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The Chairman

Hong Kong

• Highest Climber Award 2024, sponsored by Highstreet World

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

On the Pass

Andy Ho, Danny Yip, Kwok Keung Tung

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.

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