The 38 Best Restaurants in Hong Kong | Eater
"It might sometimes be labeled a “locavore” Cantonese restaurant, but the Chairman isn’t so much about seasonality as it is about finding fresh ingredients that best represent the region and delivering them to your dinner table, stat. The steamed flower crab (a variety native to nearby waters) dressed with rice wine and chicken fat — with wide ribbons of rice noodles underneath to soak up the sauce — is the stuff of dreams. [$$$]" - Janice Leung Hayes
