If you want to understand why a reservation at The Chairman is so difficult to get, start with the crab.
The steamed fresh flowery crab with aged Shaoxing wine, fragrant chicken oil, and flat rice noodles is the restaurant’s most iconic dish, and it absolutely earns that status. The aged Shaoxing wine adds depth, the chicken oil brings fragrance,... More
If you want to understand why a reservation at The Chairman is so difficult to get, start with the crab.
The steamed fresh flowery crab with aged Shaoxing wine, fragrant chicken oil, and flat rice noodles is the restaurant’s most iconic dish, and it absolutely earns that status. The aged Shaoxing wine adds depth, the chicken oil brings fragrance, and the noodles soak up every bit of that savory sauce. It’s delicate yet deeply savory, with a silky texture that lingers long after the last bite.
There’s a level of discipline here that’s hard to ignore. The ingredients speak for themselves, the technique never overwhelms the product, and the flavors unfold naturally. Each dish builds on the last in a way that feels grounded and assured. It’s a restaurant that understands exactly what it is and executes at a very high level.
Widely regarded as one of the best restaurants in Hong Kong, and still one of the hardest reservations in the city to secure.
Swipe through for highlights from my visit!
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