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Foodle Reviews

on 13 Mar 2024

A meal at @thechairmanrestauranthk never disappoints. We tried a few new dishes and the surprise hit this time was the chargrilled sun cured pigeon in bbq sauce. Congratulations Danny on winning the Icon Award from Asia’s 50 Best Restaurants 2024!

Our menu:

Ginger and Vinegar Pig Trotter Terrine

Fried Yellow Croakers in Black Beans Oil

Cold Soy Marinated Baby Squid Flavored with Sichuan Pepper Oil... More

on 08 Nov 2023

Foodtastic Cantonese @thechairmanrestauranthk

- Pickled mis summer ginger root -
- Crispy taro with smoked duck -
- Pig tails with plum sauce -
- Slipper lobster, sweet peas, river crab roe -
- Flowery crab, shaoxing wine, flat rice noodles -
- Geoduck poached in rice broth -
- Chairman style char siu -
- Gourd juliennes, white ear fungus, fish broth -
- Threadfin, baby sardines, steamed rice -

Great flavours by Danny Hip 🙏🥰

8 / 10
on 13 Aug 2023

another dinner here with way too much food, as two crab dishes were ordered, on top of a giant grouper head.

Full account of the dinner is here:

on 15 Mar 2023

Finally got to try The Chairman 2.0, the food was definitely more refined and elevated in terms of flavor and presentation. Although I do miss the casual & neighborhood atmosphere at the old place. Favorite dish: sweet & sour & spicy garlic beef 🔥 thanks @shirleyyegu for the reservation and @winesniffer for ordering the dishes! And nice to finally meet @sousboiz

#foodgasm #yum #eat #foodpic #foodpics... More

on 26 Jan 2023

Words cannot really describe how amazing this dinner at The Chairman, Hong Kong was! Practically all the dishes were crazy delicious and memorable! And I ate enough collagen for the next decade! Fish maw, pig tail, beef tendon and tripes, etc. The dishes were so versatile and exciting!

👉 #jokuti_thechairman

#thechairman #hongkongfood #treatedbylittlemeg #worlds50best #chinesefood #hotfood #collagen #fishmaw... More

on 26 Jan 2023

We all need to make sacrifices! The wonderful 樟木煙燻黑腳鵝 Camphor Wood Smoked Black Foot Goose (below, without glasses) and me in The Chairman restaurant, Hong Kong.


#thechairman #thechairmanrestaurant #樟木煙燻黑腳鵝
#camphorwood #goose #smokedgoose #hongkongfood #finedining #worlds50best #onmyplate #luxury

on 11 Sep 2021

(SWIPE FOR MORE PICS) 1 斤13両野生金邊方脷 1 catty 13 teal (about 1.1 kilo) Wild Macao Sole @[instagram] Chairman (July 2021) 😍😍😍😍😍

Now you can have a reference point on how big the fish with the iPhone in comparison. This size for wild fish was really hard to find. This is a great size because the fleshy had a meaty texture and the skin is not just smooth but full of collagen (pic 3-6) . The best part was the engawa plus the head and tail (pic 7-8). Those parts 😍😍😍😍... More

on 28 Aug 2021

Fried Chicken Giblets with black beans, chilli, preserved vegetables @[instagram] @thechairmanrestauranthk

There are some dishes at Chairman that are so darn tasty but never got on to their menu because to Danny, dishes need to be inspiring and have more intellectual thinking process to get on to the signature menu.

That said, this dish was sooooo darn delicious. They made this as my friend wanted chicken innards but did not eat stinky... More

on 28 Mar 2021

Thanks to my very talented friend and local artist and illustrator @artchak_marshy @marshyfood who created this incredible painting of @thechairmanrestauranthk ‘s signature dish: steamed flower crab with aged Shaoxing wine and chicken fat and flat rice noodles!

She painted it using my photo of the dish on IG as the basis, so amazed by her skills!

This was originally planned to be a present for Danny for this year’s Michelin one star but then we realized our... More

on 05 Feb 2021

Traditional Pork Belly Stew in Preserved
Vegetable Claypot Rice
豚バラと梅干菜の釜飯 @[instagram] 大班樓 The Chairman (Jan 2021)

The rice from start to finish, in pictures. Because this rice has the preserved vegetables that was quite saucy and the pork bellies were fully of fat, there was no need to add any soy sauce at the end. The pork belly and rice was super delicious as usual, the rice crust this time was also perfectly executed,... More

on 27 Jan 2021

I am currently eating at the newly added Michelin one star 🌟 restaurant, Chairman! Michelin was very late but I am still super super happy for Danny and the team! Congratulations 👏👏👏
#chairman #littlemeg_chairman #michelin #onestar #congratulations #ミシュラン1つ星 #ミシュラン#おめでとう

on 24 Nov 2020

In Europe they have fungus season besides truffle where chanterelle, morels, porcini, trumpet, hen-of-the-wood etc becomes an integral part of any menu. Same for Chinese cuisine. Although in every month there are certain mushrooms in season, the months with the most abundant varieties of mushroom in Yunnan is from July - September where there are over 20-25 types of mushroom at peak.

Last year at Chairman we got to have rarer types of Chinese mushroom several times between July - September:

Pic... More

on 11 Nov 2020

Beef short ribs with preserved ginger from Chengdu claypot rice

@[instagram] 大班樓 @thechairmanrestauranthk , Hong Kong

The art of claypot rice 煲仔飯 in Hong Kong is that rice crust at the bottom much like socarrat of paella in Spain. And we got that with this claypot rice. Please swipe through the pics and videos to see these beautiful crusts 😋

#littlemeg_best2019 #littlemeg_best2020
#littlemeg_hk... More

on 30 Oct 2020

Roasted Chicken with Nam Yu “Fermented Red Beancurd”

@[instagram] 大班樓 The Chairman, Hong Kong
This chicken, similar to the last one, was also crispy chicken cooked with oil rather than roasting. The procedures are the same, chicken marinated overnight, then sugar, soy and vinegar were applied (上皮), followed by air drying for around 6 hours then cooked two times in oil with the final round being oil pouring for... More

6 / 10
on 03 Dec 2019

Back at the chairman for a wonderful meal with friends. This time not a collaboration dinner but the real deal.

9 / 10
on 25 May 2019

Amazing dinner here when Mr. Plotnicki gets treated as the VIP that he is. The kitchen brought out the 26-year old preserved lemon for the razor clams, which they don't use for just anybody.

Full account of the dinner is here:

on 22 May 2019

禮雲子柚皮 Braised Pomelo Skin With River Crab Roes @[instagram] 大班樓 Chairman, Hong Kong.
The most humble pomelo skin, a delicacy in Chinese cuisine to utilize unwanted part and for its distinct mild bitter flavor, came from Guang Xi 廣西 sourced by no others but legendary 大師姐 Dai C Jie, so you know the quality must be top torch. Danny gave it a treatment unseen in other restaurants - sun dried pomelo skin rehydrated twice to remove unwanted bitterness, braised in dace fish broth... More

8 / 10
on 22 Jan 2019

Another good meal at the Chairman, 2 weeks after the last visit. That fish head is damn good.

Full account of dinner is here: http://www.diarygrowingboy.com/2019/01/more-cherry-popping.html

on 10 Jan 2019

A custom “greatest hits” menu at The Chairman, arranged and accompanied by @littleadventureshk. Having them guide what to order, why it was made a certain way, and the history and symbolism of each dish really added a whole new dimension that I wouldn’t have ever been able to achieve on my own. Oh, and ‘09 Doyard BdB was 🔥(BYO).

8 / 10
on 08 Jan 2019

Delicious lunch here as always, with a couple of new dishes in addition to the famous classics.

Full account of lunch is here: http://www.diarygrowingboy.com/2019/01/unexpected-cherry-popping.html

9 / 10
on 02 Sep 2018

another delicious meal at one of the best Cantonese restaurants in Hong Kong. This time we were showing Virgilio Martinez of Central Restaurante around.

Full account of lunch is here: https://www.diarygrowingboy.com/2018/09/eating-with-chefs-peruvian-chairman.html

9 / 10
on 28 Aug 2018

a wonderful dinner tasting new dishes with a number of chef friends in attendance.

Full account on dinner is here: http://www.diarygrowingboy.com/2018/08/eating-with-chefs-druken-chairman.html

8 / 10
on 31 Jan 2018

A wonderful event at The Chairman. The Master Gourmet Guide of Hong Kong and the fabulous Susan Jung from the South China Morning Post allowed me to tag along to this one evening collaboration dinner.

8 / 10
on 31 Jan 2018

A very special pop-up collaboration by the Chefs from House 102 in Foshan, China. The young chef and manager spend time scouring Guangdong Province to look for ingredients mentioned in old cookbooks.

Full account of the dinner is here:

8 / 10
on 03 Oct 2017

Dinner with the menu arranged by the owner. Delicious deep-fried croakers, signature steamed flower crab, and lots of other delicious dishes.

Full account of dinner is here:

Recommended in Hong Kong


Hong Kong, Central, 九如坊18號


Open hours


+852 2555 2202