The Chairman

Ingredient-led Cantonese dining on the third floor of The Wellington at 198 Wellington Street, Central, after the restaurant’s 2022 move from Kau U Fong. Owner Danny Yip opened the house in 2009 after leaving an IT career and later a Canberra restaurant life, and works with head chef Kwok Keung Tung on set menus emailed ahead of service. The steamed flower crab with aged Shaoxing wine and chicken oil on Chen Cun rice noodles remains the plate visitors plan around; camphorwood-smoked goose is the other house signature. The Hong Kong MICHELIN Guide lists The Chairman at one star. Asia’s 50 Best Restaurants 2026 ranked it No. 1 in Asia, a title it previously held in 2021 and reclaimed from No. 2. Bookings open online on certain days only; confirm the current window on thechairmangroup.com rather than assuming a concierge can override it. Typical hours run daily 12:00 to 15:00 and 18:00 to 23:00. Phone +852 2555 2202. Art March and weekend dinners need the longest lead. Do not plan steep Mid-Levels walking right after a heavy Cantonese dinner. Wellington Street is escalator country; Lung King Heen is the harbour contrast for another day, not a same-night second table. Recheck the emailed menu for crab seasonality before you promise that dish to the table. Put dietary notes on the booking form; the emailed set menu is the meal, not a starting point.