{"id":278668,"date":"2025-06-07T05:40:49","date_gmt":"2025-06-07T05:40:49","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/the-chairman-hong-kong-1-michelin-star\/"},"modified":"2025-06-07T05:40:49","modified_gmt":"2025-06-07T05:40:49","slug":"the-chairman-hong-kong-1-michelin-star","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=278668","title":{"rendered":"The Chairman Hong Kong (1 Michelin Star)"},"content":{"rendered":"


\n<\/p>\n

\n
\"The<\/figure>\n

The last time I visited The Chairman<\/a> was February 2022. It was at their original location in Central, and the pandemic era restrictions were still in full effect. In fact, at that time (February), Hong Kong’s rules only permitted two people to dine together. I still remember four of us coming to the restaurant, sitting at a round table with a plexi-glass “shield” separating Bryan and me from our other two friends. At the time, Bryan was enjoying his “nice last HK meal for a bit” because he was heading for Spain<\/a>, and then needed to quarantine<\/a> for two weeks after returning to Hong Kong. <\/p>\n

Then things went crazy. Later that year, The Chairman moved to a swankier but slightly smaller space in Central. This made it even harder to book<\/em>. The Chairman has had a Michelin star for over a decade, but high rankings in the World’s 50Best and Asia’s 50Best list continue to raise its profile. In 2023 it made it into San Pellegrino’s World’s<\/span> Top 50 Restaurants (at number 50). In Asia, it topped the 50Best list in 2021, and in 2025, it holds the number two spot in Asia and number 26 in the world. In 2024, Chef Danny Yip got the Icon Award from Asia’s 50 Best Restaurants.<\/p>\n

\"The
crispy taro puff with smoked duck<\/em><\/figcaption><\/figure>\n

To get a Booking . . . .<\/h2>\n

Needless to say, it’s been pretty impossible to get a booking at this restaurant, and I almost think back sentimentally back to when we first moved to Hong Kong, where we were able to get reservations at The Chairman relatively easily when our parents came to town<\/a> to visit us in Hong Kong.<\/p>\n

BUT . . . I have a friend who watches those reservations like a hawk. He has no special privileges, no special connections, but he books SUPER EARLY. He’ll grab a table for four without knowing who he will go with, confident he can find someone. Sometimes he’ll physically stop by the restaurant during the day to ask the front desk about available bookings. He’s tenacious, he keeps trying, and he gets reservations.<\/p>\n

So, one day in August 2023, our friend messaged us and asked if we were free to go to the Chairman. He had booked so far in advance he had forgotten about the reservation. Poor Bryan had a business trip and couldn’t go, but I immediately jumped at the chance to try this newly revamped Chairman.<\/p>\n

There were four of us, and my friend had already pre-ordered all the dishes (which is fine by me!). <\/p>\n

Classic starters elegantly executed<\/h2>\n
\"The
Smoked baby pigeon with Longjing tea & chrysanthemum is a Cantonese classic that The Chairman executes particularly well.<\/figcaption><\/figure>\n
\"The
Crispy taro puff with smoked duck was light, crispy, and not at all oily.<\/figcaption><\/figure>\n
\"The
I loved the slipper lobster poached in rice broth, which was delicate, elegant, and just perfect. <\/figcaption><\/figure>\n
\"The
A classic dish that I’ve had several times before, the Typhoon Shelter style lamb ribs (crispy garlic + black beans) is always a crowd pleaser.<\/figcaption><\/figure>\n

The best steamed fish head I’ve ever had (it’s MASSIVE)<\/h2>\n
\"The
Steamed grouper fish head with fermented chilli and salted lard was a revelation. I sometimes do shy away from fish head, but this particular version was brilliant. <\/figcaption><\/figure>\n
\"The
The salted lard and fermented chili add so many complex layers of flavors to the sauce. On the side were steamed dumplings, which could also soak up the satisfying sauce.<\/figcaption><\/figure>\n
\"The
Surprisingly, I loved the copious amounts of gelatin, (probably from the fish head), eaten together with the chewy glass noodles in the dish. Despite the intense sauce, the dish didn’t feel as heavy because there was less “meat” in the head compared to other parts of the fish, for example.<\/figcaption><\/figure>\n
\"The
There must be sooooo much collagen in this fish head dish, which must be good for one’s complexion I would imagine! We absolutely could not finish this huge dish, and my friend happily took home the leftovers.<\/figcaption><\/figure>\n
\"The
It was nice to balance out the strongly flavored fish dish with a much lighter soup made from homemade fish broth, gourd, and white wood ear fungus. <\/figcaption><\/figure>\n

Some say this is the best clay pot rice in Hong Kong . . .<\/h2>\n
\"The
Our finale of the day was the pork belly + preserved mustard greens clay pot rice (\u6885\u4e7e\u83dc\u6263\u8089\u7172\u4ed4\u98ef). What a wonder to behold!<\/figcaption><\/figure>\n
\"The
The pork belly was beautifully seared, and the rice was perfect.<\/figcaption><\/figure>\n
\"The
There was plenty of my favorite part, the crispy bits on the edge. Like a properly made clay pot rice, it was not oily at all. Instead, the crispy edge comes from carefully cooking the claypot over a low enough heat such that it does not burn, but slowly dries out.<\/figcaption><\/figure>\n

It was sooooo good and I was thrilled to have a plateful of it!<\/p>\n

\"The
The flavor of the sauce is also phenomenal, and overall this was such a great way to end the meal.<\/figcaption><\/figure>\n
\"The
Even though I was so full, I couldn’t help but get seconds!<\/figcaption><\/figure>\n

The Chairman Hong Kong – General Thoughts<\/h2>\n

What can I saw? Food was phenomenal, and I still think back to some of those amazing dishes like the grouper head and the clay pot rice. I wish I could come back with Bryan, but I just haven’t had the energy to try and fight for those reservations. I miss the days when it wasn’t so impossible.<\/p>\n

It’s more fun to come with a bigger group. There are so many fun dishes to try! Additionally, it’s hard to enjoy the larger format dishes otherwise.<\/p>\n

The Chairman Hong Kong<\/a>
3rd Floor, The Wellington
198 Wellington Street
Central, Hong Kong<\/p>\n

Related Posts<\/h2>\n

The Chairman Four Person Set Menu {\u5927\u73ed\u6a13} Hong Kong<\/a>
The Chairman Hong Kong – \u5927\u73ed\u6a13<\/a>
Jen’s Guide – Best Places to Eat in Hong Kong for Visitors!<\/a>
Hong Kong Posts<\/a><\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

The last time I visited The Chairman was February 2022. It was at their original location in Central, and the pandemic era restrictions were still in full effect. In fact, at that time (February), Hong Kong’s rules only permitted two people to dine together. 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