[Hong Kong] The Chairman 大班樓

Located at the end of the quiet cul de sac of Kau U Fong, The Chairman is a two-level restaurant that is both homey and modern. Simply decorated with wooden floors and white walls, there is a surprising attention to detail from the different shaped and sized plates for each dish, to a little custom-made stool for ladies’ handbags that are more commonly seen in high-end European restaurants.

Chairman is one of the few Cantonese restaurants which doesn’t offer birds’ nest and shark fin those kind of  luxurious dishes. The menu at Chairman is not large, specialising in traditional Cantonese cuisine. Whether it is the tight focus or the emphasis placed on the seasonal, local and premium ingredients used, the food at Chairman is some of the best Chinese we’ve had for a while.

The Chairman 大班樓

18 Kau U Fong , Central 中環九如坊18號地下
+852 2555 2202
Pickled Mid-summer Ginger Root served with Century Egg 大班樓子薑皮蛋 ($30/each)


Wild Clams Stir Fried with Chilli Jam and Basil 九層塔辣椒膏炒蜆 ($138)


Bitter Ground with Salted Egg Yolk鹹蛋黃拌涼瓜


Steamed Fresh Flowery Crab with Aged ShaoXing Wine, Fragrant Chicken Oil & Flat Rice Noodles 雞油花雕蒸花蟹配陳村粉

You HAVE to try the steamed crab when you are eating at the Chairman. This dish cost us $700+ but trust me, its really worth. The fragant of the chinese wine works great with the crab, which by itself was meaty and sweet. The flat rice noodles was smooth and nicely flavored with the crab bisque and chicken oil. A must try!

Braised Layer Beancurd with Mixed Mushrooms 冬菇炆腐皮 ($158)


The service at the Chairman was not as good as other famous chinese restaurant in hotels, but the food is definitely worth a visit.

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