Considered the best restaurant in Hong Kong, and a w50b mainstay, The Chairman opened in 2009 and has since come to define Cantonese cooking under a modern lense. A collaboration between Chefs Danny Yip and Kwok Keung Tung, the menu using produce from a farm in Sheung Shui, guests are asked to select their options a few days ahead of time and without pretense everything from Trotters to Abalone receives equal attention such that flavors are deep and nuanced but steeped in tradition.
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