Cover Photo courtesy of The Chairman

Mere metres away from its original location, The Chairman's new home doubles down on what makes the award-winning restaurant so great

The Chairman, which snagged the top spot on 2021’s Asia's 50 Best Restaurants list, has reopened to the public in Sheung Wan today (September 30) following a months-long renovation. After 13 years in its home on quaint Kau U Fong, in a humble, street-facing venue, founder Danny Yip has moved the restaurant to the third floor of The Wellington mere metres away—the same address as the likes of Whey, VEA, Hansik Goo, Wing, and more.

At the new location, Yip intends to build on the neo-Cantonese cuisine that has won The Chairman numerous accolades—including a place on Tatler Dining's Top 20 Restaurants list for three years running—while deepening the restaurant's bond with its loyal coterie of regulars. 

Read more: How Hong Kong's The Chairman Restaurant Redefines Chinese Fine Dining

"Our hope has always been that the restaurant has the ambience of a 'home'," wrote Yip in an Instagram post one week prior to the restaurant's reopening. To this end, the first thing diners will encounter when visiting the new location is The Chairman's gold-and-red signageg greeting them in the lift lobby, before they enter a totally revamped dining room.

Gone are the low-key white decor and padded walls, replaced instead by abundant foliage, warm wooden furniture, ambient lighting, quirky art wallpaper, recipe books (some of which were donated by renowned food critic Chua Lam), and paintings of nature by three generations of local artists hung throughout, lending the space a relaxed and snug atmosphere designed to encourage intimate meals between friends and family.

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While the floor space of the new venue is similar to the original location, Yip and the team collectively decided to reduce the dining area by 20 percent to make way for a larger kitchen—all the better "to focus our efforts on preparing good dishes."

To this end, the menu will continue The Chairman's brand of time-intensive Cantonese dishes, with a new system of advance reservation in place to ensure that guests are able to order their favourite dishes three days before their meal. The menu reservation system will apply to both lunch and dinner. 

"It's time to have a more spacious kitchen so that the chefs have more room to play with, the preparation of the dishes may become more flexible, and our frequent guests will feel more like dining at home when they come to us," writes Yip. "We have always hoped so."

The Chairman
Cantonese   |   $ $ $

3/F, The Wellington, 198 Wellington Street, Sheung Wan, Hong Kong

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