;

The Chairman Review

4.6 /570 Reviews
https://ak-d.tripcdn.com/images/0Z82e12000bilsy6a5B2A.jpg
M36***59
avataravataravataravataravatar
5/5
Original Text
The large class building of Jiu Rufang, Central, the menu has no pictures, a few sheets of paper printed with the small letter of Yu Xiu's book, but a page turned over, it is like a magical brochure, will attract you deeply. Read the names of those dishes carefully, I bet you will swallow the water, and then the people who have the opinion will feel difficult to choose at this time, every one is extremely eager to try, the chicken oil carving steamed crab deep in the heart, before the table has smelled the smell of wine. Two pounds of heavy flower crab paste full of fat, sweet and sweet, and then put homemade Chencun powder into Huang Chengcheng's mixed with ten years of Chenhua carving wine to fish in the fresh chicken oil, delicious taste tender and smooth, very enjoyable. In addition, the 18-flavored chicken is not missed at each table. The three yellow live chicken spices are sniffing, the chicken is tender and the chicken is rich, and the fried lion head fish with old vinegar is also an impulse point to see the name of the dish. The lion head fish is a fresh sea fish, soaked in olive juice for 24 hours to soften its fish bones. The fried fish skin is golden and crispy, the fish is delicious and juicy, and the taste is thick and mellow, which immediately improves the delicious level.

The Chairman

Posted: Jun 5, 2018
More Reviews
Some reviews may have been translated by Google Translate
  • 翱翔的大鲨鱼
    4/5Excellent
    Original Text

    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!

    3
    Posted: Jun 23, 2022
  • 翱翔的大鲨鱼
    4/5Excellent
    Original Text

    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. ⁡

    4
    Posted: Mar 27, 2022
  • 翱翔的大鲨鱼
    5/5Outstanding
    Original Text

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

    1
    Posted: Oct 7, 2021
  • M26***54
    4/5Excellent
    Original Text

    The old-fashioned Hong Kong-style Cantonese cuisine, the dishes are rich and exquisite, the environmental services are very good, a Hong Kong-style experience, very good.

    0
    Posted: Aug 4, 2023
  • San12
    4/5Excellent
    Original Text

    The front dish is a nine-story tower sugar-stained small tomato with white noodles sauce sweet pears, the small tomatoes in it have surprises ~ It is unsurprising to see, and it is not possible to eat its outer skin... It can make diners feel the young and slippery meat of the small tomato itself, and the sweet pears are also fun ~ not bad! Money seafood mushroom box - fried fun, but nothing special in the box, it feels more ordinary. The next smoked Australian green-side abalone with extra-large winter mushrooms, personal abalone eating less times, meat quality, etc. There is no problem ~ But the characteristics of this sauce are the words " smoke "...I have not accepted it for the time being. (It feels more acceptable to be accompanied by traditional sauces, haha ~) Crab meat glutinous rice; it is worth praise, the fried glutinous rice that is usually eaten outside will inevitably add a lot of oil to cook, and it will feel a little wet. But this glutinous rice looks like it has no oily luster and it is dryer itself, and it is not afraid of getting tired of eating more. In addition, the salty lemon, gold, silver, garlic steamed dumplings, fish rice soup, shrimp are also quite good! Steamed dumplings, I can eat its delicious flavor probably because of the salty lemon they used for the leap year. And the fish rice soup, the shrimp, the meat is crisp and crisp, and it is quite sweet. Finally, I have to mention the signature dishes here; Chicken oil flower carving steamed big flower crab with Chencun powder, the crab's fresh taste seems to be a bit taken away by the rich flower carving wine ~ a pity ....... When eating Chencun powder, I immediately felt: When the chef got the flower carving wine, did he add a little more? The taste is a bit sour, but it may also be that I, a guy who doesn't drink, don't know how to appreciate the characteristics of this dish. A dinner that can satisfy everyone, can it lack dessert? We ordered raw milled almond tea and Nanzao cake, the taste of almond tea is normal, unlike the lack of sincerity that will be used in the off-the-shelf almond powder. And Nanzao cake is also very QQ, which is my favorite taste. Ilikeit!

    9
    Posted: Apr 20, 2017
  • 神婆爱吃
    Original Text

    Eat a lot of blessings, today this big class really eats my heart. The bean pod pepper oil soaked in the lion's head fish, the fish is delicious, the garlic inside is like fresh rice cakes is too much. The "first knife" roasted with the pig tail of the outside and the inside, the fragrance can reach the wall. Steamed fish mouth with pepper and bacon is a foreigner who hates any skull and admires Chinese food with a large and deep mouth. The clear-cut soup with snails and green radish is the most luscious soup this year. Fried mandarin shrimp with scorpion bean kernels, the cloud-like seafood of Liyunzi. I didn't understand why there was a dish like stinky tofu lamb, and I found out that there were horseshoes and meat in this stinky bean. The tofu had milky incense, and the smell was different! The last time I ate the big class building was four years ago. The new store opened, the menu was changed, and I still fell in love again.

    0
    Posted: Jan 14, 2024
    • 1
    • 2
    • 3
    • 4
    • 14