Large class building The Chairman Restaurant. The appointment also has to be ranked. It feels like buying a horse in the middle of the order. Although the day is windy and rainy, there are still people who are diligent in beef dried takeaway. They send a nine-rufang, but they are not damaged. Everyone is interested. From the front dishes to the desserts, they are all of the best. I look forward to coming again next time!

Trip Gourmet Awards 2023

The Chairman

Four Seasons Hotel Longjingxuan in Central has a very good taste. The quality of snacks is generally very good. But in terms of service and cost performance, I personally prefer Tianlongxuan. I believe that good and bad can&#39;t escape your eyes. The taste is not good.

Trip Gourmet Awards

2024 Asia 100 - Fine Dining 

Love their pre-dinner bread very much. Two flavors of bread paired with two flavors of butter sauce. Hungarian beef soup is delicious although shallow at night, and the beef inside is very cooked.

Very favorite restaurant. After a long time, the restaurant still keeps good and clean, the service is good, the food standard is good, and the dining experience is pleasant. Only set meals are served on weekdays, four dishes are the same as five dishes. Not big. There is no reason to order five degrees.

The main French-Japanese mixed restaurant is a blended dish, and the food sold is very exquisite, so the price is higher. The restaurant environment is also very high-end and stylish. There are some old Hong Kong photos on the walls of the restaurant, and the signboard at the door is also very artistic. Salmon tastes good and uses fresh materials.

No.16 of Fine Dining  in Hong Kong

I highly recommend this restaurant. it is rated 2 Michelin stars. Decor is simple with an open kitchen.  Service is friendly and efficient. Each dish is explained and well instructed on which to eat first. We ordered the 10 course set menu which cost about 1600 hkd (without wine pairing).  Each dish was absolutely divine. A lot of effort and creativity was put forth in making this menu. Thank you Bo Innovation for a great gastronomical experience.

One of the Top Fine Dining  in Hong Kong

The strange stone cuisine is still a Michelin star. The salmon inside is very good. The sashimi is also delicious. The seafood is very exquisite. The environment is also good. Just book a week in advance.

大班楼The Chairman Restaurant。预约也要排号，排到了有种买马中单的感觉，是日虽然狂风骤雨，依然有人好勤力牛肉干外卖，派足一条九如坊，但丝毫无损大家既兴致，由前菜到甜品，都是上佳水准，期待下次再临！

大班楼可说是一众中菜控公认必试之选，再加上米其林的加持，果然不负所望⁡推荐鸡油花雕蒸大花蟹配陈村粉。花蟹超级大只，占了整只碟，肉质非常鲜甜。陈村粉加上香浓且带微微酒香的鸡油花雕汁，香浓又美味不愧是必点之选。⁡

The big class building can be said to be a must-try choice for Chinese food control, plus the Michelin blessing, it really lived up to expectations ⁡ recommend chicken oil flower carving steamed big flower crab with Chencun powder. The flower crab is super big, occupying the whole dish, and the meat is very sweet. Chencun powder plus the fragrant and slightly wine-flavored chicken oil flower carving juice, the fragrant and delicious is a must. ⁡

当选世界50最佳餐厅，勇夺第10位，去届第41位，是首次有香港餐厅位列世界50佳前十名！在上届亚洲50最佳餐厅中，大班楼就已夺得第一位。今次在世界50大中有如此佳绩，可说是锦上添花吧。

Won the world&#39;s 50 best restaurants, won the 10th place, went to the 41st place, is the first time Hong Kong restaurants ranked in the world&#39;s 50 best restaurants! In the last Asian 50 best restaurants, Dabanlou has won the first. This time in the world&#39;s 50 best restaurants, it can be said to be the icing on the cake.

本次香港之行蕞佳餐厅😻Best 50曾经的亚洲No.1中餐，✈️为了吃它专程飞了次香港🦪中午吃了大班楼，晚上吃了Wing下一篇再来细说现在的亚洲No.1中餐。开篇就被前菜圈了粉🎶🐽甜醋仔姜猪手猪耳冻 晶莹剔透，小巧可爱的一只，醋冻的微酸和仔姜的辣围绕着猪耳猪手，开胃又不会太过，让人对接下来的菜肴充满期待🐙冻卤水花椒小吊桶酿土鱿 花椒带出来的辛香和鱿鱼的弹滑结合，就很妙呀🕊️酱烧生晒腊乳鸽 乳鸽熏的烤的炸的煮的吃过不少，腊乳鸽还是第一次。喜欢🦀鸡油花雕蒸花蟹陈村粉 大班楼的招牌之一，蟹是好蟹，粉也是好粉，就是不太吸汁。反而是后面配着汤汁一起吃的陈村粉才对了味🐟剁椒咸肉蒸龙趸鱼头 鱼头选的特别好，胶质足，肉鲜嫩，里面的咸肉也不错，是吃过的醉好吃的剁椒鱼头没错了🍚瑶柱咸肉烧鳝煲仔饭 一锅有&ldquo;灵魂&rdquo;的煲仔饭 锅巴吃不完可以打包哈哈🍧甜品三味 杏仁露、红枣糕和枸杞冰淇淋 一路熨贴着吃到收尾，甜品也是润而不喧宾夺主的调调将传统粤菜玩出新花样，却不会割离食材用心但食器随意，这大概就是名士的风范从细节里可见功底😋 #美食林餐厅打卡 #当地才能吃到的美食 #夏日美食探店 #我的人生FIRST

This trip to Hong Kong, the best restaurant 😻 Best 50 once had Asian No.1 Chinese food, ✈️ In order to eat it, I flew to Hong Kong 🦪 at noon and ate the big class building. In the evening, I ate Wing&#39;s next article and then detailed the current Asian No.1 Chinese food. The opening was circled by the front dish. The sweet vinegar ginger pig hand pig ear frozen crystal clear, a small and cute one, the slightly acidic vinegar frozen and the spicy ginger surrounded the pig ear pig hand, and the appetizer will not be too much, let people look forward to the next dishes.🐙 frozen brine pepper small hanging bucket brewed earth pepper. The combination of the spicy aroma and the sling of the salmon is very wonderful. The sauce roasted and dried breast pigeons smoked and fried fried pigeons have eaten a lot. The breast pigeons are still the first time. I like 🦀 one of the signs of the Chencun Powder Building with chicken oil flower carvings. The crab is a good crab, and the powder is also a good powder, but it is not too juice. Instead, the Chencun powder eaten with soup in the back is the right taste 🐟 Bacon steamed dragon eel head fish head is particularly good, gelatinous, fresh and tender, the bacon inside is also good, it is the drunk and delicious eel head that has been eaten 🍚 Bacon roasted eel rice with a pot of &quot;soul&quot; The rice pot bar can&#39;t be finished, you can pack it haha 🍧 Dessert three flavors almond dew, red date cake and wolfberry ice cream all the way to the end, the dessert is also moist but not noisy, the tone of the traditional Cantonese cuisine will play a new trick, but will not cut off the ingredients carefully but the food is casual. This is probably the style of the famous people. You can see the foundation from the details. #Gourmet Forest Restaurant punch card #Local food to eat #Summer food to explore the store #My LifeFIRST

 本年度的榜单上有来自19个亚洲城市的餐厅，其中8家是首次入围。名单由Asia&rsquo;s 50 Best Restaurants Academy&ldquo;亚洲50最佳餐厅&rdquo;评审委员会票选产生，该委员会由318位具影响力的专家组成，包括美食作家、食评家、主厨、餐饮企业家和亚洲餐饮界领袖，男女比例各占一半。香港共有6间餐厅跻身名单，香港的The Chairman（大班楼）（No.4）依然是城中排名最高的餐厅，其主厨兼店主Danny Yip（叶一南）凭借在国际舞台上宣扬粤菜文化的出色贡献而荣获Icon Award&ldquo;标志人物奖&rdquo;。紧随其后的是由Vicky Cheng（郑永麒）掌勺的中餐馆Wing（永）（No.5），较上年度大幅飙升32位，因而获得由Korean Air （大韩航空）赞助的2024年度Highest Climber Award &ldquo;最佳进步奖&rdquo;。 其他香港入围餐厅的排名亦有显著提升：Neighborhood（No.16）较上年度上升13位，Mono（No.27）上升了14位，Caprice（No.32）则攀升17位。新上榜的Ando位列No.37，其阿根廷籍主厨Agustin Balbi呈献一系列融合日本和西班牙风味的美馔。 #月度专项计划 #亚洲50最佳餐厅 #香港美食 #香港

 The year&#39;s list featured restaurants from 19 Asian cities, eight of which were shortlisted for the first time. The list was selected by Asia&rsquo;s 50 Best Restaurants Review Committee, which consists of 318 influential experts, including food writers, food critics, chefs, catering entrepreneurs and Asian food industry leaders, with half of men and women. Hong Kong has six restaurants on the list, and Hong Kong&#39;s The Chairman (Daban Building) (No.4) remains the highest-ranked restaurant in the city, with chef and owner Danny Yip (Ye Yinan) winning the Icon Award for his outstanding contribution to promoting Cantonese cuisine culture on the international stage. Next up is Wing (Yong) (No.5), a Chinese restaurant headed by Vicky Cheng, which soared 32 places from the previous year, and won the 2024 Best Progress Award sponsored by Korean Air. Other Hong Kong shortlisted restaurants also saw a significant increase: Neighborhood (No.16) 13 places higher than the previous year, Mono (No.27) 14 places higher, and Caprice (No.32) 17 places higher. Ando is on the new list, and its Argentine chef Agustin Balbi presents a series of American dishes that combine Japanese and Spanish flavors. #Monthly Special Program #Asia&#39;s 50 Best Restaurants #Hong Kong Cuisine #Hong Kong

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Ocean Park Hong Kong

The Peak

Tsim Sha Tsui

Hong Kong Palace Museum

Yakitori this store is very special: one, the label uses Japanese long charcoal fire; two, abandon Japanese chicken, bold use of Hong Kong chicken, called fresh, and use every part of chicken; three, decorate new industrial style, meal plate ordering all English, without half a point of Dongyang wind. Recommended for Inner Thigh, Thyroid, Gizzard and more.

Recommended for a six-course vegetarian lunch ($1180), the price is already tea-packed, and chef Vicky cleverly combines fruits and vegetables with French cooking technology to take the vegetarian food completely to another level, admiring. Chinese and Western combination vegetarian menus, the variety of fruits and vegetables used is very large, fried potato horn with black truffle, French-style egg tart, smoked baby vegetables, fried mushrooms, nine-year-old sweet lily with bamboo shoots and Japanese bamboo shoots, white asparagus, tomato competition rot bamboo, Braised monkey head mushrooms and other ...... flavor and display have surprises.

To Ruiji must eat 3 kinds of signs: Xiduo, Egg Cow Chip/Bao and Taipa Milk Tea. Fried Xiduo is delicious, not so oily than usual Xiduo, the bread is very soft and cooked, and you like to eat more condensed milk than sugar glue, you can follow your own taste. Taste of taro milk tea, egg cow cured baking bottom, a piece of bread super hard, I knew that the test egg cow wrapped better.

When calling porridge, the waiter asked to be large and small. It turned out to be a pocket version and a normal version. Before serving the porridge, send a bowl of soy sauce ginger and onion silk for seasoning. Recommended fish ball egg lean meat porridge. The bottom of the porridge is boiled daily, with pork bones and dried shellfish added. Each grain of rice is boiled to bursting flowers, and the bottom of the porridge is smooth and rice fragrant. Lean meat is torn into a shred of shreds, and a small amount of lettuce is better. Add a loose-flowered egg to taste better. Each porridge can also be added at will, starting from 9 yuan per additional material.

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