大班樓 (Moved) New Location

Item: The Chairman
Rating: 4
Author: ChingYuen9650

The Chairman

335 Reviews

Taste

Decor

Service

Hygiene

Value

28638

Central

$401-800

Guangdong Stir-Fry Salt & Sugar Reduction Restaurant

268

Info:
Restaurant:	The Chairman

To promote a new salt and sugar reduction (RSS) dietary culture and living style to the people of Hong Kong, the Environment and Ecology Bureau, the Committee on Reduction of Salt and Sugar in Food and the Centre for Food Safety of the Food and Environmental Hygiene Department have launched the "Less-Salt-and-Sugar Restaurants Scheme" ("Scheme"). Restaurants participated in the Scheme will offer less salt or sugar options to the consumer or even tailor-make less salt or sugar dishes in designated restaurants. Participating restaurants will be granted with the Scheme Labels for displaying in the premises for public identification. For details, please click here: https://www.eeb.gov.hk/food/en/committees/crss/restaurants.html

ChingYuen9650

Level4

128

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Call me a foodie noob but I just had my first Chairman visit, and it was great to finally be able to tick it off my list, especially the opportunity to experience after all the international recognition they recieved.
First dish was an adventurous dish for me bacuse it was xo sauce flowers snails, adventurous for me in both the spiciness and the snail part. The lamb char siu was great, I love lamb and the gamey fragrance which was charred to perfection, and it was cute hwo they arranged the different herbs and condiments around the meat for you to make your own bao/wrap. The Smoked duck and crispy taro cake was very decent, with a fluffy yet crispy shell, the best kind of taro puffs.
We also had a plateful of Steamed yellow croakers with aged lemon and fermented black bean sauce, and we each got one. It did get a bit bony so gotta be careful with it. Another seafood dish was the Pepper Crab, which made for a very photogenic item and a handsy meal.
Cover photo is the aesthetic Andy's clay pot rice, scroll to see the crazy sheet of rice crisp which is the bottom 'faan jiu'. We usually pour hot water into our claypot and break off the crispy bits. Here, they broke off the whole sheet into separate bits and served it with the prawn congee. It was a bit too hard for me cuz I have weak teeth hahaha but that might also be because I didn't soak it in the congee.
My god, that congee. Bliss. Pure bliss. Loved it so much. It was like a reallly thick soup, first time I had a congee like that, but it was so good. The drizzle of prawn oil tied everything together, and the crispy prawn head om the side was so bomb. I had the prawn head whole, and gobbledbup my friend's portion too hahahah
We also had the Camphor wood 7 spiced goose, which had the meat falling off the bones with a single touch, a generous portion of sweet pea sprout, and wrapped up the meal with a dessert platter.