T.Dining by Hong Kong Tatler - - Cantonese -

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.

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