Since opening in 2009, this elegant seafood restaurant remains to be one of the most popular purveyors of Cantonese cuisine in Hong Kong. The Chairman takes pride in using organic ingredients from local suppliers, offering fresh and flavorful dishes skillfully created by chef-restaurateur Danny Yip and his team. Indulge in the restaurant’s bestsellers: Steamed Fresh Flower Crab in Aged Shaoxing Wine and King Prawns cooked in Fish and Rice Broth.
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