The Chairman

Danny Yip established The Chairman in 2009 to bring to the main stage the cornerstones of Cantonese cuisine, from the obscenely detailed processes that underscore a deceivingly simple white-cut chicken to the unparalleled quality of live seafood. The philosophy still stands, with each iteration of the menu a continuously evolving ode to the fascinating characteristics of Cantonese culinary culture. With head chef Kwok Keung-Tung leading, The Chairman has done things for previously overlooked ingredients and traditions—from a mature stalk of choi sum to the bland beauty of congee—that few could even imagine.