It was great pleasure to be able to dine at The Chairman and have got to thank a friend booking a table for us. I have been told it is a restaurant that is difficult to book the prime time slots.
Hong Kong is fascinated by trends which seem to fix on Japanese or Korean. It some what has lost of good quality Cantonese food. Don’t get me wrong, being in Hong Kong you will definitely find more Cantonese food then in the UK, but it would not be the latest craze in the country. So it is welcome to see The Chairman bringing quality ingredients to create quality Cantonese dishes.
The restaurant is small restaurant which had this feeling that I had gone back to the 20th century. The place was difficult to find being located on a quiet street in Central, but we managed to find it with out the need of a taxi.
We started off with Smoked Baby Pigeon with Longjing Tea & Chrysanthemum 龍井菊花煙燻乳鴿 (HK$148 each). The flavour of tea was distinct but you could taste the smokey-ness which was beautiful. The pigeon was cooked well with crispy skin but it was not dry.
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 (Market Price). This was not as good as the ShaoXing wine crab we had at Xi Yan private dining restaurant (囍宴 廚‧藝) which I felt was more flavoursome. But The Chairman was still good which came served nicely with flat rice and it was beautifully presented.
Sweet and Sour Pork with Balsamic Vinegar and Pickled Plums 話梅肉桂糖醋排骨 (HK$188) was an upmarket version. Each ribs had meat and was wrapped in the sauce – not too much and not too little.
Steamed Kai Lan with Pickled Chinese Vegetables 梅菜蒸芥蘭 (HK$128) was a dish that reminded me of home. The pickled chinese vegetables dressed up the steamed kai lan and gave it life of flavour.
Fried Rice with Dried Scallops, Egg White and Vegetables 瑤柱蛋白菜粒炒飯 (HK$188) was another beautifully presented dish. There was not much flavours which meant it compliment the other dishes.
The service is better than your average Chinese restaurant in Hong Kong. It had that fine dining service and was on par with Xi Yan private dining restaurant. It is more of an upmarket Chinese restaurant which does mean the prices are more expensive than average.
(Not Sponsored. Menu and prices are correct at the time of dining)
The Chairman 大班樓
No.18 Kau U Fong,