The Chairman

As the camphor wood-smoked goose is brought to the table at The Chairman, the aroma of warm wood and rich soy lingers—a sensory signature of technique and tradition rarely seen in modern dining. Steamed Flowery Crab in aged Shaoxing wine follows, its fragrance and clarity of flavor developed through months of careful refinement. This attention to purposeful detail is why The Chairman has been honored with a 2025 Global Recognition Award. In a region where culinary history and change go hand in hand, The Chairman has steadily set new expectations for Cantonese cuisine at a high level.

The restaurant’s reputation is only based on frequent appearances on top Asian and world dining lists. Still, also on its approach—one grounded in Cantonese heritage and realized through careful ingredient selection and research-driven development. At The Chairman, “freshness” is an op”rating pr”nciple. A dedicated farm supplies local produce, while seafood and meats are selected for quality and sustainability. The kitchen’s main dish, the fragrant crab with Shaoxing wine, cured pigeon, and delicate offal in aspic, results from gradual creative development. Chef Danny Yip and his team avoid shortcuts and excess, opting for techniques like air drying, sun curing, and slow marination—all of which highlight each ingredient’s natural qualities.

Culinary Mastery and Innovation

At The Chairman, every dish starts and finishes with the ingredient itself. The kitchen’s main approach highlights the potential of local produce, much of it self-grown in Sheung Shui and used at its seasonal best. The restaurant’s best-known dishes — steamed Flowery Crab with Shaoxing wine and chicken oil and camphor wood-smoked goose—are outcomes of years of refinement and months of testing. Dishes are introduced to the menu only after many trials, ensuring each new addition comes from Cantonese food knowledge and is never simply a trend.

Menu curation is deliberate and selective, with only a few changes each year—each supported by research, kitchen experiments, and guest feedback. Rather than featuring imported luxury items, The Chairman sources seafood and meats from trusted regional providers, avoiding overharvested species. Shortcuts are not taken: air-drying, slow curing, or well-prepared char siu show a clear commitment to traditional methods.

Service Excellence and Hospitality Philosophy

The Chairman’s service is renowned for its quiet confidence and depth of knowledge; long-serving staff introduce dishes and explain their backstory, helping guests appreciate context and flavor. Guests often mention the staff’s helpfulness, order of tasting, and willingness to answer questions on sourcing, preparation, and tradition. Requests for dietary changes and seasonal dishes are met with flexibility, reflecting a comfortable and welcoming style.

Drinks, including wines, sakes, and Chinese teas, are chosen for their ability to complement the precise flavors of Cantonese dishes, not just for cachet. Pairings come from Old and New Worlds and include drinks not widely served elsewhere. Bookings are required as seats are limited; private rooms are available for a more tailored experience. Service is consistently described as thoughtful—a match for the kitchen’s focused etkitchen ‘snary Leadership and Dining Experience

Chef Danny Yip has developed The Chairman through curiosity, continuous research, and a focus on culinary history and sustainable practices. Head Chef Kwok Keung Tung has led a team that has tested new menu concepts for months, with research and practice seen as essential. Menu items like fermented tofu-stuffed tofu and ginger vinegar pork knuckles take months to perfect, and new ideas are accepted only if they match the restaurant’s high standards.

The Central dining room is understated, favoring foliage and muted lighting to keep attention on food and conversation. Staff often share context about dishes and ingredients, educating guests about Cantonese culinary traditions such as sun-cured ducks and the role of pomelo peels. This combination of food, setting, and narrative creates a complete perspective on Cantonese fine dining for diners. Chairman’s evolving tradition—modern, but always rooted—captures why it plays a vital role in Kong’s current food scene and is relevant. The 2025 Global Recognition Award was awarded to those seeking an informed and authentic Cantonese experience.