Trade-In A Reservation You Have
The Chairman Tripadvisor Reviews - The Chairman - Buy Reservations
Tap here to bid for more than one day
Any reservation for a time that starts 
How this bid will be filled:
There are no insiders watching The Chairman yet.
Getting a Reservation at The Chairman for Today or Tomorrow is Easy!
Buy a verified reservation at The Chairman from someone who doesn't need theirs anymore.
If there is nothing that fits your schedule, you can bid on your preferred time.
We only list verified Reservations!
All listed Reservations are reviewed by our team before appearing in the calendar or being allowed to answer a bid you place. That's why AppointmentTrader comes with a included Money Back Guarantee for each transaction.
| 0 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 |
Market Price: HK$
's Best Restaurants that are most frequently booked by customers of The Chairman
Best PostsThe Chairman Tripadvisor Reviews
Latest Reviews On Tripadvisor
|
17 Reviews
0 Replys |
Well worth the wait
The dishes were a gourmet’s adventure. Especially liked the crab dish and the soup. We booked the seats one year before.
Be the first to Reply
0 Replys, 0 commentsstellar Cantonese
The Chairman is - rightly - regarded as Hong Kong's best Cantonese restaurant and notoriously difficult to book. I managed a reservation for 6, but it took numerous efforts and getting up at 4 am (time difference Europe - HK obliging). Yet it was excellent once again. We opted for different starters and mains compared to 10 months earlier, except the superb char siu and pepper mud crab, which we simply feel are musts. The crispy taro cake with duck and smoked baby pigeon were very good (I personally was less enthusiastic about the pigeon but the others loved it). The claypot rice with shrimp was very good if a little dry. The steamed whole fish was superb, as our friend who had run a private kitchen in the past herself remarked. We had two bottles of a Loire white wine, which complemented the dishes well. To be repeated.....
Be the first to Reply0 Replys, 0 commentsTop 50 restaurant in the world of 2023?
Top 50 restaurant in the world of 2023? Really? The service was bad, not friendly, the environment was just normal, and the walk-in impression was not impressive. The presentation of the dish was nothing. The food was so-so for that money. The worst part of the food was stainless steel Scrub was on the food and the staff just replaced the dish only. Really? Too 50 restaurant in the world did this mistake? This was the worst restaurant I ever had in my life.
Be the first to Reply0 Replys, 0 commentsWish to try the smoked goose next time
I love the food of The Chairman. It’s my first visit to its current location on Wellington Street. The dining environment was definitely more comfortable than before. As for the food, every dish was very delicious except fried chicken. It wasn’t bad at all but paled in comparison with other dishes. Instead of fried chicken, I should have ordered smoked goose which a lot of people had raved about. I only gave 4 stars because: - The Chairman doesn’t do à la carte anymore. When the restaurant re-confirmed by email my reservation a few days before my booking time, I was asked to choose from its menu 3 appetisers, 3 main courses (should include at least 1 seafood dish), 1 vegetable dish and 1 rice/noodle. There’s no need to choose any soup or dessert. The appetisers seemed more appealing than the main courses. I’d rather skip a main course and savour a few more appetisers. - On the night I went, there’s an unpleasant musty smell in the lift lobby on the Ground Floor and the restaurant itself. If I’ve the chance to go The Chairman again, I’ll order its smoked goose.
Be the first to Reply0 Replys, 0 commentsBest Cantonese in Hong Kong
The Chairman is notoriously difficult to book, and I started many months before our dinner to secure a reservation. The restaurant has moved to new - and smaller- premises at the end of Wellington Street. The chief now serves an omakase type dinner of Cantonese dishes and you have to select three starters and three mains (meat or seafood) plus one rice dish and one vegetable dish from among a selection that is sent to you a few days before your dinner date. If anything, the quality of dishes improved in comparison to our last visit. The slow cooked beef shank in soy marinade and the crispy taro cake with duck were both very good, the Thick cut Chairman style char siu was the best we had ever eaten - and that was also the view of my wife and sister in law. The Steamed flowery snow crab with aged ShaXing wine was as good as I remembered it, and the Pepper mud crab was "definitely the best I ever had" (dixit better half and sister in law). The whole fish served in two ways - stir fried and steamed, was also very very good. So were the prawn fried rice and the gai lan with XO sauce.... You do not leave The Chairman hungry - as one waiter said, the owner (Danny Yip) is not afraid of losing money, he's afraid that you leave hungry. Another Hong Kong restaurant to return to next time.
Be the first to Reply0 Replys, 0 comments世界50強之夜 X 一位難求大班樓
有人問過我，邊間餐廳食過100次依然想再去，我可以無須考慮，即刻同你講，一定係大班樓。 由大班樓開業食到此時此刻，菜色驚喜不絕，由奪星步上世界50強之巔，證明了與時並進的心態，是進步的源動力。 不單止今年榮獲世界50強的24位，加上限聚下，每檯不過8人，更加是一位難求，所以對上一次遇上10號風球，依然是全院滿座，無人甩底。 今次飯局源於幾個月前，餐廳慘遭判罸14日內只能營業至6點，店方從善如流，把booking推遲至8月，已是逼於無奈。 畢竟已光顧多年，寫菜單是駕輕就熟，當然全是自己想食的。 九層塔甜醋醃漬小番茄 Cherry Tomatoes Pickled in Basil Reduction 清涼冰凍，酸酸甜甜好開胃，最啱近日熱熱地天氣。 廿年鹹檸檬金銀蒜蒸蟶子 Razor Clam Steamed with Aged Lemon and Garlic 又係個人必食菜色之一，鹹檸檬份量啱啱好，吊出了鮮味，而蟶子用料新鮮，咬落爽甜，尤其是置面的粉絲蘸滿了香氣，非常惹味。 叉燒煎蛋飯 Steamed Rice with Fatty Char Siu and Fried Egg 叉燒鬆軟有嚼口，而且蜜味適中，加上半熟雞蛋仲要燶邊，食之時戳破蛋黃，混和飯粒，好味到癲。 金錢蟹肉香菇盒 Deep Fried Crab Meat and Mushrooms Dumplings 雖然邪惡，但外層炸至脆卜卜，內裡的蟹肉又重手，配酒一流。 麻辣雞雜臭豆腐窩 Fermented Bean Curd and Chicken Gizzard with Szechuan Chili Port 原先版本應該係羊雜，點知有一次羊雜沽清，轉上油份更香的雞雜，自是另一番風味，最可惜係欠了雞紅。 臭豆腐同榴槤一樣，並非個個受得了，但自己就好鍾意食，所以但凡跟我去大班樓食飯，對唔住，必定有呢道菜，尤其是臭豆腐加入了馬碲、芫荽及肉末，口感更佳，想重口味一點？得，來一杯炸臭豆腐，直接抽擊你的味蕾，包保滿足到你。 蟛蜞膏魚米湯煮琵琶蝦 Slippers Lobsters Poached in Rice Broth and Shrimp Oil 蟛蜞其實係細細隻河蟹，只有拇指大小，三兩肉都無，更何況係蟹膏？ 最初版本係蟛蜞膏配冬瓜及柚皮，食落口感較清新，但魚米湯鮮甜滑溜，而琵琶蝦以slow cook 處理，質感爽滑，嫩到一個點，置底放上少許波菜，軟稔可口，可以說是大班樓眾多獨有的菜色之一。 雞油花雕蒸大花蟹配陳村粉 Steamed Fresh Flowery Crab with Aged Shao Xing Wine, & Flat Rice Noodles 話係大班樓超級名物相信無人有異議，大花蟹係越來越貴，所以有得食好食，加上蜆汁分兩次蒸，熟度恰到好處，雞油、蜆汁及花雕的結合，真是天衣無縫，而滑溜的陳村粉蘸滿了蟹汁，又係令人食過不停，但自己反而建議另加碗白飯撈汁，因為大班樓白飯係搵專人調配比例，有雞油及花雕的加持，又係好食到無朋友。 剁椒龍躉頭配水餃 Steamed Grouper Head Steamed with Fermented Chili and Lard (with Dumplings) 同行 J 強烈要求的菜色，龍躉頭刻意碎上，因為魚味會更突出，刴椒是一貫大班樓的風格，全是homemade，甜辣度玩得出神入化，隨心所欲，辣之中又惹味，配以中式水餃又真係別出心裁，心諗單係個刴椒汁又係可以撈碟麵。 梅菜蒸菜心 Steamed Seasonal Vegetables with Pickled Chinese Vegetables 重口味之後，當然係菜蔬時間，菜心事先將頭尾位削去，只留中段最嫩綠的位置，入口清甜。 櫻花蝦蟹肉糯米飯 Crab Meat and Sakura Shrimps Sticky Rice 單尾是櫻女蝦蟹肉糯米飯，蟹肉是下得重手，而櫻花蝦的香氣不單止錦上添花，更令糯米飯更添嚼口，煙煙韌韌的口感實在太正啦！ 甜品三味 Desserts Trio 本身是杏仁茶、綠豆餅及凍糕，但在坐女士想食杞子雪糕，於是將凍糕改為雪糕。 雪白的杏仁茶依然是芳香馥郁，甜度合宜；綠豆糕甜美可口，坊間又少機會食到，至於杞子雪糕，當然係大家心目中最佳壓軸甜品。 就算在疫情放緩下，大班樓依然是一位難求，下一次再食，又不知要等幾多個月。
Be the first to Reply0 Replys, 0 comments必食煲仔飯
Big shout out to my frd who gave me the booking🥳🤩 i bet u guys all know that this is one of the world’s best 50 resto! as well as best 2 in asia!🏆 - 👉🏻剁椒蒸頭腩加水餃 Steamed fish with Salted Chilli 👉🏻扣肉煲仔飯 👉🏻蜂巢芋泥煙鴨盒兩件起 Crispy Taro Cake with Smoked Duck - Minimum 2 pcs 💲78 each 👉🏻凍卤水花椒小吊桶限量 Baby Squid in Cold Soya Marinate and Szechuan Pepper - Limited 💲188 👉🏻話梅肉桂糖醋排骨 两支起 Braised Spare Ribs with Preserved Plums in Caramelized Black Vinegar - Minimum 2 pcs💲88 each 👉🏻粥底象拔蚌 - 煲仔飯is quite divine! Tgt with the succulent pork belly and crispy 飯焦 is really mind blown🙈 chilli steam fish is super rich in collagen😋 but my favorite dish is the geoduck served with a creamy congee🥰 rating: 9/10 〰️〰️〰️〰️〰️〰️〰️〰️〰️ 大班樓 The Chairman (Central) 📍18 Kau U Fong Central, Hong Kong 🔗#7eating中式#7eating港式#7eating中環
Be the first to Reply0 Replys, 0 commentsWorst dining experience ever!
How could you call yourself the Best Restaurant in Asia when your service is so terribly unfriendly and full of lies. Despite your food quality is good, customer service is also an important element for awarding any prize for a restaurant. The experience with this place was so disappointed and unbelievable. It is the worst awarding restaurant I have ever attended. Forget it! There are many other outstanding Chinese restaurants in the city. Don’t bother!
Be the first to Reply0 Replys, 0 commentsSomething wrong with this M-star
The foundation of a good restaurant must be the quality and freshness of the ingredients used. Sadly this restaurant did not give us this experience. We ordered 3 dishes: The poached chicken had typical stale frozen look & taste, the bone was dark with dried blood. The prawns were frozen from fish farms. The fried rice was stale & mushy that was either re-steamed or don't know what. When we pointed out the chicken to the waiter, his expression told us that he agreed and quickly took it away. We didnt bother to tell him the other dishes. Accidents do happen, but not all 3 dishes, certainly not from a M-star restaurant.
Be the first to Reply0 Replys, 0 commentsYummy food, service has room for improvement
A great place to be. Cannot ask for more. Make sure you give sufficient time, as they do take their time to serve each dish. The food are nicely presented and the portions are great. The food taste yum. Considering the pricing, i do think service has room for improvement. The waiter who serves the soup, when they pour the soup into a bowl, it drips.
Be the first to Reply0 Replys, 0 commentsGood late lunch
It’s extremely difficult to book The Chairman nowadays. In fact it’s fully booked (both lunch and dinner) up to 30 June 2022 and it’s not yet known when the restaurant will take bookings for 1 July 2022 onwards.
Therefore, although my dinner reservation, which I’d made more than 4 months ago, was rescheduled to late lunch, I still decided to go.
The food was still very good on the whole. Some dishes were better than others though.
The following were particularly impressive:
- crispy taro cake with smoked duck
- barbecued pork
- crispy chicken stuffed with shrimp paste
- fried flat noodles with beansprouts and wagyu beef brisket
Steamed razor clam was delicious but wasn’t as good as I hoped.
Crispy rice dumpling with pork belly wasn’t bad but there’s nothing special about it.
I ordered king prawn with sweet, sour and spicy sauce for a change. It’s good but I wished I’d stuck to king prawn with fish and rice broth which I’d last time and was very delicious.
I pre-ordered cold baby squids but was informed that they weren’t available when I arrived at the restaurant. I hope I can the dish next time.
0 Replys, 0 commentsTry the crab
Excellent Cantonese restaurant, difficult to get a reservation but worth the wait. All materials are locally sourced, the dishes are authentic and delicious. Check out their menu beforehand as some items may require advance order.
Be the first to Reply0 Replys, 0 commentsService mind and Manners needed urgently!!!
Personally I think the food was good we enjoyed every dishes. Do we want to go back again? Probably NO!
Here…
The service was soooo very poor (I highly recommend the owner to educate the staff about service mind and manners) staff treated different tables different approaches.
One table didn’t need to put the partition on the table even-though they had 4 persons at the table (the restaurant is only allowed to have 2 persons per table)
On the other hand, could you imagine that the staff only passed the food to your hand to serve yourself when you sat at the corner instead of putting the food in front of your seat properly which is the basic table manner.
Last but not least, it’s about time to renovate - the smell of that old carpet yuckkkk so unhygienic at all - once you opened the door the smell just hit your nose!
0 Replys, 0 commentsWell worth the wait and hassle
I used to go to The Chairman for dinner once every 2 to 3 months. I usually called about 3 weeks in advance and managed to get a table most of the time.
After the restaurant had become number 1 of Asia’s 50 Best Restaurants in late March this year, it became very difficult to book. And with its recent ascension to number 10 of the World’s 50 Best Restaurants, it’s now almost impossible to book.
While I was having dinner there in April, I tried to book my next dinner. I was told that the earliest available day on Saturday would be 9 October 2021.
I finally went there with 3 friends last night after waiting for about 6 months. The restaurant was full even though Typhoon Number 8 Signal was still on.
We ordered a set menu for 2 and some dishes a la carte. Everything was delicious. The dishes of the set menu were certainly very good but I particularly liked the following which we ordered a la carte:
- king prawn cooked in fish and rice broth with peppered prawn head (one of my all time favourites of The Chairman)
- pork belly slow cooked in preserved Chinese vegetables (the meat was devilishly succulent with the perfect meat and fat ratio)
- pan fried crispy chicken stuffed with shrimp meat
(need to pre-order)
My friends also enjoyed the meal enormously.
Sadly I won’t be able to have dinner in The Chairman again until late February 2022. I only managed to score such reservation by going to the restaurant in person on 1 October 2021 (the telephone line was always engaged and the mailbox was full) when they began to take reservations for January, February and March 2022.
I understand the restaurant is fully booked for both lunch and dinner until 31 March 2022 and even the waiting list is full. And they’ll only begin to take reservations for April, May and June 2022 on 1 January 2022.
0 Replys, 0 commentscant possibly be #1 in Asia
food is good , service also , the place itself needs a complete renovation , very outdated. many restaurants in Hong Kong much much better than The Chairman
Be the first to Reply0 Replys, 0 commentsMust try in HK
The Chairman has become a real institution and easy to see why. Great food, and real old school Hong Kong style service - don’t expect to be fussed over but that is part of the charm. Should definitely try once before you leave the city.
Be the first to Reply0 Replys, 0 commentsGood but a bit too overhyped
After The Chairman won first place in Asia's 50 Best, it has become one of the most popular Cantonese restaurants in Hong Kong. The Crispy Taro Cake with Smoked Duck was deep-fried to perfection - the smokiness of the duck and silkiness of the taro paste were well-balanced. Their signature dish, Steamed Fresh Flowery Crab with Aged ShaoXing Wine & Fragrant Chicken Oil & Flat Rice Noodles, was packed with the fragrance from the aged ShaoXing wine. The flowery crab was extremely fresh as well. The highlight of the night was definitely the Fried Rice with Prawns Trio, with fresh prawns, sun-dried prawns, and shrimp paste - packed with sweetness and umami!
Overall, the food was great. However, the staffs were a bit cold to fresh faces - which was actually very unprofessional. Also, the whole dining experience was very rushed.
自從攞咗 Asia's 50 Best 第一位，大班樓可以話係香港最難book位嘅粵菜餐館。
蜂巢芋泥煙鴨盒炸得乾爽香脆唔油膩，芋泥夠香滑，煙燻味亦都好出。上咗第一碟菜後，侍應先告知九層搭辣椒膏炒蜆賣晒，只好轉龍井菊花煙燻乳鴿，煙燻味同樣搶眼，不過連續兩道菜都係以煙燻味主導，就有啲重複。
招牌菜雞油花雕蒸大花蟹配陳村粉，花雕酒非常香濃，花蟹亦都新鮮鮮甜。川味香辣小羊腩好惹味，只係小羊腩有啲炸得太乾柴。
三蝦炒飯用上鮮蝦、蝦乾、蝦膏去炒，乾身有鑊氣，蝦膏味唔太重，反而鮮蝦同蝦乾嘅鮮甜好搶眼，可以話係成餐嘅亮點。
0 Replys, 0 comments