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The night of our visit to The Chairman was the night that it received The Best Restaurant in Hong Kong Award at the Asia’s 50 Best Restaurants Award ceremony. K said he would not have organised dinner that evening had he known it coincided with the event as chefs would be away. That said, dinner was mindblowingly good from start to finish, probably the best that I have had at The Chairman comparing with my past experiences, both at the old and current locations.My personal favourites of the eve
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The night of our visit to The Chairman was the night that it received The Best Restaurant in Hong Kong Award at the Asia’s 50 Best Restaurants Award ceremony.

K said he would not have organised dinner that evening had he known it coincided with the event as chefs would be away. That said, dinner was mindblowingly good from start to finish, probably the best that I have had at The Chairman comparing with my past experiences, both at the old and current locations.

My personal favourites of the evening include the Cold Soy Marinated Baby Squid Flavored with Sichuan Pepper Oil and Stuffed with Dried Squid. I have forgotten how many times I have had this before but this time around was sooooo good. The baby squid was plump and its meatiness was enhanced by the dried squid inside. The Sichuan pepper oil in the mix was suitably piquant and full of pep.
凍鹵水花椒小吊桶釀土魷
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Crispy Taro Cake with Smoked Duck - The taro exterior was fried to a delicate crisp, whilst the duck meat and taro bits inside were incredibly luscious.
茘甫鴨盒
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Geoduck Poached in Rice Broth - My all-time favourite. The geoduck was done just right and the rice broth was silky smooth.
魚米粥蝦籽象拔蚌
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Camphor Wood Smoked Black Foot Goose - Incredibly aromatic. The showstopper of the evening. Crispy and intricate textured exterior, tender interior.
樟木煙燻黑腳鵝
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樟木煙燻黑腳鵝
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Stewed Pork Belly and Preserved Vegetable Claypot rice done 2-way - The rice was first served in the traditional manner. The leftovers were then cooked in a broth, with pieces of clams added into the mix, giving the dish the least expected twist and elevation of flavours.
梅乾菜扣肉煲仔飯
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梅乾菜扣肉煲仔飯
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梅乾菜扣肉煲仔飯
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甜醋子薑豬手豬耳凍
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雞油花雕蒸花蟹配陳村粉
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2024-03-26
Dining Method
Dine In
Spending Per Head
$2000
Recommended Dishes
凍鹵水花椒小吊桶釀土魷
茘甫鴨盒
魚米粥蝦籽象拔蚌
樟木煙燻黑腳鵝
樟木煙燻黑腳鵝
梅乾菜扣肉煲仔飯
梅乾菜扣肉煲仔飯
梅乾菜扣肉煲仔飯
甜醋子薑豬手豬耳凍
雞油花雕蒸花蟹配陳村粉
  • 雞油花雕蒸蟹配陳村粉