The Chairman

The story

Crafted with passion, served with love

A Restaurant That Lets the Food Do the Talking

Nestled on the third floor of The Wellington in Central, Hong Kong, The Chairman has earned its place among the world's most celebrated dining destinations by doing the opposite of what most celebrated restaurants do. No theatrics, no PR tactics, no Instagram-focused plating — just an unwavering commitment to the food itself. The result is a fiercely loyal local clientele that now shares tables with international visitors drawn by a reputation that has only grown stronger with time.

The Vision Behind the Table

The Chairman is the creation of Danny Yip, a chef turned successful tech entrepreneur turned restaurateur who honed his craft in Australia before returning to Hong Kong with a singular ambition. Alongside long-time head chef Kwok Keung Tung, Yip has forged a creative partnership unlike any other in the city. The two spend months at a time in deep research — exploring ingredients, experimenting with new recipes and refining cooking methods — before a single dish reaches the dining room. The restaurant's guiding philosophy is rooted in three principles: the most pristine ingredients, the most befitting culinary skills, and the most appropriate sauces, every dish prepared with love and care.

Cantonese Cuisine, Elevated

The Chairman's quietly innovative approach to Cantonese cuisine draws on a culinary tradition stretching back two thousand years. Widely regarded as the most influential of China's eight classical culinary styles, Cantonese cooking has always been defined by one keyword: freshness. Here, that heritage is honoured and gently rewritten through entirely new recipes built on the bedrock of China's culinary history.

The legendary steamed flowery crab remains the restaurant's most beloved dish, while Sichuan peppercorn stewed oxtail has emerged as a striking new favourite. Lighter offerings — delicately pickled rose buds with crispy raw lotus roots, lemon-spiked seared local scallops scattered with rice noodles and spring onions, and perfectly stir-fried seasonal vegetables with XO sauce — reveal the same precision and elegance across every corner of the menu.

A New Home, the Same Soul

After building its reputation in a modest Central location, The Chairman relocated post-pandemic to a larger, more refined space in The Wellington. Yip's taste for art and literature is now more visible in the interior — leafy plants, an eclectic array of art pieces, and low-lit lamps create an atmosphere that feels both cultured and genuinely welcoming. Don't be misled by the smartly suited waiters: this is one of Hong Kong's most approachable dining rooms.

Consistently ranked among The World's 50 Best Restaurants — reaching as high as No. 10 in 2021 and climbing to No. 19 in 2025 — The Chairman stands as a landmark of contemporary Cantonese cuisine and a testament to the power of putting the food first.