The Chairman
China
The Chairman serves Cantonese cooking on the third floor of The Wellington in Central, Hong Kong. Its approach gives priority to the original flavour of ingredients, with seafood selected from Aberdeen Fish Market and an emphasis on local sourcing and house preparation. Signature dishes include steamed flower crab with aged Shaoxing wine, chicken oil and flat rice noodles, thick-cut char siu and slipper lobsters poached in rice broth. The restaurant avoids shark's fin, sea cucumber and bird's nest, concentrating instead on other ingredients and preparations. Works by three generations of Hong Kong artists contribute to the dining room's atmosphere, while reservations are handled online.