Seasonal produce helps Hong Kong’s The Chairman do justice to flavours
Business elite and gourmets find quality Cantonese cuisine at Sheung Wan restaurant
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.
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
Private rooms: 3 rooms, 20 ppl
18 Kau U Fong,
Daily: Noon - 3pm,
6 - 11pm
See more of 2017’s 100 Top Tables here