For the first time since 2021, Danny Yip's Hong Kong classic has been voted into the top spot.
Led by one of Asia's most beloved chefs, The Chairman in Hong Kong has topped the list of Asia's 50 Best Restaurants 2026, sponsored by S.Pellegrino & Acqua Panna.
Chef Danny Yip's classic Cantonese cooking won over voters, propelling the Central restaurant into the top spot for the second time.
Also based in Hong Kong, Wing, Vicky Cheng's masterful tribute to boundaryless Chinese cuisine, comes in at No.2, while rebel chef Gaggan Anand's eponymous Bangkok restaurant, Gaggan, rounds out the top three.
Yip originally ran restaurants in Canberra, Australia before relocating to Hong Kong
Speaking of The Chairman's momentous achievement, revealed at the awards ceremony held in Hong Kong, Yip says: "It's overwhelming. The last time we were No.1, it was during Covid, so we didn't have the chance to go up on stage.
"This is just the best – we're in Hong Kong and we're No.1. I'm so happy."
Yip opened The Chairman in 2009 as a passion project after stepping back from a career in IT. In the 17 years since, it has gained a reputation for serving the finest unpretentious and creative Cantonese cuisine in Asia.
Working closely with head chef Kwok Keung Tung, Yip operates a less-is-more philosophy, where flavour and simple ingredients are king.
The pair have created a series of now-legendary signature dishes, including steamed fresh flower crab, a prized delicacy from the South China Sea, with aged Shaoxing wine, fragrant chicken oil and flat rice noodles; and camphorwood-smoked goose, made with just two elements – goose and salt.
The flower crabs featured in one of The Chairman's most famous dishes are scrupulously sourced
What does Yip think makes The Chairman's style of cooking so special? "You'd have to ask the diners," he jokes.
"I think it's a combination of different things," Yip continues. "Tasty food is our default. I think it's also the ambiance. I call our staff my vintage team, because some have been with us for so long. So the customers who have been coming to The Chairman for the past 17 years recognise a lot of these faces. I think that's very important."
While Yip and Kwok value innovation and creativity in the kitchen, cooking at The Chairman is firmly grounded in Chinese culinary traditions dating back 2,000 years, and the team only introduces a maximum of five new dishes per year.
This simple reimagining of classic Cantonese dishes has won favour with local clientele and international diners alike. In 2022, the restaurant moved from its original nondescript Central location to a larger, smarter premises at The Wellington nearby.
"These days, we sit fewer customers, travel less and take part in fewer collaborations," he shares. "Now, we just cook."
The Chairman has a low-key social media presence, building popularity through word of mouth
Over time, Yip has worked hard to build a restaurant that exudes warmth and genuine hospitality, with the original goal being to open a space that could serve him and his friends, and as such, the chef-restaurateur is an admirable figure for many aspiring chefs.
For now, Yip's got one thing on his mind. "Sleep!" he laughs. "We've had so many guests coming to visit us while they are in Hong Kong and we've been doing collaborations.
"I'll have some drinks at our after party, but then I'll head home to sleep."
The list of Asia's 50 Best Restaurants 2026, sponsored by S.Pellegrino & Acqua Panna, was announced on 25 March from Hong Kong. Discover the full 2026 list.
