Made a reservation online 3 months ago at this Michelin star restaurant. I have been looking forward for this wonderful experience. The restaurant moved to this new location since 2022. The restaurant made me feel at home (e.g. indoor plants hanging from the ceiling, bookshelf with a lot of cook books, warm lightings). It was pretty quiet and we were able to chat and catch up. Service was amazing as I received a warm welcome by the host. Servers were very attentive to our needs as they removed our dirty dishes quickly after we finish our dish. They also poured us tea when our tea cups were empty. Servers were very attentive to details. We had a 10 courses meal, and they were all well presented: Ginger and vinegar pig trotter terrine: inspired by the Chinese traditional pork knuckle ginger stew that women ate after they gave birth (e.g 豬腳薑). They presented it as a jello, but with little cubes of pork knuckle in the middle. Meat was tender and easy to chew. The taste of ginger leans more on the sweet side, and it was not too spicy. This dish served cold, so it would be a very refreshing dish during summer. Deep fried crab meat and mushroom dumpling: this is a Thai style inspired dish. The dipping sauce was sweet and chili. The dough on the outside was thin, but crispy and light. Mushroom and crab meat were a good match! Barbecued lamb belly and abalone roll: the abalone was very tender. The marinate of the abalone was well seasoned, and the lamb was not overpowering the taste of the abalone. There were chili powder on top of the lamb. My tongue was stimulated with 3 layers of taste: chili, crispy bbq, and tenderness. Razor clam steamed with aged lemon and garlic: there were also cleared vermicelli on top of it. The clam was fresh, and the juice of the clam mixing with vermicelli was amazing. Steamed flowery crab: this is their signature dish, and it is a "must"! The crab is fresh. In our culture, we believe steam fresh seafood is the the way to bring out the freshness of the seafood, which is the idea of this dish. The sauce was flavorful, and mixing the flat noodle with this dish was the perfect pairing. I ate the whole dish without waste a single drop of the sauce. Braised spare ribs: the spare rib was marinated perfectly, and it was coated with a bit of sweetness on the outside. The meat was soft, juicy, and easy to cut and chew. Beef quartet in chili sour broth with sweet garlic: there were 4 different kinds of beef/tendon in this dish. The idea of this dish is very creative. There was a bit of preserved vegetable in it, which was my favorite about this dish. Double boiled vegetable with dried pork skin and dried cherry blossom shrimp: the broth was tasty with a strong shrimp flavored. The Chinese broccoli were peeled, so it was very soft to chew on. The vegetable was well cooked, but not over. The Chinese broccoli were green like beautiful jade. Cured meat clay pot rice: Our server served us the clay pot on our table, the smell of the rice was overwhelming as soon as our server opened the cover! He also served us the burn part of the rice! The rice was very crispy, which was my favorite! Dessert trio- Aged lemon ice-cream, thousand year egg pastry, and almond milk. Age lemon is a traditional Chinese marinate for cooking or remedy for sore throat. The idea of using it to make ice-cream is super unique! The fusion idea of this ice-cream came out perfect! It was not overly sweet. The thousand year egg pasty is a surprise as I do not eat thousand year egg. I finished the whole pastry because it tasted good! Finally, the almond milk, it was very smooth and not overly sweet. It was served warm. This is another 3 layers contrast in 1 dish: cold, slightly warm, and warm. This was an amazing experience that I was super grateful. Thank you for the great hospitality! read more

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The Chairman absolutely lives up to its reputation. From start to finish, the experience felt thoughtful, refined, and deeply rooted in quality rather than showmanship. The ingredients truly shine here -- you can tell everything is sourced with intention, and the flavors are clean, balanced, and confident. Nothing feels overworked or overly fancy for the sake of it. Each dish highlights traditional Cantonese cooking with a level of precision and care that's rare to find. If you're looking for an authentic, elevated Cantonese dining experience that focuses on integrity, technique, and incredible ingredients, The Chairman is absolutely worth it. This is the kind of meal that stays with you long after you leave. Making reservation is difficult but thanks to my family who was able to make it for us! read more

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Considered the best restaurant in Hong Kong, and a w50b mainstay, The Chairman opened in 2009 and has since come to define Cantonese cooking under a modern lense through the collaboration between Chefs Danny Yip and Kwok Keung Tung. Located on The Wellington's 3rd floor since 2022, elevator doors unveiling a narrow room decorated for Christmas amidst foliage, servers in black vests orchestrate a meal spanning several courses selected a few days prior and created from local Ingredients. Utilizing Produce from a farm in Sheung Shui, plus Proteins from local Butchers and Fishermen, it is with Tea plus Champagne poured that early bites come in a flurry and whether one opts for Offal in Aspic or Stuffed Baby Squid the labor-intense nature of each bite is evident. Served without pretense, everything from Trotters to Abalone receiving equal attention, crisp Taro filled with Duck eats surprisingly light before moving onward to thinly sliced Geoduck and signature Steamed Fresh Flowery Crab with Aged ShaoXing Wine Sauce. Classic by every standard, but the rare Restaurant doing traditional Cantonese Cuisine in such a setting, there's a reason almost every table requests "Thick Cut" Chairman Style Char Siu and the Abalone Roll with Lamb Belly as well as Pork Belly Claypot Rice are each equally exceptional. Not forgetting Soup, first a Double Boiled version with Shrimp and then Rice with Mussels, Desserts follow the theme with seasonal Melon Cake, Red Bean Pudding and silken Almond Soup derived from an ancient recipe. read more

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Voted # 50 in the Top 50 restaurants in the world. The Chairman is not a newcomer to this category. The hype is real. The Chairman is a must for all to truly experience, appreciate and absolutely enjoy and love over 2000 years of Cantonese culture and tradition , exquisite cuisine and unparalleled service. This was a treat beyond words, Everything - the lobster, the congee, the duck, the shrimp, the crab, the rice, the noodles were extraordinary. Everything was fresh( all locally grown at their organic farm of Shueng Shiu 28 miles north); Chef Kung came out to our table and elaborated on his unconventional Chinese style of cooking and creativity. The seafood came from local fishermen. They have lots of vegetarian options as well. Loved the mushrooms and the broccoli. Our waitstaff of Mr Ang, Mr Li and Mr Zhao were solid. They were very attentive and caring. The owner Danny Yip is a beautiful, down to earth and humble human being who just blends with the beautiful interior and lets his team and his fare represent this excellence. Loved his humility and sense of humor. True blue as is the amazing food. This was definitely a once in a lifetime situation . I highly recommend The Chairman for those of us planning a trip in 2025 or beyond or my friends who will be visiting their family and friends in HK and the area. The Chairman is open daily from 12-3 and then 6-11 pm. They are completely booked till July 9th, 2024. No surprise! read more

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I liked it! Tried making another reservation but unsuccessful. Service 5 Food 5 Ambiance 5 Business model 5 read more

As of now, this place is my favorite restaurant in hong kong. amazing cuisine, a true lover of chinese cuisine and me being an ABC to experience this kind of chinese food is a dream come true. absolutely lives up to the hype with price service and a very chinese ambience that i enjoy. can't wait go o back. read more

大班樓 The Chairman Restaurant 中環- Central (one of the best 50 restaurants in Asia) @thechairmanrestauranthk It was a memorable dinner. Definitely the best Cantonese restaurant in Hong Kong. Amazing food and service. I really like all the dishes that we tried. To my surprise, all the food is made from strictly selected ingredients and no MSG!! Highlight was the steamed flowery crab with shaoxing wine & chicken oil & flat rice noodles. Even the plain congee was impressive too. And it matched well with the chicken oil. I will happily return the next time I come back to Hong Kong!! FYI, always fully booked, just have to book 3-6months ahead. #大班樓 #花鵰蟹陳村粉 #臭豆腐 #牛尾 #中環美食 #中環好去處 #centralfood #hkfoodie #hkiggirl #hkig #hkfood #redwine #redwinelover #foodie #foodiehk #foodblogger #foodphotography #foodpics #foodstagram #wine #instagood #igfood #toprestaurant #hktoprestaurants #food #foodlove #foodislife read more

大班樓 - Chinese Near Me - Hong Kong, HK

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It may be the best Chinese restaurant in Hong Kong now, a must try restaurant in Hong Kong. Every dish has its own unique taste, fresh and natural food, just the right seasoning! Very relaxed environment, first-class service quality! read more

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#43 best restaurant in the world and I found it! Located near soho area in a oddly dead end location that is not easy to find. Restaurant looks plain from the outside but once inside, the white linen and service set them apart. We decided on the 2 pp dinner set with 5 courses. The main dish I came in for was their flowery crab with white noodles. Presentation was perfect and the dish was excellent. Crab was soft and tasty, sauce was perfectly made. Stir fried tofu and veggies lettuce wrap was also very clean and organic. Chef is known here to use very organic and clean ingredients to set them apart. The taro crab and lightly fried shrimp did not disappoint. Hardly any oil used and every dish was pure and clean tasting. Overall, glad I came and tried this restaurant. Definitely for the foodie lovers esp visiting hk. Reservations is a must, they don't take walk ins. It is a tiny place. read more

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We've heard so much about the Chairman. It's ranked top 50 best restaurants in the world. Maybe we ordered the wrong items, and it was really good, but top 50 seems like a stretch. The salted fish pork cake was good but was still pretty basic. The stinky tofu, same. The frie was good and the sauce was tasty but it simply wasn't that good. They didn't blow me away with creativity, execution or flavor. The spare ribs had a good sauce but it was hard to get the meat off. Maybe they should have braised it or pressure cooked it. What was worthy of top 50 was that flower crab with the noodles in wine sauce. Wow. One of the best dishes I've had in a long time. The crab was so sweet with a great texture to it. Dipping the crab in the wine sauce and letting those ho fun noodles sit in there. Amazing. A nearly perfect dish. The restaurant was so-so but I'll be back for that crab soon. Taste: **** Service: **** Ambiance: **** ------------------------------ The Chairman G/F, 18 Kau U Fong, Central -------------------------- read more

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My first real encounter with Cantonese cooking: Amazing! The Soup of the Day: Pigeon with Sea Coconut. I'm not a fan of soup in general, but this one is special. Very savory, full flavors of fowl. The Pan Fried Ox Tongue is so tender it melts in you mouth like wagyu beef. The Seven Spice Morel Mushrooms are juicy, and I love the light fry. The Flowery Crab is their signature dish. It's a Canton drunken crab with a boozy burn of Shaoxing rice wine. The rice noodles are the best part - they soak up all that saucy broth. Tea Smoked Duck is smoky perfection. The desserts are simple, and here is where less is more. The Gogi berry ice cream is not sweet but delightfully creamy. The almond milk is warm and soothing. It makes you feel not so gross after eating such a rich meal. I used to think that Chinese food shouldn't be fine dining, because it's not meant to be and doesn't taste right. Turns out, I just hadn't had good Chinese fine dining until now. The Chairman is an unforgettable experience, and I would definitely return to Hong Kong to eat here again! read more

If I can only have one meal in Hong Kong, the Chairman is where I would go. It is Cantonese cooking at the highest caliber. Each dish focuses entirely on highlighting the natural flavors of the ingredients. Everything on the plate is there to please your palate. You won't find any excess element there for mere 'presentation'. Waitstaff runs the busy restaurant with genuine hospitality and efficiency. Reservation is almost a must for larger groups. read more

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Food: 4.5/5.0 Service: 4.0/5.0 Value: 3.0/5.0 Decor: 3.0/5.0 Overall: 4.5/5.0 Really great restaurant. Food was excellent, service was excellent. Kind of a weird location for such a great spot. The flower crab was totally bomb. I'd definitely come back. read more

a must visit place if you're in hong kong. note that the restaurant is a little difficult to find due to the elevation in that area of central so if you're a tourist or new to the area, make sure to budget some time for that. service was great and courteous. the steamed crab in shaoxing wine is a must-get, it's their signature for a reason! but everything there is a must-try. can't wait to eat there again when i go back to hk this winter. read more

Lunch at The Chairman was so good. 3 course for $198/pp or if the soup of the day is still available $218/pp. Really reasonable for a well executed meal and the portion was perfect! Menu choice is extensive and I suggest to come with a small group to try out more dish! With a group of 4, everything we ordered were just so delicious and well flavoured. A little bit of fusion sourcing ingredients and herbs locally and prepared with cooking method of different region of China. You won't find abalone, shark fin or bird nest but simple everyday ingredients and combination that is the star of every dish. One of the best meals I had in Hong Kong. Just go... (reservation recommended!) read more

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This was definitely my favorite meal on my recent trip to Hong Kong. It was a little challenging to find--even more so because there was some work being done outside that obscured the restaurant facade--but eventually I made it, and was greeted by the friendly staff inside. I was a last-minute reservation and was told that all they had was something by the door--with which I was fine--but we had somewhat different ideas of what that meant. In their case, it meant being in an upstairs dining room that was, I suppose, close to the entrance to that particular room--but the table was spacious and looked out on the room, perfect for when you're a single diner. Their wines are either by the bottle or half-bottle, so if you're not a big drinker (particularly if you're alone), I'd suggest sticking to tea, which I did. Onward to the food... After consulting with my waiter--though truth be told there was a little team taking care of me--and wanting to be careful not to order too much food, I began with a pair of crab and mushroom dumplings. Delicious, but then the even better food arrived. Two-flavored prawns were both delicately nestled in a bird's nest and then their heads fried so that you could even eat the shell. Fantastic. But it got better: the spare ribs with preserved plums and caramelized black vinegar were one of the best Chinese dishes I can remember having anywhere. The lamb belly was likewise fab, and then the palate-cleansing pickled ginger ice cream was the perfect finish. The Chairman takes pride in serving locally sourced produce, and it shows in the quality of their dishes. Service was superbly attentive--my tea cup was never empty--and all in all, I was made to feel valued, which, when you're a single diner, isn't always the case. Any future trips to Hong Kong will certainly include The Chairman, which not only has superb food, but a staff that aims to give each diner a superb experience. read more

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The Chairman! Luckily has nothing to do with the CCP schmucks in charge up in Beijing, nor does it have anything to do with some communist Panda bear in San Francisco that operates out of a truck and selling dbag style pork belly bun sliders (come to think of it, Bao Wow in Wanchai did a way better job than Chairman/Chairman Bao SF!!!) The Chairman 大班樓, has won many accolades in recent years, with their most noteworthy accomplishment of a Michelin star (only to have lost it this year). There are a few other factors going against this place....the space is small, so if you don't reserve a month (weekday) or two months (weekend) in advance, you are pretty much hosed. The restroom is small (one only) and in a semi inconvenient spot in the restaurant. So what do they do to ante up? Easy....service and food quality/execution. The philosophy and MO of the restaurant is simple. I dare say this is one of a kind for HK, very locavore in nature. It is this insistence on going out of the way to procure and use quality local and artisan ingredients/raw materials and cooking skill to create unique dishes that reflect "original flavor, original taste 原汁原味". They also don't serve shark fin, abalone, fish maw, sea cucumber. It is possible to achieve upper class Cantonese good fine dining without resorting to those ingredients, and The Chairman has achieved that. Took some dear friends visiting from San Francisco earlier this year, made the reservation a couple months in advance via email. Danny (in charge) is extremely helpful, and Simon the manager helped create our tasting menu with some substitutions and personal requests when I went to the restaurant a week before. Let's see what I remember 龍井菊花煙薰乳鴿 (Dragonwell and Chrysanthemum tea smoked squab) - ridiculously awesome. Never knew tea smoke squab could be done like this. And I thought Lung Wah Shatin squab was da shiznit... chilled marinated tomato and pickled turnip (沙葛) - looks very simple and one can't help but wonder how they infused the flavor of basil into the tomato. Refreshing! 馬友鹹魚煎肉餅 (salted threadfin pan fried pork patty) - quality salted fish (threadfin 馬友) from Tai O, paired with pork, pan fried and shaped into delicate patties. Intense flavor. Salted fish fans should not miss this rendition. chilled ox tongue cubes with spices/herbs and aged black vinegar - a very interesting contrast of flavors with a nice textured cubes of ox tongue (some pieces have a little fat in them, delicious!), rounded off with an almost balsamic vinegar like taste...(likely a local artisan made aged black vinegar) Double boiled soup of the day - honestly I do not remember what was inside. Pork, melon, 無花果 (dried Chinese fig?) which elevated the sweetness level. Incredible stuff, yet on a different level than Ser Wong Fun's soups. And the raison d'etre / piece de resistance....and apparently if you do not order or have this, you have not really been to the Chairman. 雞油花雕蒸大花蟹配陳村粉. Steamed medium sized (2+ catty) flower/blue crab with a sauce made of chicken lard, huadiao liquor sauce (it's a variant of Shaoxing wine), with a bed of fresh ho fun noodles (a variant called Chan Village noodles, strangely resembles Vietnamese banh cuon!). If you like liquor flavor, this is for you. Hands down the best dish of the evening, intense crab flavor. The quality of the ingredients plus the cooking skill make this one of the finest HK has to offer. Shrimp three flavors fried rice (shrimp, dried shrimp, dried shrimp block) 三蝦炒飯 (蝦,蝦膏,蝦乾). The flavors of Tai O plus fresh shrimp. Can't be beat. Shrimp roe sprinkled on top would have made it four flavors! Stellar. 羊肚菌炆腐皮 - this is a wild Chinese mushroom with dried bean curd sheet braised dish. Strictly vegetarian but is spectacular. The beancurd sheet was procured daily from 樹記 in Sham Shui Po (sadly closed down due to family dispute!). Very lucky to have had this. There was a beef brisket dish that was not bad, but not as noteworthy. Dessert: 杞子雪糕 / 杏仁茶(Goji berry ice cream, grounded Chinese almond tea). Absolutely stunning. The combination of the two and their textures, were of a nice contrast, light, sweet, and refreshing. Loved the almond tea which didn't have that slight bitter taste in many other renditions. Service was very attentive and our server Atra was friendly, helpful, and courteous. After chatting with him, we learned that he served Seiji Yamamoto (of 3 Michelin star Ryugin) on his way to the airport without realizing it. I told him "Dude, that's Aaron Kwok of the J-food world!" and joked that he should have taken a selfie with him. He also told us the story of how they lost their Michelin star (his theory), and visits by Pierre Gagnaire, Robuchon, and a few other famous chefs. Fergus Henderson dropped by earlier this summer as well. Well done, Chairman. We are very impressed. Until next time! read more

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10 Hour layover in HK was enough time to stop by The Chairman and scare the bejesus out of the staff with how much one small woman can eat. Location/Atmosphere: Everyone says it shard to find, but not really. If you have google maps, you're all set. It is the absolute smallest fine dining venue I've ever been to. The atmosphere is not much to talk about, standard white table cloths and dishware, other than having chandeliers, there is no indication anything fancy is going on. Could easily be mistaken for a hole in the wall. Service: The staff are excellent - attentive without smothering. I was a bit frustrated that they tried REALLY hard to not let me order more food, but I know it was only out of concern. They were nice enough to half size some portions so I could try more options (a strategy I learned from my idol, and who I want to be when I grow up, Andy Hayler). Thank you guys also for the endless supply of much needed wet naps! Food: - Flowery Crab with Shaoxing Wine & Rice Noodles - They tried REALLY hard not to let me order this, saying it was for 2-4 people) - Original and tasty, but the flavor doesn't really get into the crab and is all in the sauce, so you gotta dig out the meat and sop it in sauce. I got a small one and had no trouble finishing it (though not all the noodles, which are forgettable anyway) - Wild clams with chili jam and basil - fresh but too saucy and too sweet - Braised Spare Ribs - DANNNGGGGG - best pork ribs ever. I regret not getting a full order =P - Braised Gailan - Fresh but nothing special - Almond Soup - Reminds me of my childhood, warm, smooth and comforting, Love. - Goji Berry Ice Cream - A bit icy, but I enjoyed it and found it refreshing Cost: ~$180 USD - includes 10% service charge that they add. Overall: Its really best to come with other people so you can share and try more things. Honestly, I could have eaten even more, but its a bit overpriced for what you get for one person, but still very tasty and worth the visit if I make it back to HK (with other people!) read more

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The Chairman has a long history in Hong Kong and is still popular amongst locals and tourists alike. It is located in the more quieter part of central. The setting is simple with a modern touch. Service here is excellent, attentive, knowledgeable and very friendly. Some of the waiters have been working here for a long time. You could have a look at the menu but the waiters are happy to give very good recommendations. The Chinese food served here comes from different regions of China, you'll find influences from the Beijing, Shanghai, Sichuan and Cantonese cuisine. This makes this place so interesting and the food here is really excellent. Depending on what you choose you will be set back around HK$ 250 per head which is good value for money! read more

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The Chairman was our backup spot and it turns out it should of been our A-plan. This place is legit. Service is impeccable to the point it seemed like bad form to serve or pour yourself anything. We ordered the prix fixe for two and they knocked it out of the park. Oddly enough, the only item they wiffed on was the stir fried rice, which was a little dry. The store front is nondescript and we missed it on the first pass. The interior is very basic. I wouldn't go for the ambiance, but the food and service was solid. read more

大班樓 - Prix fixe meal for two. - Chinese Near Me - Hong Kong, HK

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I don't get what the fuss is about. Taro cake with smoked duck was good. The crab (waste of money, very plain), soy sauce chicken (gross), and mushrooms were all barely edible to not at all. I'm currently at another restaurant because I couldn't really eat half of the meal and the other part was very small. $800 HK for 3 bites of crab with mediocre sauce etc. and a meal for $1600 HK which left me hungry and annoyed I invested the most valuable currency- my time. The arrogance of the menu prelude and stuff on the website is absolutely hilarious!! Looking back on that I can't help but chuckle. Perhaps get the level of food better than American red lobster before writing a 5-6 paragraph menu prelude. read more

My office is a few blocks away & we lunch there every now & then, if we can get a table. The food & service is too notch, unobtrusive and laid back. I would describe it is quiet elegance. It's an anchor in a neighborhood that is changing to more restaurants, galleries & boutiques many of which I'm not crazy about & probably won't be around for long. This high end plaice is just down the stairs from 九　記 a basic but very popular beef brisket place, which you should also try for some HK contrast. read more

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While the Chairman may not have been the most magnanimous leader, the restaurant with his moniker, treats you with culinary kindness. Elegant, with old school service, our poor language skills and cultural ignorance were treated with sensitive care, and the Chairman restaurant made us feel welcome. Our first snafu was with the wine, cocktails are not served, as the wine list and what is on offer do not jibe. It was rather awkward as the server brought out every bottle of white wine they had to the table. I am sorry to have forced him to do this. The second awkward moment arrived with my useless attempt with chopsticks, which compelled the server to rush over with a fork and knife. I am sorry for this too. Beyond my boorishness, the food was fantastic! This kitchen does wonders. Our fried crab appetizer was scrumptious. The spareribs were so good we gnawed on the bone like rabid dogs. No Chinese restaurant in the States I've tried could match the Chairman's trio of fried rice. Everything was absolutely delicious. This was a great restaurant. If we could avoid wine, the bill is quite reasonable. We paid $200 US dollars for a meal that we could not finish, being too full, with a $65 dollar bottle of wine. Next time, I'll skip the wine and drink tea. I'll be back. read more

Instagram is dangerous. When you see fellow foodies posting pictures of delicious food, you immediately want to pick up the phone and call the restaurants for reservations and IM your friends all at the same time. Such is the back story for our visit at the Chairman (大班樓), which is known for using fresh and local ingredients. What I appreciate the most though is the fact that they sell no shark's fin, sea cucumber, bird's nest on the menu. The restaurant is located in Sheung Wan and hidden in a cul-de-sac, it is easy to miss if you are not looking carefully. If you want to try their signature dishes, make sure you tell the host when you are making your reservation. (Don't make the mistake that we made!) Even though we did not order their claim of famed Steamed Fresh Flowery Crab with Aged ShaoXing Wine, Fragrant Chicken Oil & Flat Rice Noodles (雞油花雕蒸大花蟹配陳村粉) (my tongue got tied right there...) and BBQ Chicken Liver with Chinese Bun (古法金錢雞配饅頭) (advance order), we pretty much tried everything else. I have to say the Braised Spare Ribs with Preserved Plums in Caramelized Black Vinegar (話梅肉桂糖醋排骨) and The Chairman's Soy Sauce Chicken (十八味豉油雞) are both excellent and I would return again and again just for the spare ribs (Note: I loved anything soaked in vinegar). Remember to save room for desserts as their Osmanthus & Wolfberry Ice-cream (桂花杞子雪糕) is to die for. If you are into Almond Milk (生磨杏仁茶), they have a very good one here as well. Slightly on the bitter side but it's rich and creamy! Overall, the dishes are very high quality but the portion was small and a bit pricey. The restaurant recently undergone renovations so it looks modern and clean. It could get noisy as the tables are close to each other. Either way, I think it's worth a visit and I certainly will return for a special occassion :) P.S. I am saving my final star until I tried their signature dishes! read more

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Didn't think it was possible but we were able to get a reservation on the same day for dinner. This place seems small but it has two floors and each floor has couple rooms so there's a good amount of tables. Felt like there's mainly tourist there, I guess everyone wants to try the Asia top 50 restaurant. We got the flower crabs with the flat noodle in wine and chicken stock, amazing...best crab dish I've ever had so far. You can smell the wine as soon as the dish came out, the chicken stock with wine sauce was tasty. I can eat bowls of those rice noodles soaked in the chicken stock, not to mention the crab was mighty fresh and sweet. We also got the soy sauce chicken and the ribs in plum sauce which were ok. However, their veggie dish with bean curd and fried dough on top was unique and surprisingly good. Not a fan of the desserts, the Gogi berry ice cream and the almond tea tasted like the instant almond drinks from the supermarket. I would go back to try their other dishes but not the desserts read more

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9. Stir Fired Chinese Vegetables in Ginger Sauce This is a very family oriented dish. However, I can tell the chef really cares about the customer. When they prepare the veggie, they peeled the skin at the bottom of the vegetable, which made the vegetable crispier. Also, the vegetable was as green as jade! 10. Fried Rice with prawns Trio - Fresh Prawns, Sun-dried Prawns & Shrimp Paste This is another famous dish of this place. Shrimp paste tends to make dishes very salty, but this fried rice was not salty at all. Also, this fried rice has a good combination of color. The shrimp is orangish-red, the vegetable and green onion is green, the egg is yellow. It just like a rainbow colored fired rice! 11. Gogi Ice-cream, Ginger Ice cream, and Chinese Almond Milk The dessert is truly fusion style. Gogi and ginger are more towards the Asian ingredients, and ice-cream is more western. Gogi and ginger ice-cream is what I can say "when the east meets the west!" Gogi itself is a bit sour, but the sweetness of the ice-cream can cover the sourness of the gogi - perfect! Ginger ice-cream reminds me of the Chinese dessert "Ginger milk. " However, ginger milk is always a hot dessert. The chef is so smart that he/she can change the format of ginger milk and make it a cold dessert! Finally, the Chinese almond milk was served in a tiny coffee cup, which is so different from traditional style that serves from bowl and spoon. Chinese almond milk is known to be good for having smooth skin after you drink it. The thickness of the milk was about right. It was not too thick or watery! I wish I can have another cup or even a bigger cup!!! read more

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Dear Chairman: This review is a declaration of my love to you. You are just like my lover if he's a restaurant: Chinese, stylish, with a great sense of humor, knows your way to my stomach and isn't afraid to reinvent the wheel a little. To me, you are also in the top 5 in terms of looks. In terms of aesthetics, you are like a small, hipped up version of an old-school seafood restaurant: from the store signage to your crystal chandeliers, plush velvet seats, hardwood floors with gilded stair rails, and bathrooms tiled in mosaic. It seems that not many got your nostalgic wit but I did. And that feast for my eyes is only the beginning of what became a long term love affair. On to the food. Yours is a rendition of classic canton favorites using the best ingredients. Granted, portions are small but for such delicate dishes it's only fair to entice and leave us wanting for more -tantalize me why don't you. Your Chinese yellow wine steamed crab with egg is to die for... And your dark soy sauce braised pork belly is velvet smooth and beckons me steadily, seductively to have that extra bowl of rice. But nothing, nothing beats your congee. In most restaurants it would be an afterthought, only offered to those who wanted a lighter alternative than rice, but your congee, your congee quietly takes center stage. Cooked to milky perfection with tofu sheets melted-in, and ginko nuts that offer fragrant punctuations in the sea of delicate rice broth. I remember once, in feverish delirium, I had considered visiting you, thermos in hand, so I can have bring home a pot of the lovely congee to heal my ailment. That's just about how good your congee is to me. My dearest Chairman- please don't succumb to the rising costs of running a business in Hong Kong and scrimp on your yummy food.. I also hope your landlord will never jack your rent so you can concentrate on making Hong Kong fall hard for you (like I did) through your good food. Don't ever leave the hk food scene. With love, Your biggest fan read more

Amazing bijou place. A little hard to find. But the food was absolutely amazing. We ordered several courses, because we just wanted to try a bit of everything. By all means would recommend asking the waiters to help you choose, if your not sure. Would highly recommend this place to both visitors and locals. read more

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. 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 is more of an upmarket Chinese restaurant which does mean the prices are more expensive than average. read more

very balanced dishes with fresh ingredients. modern and easy access for visitors. set menu nice sampling and progression. opens with Cherry Tomatoes Pickled in Basil Reduction with Lemongrass Pickled Pear -- delicate and refreshing. Slow Cooked Pork Chin served with Lightly Pickled Turnip -- nice contrasting flavors and textures, especially with the smoked pork shoulder flavor complex rich double boiled black chicken soup Fresh Flowery Crab with Aged ShaoXing Wine & Fragrant Chicken Oil & Flat Rice Noodles -- a signature dish Braised Spare Ribs with Preserved Plums in Caramelized Black Vinegar -- crispy with ginger flavor. gai lan, rice/congee, ends with goji ice cream plus almond milk. bookings 2 hrs long. read more

What a disappointment. Expensive (overpriced in my opinion) and not really that good. I ordered one of the more expensive crab dishes and it came out first, but my husband's food wasn't coming out at all. They thought we were going to share dishes I guess, so as I ate slowly in order to allow for his food to be brought out, my food got cold. The servers should have asked us if we wanted the plates to come out at different times, not assume things and on top of that not even let us know. read more

This was probably my favorite meal during my time in Hong Kong! it's located at the end of a dark cul-de-sac area but don't let that scare you from trying this place haha. once inside the restaurant is pretty bright and clean. there is a flight of steep stairs so be careful of that. we showed up right at opening at 6pm without a reservation and luckily they were able to accommodate our party of 2. we just needed to be out of our table in 2 hours - so no problem at all! we were told that you do need reservations at least 2 weeks in advance so we felt even luckier that they would seat us! although during our time at dinner, we were pretty much the only table dining in the whole restaurant so shrugs haha. as for the food, we went with the Dinner for Two set menu which was about $80 USD per person so definitely not a cheap meal by any means but we thought this would be a great way to try a lot of different menu items. i think there were about 5 or 6 courses so plenty of food for 2 people. i loved everything that we had - deep fried crab/meat dumplings, lamb belly, prawns with the head, spare ribs, chinese veggies, and shrimp fried rice...it was all so good! i am kinda bummed i didnt know about their signature crab dish ahead of time to pay the supplement charge for it...but i guess that gives me reason to come back haha. i was impressed with everything here with our meal. the food was outstanding and so was our service. i felt kind of bad that since we were the only ones there that they didnt have much to do haha. plates were cleared, water was re-filled and dishes were even served out to us. definitely worth a splurge for a nice meal out! read more

Quiet, unpretentious restaurant with excellent food and service. I could eat about six orders of the wild clams sautéed with chili jam & basil and probably still want more. Same goes for steamed fresh flowery crab with shao xing wine. And where else would I get osmanthus and wolfberry ice cream. What a treat. read more

Wow - this place is amazing! The food is so good here! All the dishes were really well executed and presented nicely! You simply must try the following dishes: - Clams with chili jam and basil (sweet and tangy!) - Chicken (any chicken dish will suffice, it's super fresh and tender!) - Signature steamed crab with wine and flat noodles (to die for!) Note: This place is small, so be sure to make reservations ahead of time! On the weekend, the dinner menu is served at lunch. read more

A wonderful restaurant. The fresh, local ingredients transform standard dishes into something magical.