This low-key Cantonese spot uses meat from the New Territories (the part of Hong Kong between Kowloon and Mainland China), has its own farm, and doesn’t serve controversial delicacies like shark’s fin and bird’s nests (yes, that’s a very real thing). But all this warm and fuzzy stuff wouldn’t mean much if the food wasn’t good which, luckily, it is. It’s the sort of place you can drop into on a night when you have nothing planned and leave very happy.

The restaurant celebrates a return to authentic Cantonese fare. Using only the freshest possible ingredients—from locally reared free-range chicken to wild-caught seafood—this unique eatery focuses on the intrinsic flavors of each ingredient. Appetizers are creative: shredded pig’s ear and tripe salad is given an extra crunchy edge with the addition of freshly sliced guava, and razor clams are steamed with pickled lemon and garlic.

Considered one of the best restaurants in Hong Kong and Asia, The Chairman offers a contemporary take on Cantonese classics. The restaurant also makes use of the best seasonal produce, mostly organic, and no MSG. And if there’s one thing you must try it’s the steamed whole flower crab in aged Shaoxing rice wine and chicken oil, served on top of flat rice noodles which soak up all the aromatics and flavours.

is a popular Cantonese restaurant that boasts dishes that are exquisite and delicious, yet they remain traditional at the core. If you want to try the chef's exquisite skills, it is recommended to make a reservation in advance on the website — announcements regarding bookings are also posted there. Only set menus are available, and the dishes are diverse and adjusted according to the seasons.

When The Chairman opened in 2009, it was one of the only Cantonese restaurants in the city to offer fresh, local ingredients in a modern setting. Nearly 10 years later, the restaurant still draws a loyal following for its classic cuisine, so enticing that hardly anyone looks up from their meal once the food starts flowing. Basically—The Chairman is packed every night for a reason.

Tucked at the corner of Gough Street and Kau U Fong, The Chairman is a favourite amongst Cantonese cuisine obsessives throughout East Asia. Opened by Danny Yip in 2009 — a veteran restaurateur who previously owned venues in Canberra — The Chairman has been, from the offing, a place where authenticity is king. Intent on safeguarding the culinary traditions of Hong Kong (and to a lesser extent, the whole Guangdong diaspora) for generations to come, Yip and executive chef Kwok Keung Tung have gone to great lengths to source only the best ingredients up to the task: seafood is purchased daily from Aberdeen Fish Market, sauces and preserves (integral in Cantonese cooking) are made solely in-house; and the restaurant has invested heavily in a small farm in the New Territories which supplies it with locally grown organic veg.

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Perhaps THE most difficult reservation to clinch in Hong Kong – it’s already fully booked until the end of September 2025 – The Chairman is a Michelin-starred Cantonese restaurant that topped Asia’s 50 Best Restaurants list in 2021 and now sits pretty at number 2. The vibe might not be as fancy and the plating not as Instagram-perfect as others on this list, but these debatable shortcomings don’t stop locals and tourists from flocking here for a taste of owner Danny Yip and chef Kwok Keung Tung’s innovative flavour combinations, including the one-and-only steamed fresh flowery crab with aged Shaoxing wine, fragrant chicken oil, and flat rice noodles. To get the full experience, the price tag is around HKD1,380 per diner.

When Danny Yip established The Chairman in 2009, it was to fulfil a desire to bring to the main stage the cornerstones of Cantonese cuisine, from the obscenely detailed processes that underscore a deceivingly simple white-cut chicken to the unparalleled quality of fresh, live seafood. The philosophy still stands more than one decade on, with each iteration of the menu a continuously evolving ode to the fascinating characteristics of Cantonese culinary culture. With head chef Kwok Keung-Tung leading the kitchen team, The Chairman has done things for previously overlooked ingredients and traditions—from a mature stalk of choi sum to the bland beauty of congee—that few could even imagine.

The ChairmanOne of the most sophisticated dining rooms in the city, The Chairman sees a loyal following from Hong Kong’s most discerning diners—and, naturally, that includes ambitious young chefs. “Most upscale Cantonese restaurants focus on dried seafood, like shark’s fin, sea cucumber, bird’s nest and such, which is really more about the prestige and price point than about the taste, but The Chairman has omitted that to focus more on creating dishes that are about flavor and technique,” Chow says. To taste the subtleties of Cantonese food, Chow recommends trying the steamed fresh flower crab.

Any discussion about Hong Kong’s culinary trailblazers should include accountant and tech entrepreneur turned chef-restaurateur Danny Yip, founder of The Chairman . The restaurant has championed local, seasonal food since its opening in 2009, sourcing from independent suppliers, making sauces in-house, and eschewing traditional delicacies favoured by many high-end Chinese restaurants. Yip, who earned his culinary chops in Australia and works closely with head chef Kwok Keung-tung, describes his food as “modern-classic Cantonese made using creative recipes”.

With a legacy spanning over a decade, The Chairman, an esteemed Cantonese restaurant in Central, has become a culinary icon that holds a Michelin star and ranks among the world’s best restaurants. From its humble beginnings to its current location at The Wellington, the talented founder Danny Yip continues to impress diners with their use of locally produced ingredients and traditional cooking techniques. The must-try dishes include the steamed fresh flower crab with aged Shaoxing wine and the thick-cut Chairman-style char siu.

One of Hong Kong’s most iconic restaurants, The Chairman has recently moved location to fancier digs and uses locally sourced ingredients as much as possible. Think Cantonese food that focuses on tradition rather than showy techniques, but tradition done damn well. The Chairman’s menu varies depending on seasonal availability but must-try dishes include razor clams steamed with lemon aged over 10 years and mixed herbs, the tender thick cut char siu, the photogenic flowery crabs and show-stopping camphor wood smoked goose.

The Chairman was the first Hong Kong restaurant to earn the title of best restaurant in Asia, so it’s no surprise it’s nearly impossible to secure a reservation. It moved to a new location in 2022 but remains committed to its original culinary vision, focusing on organic ingredients from local suppliers and offering signature dishes like steamed crab with Huadiao. The Chairman, 3/F, The Wellington, 198 Wellington Street, Central, Hong Kong, 2555 2202, www.thechairmangroup.com

Food takes centre stage at this small, relatively unassuming eatery that has routinely served high-end and innovative Cantonese cuisine for years. Popular dishes such as steamed fresh flower crab with aged Shaoxing wine and braised spare ribs with preserved plums in caramelised black bean sauce keep the restaurant packed every night. In 2023, The Chairman was ranked in the World’s 50 Best Restaurants, putting Asia firmly in the sights of the world’s foodies.

The Chairman moved to this address in 2022, and the elegant room features a generous display of lush greens. It’s also run a little differently – diners can only book online on certain days and order one of the set menus emailed to them a few days ahead. That said, the culinary vision stays the same – ingredients are mostly organic and sourced from small suppliers and local fishermen; and signatures like steamed crab with Huadiao are still on the menu.

The Chairman, renowned for being one of the finest Cantonese restaurants in Hong Kong, focuses on delivering authentic flavors through fresh, locally sourced ingredients. The menu respects the traditional methods of Cantonese cooking, while still incorporating a touch of modern culinary artistry. This commitment to quality and flavor has earned The Chairman numerous accolades over the years, including a revered spot on Asia’s 50 Best Restaurants list.

New location, new look, but same award-winning quality and finesse — The Chairman re-enters the list and promises to continue delivering the classic dishes that made the restaurant legendary. Modern, elegant interiors dotted with lush green accents contribute to the fine-dining experience of Cantonese dishes made from locally sourced ingredients from the restaurant’s own farm in Hong Kong. Try the signature steamed flowery crab with Huadiao wine.

The Chairman is a Michelin-starred restaurant that is consistently lauded for its superior Cantonese fare. Despite being a humble farm-to-table establishment, the kitchen team does not shy away from bold flavours, which is particularly evident in their soulful iterations of seafood and char siu dishes. Small suppliers contribute to the fresh ingredients used at The Chairman, and there’s even a small local farm used for curing and fermentation.

In a city celebrated for its Cantonese cuisine, The Chairman distinguishes itself with its dedication to sourcing the finest seasonal ingredients, many of which are organic, from local suppliers. This commitment to quality is evident in every dish, crafted with time-honored recipes and techniques. The Chairman earned the No. 1 spot in Asia's 50 Best Restaurants in 2021 and currently holds one Michelin star.

The Chairman, established in 2009 by restaurateur Danny Yip, is a distinguished Cantonese restaurant located at 3rd Floor, The Wellington, 198 Wellington Street, Central, Hong Kong. Renowned for its commitment to authentic Cantonese cuisine, the restaurant emphasizes the use of locally sourced, seasonal ingredients to craft dishes that honor traditional flavors while incorporating subtle innovations.

Located on the third floor of The Wellington in Central, Hong Kong, The Chairman blends traditional Cantonese cooking with a modern touch, turning meals into a unique art form. Why we love it: Each dish at The Chairman has its own story, made with the freshest ingredients that are key to Cantonese food. This cherished spot honors age-old cooking traditions, offering rich, memorable flavors.

A global icon of modern Cantonese cuisine, The Chairman focuses on the freshest local ingredients and traditional techniques, reimagined with creativity. The menu is ever-evolving, but signatures like the steamed flower crab with aged Shaoxing wine are must-tries. The atmosphere is sophisticated yet relaxed, making it a favorite for both foodies and critics.

Consistently listed in the world's top 50 restaurants, you might struggle to find The Chairman as it is located in a non-descript two storey townhouse on the edge of Central. But the food will scream at you on the way in. "In my opinion, The Chairman is truly the greatest Cantonese restaurant in Hong Kong," Yu says.

It is a classy eating venue that serves authentic Cantonese food. It is located at the intersection of Gough Street and Kau U Fong. The restaurant was founded in 2009 by seasoned restaurateur Danny Yip, and since then, it has been committed to conserving the culinary customs of the Guangdong diaspora and Hong Kong.

3rd Floor, The Wellington, 198 Wellington St, Central, Hong Kong. The Chairman Restaurant in Hong Kong offers Cantonese cooking with a classic wine list that stays true to its roots. It has gained recognition on Asia’s 50 Best and World’s 50 Best lists for its fresh ingredients and thoughtful preparations.

What: Age-old charmer that has been wowing locals for years, but saw it elevated to Michelin-starred status in 2021. Fresh-made Cantonese cuisine is as good as ever while meticulous sourcing means ingredients from its own farm in Sheung Shui. Insider tip: pickles and cured meat.

Italian chef Umberto Bombana of famed Hong Kong restaurant 8½ Otto e Mezzo Bombana (which also has an extension in Shanghai) picked up a Lifetime Achievement Award, as well as the #4 restaurant ranking. May Chow of Little Bao was named "Best Female Chef.

A post shared by 大班樓 The Chairman Restaurant HK (@thechairmanrestauranthk). The Chairman is all about authentic Cantonese cuisine with a special touch. This place is famous for its must-try dishes like Steamed Flowery Crab with Aged Shaoxing Wine.

Return to the city and enjoy a delightful dinner at The Chairman Restaurant, known for its Cantonese cuisine. Cap off the evening with a magical Victoria Harbour Night or Symphony of Lights Cruise to witness the city's skyline come alive.

Address: 3rd Floor, The Wellington, 198 Wellington Street, Central. Best Short List of the Year Asia 2023. Chairman is a high-end Cantonese restaurant in Central, Hong Kong Island.

Fresh, sustainable, organic produce, simply yet skilfully prepared. A favourite among locals since it opened in 2009. Try the razor clams, slow-cooked ribs or tea-smoked duck.