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The Chairman

Hong Kong

• The Best Restaurant in Hong Kong 2025

Legendary Central favourite rewriting the rules of Cantonese cuisine

A singular restaurant: The Chairman is a phenomenon precisely because it doesn’t seek to be: no theatrics, no PR tactics, no Instagram-focused plating – this is a restaurant where the food comes first. Its quietly innovative rewriting of classic Cantonese cooking comes in the form of entirely new recipes that are built on the bedrock of China’s culinary history. As a result, it has built a fiercely loyal local clientele, which now combines with international visitors aplenty. Don’t be fooled by the smartly suited waiters, this is one of the most welcoming spots in Hong Kong, and it’s therefore typical to see a mix of casually-clad tourists and local business people turning up for the set lunch menu.

Settled in a new home: After building its unmatched reputation in a relatively non-descript location in Central, owner Danny Yip relocated the restaurant post-pandemic to a larger, smarter but still relaxed space in The Wellington nearby. Here, Yip’s cerebral taste for art and literature is more evident in the interior design, which also features leafy plants, an eclectic array of art pieces and low-lit lamps.

On the Pass

Danny Yip

The duo behind it: The Chairman is the creation of Yip, a chef turned successful tech entrepreneur turned restaurateur, who learned his trade in Australia. He is now a revered figure back home in HK and beyond, earning him the Icon Award 2024 title. However, the role of long-time head chef Kwok Keung Tung should not be underestimated. The duo has formed a unique partnership which sees them deep-dive into ingredient research and experiment with new recipes and cooking methods for months at a time, with duly memorable results.

House specials: Sichuan peppercorn stewed oxtail has become a new favourite (though nothing matches The Chairman’s steamed flowery crab dish for popularity), along with lighter bites such as delicately pickled rose buds with crispy raw lotus roots, lemon-spiked and seared local scallops scattered with rice noodles and spring onions and perfectly stir-fried seasonal vegetables zinging with XO sauce.

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