CONTENTS
About The Chairman
Concept
The Chairman in Central, Hong Kong, is a restaurant that stays true to the very essence of Cantonese cuisine. Rather than flashy presentations or fusion elements, its guiding philosophy is to draw out the purest expression of each ingredient’s natural flavor.
The core principles are “the finest ingredients,” “the most fitting cooking method,” and “the most natural seasoning.” Rooted in traditional Cantonese techniques, the restaurant has built lasting relationships with local fishermen and producers, layering seasonal ingredients with the time-honored elements of aging and fermentation. House-made cured meats, pickling, aged wine lees, and dried tangerine peel — ancient preservation wisdom is reinterpreted through a contemporary sensibility, and every dish carries the memory of the land and the weight of skilled craftsmanship.
Rather than relying on imported ingredients, The Chairman is committed to using what Hong Kong and its surrounding regions have to offer, presenting a deeply rooted vision of “modern Cantonese cuisine.” Not through spectacle, but through quiet conviction, it has become a voice that communicates the true worth of Cantonese cuisine to the world.
Owner: Danny Yip
Owner Danny Yip is someone who, even before his career as a restaurateur, has spent his life exploring culture through food. After running a restaurant in Australia, he returned to Hong Kong and founded The Chairman. For him, food is not merely a business — it is the act of connecting land, ingredients, and human memory.
Driven by the belief that “Cantonese cuisine deserves its rightful place among the world’s great cuisines,” he continues to research and refine his craft. In 2024, he received the Icon Award at Asia’s 50 Best Restaurants, earning international recognition for both his philosophy and his work.
Chef: Kwok Keung Tung
Leading the kitchen is Kwok Keung Tung , who has stood by Yip since the restaurant’s founding. A craftsman at heart who prefers to stay out of the spotlight, he dedicates himself day after day to perfecting every dish. Exceptionally precise in his handling of ingredients and his command of heat, he is the backbone that sustains The Chairman’s flavor. His relationship with Yip is less “owner and chef” and more that of “research partners” jointly pursuing the ideal Cantonese cuisine — and it is this bond of trust that forms the foundation of the restaurant’s strength.
Restaurant Recognition
Asia’s 50 Best Restaurants — A Journey to the Top
The Chairman has appeared continuously on the list since its inaugural edition in 2013, a trajectory that mirrors the broader story of Cantonese cuisine’s rediscovery and re-evaluation across Asia.
The first peak came in 2021, when it became the first Hong Kong restaurant to claim the No. 1 spot at Asia’s 50 Best Restaurants. However, the award was announced at the height of the pandemic, and the team was unable to receive the trophy in person at the ceremony.
The restaurant continued to maintain its prominence, rising from 4th to 2nd place at the 2025 ceremony held in Seoul, while holding firm as the best restaurant in Hong Kong.
Then on March 25, 2026, at the first-ever ceremony held in Hong Kong itself, The Chairman reclaimed its place at the very top. Securing Asia’s No. 1 ranking for the first time since 2021, it was crowned “The Best Restaurant in Asia 2026.” Taking the stage, Danny Yip shared his joy: “The last time we were No. 1, it was during COVID and I couldn’t get on stage. This time, it’s in Hong Kong, and it’s No. 1. I couldn’t be happier.”
The ceremony also featured a heartfelt tribute to the “vintage team” — members who have supported the restaurant for 17 years — and a deeply moving moment as sommelier Ambrose Chan, battling stage 4 cancer, made his way onto the stage to attend the event.
The World’s 50 Best Restaurants
On the global ranking, The Chairman’s presence has grown steadily year by year. Since its debut at No. 41 in 2019, it has climbed consistently, reaching No. 19 in the world at the 2025 ceremony in Turin — a jump of five places from the previous year’s No. 24.
Michelin Guide
The Chairman has held its Michelin star for over a decade, and combined with its rising profile in the 50 Best rankings, its international reputation has only grown stronger.
Individual Awards
In 2024, owner Danny Yip received the Icon Award at Asia’s 50 Best Restaurants, a formal acknowledgment from the industry at large of his decades-long contribution to Hong Kong’s food culture.
Dining Prelude
Exterior & Entrance
The Chairman was once situated in a well-worn building near Kau U Fong in Central, but in 2022 it relocated to the 3rd floor of The Wellington, 198 Wellington Street, Central.
The new façade carries the spirit of the original’s classic character while incorporating updated lighting and materials, achieving a look that balances modernity with understated calm.
The entrance features glass doors and a discreet sign, and the path from the building’s common areas into the restaurant feels more refined than before. Stepping through the doors, guests first encounter a small anteroom, which then leads through a corridor into the dining space. The relocation brought with it deliberate choices in lighting, palette, and materials — walls in teal and grey tones and warm indirect lighting replace the former white-based, dynasty-influenced scheme, lending the space a more contemporary sensibility.
Some reviews note that the new space is slightly more compact than the original, but this intimacy has only served to sharpen the restaurant’s sense of place — drawing guests quietly inward rather than overwhelming them.
The Dining Space
Now on the 3rd floor of The Wellington in Central, The Chairman has been transformed into a space that is quieter and more refined than its former location. While retaining the warmth of the original’s wooden tones and classic Chinese furnishings, the overall atmosphere has shifted to a more restrained modern style. The layout is generous in its use of negative space, and the soft lighting creates an air of understated elegance.
The dining room is intimate, with around 30 seats and no private rooms — entirely open plan. Tables are well-spaced, keeping the ambient noise to a gentle murmur of conversation. Subtle decorative touches — reminiscent of Chinese ink paintings and ancient ceramics — adorn the walls without excess, evoking what might be called a “quiet formality.”
The staff move with great economy, and the pace of service is unhurried. There is a coherence to everything — the way dishes are carried, the tone of voice used — as if the entire restaurant operates on a single, shared rhythm. Views of the Central streetscape are visible through the windows, yet the space feels insulated from the noise outside, creating an environment where full attention can be given to the food.
While the restaurant is slightly more compact after the move, this density has only clarified its identity. Food and space work as one, resulting in a dining experience that carries The Chairman’s distinctive “quiet weight.”
Menu Presentation
The Chairman’s menu is built around à la carte rather than a fixed tasting menu — yet its construction is meticulously considered, making it a “living menu” that is fine-tuned daily according to the season and what’s available. The printed menu lists only a limited selection of dishes, and in practice, the experience can vary considerably depending on whether you are a regular and when you visit. At the heart of the menu is modern Cantonese cuisine made with locally sourced ingredients. From starter to main, closing dish to dessert, each course reflects a consistent awareness of lightness and layered umami. Fermentation and aging are woven in naturally, with depth added to each plate through considered use of sauces and aroma. On this occasion, a special course was arranged specifically to the preferences of the reservation.
The Dishes We Experienced
The Chairman stands as one of Hong Kong’s most celebrated restaurants. With an unwavering commitment to letting ingredients speak for themselves — using no artificial seasonings and blending traditional Cantonese cooking with a contemporary sensibility — it has captivated food lovers from around the world. Here, we take a careful look back at each course enjoyed at The Chairman.
Barbecued Lamb Belly and Abalone Roll
From the very first dish, it was as if a curtain had risen on a grand stage. The fragrance of lamb belly, smoky and charred at the edges, met the gentle oceanic depth of abalone in perfect harmony. The sweetness of the fat was disarmingly delicate, melting slowly on the tongue with each bite. The contrast between the abalone’s springy bite and the yielding lamb created a playful tension — and for an opening course, it already hinted at the deep layers of flavor to come.
15-Year Aged Tangerine Peel Beef Ball
A beef ball soup made with fifteen-year aged tangerine peel. The fragrance rising from the clear broth was gentle, yet with each sip it seeped deeper and deeper into the body with a quiet, nourishing warmth. The beef balls were astonishingly light in texture, leaving an elegant finish alongside the subtle perfume of the aged peel.
Thick Cut Chairman Style Char Siu
The char siu that has come to define The Chairman. Cut generously thick, the pork glistens with a lacquer-like sheen of caramelized glaze. A single bite releases a perfectly balanced interplay of sweetness, salt, and savory depth, melting on the palate in an almost effortless way. This is meat as art.
Aged Pigeon Roasted with 5 Spices
Aged pigeon roasted with five-spice. The skin was crackling and aromatic; the meat within, moist and succulent. With every chew, the fragrance of the spices bloomed and spread — a dish that left you quietly, helplessly enchanted.
Fresh Water Crab Roes with Pomelo Skin and Water Melon
A delicate dish pairing a rich sauce made from freshwater crab roe with winter melon and pomelo peel. The intensity of the crab, the yielding softness of the melon, and the gentle bitterness of the pomelo peel intertwined with precise balance — within a stillness, complex layers of umami quietly unfurled.
Steamed Fresh Flowery Crab with Aged Shaoxing Wine & Flat Rice Noodles
The restaurant’s signature dish. The aroma of flower crab steamed with aged Shaoxing wine drifted gently across the table, while the flat rice noodles beneath had absorbed every last drop of the crab’s essence. A duet of fragrance and flavor — a moment of pure, unguarded happiness.
Aged and Pickled Lemon, Mandarin Peel, and Pork Mince Stir-fried with Mud Crab
Mud crab stir-fried with fermented lemon, aged tangerine peel, and minced pork. Acidity, salt, and sweetness wound around each other in impeccable balance, while the fermented aromas opened into something deep and endlessly compelling. A dish that only grew more irresistible with each bite.
Steamed Grouper Fish Head with Fermented Chilli
Grouper head steamed with fermented chili. Within the heat, there was richness and a rounded mellow quality — the cheek meat, tender and gelatinous, was simply extraordinary. Here, the power of fermentation transformed spice into something that tasted unmistakably of umami. A dish that left a deep impression.
The Whole Roasted Crispy Skin Goose
A whole roasted goose, its skin gleaming a rich golden hue. Crackling on the outside, extraordinarily juicy within — with every bite, the juices and aromas came rushing out. A showpiece that puts The Chairman’s mastery of heat and fire on full display.
Fish Maw, Shredded Chicken and Mushroom Thick Soup
A velvety thick soup with fish maw, shredded chicken, and shiitake mushroom. Its gentle, enveloping warmth brought the main courses to a soft and gracious close.
Claypot Rice with Spareribs, Preserved Sausages, and Dried Shrimp
Rice cooked in a piping-hot clay pot, with the flavors of spare ribs, preserved sausage, and dried shrimp worked deep into every grain. The fragrant socarrat at the bottom was irresistible. Stir in an egg yolk and the whole bowl takes on a silky, rounded richness — perfection.
Dessert & Finale
Dessert Trio
The meal closed with a trio of desserts.
· Roselle Ice Cream: A refreshingly tart sorbet made from hibiscus flowers.
· Egg Yolk Pastry: A traditional baked pastry where saltiness and sweetness coexist in harmony.
· Layered Sweet Cake: A chewy, beautifully layered Hong Kong sweet made with brown sugar and coconut.
Reflections
The course at The Chairman was remarkable not only for the perfection of each individual dish, but for the design of the experience as a whole. The interplay of aromas, temperatures, and textures was meticulously structured, and from first bite to last, the philosophy that “ingredients do the talking” never wavered. There was no showboating, no technical display for its own sake — just a quiet, sustained tension through which depth of flavor and lingering aftertaste were laid down, one course at a time.
What struck me most was how fermentation and aging functioned not as statement but as “shading” — as background depth rather than foreground flourish. Aged tangerine peel, fermented lemon, Shaoxing wine — each breathed quietly behind the scenes, giving each dish its dimension. The intensity of umami was high, yet the finish was surprisingly light; the balance of fat and seasoning was exceptional.
The space and service, too, were entirely free of excess. The pace of conversation, the timing of each course, even the temperature of the tableware — all had been considered with care. The staff moved unobtrusively but precisely, and it was clear that the entire environment had been shaped so that guests could give themselves over completely to the food.
The rare achievement of The Chairman lies in a balance that might be called “memorable without trying to be.” It does not dazzle through theatrical presentation — it holds you, quietly but firmly, through the accumulated precision of its ingredients and technique. That lingering feeling stayed long after the meal was over. This is a restaurant that truly embodies the depth and pride at the heart of Hong Kong’s food culture.
Reservations & Access
How to Reserve
- The Chairman accepts online reservations only; telephone bookings do not appear to be available.
- At the time of booking, you will be asked to provide your full name, telephone number, and email address.
- You will receive a confirmation email, and in some cases a deposit may be required to secure the reservation.
- Reservation slots are reported to open quarterly (every three months) — for example, bookings for July through September would become available on June 1st.
- After booking, the restaurant will contact you three days in advance to confirm your menu preferences. This applies to both lunch and dinner.
- If you need to change the size of your party, notice must be given at least 72 hours in advance; failure to do so may result in the deposit becoming non-refundable.
- No-shows will result in the forfeiture of the paid deposit.
- The restaurant is famously difficult to book. Some guests adopt strategies such as accessing the reservation system the moment slots open, or attempting to book from multiple devices simultaneously.
Access
- The current address is Central, Hong Kong: 3/F, The Wellington, 198 Wellington Street, Central.
- The restaurant relocated in 2022; the official announcement noted a reduction in seating to allow greater focus on cuisine and the dining environment.
- Specific walking directions from nearby MTR stations or landmarks were not available, but given its Central location, the restaurant is easily reachable on foot from the area’s public transport connections (MTR and bus).
Opening Hours
- The Chairman’s opening hours are as follows:
Lunch: 12:00 – 15:00
Dinner: 18:00 – 23:00 - These hours apply seven days a week.
- The Michelin Guide lists the hours as 12:00–15:00 and 18:00–23:00.
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