Food and Drink Awards: Best Cantonese
The Chairman
Meats drowned in preservative-laden sauces, defrosted fish that tastes more like steamed plastic... The Chairman will have none of that stuff. Since opening this 70-seater in late 2009, owner Deng Sung-tian (left) and his partners have made it a point to revert to the good ol’ days of Canto cuisine when fish tasted like fish and chicken tasted like chicken. Frozen meats? Forget it. MSG? Don’t even dare. At The Chairman, it’s about fresh, honest ingredients and real umami flavours. After all, if we’re going to gorge, we’d rather do it on local, free-range poultry that’s been blessed with all-natural medicinal herbs or fresh, steamed flower crab that’s had its sweetness enhanced by chicken oil and Shaoxing wine. Now, that’s real Cantonese food.
18 Kau U Fong, Sheung Wan,
2555 2202; www.thechairmangroup.com. Daily noon-3pm & 6pm-11pm.
Runner up
Hoi King Heen
We love the intricate and clean-flavoured Cantonese dishes that chef Leung Fai Hung plates up.
B2/F, InterContinental Grand Stanford, 70 Mody Rd, Tsim Sha Tsui,
2731 2883. Mon-Sat 11.30am-3pm, 6.30pm-11pm & Sun 10.30am-3pm, 6pm-11pm.
Readers' Choice
Roast goose specialist Yung Kee may be an oldie but it’s still a goodie in your books.
32-40 Wellington St, Central,
2522 1624; www.yungkee.com.hk. Daily 11am-11.30pm.
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