The Place The private dining trend in Singapore over the past year is hugely inspired by Hong Kong’s long established private dining scene. The Chairman restaurant reminds me of a private dining setting, similar to Chef Kang’s Kitchen in Singapore in some ways. Located in Central just steps away from Ronin, The Chairman is listed as one of Asia’s 50 Best Restaurants consistently over the years with its latest spot this year at the 11th place, where there is a focus on locally sourced ingredients. The restaurant has two levels, though the number of tables are quite limited. In terms of dining ambience, the setting is not much different from most Chinese restaurants.
The Food There were six of us, so we chose the Dinner Set Menu A (4 persons or above ) priced at HK$668 per person which make things less complicated. The catch is that everyone on the same table has to go for the same dishes where there are options on. If you have less than four people, there is always the ala carte menu.
The first dish I had was the Wild Clams Cooked in Fish Broth and Coconut Water, where you get a tinge of fresh coconut taste from the broth. The clam itself is very fresh, and I must say the broth is a good balance of the fish and coconut elements.
The next dish is quite interesting, the closest dish I had to dim sum. The Deep Fried Crab Meat and Mushrooms Dumplings does not taste greasy at all, with very tasty crab meat and mushroom along with a crispy texture.
The Soup of the Day is quite a normal dish for me. I had the boiled chicken soup, which is very clear in texture but lacks surprise.
The next dish is a crustacean dish where there is an option of prawns cooked various styles or top up the flowery crab. It was a no brainer for us to change to the Steamed Fresh Flowery Crab with Aged ShaoXing Wine & Fragrant Chicken Oil & Flat Rice Noodles, (Extra HK$78 per person), which is one of the signature dishes at The Chairman. The flowery crab meat is very sweet and tasty, where the freshness is pronounced. Kudos to the rich broth of aged ShaoXing Wine as well, which really elevates the flavour of the crab and flat noodles. Definitely amongst the must-haves here.
Between the Fried Chicken with Caramelized Shallot and Onion and the Szechuan Spicy New Zealand Crispy Lamb Belly, my table chose to have the fried chicken. Not much of a surprise in terms of flavour, this is a modest dish for me. Although the caramelized shallot and onion made this dish a perfect one to go with rice.
The next dish I had was the Beef Short Ribs in Five Spices and Bean Paste. The beef here is very tender with a pretty unique seasoning, hence there is that tinge of aroma and spiciness.
Other dishes I had as part of the set include a Vegetable dish, as well as Fried Rice with Prawns Trio – Fresh Prawns, Sun-dried Prawns & Shrimp Paste.
Rants Service is relatively lukewarm, given the accolades of The Chairman. The menu is also geared towards groups of four or more, which is not that ideal for couples.
Will I Return Again? It was an overall good meal at The Chairman for me. Some dishes stood out more for me, while some dishes lack the surprise element. Regardless, I would still recommend this restaurant if you are looking for a good credible restaurant to savour Chinese food in Hong Kong.
Taste bud: 4/5
Hole in the pocket: 4/5
Overall Experience: 4/5
The Chairman Restaurant (大班樓)
18 Kau U Fong, Central, Hong Kong
Tel: +852 2555 2202
Daily 12pm to 3pm; 6pm to 11pm
Ranted by The Ranter