When in Hong Kong you must get Chinese food. By Chinese food I mean Cantonese food because when in Rome…
We hit up 大班樓 The Chairman with my 師傅, Auntie Pearl who has been trying to time a reservation with our visits for the longest time. So glad we finally made it through!
We got there just at 730pm and were seated upstairs at a small round table. It feels quite intimate and to be honest, I was tempted to just enjoy my meal without having to analyze it but after mulling it over, I said screw it and thought about my food anyway. I do that sometimes hehe.
I started dinner with some cold cherry tomatoes and thinly sliced daikon. Dressed with only a bit of ground black pepper, the sweetness of the tomatoes were brought out in what I believe is supposed to be a palate cleanser.
And we cleansed out mouths for a rich and flavorful half of century egg with slices of ginger! A classic Chinese starter, it always brings back good memories when I have this.
Our first entrée were clams in a sweet and spicy sauce. It was more sweet than spicy and those fresh clams went so well with it! Nothing like simple ingredients to make a delicious dish.
Looking like it came straight out of a dimsum cart, we got some ground pork with taro puffs. I loved the flaky exterior which contrasted to soft and smooth taro and ground pork mixture.
Next up, 3 kinds of mushrooms, fried. I love mushrooms for that super savory umami flavor that they naturally give off and having them fried? Better than french fries. I think I could eat a whole serving of this by myself and be on my merry way.
One can’t forget soup and this one came in the midde of dinner! We had a double boiled soup with pork and papaya. The sweetness of the papaya really went well with the saltiness of the pork. Wish it had more papaya!
This next dish, for me, was the star of the night. Crab with rice vermicelli cooked in wine sauce. I mean, it totally got me at wine sauce so even if I didn’t want to eat anymore noodles, I did because I put a lot of wine sauce on top. I had hoped to take the wine sauce out in a plastic cup but alas…
Next, some Chinese fried chicken with garlic and scallions. I can’t say much bu the crispy chicken skin paired with the tender meat was delicious.
Sticky and sweet bbq ribs and we had one rib apiece. I was already full by the time the chicken came around but it was hard to resist this.
A light ending with some soft tofu skin, ginko nuts, and even more tofu in the form of youtiao (油條/Chinese donut).
But wait! I forgot that Chinese meals almost always end with some sort of rice. In this case, a quick fried rice just to make sure we had to loosen our belts. In this case I was lucky that I somehow chose to wear jogger pants that day. No belt necessary.
There’s always room for dessert! Auntie Pearl and I always go for dessert after a meal. We all got a scoop of goji berry ice cream and complimentary cup of hot almond tea. Goji berries are amazingly delicious and are supposedly good for your eyes according to my mom.I really liked it in ice cream form because it’s something really different for me.
Holy crap. I’ve had a lot of Chinese food in my life but I have to say that The Chairman has got to be one of the best places I’ve been to. For me, it wasn’t the overly traditional Cantonese food that you get in most other places and that was a refreshing change because while it’s hard to find bad food in Hong Kong, I’ve realized the new key is to find food that’s different.
I’m pretty sure you definitely need a reservation and I don’t know how many days in advance but I hear the place gets packed really fast!
大班樓 The Chairman
18 Kau U Fong
Central, Hong Kong
+852 2555 2202
Monday to Sunday 1200H – 1500H; 1800H – 2300H