The Chairman

Hong Kong

50Best Accolades
  • The Best Restaurant in Hong Kong 2024

One-of-a-kind Central favourite rewriting the rules of Cantonese cuisine

The Chairman

On the Pass

Danny Yip

A singular restaurant: The Chairman is a phenomenon precisely because it doesn’t seek to be: no theatrics, no PR tactics, no Instagram-focused plating, this is a restaurant where the food comes first, followed swiftly by a relaxed, homely vibe. Its quietly innovative rewriting of classic Cantonese cooking comes in the form of entirely new recipes that are built on the bedrock of China’s culinary history. As a result, it has built a fiercely loyal local clientele, which now combines with international visitors aplenty. No wonder The Chairman was voted No.1 in Asia’s 50 Best Restaurants in 2021 and remains the highest ranked establishment in its city.

Settled in a new home: After building its unmatched reputation in a relatively non-descript location in Central, owner Danny Yip relocated the restaurant post-pandemic to a larger, smarter but still relaxed space in The Wellington nearby. Here, Yip’s cerebral taste for art and literature is more evident in the interior design, which also features leafy plants and low-lit lamps.

The duo behind it: The Chairman is the creation of Yip, a chef turned successful tech entrepreneur turned restaurateur, who learned his trade in Australia. He is now a revered figure back home in HK and beyond, earning him the Icon Award 2024 title. However, the role of long-time head chef Kwok Keung Tung should not be underestimated. The duo has formed a unique partnership which sees them deep-dive into ingredient research and experiment with new recipes and cooking methods for months at a time, with duly memorable results.

Truly original dishes: Sichuan peppercorn stewed oxtail has become a new favourite (though nothing matches The Chairman’s steamed flowery crab dish for popularity), along with crispy aged eel and salted pork belly with claypot rice. Ingredients are not classically luxurious, but sometimes rare – the secret is in the original recipe development.