The Chairman

Hong Kong

Ever-popular Hong Kong favourite that continues to rewrite the Cantonese culinary playbook

Food first philosophy: 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 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. The Chairman was voted No.1 in Asia’s 50 Best Restaurants in 2021 and is now subject to a fresh burst of popularity after settling into its new location, earning it the Highest Climber Award 2024, sponsored by Highstreet World.

Art and literature: Owner Danny Yip relocated the restaurant post-pandemic to a larger, smarter, but still relaxed space in The Wellington tower, not far from its original (rather humble) Central location. Here, Yip’s cerebral taste for art and literature is evident , which features leafy plants and low-lit lamps alongside bookshelves and Chinese artworks.

Kitchen partnership: The Chairman is very much 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 as part of Asia’s 50 Best Restaurants 2024. However, the role of long-time head chef Kwok Keung Tung should not be underestimated. The duo has formed a unique partnership which dives deep into ingredient research and experiments with new recipes for months at a time, with duly memorable results.

Truly original dishes: Sichuan peppercorn stewed oxtail has become a new favourite – although nothing matches The Chairman’s steamed flowery crab dish for popularity –along with crispy aged eel and salted pork belly with claypot rice.