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2022-04-30
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The most sought after Chinese restaurant in Hong Kong since last year! Miss the good old days that I could book them only one month in advance. Please give them a try for an elevated Cantonese cuisine journey (I know it might not be able to book too..).烏梅烤豬尾 𝗥𝗼𝗮𝘀𝘁𝗲𝗱 𝗣𝗼𝗿𝗸 𝗧𝗮𝗶𝗹 𝘄𝗶𝘁𝗵 𝟱 𝗦𝗽𝗶𝗰𝗲𝘀 𝗣𝗹𝘂𝗺 𝗦𝗮𝘂𝗰𝗲The texture was the key: crispy skin with gelatine tail meat inside. The pig tail was first marinated with lou sui and then roasted for the perfect skin. The final touch of plum jam and lemon zest g
烏梅烤豬尾 𝗥𝗼𝗮𝘀𝘁𝗲𝗱 𝗣𝗼𝗿𝗸 𝗧𝗮𝗶𝗹 𝘄𝗶𝘁𝗵 𝟱 𝗦𝗽𝗶𝗰𝗲𝘀 𝗣𝗹𝘂𝗺 𝗦𝗮𝘂𝗰𝗲
烏梅烤豬尾
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The texture was the key: crispy skin with gelatine tail meat inside. The pig tail was first marinated with lou sui and then roasted for the perfect skin. The final touch of plum jam and lemon zest gave some refreshing notes. Love it!
炭火第一刀叉燒 𝗖𝗵𝗮𝗿𝗴𝗿𝗶𝗹𝗹𝗲𝗱 𝗙𝗶𝗿𝘀𝘁 𝗖𝘂𝘁 𝗖𝗵𝗮𝗿𝘀𝗶𝘂
炭火第一刀叉燒
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Many said their charsiu is the best in HK and I have no doubt that they are one of the top ones in my mind too. The cut was nice with some fat and tender meat. The marination was on point with layers. Wish it to be more charred tho! Next time I will definitely order the rice and egg to pair with!
樟木菊花煙燻七味黑鴨 𝗖𝗮𝗺𝗽𝗵𝗼𝗿 𝗪𝗼𝗼𝗱 𝗦𝗺𝗼𝗸𝗲𝗱 𝟳 𝗦𝗽𝗶𝗰𝗲𝗱 𝗚𝗼𝗼𝘀𝗲
樟木菊花煙燻七味黑鴨
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This goose took 3 days to prepare so remember to pre-order it if you want it (actually most of the dish requires pre-order). The goose here is 三洲黑鵝 San Zhou Black Goose, a famous breed for roasted goose for its tender meat and small bones. It was first marinated in poultry stock for 2 days, then steamed for few hours in low temperature, and smoked with camphor wood. Finally, it was fried for the crispy skin and to allow the fat under the skin melts to achieve an impeccable mouthfeel. Don’t forget the neck since that was the perfect part!
魚米湯蟛蜞膏煮大花蝦 𝗣𝗲𝗻𝗴𝗾𝗶 𝗖𝗿𝗮𝗯 𝗥𝗼𝗲 𝗮𝗻𝗱 𝗣𝗿𝗮𝘄𝗻 𝗖𝗼𝗼𝗸𝗲𝗱 𝗶𝗻 𝗙𝗶𝘀𝗵 𝗮𝗻𝗱 𝗥𝗶𝗰𝗲 𝗕𝗿𝗼𝘁𝗵
魚米湯蟛蜞膏煮大花蝦
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This was my favourite from the meal. Pengqi is a very seasonal small crab, similar size to your thumb. So imagine how many crabs were used for this dish and how many effort was needed. The paste has similar fragrance of hairy crab but more elegant. The aromatic rice broth supported the umami explosion from the various seafoods. A very well thought dish that makes good use of every ingredients.
雞油花雕蒸花蟹配陳村粉𝗦𝘁𝗲𝗮𝗺𝗲𝗱 𝗙𝗿𝗲𝘀𝗵 𝗙𝗹𝗼𝘄𝗲𝗿𝘆 𝗖𝗿𝗮𝗯 𝘄𝗶𝘁𝗵 𝗔𝗴𝗲𝗱 𝗦𝗵𝗮𝗼𝗫𝗶𝗻𝗴 𝗪𝗶𝗻𝗲, 𝗖𝗵𝗶𝗰𝗸𝗲𝗻 𝗢𝗶𝗹 & 𝗙𝗹𝗮𝘁 𝗥𝗶𝗰𝗲 𝗡𝗼𝗼𝗱𝗹𝗲𝘀
雞油花雕蒸花蟹配陳村粉
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The most signature item here. This time was much better than my previous visit that worth the fame. The chicken oil broth base was on point, sweet and flavourful, with lengthy and just right amount of shaoxing wine. Despite the crab was so fresh, the flat rice noodle was the best. The chewy noodle was the palate bomb while the oil made it more silky for best mouthfeel. We picked a smaller crab which was good and big enough indeed!
花甲雞珍臭豆腐煲 𝗙𝗲𝗿𝗺𝗲𝗻𝘁𝗲𝗱 𝗕𝗲𝗮𝗻𝗰𝘂𝗿𝗱 𝗮𝗻𝗱 𝗖𝗵𝗶𝗰𝗸𝗲𝗻 𝗢𝗳𝗳𝗮𝗹 𝗣𝗼𝘁 𝘄𝗶𝘁𝗵 𝗖𝗹𝗮𝗺
花甲雞珍臭豆腐煲
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This one was the show stopper. The “smelly” fragrance stole my heart instantly. Imagine durian or blue cheese, you either love it or hate it. The chicken offals were very 惹味 (something flavourful and appetising in Cantonese) and the melt-in-the-mouth liver was my favourite. The fermented beancurd was supplied by a master but they further pushed the boundary. They used salted fish to ferment it again for even stronger flavour and added some water chestnut for extra crunchiness. A wild thought, using this pot as the hotpot base sounds super delicious.
凍鹵水花椒小吊桶𝗕𝗮𝗯𝘆 𝗦𝗾𝘂𝗶𝗱 𝗶𝗻 𝗖𝗼𝗹𝗱 𝗦𝗼𝘆𝗮 𝗠𝗮𝗿𝗶𝗻𝗮𝘁𝗲 𝗮𝗻𝗱 𝗦𝗶𝗰𝗵𝘂𝗮𝗻 𝗣𝗲𝗽𝗽𝗲𝗿
凍鹵水花椒小吊桶
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Oil is one of the highlights in The Chairman. They homemade many different oils, including the squid oil and Sichuan pepper oil here! The oils allowed chef to add extra flavours to the dish in a more layered way. The marination was excellent that the flavour was in the squid while the chilli kick was just right to give the the pungent pleasure but not the heat.
山東燒羊肉夾蝴蝶包𝗥𝗼𝗮𝘀𝘁𝗲𝗱 𝗟𝗮𝗺𝗯 𝗕𝗲𝗹𝗹𝘆, 𝗖𝗮𝗿𝗮𝗺𝗲𝗹𝗶𝘀𝗲𝗱 𝗢𝗻𝗶𝗼𝗻 𝘄𝗶𝘁𝗵 𝗖𝗵𝗶𝗻𝗲𝘀𝗲 𝗕𝘂𝗻𝘀
山東燒羊肉夾蝴蝶包
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This is a fusion Shandong dish that they added their own twists to make it more delicious. The lamb belly was cooked like charsiu with superb charred edge. The use of pickled ginger was smart for some sweetness and crunchiness to balance the lamb oil. The dill and basil were great addition too! And I just love some DIY!
剁椒蒸頭腩配水餃 𝗚𝗿𝗼𝘂𝗽𝗲𝗿’𝘀 𝗛𝗲𝗮𝗱 𝗦𝘁𝗲𝗮𝗺𝗲𝗱 𝘄𝗶𝘁𝗵 𝗙𝗲𝗿𝗺𝗲𝗻𝘁𝗲𝗱 𝗖𝗵𝗶𝗹𝗹𝗶 𝗮𝗻𝗱 𝗗𝘂𝗺𝗽𝗹𝗶𝗻𝗴
剁椒蒸頭腩配水餃
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Look at the enormous fish head here. I could already feel the collagen! The dish was not as spicy as it seemed but with complex chilli fragrant from various herbs and the fermentation. But we concluded that it’s a bit overcooked. The dumpling on side was an obligated add-on item. It was really a nice dumpling with superb crunchy texture but not that surprising given their quality level.
梅菜扣肉煲仔飯 𝗦𝘁𝗲𝘄𝗲𝗱 𝗣𝗼𝗿𝗸 𝗕𝗲𝗹𝗹𝘆 𝗮𝗻𝗱 𝗣𝗿𝗲𝘀𝗲𝗿𝘃𝗲𝗱 𝗩𝗲𝗴𝗲𝘁𝗮𝗯𝗹𝗲 𝗖𝗹𝗮𝘆𝗽𝗼𝘁 𝗥𝗶𝗰𝗲
梅菜扣肉煲仔飯
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The claypot rice is the new addition to their menu last year. I tried the pork belly one since it seems that we got to try one more dish but I regret that since preserved meat is the best for claypot rice! This one was not very special while the rice was a bit too raw unfortunately.
大班樓子薑𝗣𝗶𝗰𝗸𝗹𝗲𝗱 𝗠𝗶𝗱-𝘀𝘂𝗺𝗺𝗲𝗿 𝗚𝗶𝗻𝗴𝗲𝗿 𝗥𝗼𝗼𝘁
大班樓子薑
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Very good homemade pickled ginger. Should have ordered the preserved egg as well!
甜品三味配杞子雪糕𝗗𝗲𝘀𝘀𝗲𝗿𝘁 𝗧𝗿𝗶𝗼 𝗮𝗻𝗱 𝗚𝗼𝗷𝗶 𝗜𝗰𝗲 𝗖𝗿𝗲𝗮𝗺
甜品三味配杞子雪糕
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Even though I was way too full, I still managed to taste everything! The goji ice cream was good as always and it’s quite interesting to have nice ice cream here. The trio were 緣豆糕𝗠𝘂𝗻𝗴 𝗕𝗲𝗮𝗻 𝗮𝗻𝗱 𝗥𝗲𝗱 𝗕𝗲𝗮𝗻 𝗖𝗮𝗸𝗲, 杏仁茶𝗦𝘄𝗲𝗲𝘁 𝗔𝗹𝗺𝗼𝗻𝗱 𝗦𝗼𝘂𝗽 and 芝麻卷𝗦𝗲𝘀𝗮𝗺𝗲 𝗥𝗼𝗹𝗹. All were super delicious experience the mung bean cake since I don’t usually eat it!
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