The Chairman began in a quiet lane in Sheung Wan and has grown into one of the world’s most influential Chinese restaurants. From this modest start to its home in Central today, it has remained devoted to revealing the soul of Cantonese cuisine with clarity and honesty.

Founder Danny Yip believes flavour should be led by ingredients, not recipes. Each morning, seafood is sourced fresh, vegetables come from trusted farms, and sauces are patiently made in-house. Even cured delicacies are air-dried at the restaurant’s own farm in the New Territories. This devotion to integrity and provenance shapes every dish.

The restaurant’s most famous creation is the Steamed Fresh Flowery Crab with Aged Shaoxing Wine, Fragrant Chicken Oil & Flat Rice Noodles. Selecting the crabs is a science—handled by former fishermen who ensure only the meatiest are chosen daily. With precise steaming, a sauce enriched by aged Shaoxing wine and chicken oil, and rice noodles that absorb every drop, the dish is perfected on every level. It has become a definitive expression of modern Cantonese excellence.

At The Chairman, flavours unfold with subtlety, layering gently rather than overwhelming. Each dish is a study in restraint and balance, showing that “new Chinese cuisine” does not discard tradition but distills it into its clearest, most contemporary form.

For over a decade, The Chairman has stood apart in a city often driven by novelty. Its innovation lies not in embellishment but in conviction: the belief that Cantonese cuisine already holds extraordinary depth, and that true refinement comes from revealing rather than reinventing.

The Chairman stands out as a voice of clarity in Hong Kong dining—confident, soulful, and unwaveringly true to the essence of Cantonese cuisine.