。The Chairman – The exquisite and unforgettable dinner。
It has been a long wait for this exquisite dinner at The Chairman to be happened in May. Haven’t been here for quite a while but I was still impressed by the good quality of food and service. The menu has included some signature dishes and new invention from the chef, such as braised beef brisket and tendon.
The appetisers brought us a good start with the amazing steamed razor clam with aged lemon and garlic. The crystal rice noodles have absorbed all the juice from the razor clam and brought out the outstanding taste of the aged lemon. The other appetiser, smoked abalone, was divided into two sections, sliced and diced. Both gave us a different texture of the abalone. Its smoky flavour was very outstanding as well.
The double-boiled soup is one of the signature dishes at the Chairman. The dendrobium with black chicken soup was so light that you could hardly find a drop of oil. The lightly sweet taste suits this humid summer a lot.
How could we miss the signature dish, steamed fresh flowery crab with aged Shaoxing wing and flat rice noodles? The presentation with the whole crab on the plate was beautiful and it also smelled so good with the wine. Don’t forget to ask the server to give you more noodles and enjoy every single drops of the sauce. Apart from this, the fried rock lobster meat with shrimp roe and snap beans requires quite a lot of technique, so as the pan-fried crispy chicken stuffed by shrimp paste.
新菜 無花果麵醬牛三味，以麵醬炆煮牛坑腩、牛根、蝴蝶腩，配上的竟是無花果? 味道變得很濃郁，甜中帶有一點酸，反倒特別。牛坑腩肥瘦分明，煮得軟稔，而且非常入味。 牛根乃骨膠原之選，口感黏而不膩，和無花果一起食，也甚搭配。而 時菜炒煙燻臘肉用上了自家製的煙燻臘肉，肥瘦均勻，也十分甘香，不禁讓人想多食一口。
New dish, braised beef brisket and tendon, used Chinese miso sauce to cook the brisket and tendon to tender. The fat and meat was delicately defined. The dried fig brought the sweetness and a little sourness to the dish and remind its texture. Besides, the home cured and smoked pork belly chef used was actually home made by chef. How thoughtful does the chef do when he made this? The texture was quite crispy and crunchy at the same time.
Steamed crab meat stick rice as main course was a very pleasant dish among the dinner. The crab meat covered the rice togetherwith some dried shrimp and lots of spring onions. You can taste the smell of the lotus leaves in the rice, which you may find yourself fill up another bowl easily.
I always look forward to the dessert section. Not only is the almond tea attractive, the wolfberry and ginger ice cream is also a delightful dessert to try. Enjoy the small bite of wolfberries in the ice cream. Also the after taste of the ginger ice cream gave some excitement for the ending of the dinner.
Address: G/F, 18 Kau U Fong, Central
Opening Hours: Mondays to Sundays, 12.00-15.00, 18.00-22.30