Restaurant The Chairman

A Cantonese restaurant grounded in tradition and a rigorous idea of locality. Tasting menus here are built around produce sourced from the vendors of Aberdeen Market and from the restaurant’s own organic farm in Sheung Shui. A few days before dinner, guests receive a selection of possible dishes, from which a bespoke nine- or ten-course menu is then composed. The restrained, almost ascetic presentation of the food is deliberate and deeply personal: founder and chef Danny Yip has devoted his career to restoring Cantonese cuisine in Hong Kong to a level of integrity, depth and quiet confidence rarely encountered today.