[Hong Kong] New Dishes at The Chairman 大班樓

While locals have always known about The Chairman, it seemed to have garnered more international attention recently after being ranked on Asia's 50 Best (and is now the highest ranked restaurant from Hong Kong at #11). Somehow Michelin stars have remained elusive, but the restaurant has always been one of my favorite Cantonese restaurants in town as it strives to bring out the original flavors of fresh and local ingredients without any use of MSG. Everyone knows about the signature steamed flowery crab by now but I have been back to The Chairman a few times this year and here's a list of new dishes that are also worthy to try as well.

Baby Squid in Cold Soya Szechuan Pepper Marinade & Pig Head Roll 

(涷滷水花椒小吊桶 & 豬頭卷)

Deep Fried Crispy Taro Puff with Smoked Duck 
(蜂巢芋泥煙鴨盒)

Stinky Tofu 
(臭豆腐)

BBQ Chicken Liver with Chinese Bun 
(古法金錢雞配饅頭)

Sugar Pickled Roses, Shrimps and Beancurd Pudding
(荼薇赤豆豆腐花)

One Bite Sweet and Sour Pork
(一口咕嚕肉)

Grouper Fish Head steamed with fermented chili and salted lard 
(剁椒龍躉頭)

Camphor Wood Smoked 7 Spiced Goose 
(樟木菊花煙燻七味黑鵝)

This is one of my absolute favorite lately with its intense flavors. Steamed for 12 hours and then smoked, the meat was almost falling off the bones - I think this may very well become the next signature dish after the flowery crab with shaoxing wine.

Crab Meat and Sakura Shrimps Sticky Rice 
(櫻花蝦蟹肉糯米飯)

*By Invitation

The Chairman

18 Kau U Fong, Central

Tel: +852 2555 2202
http://www.thechairmangroup.com/

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