A popular spot for contemporary Cantonese, The Chairman celebrates fine ingredients with unique takes on the classics, with some techniques and borrowed from the Western world—but without losing that traditional touch. While the food is excellent, the décor lacks the finesse of a fine-dining restaurant; seating may seem tight and wine service could be improved upon. But we still love The Chairman for its personable service, and food quality remains top-notch and consistent. Menu offerings may seem complex but the staff are equipped with sound knowledge on each dish and can advise on portions and combinations. Appetisers such as smoked baby pigeons with longjing tea and chrysanthemum, and deepfried crabmeat and mushroom dumplings are restaurant staples. Some larger mains, such as the steamed flower crab with chicken fat and aged Shaoxing wine is the perennial must-have, as are the goji berry ice cream and sweet almond cream, two distinctive desserts that the restaurant excels in for a sweet ending to a satisfying meal.