No.47

The Chairman

Hong Kong, China

On the pass:

Kwok Keung Tung

Pastry chef:

Style of food:

Cantonese

Standout dish:

Steamed flowery crab with aged Chinese wine and rice noodles

Contact:

18 Kau U Fong, Central, Hong Kong

+ 852 2555 2202
http://www.thechairmangroup.com/

Modern Cantonese that Ferran Adrià calls “the future of Chinese food”

What makes it special: There’s a reason why this small, quiet, two-storey restaurant has been booked out since the day it opened in 2009: chef Kwok Keung Tung has caused a stir on the Hong Kong food scene by using a network of high-quality, mostly organic growers on the mainland to secure the best seasonal produce, while banning monosodium glutamate from his kitchen.

A few words on the chef: Mr Kwok Keung Tung started out as an apprentice in 1995, cooking Szechuan, Cantonese and Taiwanese cuisine for restaurants in the Birlingham Company group. From there he climbed his way up from chef de partie to consultant in The Chairman restaurants, becoming head of the Hong Kong restaurant in 2008.

What to order? While à la carte selections are an option, the set menus available at dinner are the way to go, especially if you order the famous steamed fresh flowery crab with aged Shaoxing wine, fragrant chicken oil and flat rice noodles. Other recommended dishes include braised spare ribs with preserved plums and caramelised black vinegar; The Chairman's soy sauce chicken; and smoked baby pigeon with Longjing tea and chrysanthemum. 

What else? After eating at The Chairman, legendary Spanish chef Ferran Adrià was so impressed that he hailed it "the future of Chinese food". 

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