Dinner at @thechairmanrestauranthk 🔥🇭🇰
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An incredible dinner. Finally made it here and what a menu. So many of you said that I needed to eat here and very glad I did. Voted as one of the top 10 restaurants in the world, the focus here is on traditional Cantonese cuisine, but using carefully sourced, local ingredients of the highest quality. It’s a tasting menu but one where you are sent the options a few days before and then select what you feel like having. Love this kind of set up, although big food envy when you see other tables getting crazy looking dishes. The star of the show is hard to decide, there were a few, but the steamed flowery crab is a good place to start. One of The Chairman’s signatures. It’s prepared with 15-year aged shaoxing wine and chicken fat - giving the sauce the most incredible umami, depth and silky consistency. It’s served with flat rice noodles that are super wide, chewy and bouncy. Honestly the sauce was so buttery and addictive with the sweet crab tender crab- and those noodles were a delight. Beautiful. The thick cut char siu was the next showstopper, ultra marbled top blade, roasted over camphor wood for a sweet and Smokey bite. A texture akin to Wagyu - tender, juicy and with a lovely char. Loved the crispy taro cake with smoked duck too, but the barbecued lamb belly and abalone roll was the winner from the small plates. Like a Cantonese ‘pigs in blanket’s’ - spiced, well rendered and charred lamb belly on the outside, soft abalone in the centre - so beautifully made. A really creative menu. The Beef noodles, the clay pot rice (more on this in a separate post), lots of intricate cooking and deep layers of flavour. A must visit worth all the hype #notoriousfoodie 🙅🏽‍♂️ Less