【世界頂級餐廳】香港大班樓！亞洲50最佳餐廳排名第一！世界第一粵菜餐廳！需要提前4個月預訂？究竟實力如何？上環威靈頓｜美食推薦｜旅遊攻略｜HongKong Food Tour｜China Travel

#mogogogo #香港美食 #香港 #HongKong #HK Name：The Chairman Restaurant Address：3rd Floor, The Wellington, 198 Wellington St, Central Google map：https://maps.app.goo.gl/Q4peVzD7c2P6n... Baidu map：https://j.map.baidu.com/04/SVxc A Map：https://surl.amap.com/a8xGmcSG8yu Nearby Metro：MTR Island Line, Sheung Wan Station, Exit E2, 145 meters walk. Consume： 2-Person Lunch (Crispy Fried Crab Meat and Shiitake Mushroom Dumplings + Crispy Pork Tail with Hawthorn and Plum Sauce + Smoked Pigeon with Chrysanthemum and Longjing Tea + Flower Crab with Chicken Fat and Hua Diao Wine, served with Chencun Rice Noodles + Crispy Fried Chicken with Fermented Tofu and Flour Sauce + Four Beef Delicacies with Sour, Spicy, and Sweet Garlic + Stir-Fried Seasonal Vegetables with XO Sauce + Fried Rice with Crab Meat, Fresh Shrimp, Dried Shrimp, and Shrimp Paste + Three Desserts) HK$2360; Service Charge HK$236 Food：★★★★☆ Pricing：★★★★☆ Service：★★★★★ Restaurant：★★★☆☆ —— Playlist Recommendations: 🚀【Highly recommended restaurant】    • 廣州必吃餐廳推薦Highly recommended restaurant   🚀【Must-see videos for Guangzhou travel】    • 廣州旅游必看影片   Video testimonials： 🚀【Guangzhou people’s favorite roast goose restaurant】    • 【逛吃廣州美食】強烈推薦兩間燒鵝店！最靚花叉！最受老廣州歡迎！每天大排長龍！人氣最高...   🚀【Guangzhou Beijing Road Business District Food Guide】    • 【逛吃廣州美食】北京路美食8店連吃！文明路 德政中路最全美食指南！街頭小食！豬腳薑醋...   🚀【Recommended "dim sum" on Beijing Road in Guangzhou】    • 【逛吃廣州美食】北京路茶樓推薦！周邊酒店介紹！府學西街歷史！塗鴉街！飲茶點心！裝修豪...   🚀【Guangzhou Shangxiajiu Business District Food Guide】    • 【逛吃廣州美食】上下九步行街，最全美食、酒店指南！十店連吃！雲吞麵、燒鵝、白切雞、甜...   🚀【Guangzhou Longjin Road Food Guide - Rare traditional snacks】    • 【逛吃廣州美食】龍津東路美食掃街！9店連吃！最全美食指南！罕見小食！齋燒鵝！齋紮蹄！...   🚀【The largest night market in Guangzhou 】    • 【逛吃廣州美食】全廣州最大夜市！兩人消費¥95！地鐵三號線直達｜廣州夜市街頭小食｜植...   —— The Chairman Restaurant (Hong Kong) Founded in 2009 by Yip Yat-nan and partners, The Chairman began in Sheung Wan before moving to its current Central location in 2022. Many dishes require booking months in advance. Yip, a former tech entrepreneur, opened the restaurant out of frustration with Hong Kong’s fast‑food‑dominated dining scene. Yip received the Icon Award from Asia’s 50 Best Restaurants in 2024 for elevating Chinese cuisine globally. Culinary Philosophy: New Classic Cantonese No superior stock or oyster sauce – instead, the kitchen uses house‑made flavoured oils (chicken fat, lard, scallion oil, etc.) to build complexity. Natural flavours – “chicken tastes like chicken, fish tastes like fish,” using local ingredients from the New Territories, Yuen Long, and South China Sea seafood. House‑made and local condiments – a small farm in Sheung Shui for curing and pickling; partnerships with traditional local sauce makers. No shark’s fin, sea cucumber, or bird’s nest – for culinary and environmental reasons. Recognition 2012: First Michelin star (later maintained one star, though not consistently listed). 2019: First Chinese restaurant on The World’s 50 Best Restaurants (No. 41). 2021: First Hong Kong restaurant to top Asia’s 50 Best Restaurants; also first Chinese restaurant in the world’s top ten. 2025: Ranked No. 19 on The World’s 50 Best Restaurants. 2026: No. 1 on Asia’s 50 Best Restaurants; retains one Michelin star. Signature Dishes Flower Crab with Chicken Fat, Hua Diao Wine, and Chencun Rice Noodles – the restaurant’s iconic dish. Charcoal‑Grilled Thick‑Cut Char Siu – pork collar glazed with rose syrup. Smoked Pigeon with Longjing Tea and Chrysanthemum – tea‑and‑flower smoked flavour. Camphor Wood Smoked Goose – marinated, gently steamed, then smoked over camphor wood. —— Chapters: 00:00 Wellington Street, Central, Hong Kong 00:56 The Chairman 01:34 Menu 02:07 Deep-Fried Crab Meat and Shiitake Mushroom Dumplings 03:28 Crispy Pork Tail with Hawthorn and Plum Sauce 05:07 Smoked Squab with Longjing Tea and Chrysanthemum 07:12 Steamed Flower Crab with Chicken Fat and Hua Diao Wine, Served with Chan Chun Rice Noodles 10:43 Fried Chicken with Fermented Tofu and Flour Sauce 13:33 The Chairman’s Four Beef Delicacies with Sour, Spicy, Sweet, and Garlic Flavors 15:48 Stir-Fried Seasonal Vegetables with XO Sauce 16:52 Fried Rice with Crab Meat, Fresh Shrimp, Dried Shrimp, and Shrimp Paste 19:03 Dessert / Almond Tea / Osmanthus Goji Berry Ice Cream / Red Date Royal Cake 21:24 Bill / Summary 23:35 Ending —— #香港大班樓 #大班樓 #TheChairman #亞洲50最佳餐廳 #米芝蓮餐廳