The Chairman elevates Cantonese classics with a contemporary twist and farm-fresh, locally sourced ingredients, creating a beloved dining experience.
"The Chairman offers the highly sought-after "First Cut" char siu, known for its tenderness and springy mouthfeel, being the first part butchers cut when the meat arrives at the stall." - Mandy Li
"The Chairman in Hong Kong received the Highest Climber award for 2024, recognized for its Cantonese cuisine."
"The restaurant moved to this address in 2022 and the elegant room comes with a generous display of lush greens. It’s also run a little differently – diners can only book online on certain days and order one of the set menus emailed to them a few days ahead. That said, the culinary vision stays the same – ingredients are mostly organic and sourced from small suppliers and local fishermen; and signatures like steamed crab with Huadiao are still on the menu." - Michelin Inspector
"The Chairman is the Hong Kong version of farm-to-table. This low-key Cantonese spot uses meat from the New Territories (the part of Hong Kong between Kowloon and Mainland China), has its own farm, and doesn’t serve controversial delicacies like shark’s fin and bird’s nests (yes, that’s a very real thing). But all this warm and fuzzy stuff wouldn’t mean much if the food wasn’t good which, luckily, it is. It’s the sort of place you can drop into on a night when you have nothing planned and leave very happy." - jess basser sanders
"Rank: #24 "While Chinese cookery is often wedded to longstanding recipes from the past, The Chairman follows an original ingredient-driven – and concept-inspired – path. Traditional skills shape carefully sourced seasonal ingredients, but ultimately yield wholly new contemporary Cantonese dishes."
