大班樓

Joe Thawilvejjakul 4 months ago

The Chairman does not disappoint. Quality of food and service is what is expected from a highly acclaimed eatery that is a highlight of Hong Kong dining scene. Dishes are impeccably prepared, I was particularly impressed with the crispy Blackfeet goose, simply divine! Wine list are limited but well curated selections and well priced. Service is way above average for Chinese restaurant but still a bit short of staff and attention to refilling of glasses which is negligible. Overall very satisfied and highly recommended.

Joseph Cha 4 months ago

I've dined at The Chairman restaurant since its beginnings almost two decades ago. It was great then, but it is now next-level phenomenal and deserves its No 1 ranking. Being Korean, I know and grew up with beef soup but the Beef Quartet in Sour Soup is the best beef soup I've ever had -- it reminds me of Hanwoo galbitang mixed with aged kimchi, but more complex. The crab with shaoxing wine and Chairman charshiu were personal bests as well. Just speechless. And the waiters were just wonderful, making sure each course was served properly.

Sirintra Praphanphat 5 months ago

Absolutely one of the most memorable Cantonese meals I’ve ever had in my life. Every dish felt deeply thoughtful, refined, and full of soul without ever trying too hard. The aged preserved lemon fish and mud crab were unforgettable — the depth of flavor from the pickled citrus was incredible. The Camphor Wood Smoked Black Foot Goose was another highlight: elegant smoke, crispy skin, juicy meat, and beautiful balance. Nothing felt excessive. Everything was layered, precise, comforting, and quietly luxurious. Wine pairing was stunning as well — Burgundy and Champagne worked beautifully with the cuisine. The Chairman truly deserves every bit of its reputation. A meal I’ll remember for a very long time. 🍷✨

Brian Cu 6 months ago

Was lucky enough to try the day after we got voted Asia’s best in 2026 We started off with the scallions and I knew lunch was gonna be great! The lamb is exceptionally, but the char siew also stood out. It had the right amount of flavor and was super tender. We had crab cooked two different ways. Difficult to say which one was better as both were cooked with the flavor seeping into the meat. The service was great, and the vibe in the restaurant was old school, but in a avant grade setting. If you’re lucky enough to get a reservation, do it

Elaine Vukadinovich 7 months ago

Excellent lunch which we felt fortunate to book. Lightly fried crab dumpling, tea smoked pigeon, cumin lamb belly stuffed with abalone, the fragrant crab were all highlights along with the chilled Chenin blanc. Excellent service also. Would definitely recommend.