The Chairman [Hong Kong]
TomEatsHK (http://www.TomEatsJenCooks.com/726/th...) put us onto this as an idea for Sunday lunch, so we booked on Saturday for lunch on Sunday. It is a nice modern (minimalist) restaurant on the edge of SoHo which seemed deserted when we arrived, but was half full when we left. We intended to try the lunchtime menu but found it is only a mid-week thing, whilst this was a disappointment it turned out it was a fortuitous mistake. The menu is short by HK standards but still presents some difficult choices with lots of really great sounding dishes. Luckily our waiter (Arta) suggested they could reduce the size of some dishes to allow us to choose a broader selection.
To start “Pickled Mid-summer Ginger Root served with Century Eggs”, the ginger is wonderfully delicate and really lifts and compliments the egg. “Wild Clams Stir Fried with Chilli Jam and Basil” have a bit of spice to a moreish sauce, a very good dish. The first main “Fried Lamb Belly with Cinnamon and Cumin with Balsamic Vinegar Dip” is the highlight of the meal, tender lamb nestled in a crispy noodles coating (like a birds nest), then some good “Braised Spare Ribs with Preserved Plums in Caramelized Black Vinegar” followed by “Braised Layered Beancurd with Morel & Chinese Mushrooms” which was mushroom heaven for my partner with a good variety of different mushrooms in a wonderful sauce. “The Chairman’s Soy Sauce Chicken” rounded off the meal, the texture of the chicken was wonderfully silky and delicate and I thought it a good rendition of this classic. We were comped a small bowl of “Beancurd & Gingko Nut Congee flavoured with Dried Mandarin Peel” but I am not a congee connoisseur so can’t comment on the quality – although it was nice.
We squeezed in dessert, a really mild ginger ice cream and a wolfberry ice-cream, both good and both very interesting. However the comped almond milk soup was the star, it had an amazing texture depth of flavour that was far deeper than other examples I have tried.
Overall a very good Sunday lunch, we planned a short meal based on the set menu, but were very glad to try the ALC. Service (for HK) was very good, attentive and very helpful. We spent $794 for two, and were completely stuffed, many of the dishes were smaller serves than normal at a lower price. We will return to try more. Quite the best Cantonese food since I arrived in January.
Following Phil's very successful brunch there I went back with my parents when they were in town this last weekend.
It was, quite frankly, exceptional. As with Phil our waiter - Perry - took centre stage and directed a fantastic meal for us.
Highlights were undoubtedly the crab (which is one of their most famous dishes) and also a steamed lobster with shrimp roe (they normally do it with prawn but they had some fresh lobster).
Other dishes were also excellent - spare ribs, wolfberry ice cream, the fresh ginger (and century egg) as well as ox tongue.
Probably the best Cantonese meal I have had in Hong Kong and one of the better meals I have had here. My parents were absolutely stunned by the meal, as was I.
Glad Phil blazed the path for Sunday brunch.