Central · Hong Kong · Michelin 1-star
Who recommends The Chairman Restaurant? Yeung Hoi Hang, Vicky Cheng, Luke Lo, Paolo Olivieri, Olivier Elzer and 17 more — 19 people who’d know and 3 publications have named The Chairman Restaurant in Central, Hong Kong, in their own words below where they gave them.
What should you order at The Chairman Restaurant? The dishes the people who recommend it mention: Crab, razor clam with glass noodles, Char siu and crab, char siu, congee with local lobster.
Sushi Raku · on Fork Lore
The food and dining flow, there are both excellent. The service is first-class
Claimed the top spot on Asia’s 50 Best Restaurants list for the second time in 2026, real world-class culinary icon.
Dieci · on Fork Lore
Being a chef, you're always busy, so not much time. Their waiting list is very long.
chef, L'envol and Clarence · on Fork Lore
I've been actually in the old version one, but not in the new one. Just for the sake of trying what has really changed. It's worth trying.
Mosu Hong Kong · on Fork Lore
They have their own style of Cantonese restaurant.
Caprice · on Fork Lore
To discover the crab. They need to put back the razor clam on the menu, with the glass noodles.
Estro · on Fork Lore
It's super good, and it's a new way of exploring Cantonese cuisine.
on Fork Lore
Danny Yip and his team just make so many good dishes. I really enjoy the char siu and crab.
Australian chef and television host · on Gourmet Traveller
The Chairman is probably the best restaurant in Hong Kong
on Tatler Dining
In the one bite of char siu that each guest is served, you can taste the distinct flavour of the marinade and you get the perfect meat-to-fat ratio and amount of char.
on Tatler Dining
My favourite char siu is from The Chairman. It's smoky, fatty and fragrant.
the chef-owner of Seoul's two-MICHELIN-starred Mingles · on Michelin Guide
I have no hesitation picking The Chairman as my favourite place in Hong Kong. Mr. Danny Yip is a restaurateur I personally respect so much. It’s hard to pick just one dish as a signature or favourite because every time I visit, I am impressed by the amount of effort behind every dish.
on Tatler Dining
I am a big fan and admirer of the diligent nose-to-tail approach to cooking.
Also named by: Jonathan Gabbay (beverage manager, Argo at the Four Seasons Hong Kong · on Fork Lore), UNO JANG (Jigger & Pony Group · on Fork Lore), DAVID LAI (Neighborhood · on Fork Lore), Andrew Wong (on Fork Lore), Daniel Calvert (on Michelin Guide), Condé Nast Traveller, Time Out, 50 Best.
Yakiniku ShoREX Wine & GrillJus海雲臺SPIGATokio JoeMigas Hong Kong福上 Hokkien House
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Last recommendation added 2026-09-29