Meet the Chairman

Amy Ma 23 January 2010 1 comment

Courtesy of http://shereats.blogspot.com

Courtesy of http://shereats.blogspot.com

The Chairman has something to say, and if I were you, I’d listen. In this newly opened Cantonese restaurant, the food speaks for itself. And if you listen closely, every course is a lesson on how things are done right.

The rumored back story to The Chairman – the restaurant – is that there is also indeed “The Chairman” – the man. Said to be a renown restaurateur in Hong Kong during the 90’s who left the industry following the Asian financial crisis, he’s returned to the scene to reconnoiter his love of food. This time around, he means business.

There’s an odd mix of grandeur and humility at work here. A bleak alley; a brightly light restaurant. A huge entrance with automated glass doors; yet only three tables once you enter the dining area. At the moment, it is one of Hong Kong’s hardest to score reservations for one reason alone: a good restaurant need only muster a cluster of well prepared dishes, and at The Chairman, the vast majority of items are standouts. Here are just a few:

courtesy of http://shereats.blogspot.com

courtesy of http://shereats.blogspot.com

  • Deep fried yellow croaker fish with balsamic dipping sauce: Marinated overnight with Chinese olives that draw out the moister, the bait-sized fish have a sweet and flaky flesh that can be consumed head, bones, tail, and all. Spoon over a douse of their homemade balsamic vinegar marinated with scallions to an acidic edge.
  • Marinated pork chin with honeycomb tofu: The “pork chin” is really the neck or joust of the pig, sourced with the help of Hong Kong’s famed ex-pig farmer, Tam Keung (who used to rear his pigs on pineapples and ginseng).
  • Longjing and chrysanthemum tea smoked pigeon: The light musk of the tea penetrates deeply into the meat and offsets the gaminess of the pigeon.
  • Flower crab with Chinese wine and chicken fat: Think a sherry-like sauce with the consistency of velvet. Rice flour sheets are dumped into the dish to soak up the remnant juices.
  • Pork ribs with homemade BBQ plum sauce: If there were a perfect take on sweet and sour pork, this would be it.
  • Shrimp casserole with homemade sha cha sauce: Sa Cha is a type of satay sauce made from a blend of ginger, garlic, and curried spices. The tedious recipe is hardly ever made from scratch anymore in lieu of more convenient store bought alternatives. Except, of course, when you’re here at The Chairman.
  • “The Chairman” 18-flavored chicken: Simply put – some of the best poached chicken you’ll ever taste.
courtesy of http://shereats.blogspot.com

courtesy of http://shereats.blogspot.com

It’s a pleasure to be schooled here at The Chairman, where true blue Cantonese will attest to the authenticity of the dishes. And in case you’re not from around here – a visit to this restaurant makes you fool proof. You’ve tasted the real stuff; you know better; you ain’t ever going back. General Tsao and his stupid chicken have no place here.

G/F, 16-18 Kau U Fong West, Central, tel: (852) 2555 2202

Amy Ma

Amy Ma

To predict what you’d become when you grew up, the Chinese have a fortune-telling game where a baby selects three things from a spread of items. She had chosen: a toy oven, a notepad, and a plastic Medieval-looking sword. Ignoring that last item (which suggest she’d grow up to be a knight of some sort), the rest were surprisingly accurate predictions of Amy’s life as a food writer. Nowadays, Amy is a regular contributor to the South China Morning Post and Wall Street Journal amongst other publications. She’s lived abroad in 4 countries, speaks a wide variety of languages and dialects, and has zero food allergies. On her last stop before hitting Hong Kong, Amy lived in New York, where she graduated from Columbia University and trained as a Pastry Chef. She cooks often…really. For more on Amy, check out her weekly column at: http://hk-magazine.com/columnists/amy-ma

One Comment For This Post

  1. Monsicha Hoonsuwan Monsicha Hoonsuwan Says:

    Another yummy blog from Amy Ma. I wish I had read this before visiting Hong Kong. Now I have a reason to revisit the place again ^_^

Post a Comment

You must be logged in to post a comment.


Sign In

Amy Ma

Food & Drink + Hong Kong

Amy is a regular contributor to the South China Morning Post and Wall Street Journal amongst other publications. [...]

Pua Mench

Hong Kong

Pua is a writing and traveling enthusiast based in Hong Kong, with a weakness for all things related to the culinary arts and healing modalities, and a passion for sustainable living. [...]

Kim Inglis

Wellness Spa

Kim has been an editor and journalist for over 20 years, more than half of which has been spent in Asia. [...]

Nellie Huang

Travel Adventures + Singapore

Nellie has been published in Food & Travel magazine and Lifestyle, and is a contributing author of V!VA's Guatemala Guidebook. She writes to travel, and travels to write. [...]

Sarah Jane Evans

Travel Adventures + Borneo

She has published travel articles in Australia, New Zealand and Malaysia in publications including: Vacations and Travel magazine... [...]

Carrie Kellenberger

Photo Blog + Taiwan

She has traveled throughout Asia, finding work as a writer, editor, educator, voice over artist, photographer, and nightclub singer. [...]

Mark Lean

Kuala Lumpur

From writing about music, Mark expanded his focus to design, fashion, food and travel. In recent years, he has explored the highs and lows of Asia. [...]

Joel Quenby

Entertainment + Asia News

Joel is a British writer and journalist who's lived, worked and traveled in Southeast Asia since 2002. He's filed yarns for numerous publications...[...]

Alex Gunn

Chiang Mai

After several diverse careers as a circus performer, school teacher, psychotherapist, stunt pilot and university lecturer he can now be found poking about far flung markets, museums, restaurants and odd places in and around Chiang Mai.. [...]