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2022-11-06
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The revamp of Chairman is probably one of the biggest and most exciting news in HK’s dining scene this year. I was so lucky to secure a table on the first month of operation. The restaurant is more spacious with a totally different look and feel mimicking the Danny’s home. The omakase arrangement is the key of 2.0. It’s actually not really the Japanese omakase you know but you can and have to pre-order from a small menu with selected seasonal items from each section in advance. I would say it’s
The revamp of Chairman is probably one of the biggest and most exciting news in HK’s dining scene this year. I was so lucky to secure a table on the first month of operation. The restaurant is more spacious with a totally different look and feel mimicking the Danny’s home. The omakase arrangement is the key of 2.0. It’s actually not really the Japanese omakase you know but you can and have to pre-order from a small menu with selected seasonal items from each section in advance. I would say it’s a better balance between the kitchen and diner. 麵醬燒豬套腸拌辣椒老菜甫 𝗚𝗿𝗶𝗹𝗹𝗲𝗱 𝗣𝗶𝗴𝘀’ 𝗜𝗻𝘁𝗲𝘀𝘁𝗶𝗻𝗲𝘀 𝘄𝗶𝘁𝗵 𝗦𝗽𝗶𝗰𝘆 𝗣𝗿𝗲𝘀𝗲𝗿𝘃𝗲𝗱 𝗥𝗮𝗱𝗶𝘀𝗵
I wanted to order a rice for this dish. It’s so fragrant and flavourful, 惹味 in Cantonese. The intestine was stuffed with intestines to form a super interesting texture. The crispy exteriors with layers of chewy texture inside. The preserved radish also gave the nice crunch and spice to perfect the dish.
台式老腐乳鹹魚臭豆腐 𝗧𝗮𝗶𝘄𝗮𝗻𝗲𝘀𝗲 𝗗𝗲𝗲𝗽-𝗙𝗿𝗶𝗲𝗱 𝗙𝗲𝗿𝗺𝗲𝗻𝘁𝗲𝗱 𝗕𝗲𝗮𝗻𝗰𝘂𝗿𝗱 𝗙𝗶𝗹𝗹𝗲𝗱 𝘄𝗶𝘁𝗵 𝗦𝗮𝗹𝘁𝗲𝗱 𝗙𝗶𝘀𝗵
It’s an even stronger version of the old recipe. To me, I think it’s an elevation. The smell was here while the savoury flavour was even more complicated and intriguing. Still prefer having the mixed sauce since my first time. Just wish one more piece since one is honestly not enough.
蟛蜞膏柚皮冬瓜 𝗕𝗿𝗮𝗶𝘀𝗲𝗱 𝗗𝗿𝗶𝗲𝗱 𝗣𝗼𝗺𝗲𝗹𝗼 𝗦𝗸𝗶𝗻 𝗮𝗻𝗱 𝗪𝗶𝗻𝘁𝗲𝗿𝗺𝗲𝗹𝗼𝗻 𝘄𝗶𝘁𝗵 𝗣𝗲𝗻𝗴𝗾𝗶 𝗖𝗿𝗮𝗯 𝗥𝗼𝗲
Pengqi crab was really a delicacy similar to hairy crab but more elegant in my mind with lengthier aroma. The pomelo skin was fibre-less and tender. If you didn’t tell me it’s pomelo skin, I would probably think it’s radish or something. The wintermelon beneath was like melting crab with the oceanic flavour. A super delicate dish with lots of skills behind.
雞油花雕蒸蟹 𝗦𝘁𝗲𝗮𝗺𝗲𝗱 𝗙𝗹𝗼𝘄𝗲𝗿𝘆 𝗖𝗿𝗮𝗯 𝗶𝗻 𝗔𝗴𝗲𝗱 𝗦𝗵𝗮𝗼𝗫𝗶𝗻𝗴 𝗪𝗶𝗻𝗲 𝗮𝗻𝗱 𝗖𝗵𝗶𝗰𝗸𝗲𝗻 𝗢𝗶𝗹
The only item that I tried before and it’s a rare one without any change in the 2.0 version. Guess this legendary dish can hardly be improved too. But who knows, I didn’t expect the sticky tofu can be better too but they still nail it! Perhaps they could use a small candle to heat the sauce for me since I’m super slow when eating crab. But this crab was still as good as gold.
油蔥本地農場小騸雞 𝗣𝗼𝗮𝗰𝗵𝗲𝗱 𝗟𝗼𝗰𝗮𝗹 𝗖𝗮𝗽𝗼𝗻 𝘄𝗶𝘁𝗵 𝗦𝗰𝗮𝗹𝗹𝗶𝗼𝗻 𝗢𝗶𝗹
It looked absolutely ordinally but its taste was impeccable. The chicken flavour with the subtle scallion notes that induced during the slow-cooking were a perfect symphony. The skin was bouncy with a layer of gelatine in between the meat. Why get Hainanese chicken if you could have this Cantonese version. I didn’t ask but I guess there is no Siuchuan peppercorn as the menu suggested?
花螺墨魚竹蔗三層肉 𝗦𝘂𝗴𝗮𝗿 𝗖𝗮𝗻𝗲 𝗕𝗿𝗮𝗶𝘀𝗲𝗱 𝗦𝗲𝗮 𝗦𝗻𝗮𝗶𝗹𝘀, 𝗖𝘂𝘁𝘁𝗹𝗲𝗳𝗶𝘀𝗵 𝗮𝗻𝗱 𝗣𝗼𝗿𝗸 𝗕𝗲𝗹𝗹𝘆
My favourite dish of the day. I actually didn’t have much expectation to this dish and wanted to skip it when choosing the menu. So glad that I didn’t make the wrong choice (or actually I did since other dishes sounded so good too?). The broth like sauce was insane. It had a very nice sweetness with mild herbal finish that soothed your throat. I really wanted some carbs for this sauce. The pork belly was fatty but not oily while the meat was quite tender that whole piece melted in my mouth peacefully without much chew. Thought the cuttlefish and sea snail might not be necessary, but I was so wrong. I finished them in one bite each and it was an instant regret since I really wished a second!
豬油渣櫻花蝦燉遲菜芯𝗗𝗼𝘂𝗯𝗹𝗲-𝗕𝗼𝗶𝗹𝗲𝗱 𝗟𝗮𝘁𝗲 𝗖𝗵𝗼𝘆 𝗦𝘂𝗺 𝘄𝗶𝘁𝗵 𝗙𝗿𝗶𝗲𝗱 𝗣𝗼𝗿𝗸 𝗙𝗮𝘁 𝗮𝗻𝗱 𝗦𝗮𝗸𝘂𝗿𝗮 𝗦𝗵𝗿𝗶𝗺𝗽𝘀
The choy sum was so good. Calling it “late” is because of their long farming time, and hence it’s enormous size, usually 3 times bigger than the regular one. The vege tasted really sweet and had great “vege” flavour which was allowed by the long growing time. The broth with pork fat was nice but the sakura shrimps were not really needed for me.
鮑魚蟹肉薑米炒飯 𝗔𝗯𝗮𝗹𝗼𝗻𝗲 𝗮𝗻𝗱 𝗖𝗿𝗮𝗯 𝗙𝗿𝗶𝗲𝗱 𝗥𝗶𝗰𝗲 𝘄𝗶𝘁𝗵 𝗚𝗶𝗻𝗴𝗲𝗿
It’s a bit disappointing to be honest. The fried rice was not dried enough and didn’t have the supposed wok hei. Can’t really taste any seafood and ginger too. Not that it’s really bad but not on par with their other dishes.
甜品三味 𝗗𝗲𝘀𝘀𝗲𝗿𝘁 𝗧𝗿𝗶𝗼
I love their dessert arrangement since I usually cannot finish a whole bowl of Chinese sweet soup. The small portion here is much more manageable and less boring to me. My favourite was still the Goji Ice Cream and the goji flavour tasted stronger than before. Love it even more now! The Almond Tea and Red Bean Cake were not too sweet and nice. Never disappointing sweet ending.
This visit was not 100% perfect but it’s still very satisfying, especially with some new dishes. Visiting here was always surprising since you can explore a cuisine you know very well yet at the same time very little. Can’t wait to see their next step.
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