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Foodle Reviews

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.

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