Review
The Chairman is widely regarded as one of Hong Kong’s best restaurants, a place where Cantonese cooking is distilled to its essentials. At its core is a simple idea: flavour begins with freshness.
The kitchen works almost entirely with local produce, sourcing seafood directly from fishermen and ingredients from long established specialist shops across the city. Each morning starts early with careful selection at Aberdeen Fish Market, a daily ritual that defines the restaurant’s approach. There is a deep respect for tradition, without any need to overcomplicate. The focus is on clear, deep flavours and the natural character of each ingredient.
Much of what appears simple on the plate is the result of meticulous work behind the scenes. Oils, sauces and condiments are made in house through slow processes, from shrimp oil to scallion oil, each designed to enhance rather than mask. The team cures its own preserved meats and salted eggs, and works with a small farm in Sheung Shui to control every detail.
Signature dishes reflect this philosophy. Razor clams are steamed with aged citrus and herbs, bringing depth while staying clean in flavour. The smoked pigeon, scented with tea and chrysanthemum, is prepared until exceptionally tender. Even the soy sauce chicken shows the same attention, built on carefully balanced aromatics and technique.
There is also a conscious move away from certain traditional luxury ingredients, in favour of a more thoughtful and sustainable approach.