The Chairman

At its core, Cantonese cooking is about capturing the innate flavours of good ingredients. In today’s dining landscape, where more is more, that philosophy can sometimes be lost. Not at The Chairman, one of the most respected Chinese restaurants in Hong Kong serving up modern Cantonese fare. The staff start by sourcing the best produce from local fishermen, farms and producers, and build on them with meticulous techniques. Camphor-smoked goose, for instance, takes days to marinate, steam, smoke and fry before it’s proudly served whole – off-the-bone tender and full of flavour. Steamed fresh flowery crab is another showstopper (and Instagram favourite), served in chicken oil and accompanied by flat rice noodles.

18 Kau U Fong, Central; +852 2555 2202