Danny Yip

The Chairman Restaurant

A pioneer of Chinese fine dining, the men behind The Chairman,

located in a Sheung Wan back street. It’s a low-key, family-style restaurant with unflashy decor, a short wine list, and a generally unpretentious feel. Instead of bells and whistles, the focus is firmly on the food, putting a twist on tradition with a creative menu of updated Cantonese classics, and placing the emphasis on ultra-fresh ingredients with an own farm in Hong Kong.

Yip originally worked as a restaurateur in Australia, setting up a group of Asian restaurants in Canberra including Chairman & Yip, which he left in 1997 but which still exists today.

The Chairman aspires to continue this legacy.

Cantonese cuisine has a history of two thousand years. Today it has evolved to become the most popular and widely influential cuisine among the “eight culinary classical styles” of China. The reason for its success boils down to one keyword: “freshness”.

“That is why, as much as possible, we use locally sourced ingredients, products from local condiment stores, and seafood from local fishermen. Our cooking style is fundamentally built on tradition. We aim at bringing out the original flavors of the ingredients rather than showing off or overplaying.”

“We believe that as long as the ingredients are fresh, the sauces are outstanding, simple cooking will rule. Poultry and seafood all taste exactly as they should be. This is what Cantonese cuisine is all about.”

Instagram: @thechairmanrestauranthk
Facebook: https://www.facebook.com/TheChairmanRestaurant
Restaurant web site: https://www.thechairmangroup.com/
Restaurant address: 3rd floor, The Wellington, 198 Wellington Street, Central, Hong Kong