HONG KONG — Danny Yip’s The Chairman is the perfect place to get a taste of Cantonese cuisine. Over the years, the restaurant has won numerous accolades, cementing its place as one of the best restaurants in Asia. Positioned right at the heart of Central, where many attractions showcase both the traditional and modern, The Chairman does just the same through their unique philosophy and approach to Cantonese food.
Yip takes us through his favourite spots to source for ingredients, showcasing local and even homemade brands as he believes that locally sourced products offer more than just taste, but an emotional connection far more special as well. The first stop, Aberdeen Wholesale Fish Market, is the biggest and longest-running fresh seafood market in Hong Kong.
Unlike other restaurants that get their seafood delivered from a supplier, Yip has an in-house expert that travels to the market daily to handpick the best seafood. Their Steamed Fresh Flower Crab with Aged Shao Xing Wine and Fragrant Chicken Oil is popular for its umami-rich flavour, enhanced naturally with a special clam juice also made out of freshly picked clams.
“When you enjoy a meal, you will always remember the taste of it,” said Yip. This is the goal The Chairman continuously strives to achieve and their unique recipes are a testament to this.
One such dish is the Razor Clams Steamed with Aged Lemon and Mixed Herbs. The aged lemon is sourced from Tai Mai Sauce Co., a shop located in the small neighbourhood of Kwun Tong. The shop has been selling various homemade sauces for over sixty years, also supplying Yip’s restaurant with fermented black soybean among other sauces.
Unlike the tradition of Cantonese restaurants of following recipes passed on from one generation to another, The Chairman is ingredients and concept-oriented, allowing for more creativity and innovation of the traditional. Instead of sticking to these age-old recipes, the chefs at The Chairman are encouraged to experiment using traditional ingredients and techniques to create a unique culinary experience for every visitor.
On the famous saying on Cantonese cuisine, “Chicken should taste like chicken, and fish should taste like fish”, Yip emphasizes the importance of steaming and stir-frying–fundamental techniques in Cantonese cooking that preserve and enhance the natural flavours of the ingredients. More than just ensuring that “chicken tastes like chicken” and “fish tastes like fish”, Yip goes one step further by elevating the taste of the chicken and fish in every dish they serve.
For Yip, the essence of Cantonese cuisine boils down to freshness, and the best way to guarantee this is by sourcing ingredients only from the best of local markets.
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