Seasonal produce helps Hong Kong’s The Chairman do justice to flavours

Business elite and gourmets find quality Cantonese cuisine at Sheung Wan restaurant

PUBLISHED : Friday, 17 March, 2017, 2:06pm
UPDATED : Friday, 17 March, 2017, 2:06pm

This Sheung Wan-based restaurant is a favourite spot for the business elite and gourmets looking for quality Cantonese cuisine. The two-storey restaurant has simple white décor with modern Chinese art on the walls. The Chairman sources seasonal ingredients, local where possible, and succeeds in bringing out the original flavours of the food.

Menu items range from healthy to indulgent. The Sichuan spicy crispy lamb belly or slow-cooked ox tongue with garlic and vinegar are quality starters, with the catch of the day or beef short rib stewed in pepper broth for mains. The osmanthus and wolfberry ice cream or sweet almond soup are good endings.

Signature dishes

Braised spare ribs with preserved plums in caramelised black vinegar

Crab meat sticky rice with dried shrimp

Steamed fresh flowery crab with aged Shaoxing wine


Valet parking: no

Vegetarian: 10 dishes

View: yes

Corkage: HK$150

Alfresco: no

Private rooms: 3 rooms, 20 ppl

Contact details

18 Kau U Fong,


2555 2202

Daily: Noon - 3pm,

6 - 11pm

See more of 2017’s 100 Top Tables here