant continues to evolve, it remains a beacon of culinary excellence, ensuring that the traditions of Cantonese cuisine are preserved and celebrated for generations to come.
