The Chairman’s Signature DIsh
Chinese restaurants took a beating this year with many closed due to the Coronavirus.
As restaurants around the world slowly open up or offer delivery services, one restaurant, The Chairman in Hong Kong continues to serve its customers—keeping loyal fans satisfied with their signature dishes like: Steamed fresh flower crab with aged shaoxing wine.
When I spoke to owner, Danny Yip earlier this year about fine-dining for a story I wrote for SCMP, we spoke candidly about how Chinese fine-dining did exist and was ultimately governed by the person operating the business in order to break stereotypes.
“A real fine dining (experience) to me is about providing unique and memorable moments to customers, connecting the personality of the chef and restaurant to diners through the combinations of highest quality ingredients and great flavors, paired with good drinks and services. Personality and unique enjoyable experiences are the keys, can be expressed in different styles , not necessarily always in the form of white table clothes, waiters in bow-ties and expensive bills,” said Danny.
I’ll be sharing my chat with Danny in the coming weeks, but in the meantime, as we lead up to Thanksgiving celebrations and Christmas parties in December where dining will be somewhat ‘truncated’ and possibly at home and not in a restaurant – I share with you an inspiring dish for sticky ribs—a signature from The Chairman.
As Danny told me, “Be True to yourself, never allow style over substance but most importantly, be creative & person but also be Chinese.”