The Chairman

The Chairman Restaurant in the Daban Building. You have to queue up to make a reservation, and it feels like buying a single horse when you are in line. Although it was raining heavily that day, there were still people who were diligent in delivering beef jerky, and they delivered a full Jiurufang, but it did not dampen everyone's interest at all. From appetizers to desserts, they are all of excellent standards. I look forward to coming again next time!

Daban Lou is a must-try for Chinese food lovers, and with the blessing of Michelin, it really lived up to expectations. ⁡I recommend the steamed flower crab with chicken oil and Huadiao sauce and Chencun vermicelli. The flower crab is super big, taking up the whole plate, and the meat is very fresh and sweet. Chencun vermicelli is combined with the fragrant and slightly wine-flavored chicken oil and Huadiao sauce, which is fragrant and delicious and worthy of being a must-order. ⁡

Selected as the World's 50 Best Restaurants, it won the 10th place, compared to the 41st place last year. This is the first time that a Hong Kong restaurant has been ranked in the top ten of the World's 50 Best Restaurants! In the last Asia's 50 Best Restaurants, Tai Pan Lou won the first place. This time, it has such a good performance in the World's 50 Best, which can be said to be the icing on the cake.

Crab meat and mushroom box, the box is crispy, fried but not greasy, the ratio of filling and skin is just right, I like it. Preserved egg and ginger, the ginger is very sweet and tender, I didn't eat the preserved egg for personal reasons. Longjing chrysanthemum smoked pigeon, the taste of this pigeon is impeccable, but the taste of Longjing chrysanthemum is not obvious. I personally think that the pigeon is thin, and the meat is dry at the joints of bones and meat, but it may not be greasy at all. Morel mushrooms and mushrooms stewed with bean curd skin, the bean curd skin here is very large, contains multiple layers, and is very juicy. Chicken oil Huadiao steamed crab with Chencun vermicelli, or the Huadiao steamed crab with Chencun vermicelli here is better, it may be because of the addition of chicken oil, the sauce is full and not monotonous, the texture of Chencun vermicelli is just right, soft and moist. This one is better than several other restaurants in Hong Kong. Slow-cooked scallion torched chicken, the chicken is very tender, it looks greasy, but it is not. The slow-cooked scallions are very seasoned. Apple and pear lean meat soup, I love this soup so much, the apples are stewed soft and tender, the soup is neither thick nor light, delicious and original, without too much seasoning. I usually don't taste the lean meat in the soup, but the lean meat in this bowl doesn't taste very old. Wolfberry osmanthus ice cream, full of milk, slightly sweet but not greasy, the osmanthus fragrance is light, and the wolfberry taste is flickering. I like this kind of light dessert. The texture of raw ground almond tea is just right, not sweet at all, but the aroma is fragrant. Pastry desserts are not very sweet, and all kinds of flavors are very light.

First, have the brine bucket as a snack, and the crispy mini and salty lemon steamed clams are all delicious. Charcoal grilled pork extra thick cut. The signature main dish, steamed flower crab with chicken oil and Huadiao wine, and Chencun rice noodles, always maintains a high standard. Scallion oil smoked horsehead fish is a new dish. It is fried beautifully, full of salty flavor, and the fish meat remains moist and tender. The steamed grouper head with chopped pepper and bacon is lightly spicy and sweet, and it also comes with dumplings. The crispy chicken is very delicate, not greasy at all, and the chicken skin is thin and crispy.