The Chairman (Hong Kong) - what are the must try dishes?
- K K Nov 9, 2013 02:40 PM
Going to have dinner there in less than 2 months.
Is this place still good?
There's maybe at most 4 of us. I know the signatures are the 18 flavor soy sauce chicken, and the flower crab in shaoxing wine with chicken lard.
I've seen a fair number of pretty interesting dishes, some that are more interesting than others.
What are some must try dishes, inclusive of off menu/requiring advance order? Curious if I should ask for a preorder wild fish. I know about the lard, fish head meat, and Japanese steamed egg dish...might give that a spin, as well as the shrimp with shrimp roe dish.
I keep meaning to head back but fail to get organised enough to book far enough in advance. The menu is quite short, and they can be persuaded to serve half portions of some dishes so you can try a wider spread - and with four you could try it all. That said I find their portion sizes to be reasonable unlike the traditional restaurants where each dish can be too large.
I have enjoyed all the dishes there especially their century egg with the most wonderful young ginger. Do they do pre-order dishes - I was not aware.
Thanks PhilD, an excellent idea on half portion!
Danny says 3 days is sufficient for preordering dishes (whether on the menu or not), and I suppose depending on seasonality/availability of ingredients. I'll float the half portion idea to Danny once I have some idea of what to order days before the scheduled meal.
My favourites are the gold-coin chicken, the crabs, the 2-way prawns and the steamed chicken. The first two need an advance order and the latter two are pitch-perfect renditions of Cantonese standards. There is also an excellent mui-choy pork-belly which is great for a casual meal with greens plus rice but is a bit too much if you have a lot of other dishes as well.
The steamed fish is fine but I think they try to limit themselves to locally-fished ones, so it is unlikely to be a magnificent grouper or some such.
I loved the following:
- Shallow fried Honey Glazed House Dried Fresh Oysters
- Braised Ox tongue
- Deep fried baby yellow Croaker
- Smoked Pigeons
- House special recipe Soya sauce Free Range Chicken
- Steamed Flower Crab with vintage Fa Dew Chinese Wine
Going in three weeks- Danny is making a customized menu of "greatest hits" for us......review to follow. His pre dinner communication is nothing short of fantastic, and his customization of our dinner has been amazing. If dinner is nearly as good as the pre dinner organization, it's going to be wonderful!!
I tried The Chairman a couple of months back but didn't find it outstanding. We had the crab and pigeon for lunch and the shao xing jiu kinda overwhelmed everything. Pigeon was small and overly salty. And at that price point, I think the likes of Lung King Heen would be better.
We ended up here on January 3. So much easier when you book a table 2 months in advance. Danny was not there (though helped with the reservations and questions) but Simon was extremely helpful in picking the dishes. The easiest was basically a tasting menu with some substitutions. For about HK$600 ish more you can upgrade to a larger size crab, but it was not necessary since there were way too many dishes.
If I were to return, I would not order the shrimp and shrimp roe dish, that was the weakest. The rest were pretty solid, from the soup to the pan fried salted fish patty, to the Yuba/tofu skin mushroom vegetarian dish. We even made a side trip and went to the shop in Sham Shui Po where Chairman buys the tofu skin...and had a wonderful mini chat with the current owner.
The signature crab dish is only suitable for those who love liquor/Chinese liquor flavor (and I'm not really a liquor fan). For us, that was hands down the best dish.
Here's our proposed menu from Danny, any thoughts?
HK $ 648 per person plus 10% service charges
Slow Cooked Pork Chin served with Lightly Pickled Turnip
Deep Fried Crab Meat and Mushrooms Dumplings
Wild Clams Stir Fried with Chili Jam and Basil
Steamed Fresh Flowery Crab with Aged ShaoXing Wine,
Fragrant Chicken Oil & Flat Rice Noodles
Steamed Chicken with Galangal
Braised Spare Ribs with Preserved Plums in Caramelized Black Vinegar
Braised Seasonal Chinese Vegetables with Salted Fish Paste
Fried Rice with Prawns Trio – Fresh Prawns, Sun-dried Prawns & Shrimp Paste
Homemade Almond Sweet Soup
Osmanthus & Wolfberry Ice-cream
If we prefer to have more seafood, they can replace the chicken with steamed razor clams with 20 years old pickled lemon.
Should we get rid of the carbs - noodle and fried rice - for more seafood?